M E D I U M D O N E
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ISSUE
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I CAN SHOW YOU THE SHUK: SHINING, SHIMMERING, SPLENDID.
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ALENBI: FOOD THAT PUSHES BORDERS.
N 009
BE FRUITFUL & MULTI-BRINE: BRINED TURKEY.
THE
ISRAEL
ISSUE
CONTENTS
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14
EDITOR'S LETTER +My Hot List +American Arayes
10
THE REMAINS OF OLD MACHNE YEHUDA A Photo Story
THE SHUK IS TRULY BAZAAR
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Perusing Shuk HaCarmel with Adeena Sussman
TRAVEL Herzliya
40
MELTING POT CUISINE
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COOKBOOK REVIEW Sababa by Adeena Sussman
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CULINARY SCHOOL Kubaneh: Manna From Yemen
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TOP 5 Under-The-Radar Restaurants
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RESTAURANT CHRONICLES: ALENBI The Modernization of Israeli Cuisine
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BUTCHER’S CUT: TURKEY
GET GRILLING
68 72
Kabobs
SOUS VIDE
L’CHAIM Israeli Wines of Value
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ISRAELI HOT DOG BAR
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INTERVIEW Nurit Silverwater of the Inbal Hotel
80 82
RECIPE INDEX
DRINK UP Limonana
ADEENA SUSSMAN has co-authored eleven cookbooks, including the New York Times #1 bestseller Cravings—and its New York Times bestselling follow-up, Hungry for More--with Chrissy Teigen. She is also the author of Short Stack Editions' Tahini. A lifelong visitor to Israel, she moved there in 2015 after meeting an expat American who has since become her husband. She lives footsteps from Tel Aviv's Carmel Market, where she shops and explores daily, taking inspiration from her adopted country's seasonal and cultural culinary rhythms. She has written about Israeli food for Food & Wine, The Wall Street Journal, Epicurious, Gourmet, and many others. Read more on page 14 & page 30.
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For those with higher standards.â„
Fresh ly pa cke and seale d d.
Sourced from 5 different countries, packed and sealed immediately on-site at the Port of Singapore, we do this to ensure a freshness you can taste long after the island has disappeared from view. With the security of a fresh meal to accompany you, there’s no limit where you can go. Ask not where you can take Gefen Instant Noodle Soup, but where can it take you.
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THIS SHUK IS TRULY BAZAAR Perusing Shuk HaCarmel
with Adeena Sussman
Danielle Renov @peaslovencarrots
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TRAVEL
Herzliya ONE BITE AT A TIME
BY CHAVIVA GORDON-BENNETT
O
ffering some of Israel’s most beautiful, sandy white beaches and plenty of kosher options, Herzliya is the modern traveler’s oasis and explorer’s paradise. Located in the heart of Israel’s northern coast, Herzliya is known for its vibrant tech scene (the Silicon Valley of Israel), but it’s also a hub for history, art, culture and beaches with breakers built for surfing and more. This vibrant city is a quick trip north from Tel Aviv and an easy 1.5 hour trek from Jerusalem or Haifa. If you’re not familiar with this affluent beachfront town, get started by exploring the panorama of the Herzliya coast from Apollonia National Park, where you can
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delve into the remains of a 13th-century crusader city and medieval fortress. Or stop by the one-of-a-kind Hermit House of Herzliya, a multi-story home built into a cliff over a 40 year period and made entirely out of rocks, seashells and other objects.
But if you’re like most kosher travelers, it’s Herzliya’s explosion in kosher options that is the real pull to this beautiful coastal city with stunning sunsets. Thanks to the booming “Silicon Wadi” scene and an increase in kosher-keeping tourists and residents alike, Herzliya’s kosher options are both abundant and exceed expectations.
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Top rated Grow & Behold favorite
Dry Aged 2” Cowboy Steak I wish there was a rating higher than “The Best.” Based on the price, it was hard for me to justify this purchase. I’m so glad that I did ... I have never had a kosher steak as delicious as this one ... Worth every penny!
Jody D., AZ
Find your favorite. growandbehold.com 1-888-790-5781
Pasture Raised
No Hormones or Antibiotics
Family Farms
™
By Shifra Klein
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MELTING POT CUISIN E
Two very different countries meet on a plate. By Sina Mizrahi | Tiles provided by Lazar Marble
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YEMENITE
LAC
HU
CH
WI
TH
LY
BI
AN
CH
RA IM
E
I
've been cooking in my kitchen in Israel for three years but I grew up in an Israeli kitchen my whole life. Growing up, our kitchen was filled with the tastes and flavors from my mother’s Libyan roots, melded with Moroccan foods from my father’s side, with subtle influences sprinkled in from other Middle Eastern cultures.
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T FUSION ATERING. SE AND C G STEAKHOU OUTSIDE CATERIN OM & O E R S IN HOU PRIVATE DINING & . AVAILABLE ULL OUTDOOR DECK F H IT W OR 80 SEATING FTABLY. COMFOR
FOLLOW US ON FACEBOOK & INSTAGRAM AND STAY IN THE LOOP: * NEW HEAD CHEF ZACK HESS * NEW PARTY MENUS AVAILABLE * STAY TUNED FOR BIG NEWS COMING SOON!!
Stay
tuned for ou r Dairy resta uran "Isab t ella" open ing soon! !
Summer Menu + BBQ
3223 Quentin Rd
Plenty outdoor seating Stay Tuned for some Big news
718-627-8325
Brooklyn, NY 11234 USA www.tfusionsteakhouse.com Under the hashgacha of Rav Yisroel Gornish
RESTAURANT CHRONICLES
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iver M Chicken L
Executive Chef Elior Balbul
A start-up restaurant influenced by the start-up nation.
Alenbi The Modernization of Israeli Cuisine By Elisheva Taitz A decade or two ago, if an American were asked the question, “What is Israeli cuisine?” the answer would probably have been hummus, falafel, shawarma, pita. Aside from the modernization of various ethnic food available now in Israel (Ethiopian injera, Argentinian empanadas, Chinese dim sum), some of Israel’s ‘original’ classics have also seen a modern renaissance in Israel and abroad, while still being embedded with tradition, thanks to chefs and cookbook authors out of Israel like Einat Admony (owner of Balaboosta, Taïm, Kish Kash [NYC]), Mike Solomonov (owner of Zahav, Goldie Falafel, among others [PA]) and Yotam Ottolenghi (owner of Ottolenghi, among others [London]). While some of these eateries are not under kosher supervision, most are still rooted in tradition, bringing Israeli food out of the mundane and onto the plates of thousands who wouldn’t otherwise experience what new Israeli cuisine has to offer, in America and beyond.
Rib Steak Special
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TuR TALE OF THE
BUTCHER'S CUT
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k y NAF HANAU
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n honor of the Israel issue, we knew we had to feature turkey. Despite its seemingly inappropriate time (turkey is so November), Israelis consume the most turkey worldwide. According to market research firm IndexBox, Israelis eat 25.4 pounds of turkey annually and Americans put away 17.5 pounds of the mouthwatering fowl each year. Turkey became a popular choice in Israel because of its cheap price and is most commonly served in the form of shawarma (see pg. 68) and schnitzel (see pg. 66).
Photography by Schneur Menaker
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