Results tagged Israel from David Lebovitz

Haj Kahil

fried cheese

When I left the restaurant Haj Kahil after lunch, I said to someone – “That was the best day of my life.” When Erin, who was dining next to me, took a bite of the fried Halloumi cheese, her whole body softened, her eyes dimmed, and she looked as if she had been lulled into a trance.

Labna with wild mustardpomagranite juicefried haloumi cheesewaiter at Haj Khil

And when someone tried to talk to her, she said – “I’m sorry. I’m just…having…a…moment..with…this….cheese…”

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Savora

sandwich

For a current trip I’m taking, to avoid airport food, I made a sandwich. Since I was en-route to Israel, I though it best to avoid my usual jambon fromage and make a turkey sandwich with cornichons, cheese, egg, and mustard.

I’m not a condiment guy; I much prefer regular mustard than something jazzed up with a lot of flavorings. And I’m not big on mayonnaise either. Sure, it’s a great moistener. But is it really better than an immodest swipe of butter? (Or some mashed up fresh goat cheese?) I always hear about all these new sandwich spreads and so forth, and I guess I’m kind of boring because none of those things with honey or sun-dried tomatoes or anything “Ranch”-style sound all that interesting to me.

I’ll stick with keeping my sweets for dessert, thanks. Sun-dried tomatoes should probably stay back in 1986, and although I haven’t lived in a ranch, if I ever did, because of all the exercise I was getting working the fields and herding cattle, I would not be eating sandwiches or salads with bottled dressing. I’d be chowing down on bbq ribs and fried chicken, for sure.

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Tu bi’Shvat Cake

Israeli Fruitcake

I’ve never given Israeli food all much thought. Sure, I’d had my fill of falafels and hummus in my lifetime, but there is a trip in my future and I was at a dinner party the other night and the woman hosting us had lived in Israel for a number of years and said it was her favorite place in the world.

Other people at the party chimed in saying also that the food was great – especially the salads, something I miss from years of living in California – all those vibrant, fresh greens and luscious tomatoes bursting with flavor that we had an overload of at the farmers markets! But I’ve never given much thought to Israeli desserts. (I adore Black and White Cookies, but don’t know if those qualify.) So when I came across this Tu bi’Shvat Cake in The Book of New Israeli Food, as I’m fond of anything packed with dried fruits and nuts, I thought I’d give it a try.

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