boaziko

Indeed, I think you are right, the key is sealing the ceiling. (be it foil or tight lid) Boaziko

It is slow baked (in a special pot) flour with margarine (or substitute) and salt and little sugar. In the end (after being in the oven for 10 hours on 100-110 C it looks like that: http://picasaweb.google.com/ejgoldfried/Is...245130989286162 http://forum.doctissimo.fr/cuisine/cuisine...-sujet_35_3.htm Very tasty. Boaziko

Some other dips that may appear in the Jachnoon neighborhood are Tahini (T'hina) and S'choog (hot chilly peppers paste) Boaziko

Ok Rich, Here are some of my favorites,( to some I may be able to escort you) … "shipudim" - Simo & Duby in Givaat olga (Near Hedera) -Shawarma - Emil (Haifa) Awoni in Tel Aviv Espresso – Top quality in many places all over Falafel – Many possibilities Bread – Bar – Lehem (Tel aviv) Lehamim (Tel Aviv) Bourkin (Hedera) You also have to take a bite at a decent Sabich, Like Sabich-Deluxe in Tel aviv. 0nce you are here, I'll give you further details. Boaziko

Just read the article today in Hebrew, in Haaretz Weekend edition (translated and crediting NYT). It came in while I'm in the midst of changing habits and creating a new controlled calorie exchange. So far bloging mostly in Hebrew, but maybe its time to work on the International side of Foodha's Gourmet Diet: Foodha (aka) Boaziko

Thanks Eli for the recipe (and pics), Made a distinct craving which matured into a pan full of Mahshi's, as I (always) have too much filling I added some red peppers, tomatoes and delicately hot Probelano peppers.

Just recently I got a Kilo (2 labs +) of pure dry Zaatar from Eastern Jerusalem, it has no trace of sumac or parsley and includes sesame, for 40 Shekels ($10) Fresh ground Sumac is 58 Shekels a kilo in a large Hypermarket. ($15) Boaziko

Very touching, thank you Ellen. In today's spoken Hebrew Pupick it is still used. A book just came out (In Hebrew) for very young kids named: Where's my Pupick? http://www.steimatzky.co.il/NS_ShowBigPict...s/13500048b.jpg Boaziko

ChefCrash This looks great! I have still some Pomegranates on my mother's tree, and I saw lovely looking small eggplants in the market… so I'm almost on my way. Just to be sure: The Walnuts are cooked or uncooked? Do you keep it in a special place for the 2 weeks, and after opening in the fridge? Thanks, Boaziko

On slices of (white) raw onion rings. I use it a lot in salads and grilled meat skewers. (chicken and lamb)

Hi All, That is just great, the Falafel recipe my brother (GC) brought back from London made it to Chiba, Japan. Keep 'em frying ! Do not forget to try anf find the freshest possible Tahina. (from Nablus is best!) Boaziko

I have never seen beef or beef/lamb shwarma here. We have lamb or spring chicken or turkey and occasionally goose. The same product cannot be replicated at home unless you have a shwarma spit. ← Hi Michele, I guess you are about 85 kilometere from that promised beef/lamb Shawarma. Next time in Haifa treat yourself to my favorite Shawarma : Emil's at 33 Alenbi road (corner of Hatziyonut st.) it is a small, simple and modest place but of the finest quality made of stripes of beef (i think veal) and ground lamb meat and fat. inside the pita you'll get Tahina and maybe some onion and tomato. basicly you are done. there is also a side collection of pickels. Go there! and let us know. Boaziko

Hi Marlena, True, QUEENS are "dead" , but rest assure there are many other 'Nouvele Falafel' joints and lots of "traditional" places to fill all your Falafel needs. Just hop over, I'll supply you with the F-Map. Boaziko

I hope you have a great squash harvest! What I usually do is if the squash is large cut it in half and carefully take out the 'white' content. If they are small I "drill" a hole. The content of 12 squashes is cut into small bits and kept aside. I mix 250 grams of chopped lamb meat A cup and half rice, 2 table spoons of chopped parsley 1 table spoons of chopped garlic 2 table spoons of chopped mint (dry or fresh) 1 tea spoon of sumac 4 tablespoons of pine nuts Salt and pepper. (Operate the oven on 180 C) Fill the squashes (or halves) dip in egg and than flower and fry lightly in olive oil. I place the squashes in a roasting pan or baking tray, spread the "content" bits between and cover with 2 cups of chicken stock and 1 cup (or more) of yogurt, and place in the over until it gets golden on top. This is based on some local variations. Boaziko

"... in Israel, you've only got the two kinds of hot peppers in the market, but here of course there are a million kinds. It looks like a serrano pepper, but red instead of green. Ayana ←

I remember dining at an outdoor place, that sounds similar to what you're describing when I used to live in Israel (early 1990's). All I remember is my parents drove south from Ramat-Gan for sometime, and here was this place, right from the highway, with tables and tables, and cooks grilling shashlicks right infront of you to order and it was so packed. And it was soooooooo good. It has to be a differnt place though, I am positive it wasn't near Jerusalem. By the way, you guys sure you dont want anything eh? ← Presumably your folks took you to Or Yehuda or Yazur where a large scale outdoor place is still operating. But if you decide to go in that direction I would recommend Pundak MOSHE where there are endless versions of Kubbe - Kibbe in various colors and tastes. The address is Or Yehuda, 27 Yossef Haim St. Phone: 03-5331653, 03-5332318 If you are indeed in Low end – High Quality do not miss the best Massabacha in Jaffa's Ali Karawan (Abu – Hassan) # 1 Hadolfin St., Phone 03-6820387 The phone is only for directions, there is No need for reservations. Those are extremely simple places. Boaziko

Thanks Ah Leung, Simple and stunningly tangy! Made it Yesterday evening, to the joy of all ages. For a slight dietary reason I used whey low (sugar substitute). Boaziko

I'm quite sure Mr. Husam Abbas of "Al- Babour"(Ein Ibrahim JCT) and Mr. Duhul S'fadi from "Diana" (Nazareth) both running amazingly good establishments. could fit as they are probably the top of "High End Arabic Cuisine" in Israel. My spelling may be incorrect, but if needed I have their phones and addresses. Boaziko

Does anyone (Tony?) knows if and when ACT or NR rights were sold to Israel? We read the book (KC), on the plane to NYC; my brother had it in English and I got one of the first copies in Hebrew. We both enjoyed it immensely and finished while in the Hotel Giraffe (2-3 blocks from Les Halles, Park Ave.) So we now wish, among other Israelis, to get some visuals too. Any good news? Boaziko

You are more than welcome. Did you do a whole fish or fillets? Elie ← It was a whole fish (as a matter of fact, 2). next time filets. too many bone work, my family is spoiled. Tommorow we'll have the ("Clean") leftovers. Boaziko

Thanks again Elie for another successful dish! Did it yesterday, as a "pan-mid-east" project, along with fresh Tahina I got from Egypt, El Rashidi El Mizan. Came out perfect with local fish (kind of) Sea Bass. Boaziko

Indeed they do, also 17 GM. Boaziko

We just came back from the area. Indeed a very worthwhile destination. My recommendations are: Rossignol 15 Rue Fenelon 24200 Sarlat La Caneda Tél: 05 53 31 02 30 , Casual, a bit like eating in someone's dining/living room, at his home that is. Local Perigor food well prepared. Not far from the Market area in Sarlat. (Michelin gives it the coin sign) Restaurant de L Esplanade Rue Du Pont Carral 24250 Domme Tél: 05 53 28 31 41 Fax: 05 53 28 49 92 Fine restaurant, we were there just when the sun set, (it took until 10 PM) and that is one of the he best sights in the Perigor-Dordonge area. Even if you do not go to eat have a look. Le Centenaire 24620 Les Eyzies De Tayac Tél: 05 53 06 68 68 Fax: 05 53 06 92 41 2* Michelin 18 GM – and quite creative, great cooking and service. And a very helpful and knowledgeable (English) Sommelier Le Vieux Moulin 24620 Les Eyzies De Tayac Tel: 05 53 06 94 33 Fax 05 53 06 98 06 Beautiful setting, in the middle of running water and decent food Le Pont de L'Ouysse 46200 Lacave (not far from Rocamadur) Tel: 05-65 37 87 04 We had a delightful lunch, sitting outside, enjoying the lovely garden and view, as well as the great food. Enjoy, Boaziko

Is yuzu popular in Israel? ← It is used in some restaurants, not many. (Once when I asked a waiter if the Yuzu juice that was included in one of the dishes was fresh, he replied "sure", but the su-chef could not find the actual Yuzu to be presented to me, the curious customer...) you can't find the fresh fruit in markets or stores, at least I haven't found it yet, somehow I tend to believe that it most be grown somewhere in Israel. There were some stories in the papers and also in food sites and forums, so at least in the "foodie" section it is popular. Boaziko

Small world. That exact made (Yu-Zu –Net) is the precious bottle I found in one of the top fish mongers in Tel Aviv. I'm not sure if it is concentrated or preserved juice. Few drops just add so much in perfume and flavor to fish and anything. Love it in Ceviche. The bottle has 300ML, and got 34 KJL for 100 ML (this, and the expiry date is the only readable info…for someone who doesn't read Japanese) I'll try to get some seeds and hand it over to an experienced farmer friend to grow. so I have better availability control Boaziko