boaziko

What is the "egci" method of stock making?: Find about it here: http://forums.egullet.org/index.php?showtopic=25256 and there is much much more

Hi Rich and all, As a matter of fact we were not in the mood for "nouvelle" falafel, so we skipped the Queens. I made a take out at our local place, falafel "Atzir" in Hadar-Yossef (a suburb, north-east of Tel Aviv), where I enjoy Falafel for over 36 years, since my first boy scouts meeting. The price at that time was 20 Agorot (=5 cents) today it costs 12 Shekels (2.5-3 $).

I just had my weekly share of Falafel, with soft Pita, thick Tahini, hot Zchug some fresh parsley and little pickled cabbage and cuke. Most of the pitas that hold the Falafel & stuff are always fresh and soft. (Some places use extra thick and ultra soft pitas, under the generic name Yemenite pitas.) Never had a toasted pfalafel pita in Israel. Some caterers use "Mini" pitas (about3-3.5 CM in diameter) in which one Falafel patty is places with a drop of some sauce). You can also get those mini pitas in some bakeries, such as Abulafya in Jaffa. Boaziko

Hi Ore, Thanks for the photos and detailed descriptions, which allows me almost to smell your wonderful experience. KEEP IT COMEING, Boaziko

Just visited one of my favorite delicatessen in north Tel Aviv to find out ICC is displayed and presented to all customers cooked, than with fried onions and black pepper.

BLH, Did you try around Golders Green? If you are realy in a need for an ICC fix, I could send you a few packs with someone who can put it in the London postal system next week. Please Pm Me. Boaziko

As far as my food memory goes back P'titim, (ICC) is an old product round here. I had it 35 years ago as a kid in a visit to a Kibbutz. Generally speaking it was and still is regarded as a basic ingredient usually made to feed the masses in places such as kibbutz or an army base. Some use it at home. Personally (after about 20 years of cooking At home) I have never made it. I would always go for various paste types, (normal) Cous Cous or rice. Never felt the urge , though it is nice to see it (and taste it across the ocean) as an Israeli food invention. My Jewish cooking knowledge is somewhat limited. I attach a link to Osem, the largest Israeli manufacturer for ICC: http://www.osem.co.il/Eng/_Articles/Articl...oryID=34&Page=1

What globaly known as Israeli Cous Cous is localy(In Israel) called "p'titim".

There is another pissful point of view: "My best view, so far, was last week in Spoon (no connection with AD) restaurant, in Budapest, Hungary, in a boat parking on the Danube, (just in front of the Intercontinental hotel). For clarifying on topic matters, food was presented nicely, waiters were very good, wine was fine, food was made of good produce but generally was so- so. But, when bladder calls, you go into a door with a very big man's image on it. That got you in a room with a large sink and yet another door. Opening that door and you are in front of a darkened room with 4, rather small chromic urinals, Lit with only the slightest blue neon light. At that stage you are un-packaging and giving you share of liquids in front of the most amazing sight: the Royal palace in front and the Szechenvi Bridge on your right, all brightly lit. Don't miss that piss! There's also an adjacent lounge/bar so you don't have to go for the food, not that it was terrible, but Café KÖR and Cyrano were better. Boaziko" editted for re-quoteing myself

Hi arkestra, I spoke with the winery: Lot 37 was one of many experiments they do. It started with 2 barrels (-+600 bottles), most of which Shaked (wine route) Took and sold. There are only few "leftovers" in the winery for internal use. One of the Wine route stores is supposed to let me know if they can get me couple of bottles. If they do get it what shall we do? Keep you posted, Boaziko

It is after working hours at the moment in Israel, but I'll find out tomorrow morning with the Wine Route (who last week held an occasion in which "lot37" was presented. I'll try also calling the winery, and hopefully bring some results. This may give me the chance of tasting the wine myself. Boaziko

I highly recommend Bitone. I think we were there about a year and a half ago. Very friendly atmosphere and great food. We had kind of salad with prawns, octopus, Rukula, pine nuts and cucumber ery tasty. Great cheese tortellini. Prime quality of meats. For desserts we had something good with chocolate and tiny strawberries (a local specialty?) with amazing zabione. We had a fine Sangiovese which was followed by great Cabernet sauvignon named Magnificat Tenuta La Plazza Drei Dona. Deserves the 1 star Michelin awarded

I had a few bottles of Karthuserhofberg (Tyrell) from Eitelsbach, Mosel-Saar-Roher. Both 0.750 L and Magnum's of 1989, 1991 & 1993. All had (and still have)that distinct aroma of petrol, and are great wines.

I'm not quite sure I understood your relation with pita (& such) during Passover. I hope you are not "Too orthodox" , as most of the great local street food (Hummus, Falafel, Sabich, Sambousak, Kunaffe and more) are strictly un-kosher for Passover and we'll have to lead you to Jaffa to get it, as many places in Tel Aviv (and the rest of the country (apart from villages, and cities of other religions in the Israel). Feel free to let me know your timetable (or by PM) so I can let you know which places are open during your stay.

Hi jacquichan Indeed. Rogove's list of restaurants is generally reliable, and to most of richw (thanks for your intro...) list I would send you myself. Please indicate what are your "prime cuts" of interest; street food, "proper' restaurants, high-end restaurants, wine, cheese, coffee, markets do you plan to go places outside Tel Aviv, if so I'll try and supply you with some good Israeli "Food notes". In 10 days you can get a very good grip of the Israeli food scene. If you have an interset I can try and intruduce you to some Chefs I know.

Scott, Uasually the maximum would be overnight but it would do no harm if it stays 24 hours as well. Boaziko

No Egyptian connection, apart from being a neighbor from the Middle East. My chicken kebabs are as follows: 1 kilo of chicken, (thigh or breast) fresh, free range or organic, or the best you can get. Cut into (+-) 3 centimeter cubes. 10-15 wooden skewers (soak them in water before use) For the marinade/rub I use a mixture of the following: Juice of 1/2-1 lime, Olive oil, paprika or shredded dry chili, salt, chopped parsley, chopped Zaa'tar, (or dry) diced garlic, Sumac, Baharat. Don't worry if you lack one of the ingredients. Let the skewered chicken rest in the marinade for at least two hours in the fridge. Take it out 3/4 of an hour before you grill it. That recipe is 100% Authentic in our home

I'm not sure if you intend to do Tahini from scratch. If not here is my way: "After 25 years of experimenting with various ways of reaching the sublimity of Thi-na (tahini). I went through lots of recipes and ingredients, and few years ago came to what I consider as Tahina perfection: I use Karawan Tahina, (made in Nablus) with a picture of a dove/bird on the label.(its usually very fresh, with minor liquids separation. I am very happy that supplies get in Israel. ). I follow a rule to do my Tahina "hand made", no blender/food-processor (Magimix ;-)) the mixing tool is a large wooden spoon. For half a container (250 Grams) of Tahina I add separately and in that order: 1/2 a cup of fresh lemon juice. 1/3 a cup of water. Salt Fresh black pepper 1 Teaspoon of crushed garlic 1/2 cup of chopped parsley ( I do it with knife...) The matter of consistency may be balanced with additional water. We (my family) like our tahina thick. As a matter of fact I once did try the exact ingredients in a food processor all at once versus the manual, slow food version, and guess which was better"

Try this Falafel,(GC++ in the Falafel thread) made it successfuly many times: "My recipe of Falafel is from the time I worked at the Dorchester Hotel in London. The Egyptian chef in charge of all Oriental cuisine (apart from the Chinese off course) gave it to me. I found it very good: ½ Kilo (1 pound) Dried Chickpeas 1 White Onion ½ Kilo (1 pound) Leeks Half of the volume of the leeks – cilantro or coriander leaves 6 Tbsp Coriander seeds (Don’t mix them with white pepper corns) 2 Tbsp Ground Cumin Sesames seeds Salt 1) Soak the chickpeas for two nights in water, changing the water twice a day. 2) Chop the onion, leeks and coriander leaves. 3) Grind all ingredients; if too dry add some water. 4) Heat the oil up to 180C (= 356F) 5) Before frying roll the Falafel balls in sesames seeds."

Bread (and butter, please)

zchug is the Yemenite equivelent to Harisa, hot condiment usually spread on various "Pita" sandwitches along with Falafel, Hummus,Sabich etc.

Near kibbutz Revivim in the Negev desert, in the south of Israel, there is a slightly salted subterranean reservoir. This is thesource of the water for Halutza's olive trees . For the last 2 years many Israelis, some top chefs, and myself are using it . There are some verities I prefer "Suri", "Barnea", and just got my first shipment of "Pikual". I can highly recommend it. I was told that it can be found in Zabar's, Balduchi's and Dean & Deluca. It will be shortly presented in Israfood, food expo in LA. Haym Cohen of the late Keren restaurant in Tel Aviv is about to open his NYC place, Taboon, (kind of Middle Eastern), 52 St. & 10th Av. where he will use Halutza Olive Oil. The opening is expected every day. http://www.halutza.co.il/english/index.html Please report back. Boaziko

I'm not sure as to who was first and its relevence, but about 10 or 15 years ago Gualtiero Marchesi (spell?) in Milan had 3 stars.

I am happy to announce that my offer from last year will be repeated this coming Hanukkah as well. This year I do promise that some of the Latkes will include Black truffles! The latkes would be accompanied also by top Israeli wines and cheeses. See you soon! Damn! And I was just there last week!

I am happy to announce that my offer from last year will be repeated this coming Hanukkah as well. This year I do promise that some of the Latkes will include Black truffles! The latkes would be accompanied also by top Israeli wines and cheeses. See you soon!