Page 10 - Discover Israel Magazine - Philippines Edition 2019
P. 10
Authentic
Middle Eastern Cuisine
Israeli cuisine has evolved from the traditional gastronomy, cooking
techniques and a multitude of flavors indigenous to Jews of the Diaspora
Leoni Jesner
Israel's culinary scene has gained commonly associated as an affordable street
renowned status as producing some food to eat on the go.
of the world’s most inventive fusion
dining, from established and young Shakshuka
vibrant chefs trademarking their take on
classic Middle Eastern staples. For a relatively This appetizing, and surprisingly easy to
small country in its infancy, Israel’s reinvention make dish, is often served at breakfast,
of more than three thousand years of cooking consisting of eggs poached in a flavorful
history is quite the celebration. sauce of tomato, chili peppers, onions and
a medley of spices. Shakshuka, which is
During your visit to Israel, leave room to feast Arabic for 'mixture,' is believed to have both
on these authentic Middle Eastern delights. Yemeni and Ottoman Turkish roots, yet made
its way to Israel from the Lybian-Tunisian
Falafel region. A healthy choice on any menu, the
dish is often served with inventive flair in
Hailed as the national food of Israel, falafel is variations such as ‘green Shakshuka’ made
perhaps the country’s most synonymous (and with a mix of greens, and a Mediterranean
popular) dish. The deep-fried balls, rolled from style presentation with Greek feta.
ground chickpeas or fava beans, are most
likely linked to Egyptian origins at a time when Sabich
they were consumed as a meat substitute
during specific holidays. Falafel were made The ultimate street food and lunch time
mainstream in Israel during the 1950s by favorite for Israelis, Sabich is a scrumptious
Yemeni Jews who, for convenience, began combination of fried eggplant, hard boiled
sandwiching falafel balls in soft pita between eggs, salads, amba (sweet and spicy mango
salads, pickles and tahini. Now, falalel is most sauce) and a hearty helping of tahini, stuffed
inside a freshly baked pita. Traditionally the
Sabbath morning breakfast of Iraqi Jews, alongside hard-boiled eggs, tomato and
Israel has made its own mark on Sabich, spicy cilantro ‘zhug’.
especially among Tel Avivians who will line
up daily at the local street vendors and hole Tabbouleh & Fattoush
in the wall cafes which churn out sabich to
crowds of hungry regulars. Two very popular salads in Israel are Tabbouleh
and Fattoush. Tabbouleh is a Levantine dish
Jachnun consisting of finely chopped parsley with
tomatoes, onion, mint, bulgur and an olive oil
The crumbly ‘Yemenite Sabbath bread’ is an infused dressing. It’s normally presented as
overnight labor of love, baked from a specially part of a meze platter. Fattoush, which can
prepared dough brushed with butter and be served as either a side or main dish, is a
rolled into a stick. Historically, the dough was Lebanese bread salad made from toasted
cooked slowly to allow for observant Jews to flat bread, greens and vegetables including
eat something hot on the Sabbath morning. tomatoes and radishes, commonly drizzled with
Although Jachnun is not often home-cooked, a sumac vinaigrette for an extra kick of flavor.
the flaky bread-like pastry is a popular buy
at the local markets, traditionally plated Hummus
Another Middle Eastern classic, hummus, a
Halva at Sarona Market. Photo: kitchener.lord
