It is no surprise that Israeli chefs are on the forefront of all things new. Why should food be an exemption? There have been a number of articles lately about innovative ways Israelis think about food using words like “vegan, ecological, and locavore”. New-old plants are appearing on the restaurants’ tables straight from the biblical times.
Now, I am dreaming to go back to Israel, and try all the new foods, not forgetting my favorite places, of course, many of which are just tiny holes in the wall.
P.S. I have decided that I will be adding more articles here all the time. This one is by Shannon Sarna and is about Nosher, and Shannon’s unique way to Jewishness through food. YIVO is also now in the business of publishing articles about Jewish food.
If you are going to Israel anytime soon, make sure to look through this article recommending a few of the places to eat, some in surprising locations.
A new fun article with a tiny bit of Jewish Georgian history comes from Shannon Sarna again, this time about one of my favorite dishes – Chachapuri! I have only made it once, but now will have to try again.
Now, there’s an article about herring!What can be more fun?!
And here, I thought there can be nothing more fun than herring! Apparently, the Jews put their stamp on spaghetti too!