boaziko

Had my first batch about a week ago sliced thin as part of a Ceviche dish, in Catit restaurant. (currently one of the top palces in Israel) http://www.catit.co.il/ Boaziko

Indeed it is (usualy) slow. I do it with the outer skin of all kinds of onions and sometime also with a teabag. (I keep onion peels in the freezer especialy for that exact use) in case i don't have enogh hanging around... The Jewish slow cooked treditional dish has lots of names, one of many is Hamin. Boaziko

Vue, WHERE WAS THAT? Boaziko

Hi fresh_a Do you see signs of actual opening? As a brasserie I guess there will be no need for reservation for lunch? (Hope to hop over in late April) Boaziko

Thanks Chefzadi, Came out just great and juicy, with chicken I got at Hinnawi's in Jaffa. Boaziko

Recipe please. ← My way of doing it is fairly standard in lebanon. The only difference is maybe the potatoes which not everyone uses. Here it goes: I start by cooking green lentils in a pot in light brown stock (or water if stock is not available), and add my chopped chard stems after the lentils come to a boil. Potatoes are added maybe 1/3 into the total lentil cooking time (I play it by ear, it depends on how big my pieces are) and chard leaves about 2/3 into it. I generally cover while I simmer the whole thing. I personally like to slightly overcook my lentils and I tend to mix the lentils frequently while it cooks to break them up a little. The potatoes will also help thicken the soup a little, and by stirring a lot I am looking for a thick consistency. In a separate pan, heat chopped onions and garlic and chopped cilantro in a fair amount of olive oil, let cool and add lots of lemon juice to it (depends on how sour you like it, i like mine really sour) + salt/pepper. The lemon/oil mixture is combined with the cooked lentils before it is served and voila... I generally like to add croutons to my soup and (of course what else) more freshly squeezed lemon juice if I think it is not sour enough it never is usually ← Thank you Zeitoun! It is an amazingly delicious and simple soup, just left the table and felt an urge to let you know we appreciate the recipe. I started it off with lentils and meat stock and went along all your guidance. The proper chard leaves weren't enough so I added some big fresh Turkish spinach leaves. What I liked most is that there is what I call "layers" of great taste to it. My family is very happy because I made enough for the next day or two. Boaziko

I'll join the minority regarding Gusto. For Pizza I recommend Pizza Re, at Via di Ripetta 14, (very near Piazza del Poppolo) we liked the dishes with the Mozzarella di Buffalo. The best catch from the sea is available at Quinzi Gabrieli, do not miss the "Carppachio Tray" with the deep water (sweet) pink shrimps a large plate which will part you of 40 Euro a head. If you like great cooking and delicious pasta along with serious wine selection try Al Bric, Osteria Enoteca in Via del Pellegrino (not far from Campo de Fiori). Boaziko If there is a need I can add the relevant phone numbers

Looks terrific! It seems i'd have to go for it. Thanks Behemoth. Boaziko Now, on a second look, are you sure the pine nuts are bathing in only 1 TS of Ghee? and would that suffice for the meat and the onion?

Hi Pam, I'm not sure if that will help, but you can try with a closer look or an e-mail. http://www.icba-israel.com/ http://www.milk.org.il/visitors/milksite/products.asp http://www.export.gov.il/Eng/SubIndex.asp?CategoryID=124 http://www.sheep-goats.org.il/export.htm Boaziko

Is it possible for a fellow participating member, (with minor technical limitations) to donate a few fresh and unused megs (say 5) to a friend in need? Baziko

Zeitoun, My favorite Kibbe recipe comes out exactly like yours. I make it with half ground lamb and half beef, a little parsley and Behar (Baharat) I love it with Tahini (next time I'll try the yogurt). I decorate the top with extra pine nuts, also as a promise of what's inside. Wolfert, in Israel there are a wide selection of Kibbe's (the most common pronanciation is Kubbe). It is mostly linked to Iraqui origin, especially the Kubbes that are cooked in a soup. Some restuarants simply have a 'color code' to the variuos Kubbe soups: pumpkin (orange) ; beetroot (red) okra (green). A "chain" of 2 restaurants in Jerusalem (Ima)and Tel aviv ( Doda) are holding, till the end of January, a Kubbe Festival and is offering 11 kinds, some fried and some in a soup. The cook-chef originates in Kurdistan. Some of the kubbe's name are: Matfuniya, Hamusta, Swandriya, Hilwa, Nablusiya, Haaleb, Batata (sweet potato). I’m sorry if some names are mis-translated, as most of the names originate from many languages. Here's a link that shows the lady and some of her Kubbes: http://www.iwomen.co.il/show_article.asp?a...id=87948,msn=no Boaziko

Ore and all, The first cheese maker, Zvika Kfir is located in Haniel (Moshav) in the Sharon region, 40 Kilometers (25 Miles) north of Tel Aviv. The second cheese makers are The Jacobs Dairy Farm, in Kfar HaRoeh (a "religious" Moshav) Between Netanya and Hadera off Route 4 on Route 581 east. Shoshana's Bakery and Café was and is also in Kfar HaRoeh. For more details: (for the Kfar HaRoeh establishments) http://www.thesourceisrael.com/issue2/index.shtml I hope Ore will be able to load some more of his great pictures. Boaziko

One of the places Ore mentions, and Swisskaese is soon going to, is a nominee in YNET and HOT (Cable TV) Israel's "Hummus King" competition: http://my.ynet.co.il/humus There are 42 candidates from all over the country. (I have been only to 12) My favorite is ALI KARAWAN (ABU- HASAN) in Jaffa. The whole thing is written only in Hebrew, but there are TV clips of the places: Narration is also in Hebrew only… Pictures are of the real thing. ALI KARAWAN (JAFFA): http://switch3.castup.net/cunet/gm.asp?Cli...D=48498&ak=null TAAMI: (Jerusalem) http://switch3.castup.net/cunet/gm.asp?Cli...D=48395&ak=null BAHADUNAS: (Ramat Gan) http://switch3.castup.net/cunet/gm.asp?Cli...D=48222&ak=null Boaziko

As I guess, it was when in the Moutraan store in Jaffa, (with the Kunafe and all sorts of Baklawa) and I was there with Ore watching various kinds of Tahini , I hope my explanation meets ore's: it is the best Tahini, and it originates from Nablus, and not like many other good or very good Tahini, that comes from other places, that are geographically in Israel (Like Nazareth). But please, Docsconz, come and check it out. Boaziko Well done Ore, keep it coming/

Thanks Elie ! It took me a while to get to the Laban, but was well worth it. I doubled the quantities and made it in a heavy wok, and happily all was gone,. The only small "liberty" I took was on top of the preserved lemons, Samen and dried mint I drizzled some sumac... Boaziko

Hi Ore, 1/ Make a big sandwich from yout bread at home and eat it in Athens. it would be the best meal on the way. (trust me i saw the pics...) 2/ I'll check tommorow regarding renting a car. C U soon Boaziko

Hi Rich, My Pargiyot Skewers (AKA Shipudim) go with the following: Evoo (not to soak…) A little Cajon/Mexican or other chilly'd substance. Crushed garlic A little salt Baharat (Spell?) Sumac Optional: chopped Parsley, Chopped Zaa'tar, cumin. If you require the Shawarma flavor go for more Baharat and add some Curry Powder (McCormick does the job). Enjoy, Boaziko

I've just discovered, the wonders of preserved lemons a couple of years ago, but now keep both versions: I from North African recipe with Limes or Linquat (spell?)Those are halved with salt and paprika while the other preserved (sliced regular) lemons are with lemon juice and some crushed dry chili. While the lemons recipe may have visited Israel at some stage I'm not sure if "Laban Ummo, literally means “It’s Mother’s Milk" did.... I'm not keeping Kosher, so I'll try it very soon. Looks and sounds great! Boaziko

Hi Ore, At the moment it is sunny, though a little cooler at nights. We only got, altogether, couple of hours of rain in the Tel Aviv area. That might change soon, But even in rainy times the warm sun is only a cloud away... Rogov's list is indeed a great source for "proper" restaurants. if you wish to do serious Massabacha, Falafel, Shawarma and such or even visit farmers, cheese makers, or one of the 170 wineries PM me and I'll try and help. Boaziko

Hi Rich, To the best of my understanding Pargiyot are literally young chicken in Hebrew. In Israel it is a Generic name that doesn't necessarily follows its name. When ordering Pargiyot in a restaurant, you may end up getting "plain" (mature) chicken chunks on skewer or "Chicken steak" made of the bird's thighs. (And not the breast). I believe the name became a kind of "point of sale" declaration that says: "come on, have that chicken. It's young and fresh". Boaziko

great article Monica! My only problem is which recipe to try first? did anyone gave it a try? Boaziko

If I would have been in your place, loaded with pickle juice, I'd try some kind of soup, with something to accompany the saltiness and acidity you already got. could boil and reduce it with something sweet and see where it goes... keep us in the know, Boaziko

Margaret Tayar restaurant in Jaffa surely serves the best SGL in Israel and could easily be a candidate on the global list. The place itself is not one you'll happily get in by mistake or intention, unless you are accompanied by someone in the know. Margaret's version of SGL is her personal interpretation with a North African flair. It has a multi layered taste; there are the SGL with delicate rice and more inside (no meat) it lays on a small pond of great yogurty kind of dressing and covered with lemon sauce (something Margaret uses to decorate other portions as well), All that is topped with slightly caramelized leek-onion gravy essence. A bite of that - seating above and in front of the Mediterranean, with Jaffa on one side and Tel Aviv's beachfront on the other, beginning of September, with friendly wind coming, between 6-7 in the afternoon just as the sun sets down, - can make your day or even your week. Boaziko

Here are some examples of the early motion concepts... http://www.egullet.org/imgs/alinea/4_3_1.swf Chefg & eG thanks for sharing such a detailed project. It is all most interesting and promising. I must add that my first impression of the above "early motion concept" was of a spaceship dropping an alien... Is it my farfetched imagination or the designer's intention?