Page 27 - Holyland Magazine - 2021 Edition
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Authentic Middle Eastern Cuisine
At Sarona Market. Photo: kitchener.lord chili peppers, onions and a medley of spices. infused dressing. It’s normally presented as
Shakshuka, which is Arabic for 'mixture,' is part of a meze platter. Fattoush, which can
believed to have both Yemeni and Ottoman be served as either a side or main dish, is
Turkish roots, yet made its way to Israel from a Lebanese bread salad made from toasted
the Lybian-Tunisian region. A healthy choice flat bread, greens and vegetables including
on any menu, the dish is often served with tomatoes and radishes, commonly drizzled
inventive flair in variations such as ‘green with a sumac vinaigrette for an extra kick
Shakshuka’ made with a mix of greens, of flavor.
and a Mediterranean style presentation with
Greek feta. Tahini & Halva
Sabich A trip to Israel is incomplete without the
irresistible tastes of tahini and halva. Tahini, an
The ultimate street food and lunch time ancient spread that has been around for 7000
favorite for Israelis, Sabich is a scrumptious years and consumed globally, is made from
combination of fried eggplant, hard boiled sesame seeds, which, when ground correctly,
eggs, salads, amba (sweet and spicy mango produce a deliciously creamy side dish, dip or
sauce) and a hearty helping of tahini, stuffed topping. Halva is a crumbly confection with
inside a freshly baked pita. Traditionally the origins spanning the Middle East, Central Asia
Sabbath morning breakfast of Iraqi Jews, Israel and even as far as India and North Africa,
has made its own mark on Sabich, especially made from one of more ingredients including
among Tel Avivians who will line up daily at the semolina, nut or seed butters. In Israel, it
local street vendors and hole in the wall cafes is more commonly produced from sesame
which churn out sabich to crowds of hungry seeds, infused with sugar syrup and egg
regulars. whites. Stocked fresh throughout the country’s
local markets, huge slabs of halva are available
Jachnun in all variety of flavors, from pistachio and
chocolate marble, to creative inventions with
The crumbly ‘Yemenite Sabbath bread’ is an ginger, cardamom and rose oil.
overnight labor of love, baked from a specially
prepared dough brushed with butter and Popular treats among Israelis, found in almost
rolled into a stick. Historically, the dough was all supermarkets, include Bamba, peanut-
cooked slowly to allow for observant Jews to butter flavored puffed maize bites which
eat something hot on the Sabbath morning. account for over 25 percent of the country’s
Although Jachnun is not often home-cooked, snack market. There’s also Bissli, a crunchy
the flaky bread-like pastry is a popular buy at wheat snack produced in flavors of grill, onion,
the local markets, traditionally plated alongside barbeque, pizza, falafel and Mexican, shaped
hard-boiled eggs, tomato and spicy cilantro as squares, twists, tubes and hoops. And if
‘zhug’. you’re lucky enough to find it, Krembo! The
marshmallow dome coated in chocolate,
Tabbouleh & Fattoush similar to the Scottish tea cake and Danish
flødebolle, flies off the shelves during winter.
Two very popular salads in Israel are Tabbouleh Sold only from October to February, demand
and Fattoush. Tabbouleh is a Levantine dish for Krembo increases year upon year – so grab
consisting of finely chopped parsley with it if you can!
tomatoes, onion, mint, bulgur and an olive oil
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