boaziko

As promised I translated the Chutney experience to Hebrew. (duely credited, I hope) That's the link to the Israeli ORT FOOD FORUM: If it is not open directly, go to the line where you see REUDOV (my code name) and in the line under it ORIK. Click on REUDOV. I planted some words in English so those of you who are not so fluent in Hebrew will understand the subject at least: http://demo.ort.org.il/ortforums/scripts/f...93235558&pg=114

I am not an expert on Indian cooking and eating, my first steps were taken with your help just recently, but it may be a long way. I guess I have visited 4-5 times in an Indian restaurant in Israel, the last time, 5 years ago (at least). Japanese and Chinese are much more popular. There are about 25 Indian restaurants in Israel, 25% of those in hotels restaurants, and thus Kosher. Kosher Is not a necessity but almost 99% of the hotels are kosher due to some "funny" religion outcome, which someone else might want to explain. Mapa Guide of the 200 best restaurants in Israel, (2000, the most updated…) lists 4 Indian restaurants; 2 Maharaja's branches, and Nemasta. (The first one may be the first in Israel, I guess it already operates in Jaffa for over 30 years) there are no rating in that guide but there are lists, Tag' Mahal is one of those listed for best service. We also have a local Gault Milliau Guide. 2002-3 edition rates 150 restaurants. The highest grade is 16 (4 restaurants). 12 is the entry grade. The only 2 Indian restaurants are Tandoori (with 12) and Indira (which is unmarked, but gets a sign of Ethnic place), one could get a "Business Lunch" there for the Equivelent of 8 $(us). Some of the appeal of the Indian restaurants is directed at young Israelis that travel to India. The following links are to Israeli/Indian restaurants sites Mostly in plain Hebrew: Indira: http://www.rest.co.il/About.asp?code=348 The Indian on Yirmiaho St: http://www.rest.co.il/about.asp?code=161

IrishCream:

Orik, No problem, as long as the exporter has prior equitence of the importer. (in other words how many?)

[quoteThanks for the recipe. So do you add this to the chickpeas and then blend in a blender to make Hummus? ] Not yet. Regarding Hummus, I tried many times but did not "get there". There is still a long gap between my home end product and my "goal" which is one of the top Hummus places (in the world IMHO) ABU HASAN (ALI KARAWAN) in Jaffa. It's Easier to drive there, although it doesn't look like a shrine or a temple, there are hundreds of people come there each morning to gat their portion of delight. Anytime someone is in our neighborhood I promise a guided visit to get the hummus, and primarily the MASABAHA (and to clarify, I do not work in the tourist industry…).

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

Well, it went very well, worth all the efforts. Tasting started with a mayo-chutney- pastrami sandwich. Great. At lunch, along with grilled lamb chops (with olive oil, baharat & sumac) The Tomato Chutney came with Yogurt over Basmati rice (with raisins, cinnamon & mustard seeds). On another plate we had fresh Wild rocket leaf, rashad (garden cress) and some spring onion. (It was optional to "sprinkle" this greenery over the yogurt, an option most of us took). The chutney was well received, even by the "no heat" wife. Eldest son (12) took second helpings. We had a side dish of "Baladi" (local grown, especially in Arab villages) eggplant, grilled, peeled as a whole , served warm with yogurt, dressed with garlic, parsley, sea salt, black pepper, lemon and olive oil. I had a glass of local Cabernet Sauvignon, Tzora, suited me and the food just fine. Suvir, a question, May I translate your Chutney recipe to Hebrew for friends of mine in an Israeli Food forum (naturedly I'II credit you and eGullet). They were curios as to my immediate need of curry leaves

Came out just fine. We'll try it at lunch tomorrow with rice and lamb chops and see how the family reacts to a certain degree of heat. By the way my jars are used, clean, and sterilized glass jars. There is no seal, but I pored the (hot) chutney to the (hot) jars closed the lid and turned upside down to cool. Will that do? Should it be kept in the fridge? And how long do you keep an open jar in the fridge? (I guess very short while...)

HAPPYLOG: (happy Epilog) Just came back from the Indian shop (and restaurant) called Maharaja. they were kind enough to sell me all the spices and products my supermarket lacked, and after a while of talking about food, cooking and the great recipe I got from a "Master Chef" from India (I hope I haven't underestimated you) the man over the counter went to the kitchen and brought me a little bag with small green leaves with a very distinct aroma (naturally different from "curry" the powder). Thanks, Suvir for your help and willingness to get the leaves over the ocean. I'll report after completing the chutney.

I get the picture in the Indian groceries, some said they are out of, the other told me that the "little plant" should do. I'll call some restaurants tonight, and see. A friend from a local food forum is willing to donate some leaves but it seems its also that herb.

Northern part pf Tel Aviv, Israel. Thanks, but maybe I'll be able to get some young plants of curry in a nursery nearby.

Hi Suvir, This Chutney made me want to join the heat almost from the start (of the thread). I located almost all the ingredients in our little Mid-East corner, but I'm afraid the fresh curry leaves are out at the moment. what should I replace it with ? I have the jars, tomatoes, and going tomorrow morning to a special Indian shop in a town not so far from Tel Aviv for some of the spices. Come to think of it, that Chutney would be perfect with Latkes and sour cream.

Lizziee, Sorry for not responding earlier. English not being my native language makes it rather slow and slightly difficult to go in details (in writing at least) but: We went to the FL with our kids (7 &11) both are mid-eastern fellows that before that went to some 2-3 Michelin stars establishments in Europe behaved and ate well (so did the adults, in most cases...) I asked the question primarily because in previous times we had problem here and there with getting into some places in the US (R & S hotels and restaurants if I remember correctly). We were very happy to be treated at a 3 star level with our kids. We shared 2 menus, (one with the extra foie dish). One kid got his own delicious Pasta and we all receives the Amuses (Cornets of Atlantic Salmon Tartar , Potato Blini, cauliflower panna cotta) but paid only for the 2 menus and the dish which we felt was more than fair. Our waiter was ever so helpful. The food was first rate, the best I had in the US so far. We were lucky to get places due to the fact that 2 years ago we made a "Thomas Keller" meal in Israel, with some friends, according to the FL book. we took pictures of the meal and sent it to TK. he answered and said that we should also try the restaurant, it took us some time but he remembered and 8 weeks or so before last August we knew there was a good reason to visit Napa valley. By the way ,we had another great dinner (with reserving the table an hour before) we at Bistro Jeanty. Perfection of classic French dishes as if we were in Europe.

Almost all seasons are sunny (like today for example) July-Sept. might be on the hot and humid side.

In recent years we have, in Israel various "modern" fillings for the Sufganiot, along with the traditional Strawberry jam you can find it also with Dolce-de=latte, chocolate, White chocolate and Vanilla cream

Well, I'll still keep my promise. Moul yam is around, Avazi as well. Roshfeld, much to my regret is closed due to "The way things are going over there". But I guess he is available for private occasions. Most of us get our Latkes domestically.

Not further then Tel Aviv. I promise to serve the best Israeli wine and finest Food produce, be it artisanal or not, wheat or wheat-out... Just say when. (I'm waiting since your kid's Bar-Mitzvah)

Due to 1 ocean parting us and different time zone, I can apologize only now for forgetting there is some "cultural" difference between Europe and the U.S : For us , here in Israel Magimix (for food processor) is what Fridgeder and Coke are for Americans I guess . Just for general info: the French maker is very trust worthy, and if I'm not totally mistaken, there is an American parallel or partner named culinariart or cuiseinart. Nina: the Hebrew word for pancakes/Latkes is Levivot. (Anyone asking for Levavot will probably end up with skewer of chicken hearts (-; . To settle matters I offer hereby the first 3 E-gulleteers who arrive to Israel my own hand made PRIME - LATKES free.( I haven't sorted out the accompanying Israeli wine yet...). Regretfully I can't promise Truffle shavings' as supplies are low at the moment. (But if guests choose to bring their own we'll gladly incorporate it in the dish). Happy landings.

Here is an evoulotionized (over 25 years) of Latke making, with a change I just came by today for the first time: 4 large potatoes 1 large onion Magimixed/grated 2 eggs 5 Tablespoons of flour Salt White pepper Mix well, allow few moments till you can get rid of most of the (potato & onion) liquids. In a large pan pore 2-3 cm of oil. After using corn and olive oil I used ground nut oil for the first time and the Latkes came out perfect than ever,( They had an evenly crisp brown coat and were "Medium" inside) You can use a tablespoon or your hands to make the desired shape Fry till its brown and turn (You'll end up with 12-15 Latkes) Happy Hannake

The rate should be 3.67 Dhs = $1 which makes it something like 175$ You may find this site usefull: http://www.xe.com/ucc/convert.cgi

Another favorite of mine with Z'aatar is: grilled eggplant with tahini; a mix of 1\2 a lemon, 2 cloves of garlic, sea salt, crushed chili, 5 tablespoons of olive oil, some black pepper. After grilling the e-plant you half it, put some of the mix on top, than some good quality tahini, than some more of the mix and sprinkle some fresh Z'aatar and a little chopped parsley. (better have a handy pita or a proper replacement). Good yugort could also do the trick in case of thini shortage.

Has anyone seen kids in the FL? Do you know if they wellcome kids ?