boaziko

I hope my "stuffed tomato" with flower bouquet has made through the Imagegullet (sorry it took me a couple of months...)

I am always happy to make as many photocopies (of pages or recipes) so the book stay's at home. Monica, if your missing Middle Eastern book is something from my area, just let me know.

Love it fresh, small, young, just peeled and sliced. (I liked this veggie since childhood, part of it because its name (exactly the same) in Hebrew translates as "the Rabbi's voice"

Hi Yossi and welcome. The scene in the pastry chef/baker field has changed for the best. There are lots of specialized bakeries in the centre of Israel, with high quality: R-café (patiss-art), Lehem Erez, (both have few locations) Eran Burkin, (Hedera) Lehamim (Tel Aviv) Lehem Haaratez (Tel Aviv) Dominick (Ramat Gan) are just a few that weren't here 14 years ago. If you wish I can find all the phone numbers (I'm not sure who has a site). There are lots of restaurants that use pastry chefs nowadays. I know most of the restaurants as a good customer. (I can tip you which are good and who's their owner/chef.) Boaz(iko)

Well Done Elie!! Its great watching most of your (and mine) "staples" explained from scratch. I should try once the home made pita and some of the sweets. ( I do not have a baking stone… and it is 5 minutes from a good bakery…). And surely will try other variations. I have 2 questions: 1. Does the "standard" serving way in Lebanon is like a wrap (cutting the whole Pita)? 2. Do you use "Baladi" eggplants in Lebanon and is it possible to get it outside the Middle East? I'll run back to my kitchen as I have lots of work to do for tonight is New Year (Rosh Hashanah) and is it happens I also make Stuffed tomatoes. And I did the first stage exactly like you, but than I took another direction and filled it with a small Flower bunch made of 2 kind of arugula, lettuce, zucchini flower, asparagus, chives. Basically my tomatoes are little vases, and there will be decoration of real eatable flowers. May you have a tasty, healthy and peaceful year !

Eagerly read, just like the previous "Mongolian treat" chapters. Thanks Ellen, all the way from Israel (I've just pushed away a book I was reading, for lack of interest…), Boaziko

Both. it is a mix of few kinds of PC, and a nice crunch along the other ingrediants. I like Patria very much, and go there whenever in NYC which i guess is about 6-7 times at the last 4-5 years. Always very good quality and new tsates. Love their "trio" of ceviches and the bread rolls that accompany butter with carmelized (slightly sweet) garlic.

Eggplants could go in many directions.

My selection would be: White: Castel ; Chardonnay ,Castel C. Dalton SB reserve (2002) Red: Golan Heights: Yarden CS (1999 & 1997) Flam; CS reserve (2000) Golan Heights: Katzrin (1996) Tishbi ; Kerem Ben Zimra (1999) Dessert: Golan Heights: Yarden; Noble Semillon 2001(Botrytis) Golan Heights: Yarden ; HightsWine Gwurtstraminer (2000)

Yarden Winery just celebrated its 20th B-day and released 3000 0.375 bottles of: Yarden Noble Semillon 2001(Botrytis) It is on sale since last week, and moving fast. Haven't tried it yet, but heard it is the best Israeli Dessert wine ever. It costs 95 Shekels = 22 $ Go for it, Passover would never be the same. Boaziko

At least for us, here on EG, this is no longer true, as we all may enjoy Andre's knowledge. I can testify that he is very trustworthy in all wine aspects, as well as food, and he is also a very nice and kind person, bless his soil ah..soul. I wish there were less than 65 miles between Haifa and Tel Aviv, so I could easily visit him on top of the Carmel Mountain and have a glass of great wine or even Loomi. I guess he would be happy to provide us with a list of what he considers to be top Israeli kosher and non kosher red and white wines, and even those that do show some character of their soil. Boaziko.

Hope I'm not too late (if so it would be for the records) 1. Grilled eggplantes, feta, black olives, red onion. 2. On ready baked "empty" pizza doh,lots of arugula, EVOO, parmeggian shavings 3. Mozzerela + pesto sauce Happy dinner! Boaziko

Thanks P2, The Gobi came out very tasty, but it is not quite what we had at "Bombay Bar & grill" in Lee, MA. If I can recall there was much more GRAVY, and the cauliflower was probably cooked in it (at least for a while), it was deeper in tastes, much more sweet & sour character.. Boaziko

I'd like to try it at home, but could not find a recipe. Thanks, Boaziko

Rachel is right, meat grinder (or food proccesor) will do the trick, no need for boiling. The outcome, (pre-deep fried mixture) may be kept in the freezer. Boaziko.

Bombay Bar & Grill – Lee, 435 Laurel St. (Route 20, Berkshires, MA) 413-243-6731 Great surprise we found in our old fashioned, but very nice hotel (Black Swan Inn – Best western). Overlooking a small lake while dining is always a plus, especially if you come from a relatively dry country like we do. All we had was good. My memory recalls Lamb Madras, CTM, Chicken Tandoori, Shrimp Malai Kebob, and some Naans. The favorite was a dark and rich cauliflower dish that almost misled us to guess it was some kind of meat. The menu I found on the net stated "Lasoni Gobi", Cauliflower with garlic and sweet & sour.

Hi Xavier, Following is a recipe (copied from the Middle East section, written by GC++) I tried it successfully many times (and so did others) I once did it in the USA on a short notice, without the dried CP and it was spread all over the oil... The important thing is to keep it "dry" and not to boil the CP after the soaking and drying. "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" If you need a "falafel scoop" tool I have no problem in getting one for you , here in Israel and send you ASAP.(PM me your details) The list of salads you mention makes sense. The most common (in Israel) are cabbage (a little like sour krout) and fresh salad made of cucumber and tomato, along with leaves of parsley, Tahini, and some hot red Jalapeno sauce. Lots of success, Boaziko

I'm happy to list some great places in the Judea Mountains, very close to Jerusalem: All the places require meeting arrangement before arrival. (Some googling will surely provide more data in English) 1. Rama's Kitchen in Nataf , (02-5700954) is a Mediterranean kitchen built around a Taboon (kind of local Avon) with one of the most beautiful views in Israel. Rama's site is only in hebrew (www.ramak.co.il) 2. On the same road (the continuation of # 425) about 2 miles before Nataf there is a little dirt road leading to Himelfarb Farm, Har Harouach (Wind mountain), (02-5345660, 054-663353)based on their own goat milk they make some fresh cheese, and our favorite goat yogurt. 3. Road # 386 from Jerusalem will get you to Sataf, where Shai Zeltzer is making his cheese. (02-5333748, 052-603762) He is the founder (and probably the leader) of the "boutique" cheese makers in Israel. 4. Castel Winery, in Ramat Raziel, on road # 395, (02-5342249) is the top Israeli boutique winery and got some international reviews. It is a beautiful place and they make great wine. www.castel.co.il Have fun.

Would watermelon qualify for Indian food? If so i could suggest Watermelon Ice Cream with yogurt sorbet. Just an Idea, I don't have a recipe

I'm not sure about the flour, but that kind of Pita is also sold in some Supermarkets, is traditionally related to the Yemenite Jews and can be found in some other Falafel places.

I'm not an expert on Jerusalem, but as I am less than 40 miles away, I guess I have some close and relevant info. I must admit that I haven’t been to all those places, and visits that I did make took place weren't recently. All in all I read most of the Israeli papers and food forums, and have additional data from local friends, so there you are, some good but not fancy or pricy places: Forgive our Hebrew, as all the names and street names may sound "different". (If you wish, when you arrive I'm willing to talk with you over the phone and give you the exact pronunciation, and further tips…) * Rachel's Sandwich, 17 Beyt Lehem Rd, (Tel. 02-6713918) is a small place, home cooking style with Tunisian flair. * Azura 8 Mahne Yehuda, (02-6235204) a Kurd /Iraqi place in the middle of the market, where all the cooking is slowly taking place over wick-stove. * 2 famous Hummus places: a) Pinnati, 13 King George St. (02-6254540) b) T'aami, 3 Shammay St. * Shalom Falafel, 34 Betzalel St, (02-6231436) I guess is a "hole in the wall" where you'll get the Falafel and salads in a local "wrap" that in Jerusalem is known as Ash-Tanour, and in the rest of Israel as Lafa or Iraqi Pita. All those places do not require reservations, and are in the west city. If you'd like some 'higher end' places, just say so. (Let me know if you have plans to go to the old city, if so, there you can find better places for Hummus, I hold a Hummus Guide book, published in Israel, that gives marks (stars) to Hummus places) If you decide to travel outside of Jerusalem, I'll be happy to give you some great places in the Judea Mountains, (Food, Cheese and Wine) most of them I've recently visited. Take care, Boaziko

HI Weaver, Just came back from NY, so it would take a day or 2 to forward you some info. Boaziko

Hi Rich, Glad to help. If your visit does not fall on the dates of my trip to the US (probebly the second half of July), I'll be more than happy to arrange a Mini E-Gullet offline in Abu-Hasan in Jaffa. Boaziko

Taboon is indeed closed.