Results tagged jerusalem from David Lebovitz

A Visit to Abu Kassem Za’atar Farm

za'atar pita

One thing you learn quickly if you travel to, or somehow explore otherwise, the various cuisines of the Middle East, is that every country, and seemingly…every single person, has their own idea of what za’atar is. And they’re very (very) attached to it. So much so that a chef in a restaurant in Jerusalem rolled up his sleeve to show me a tattoo of what he told me was hyssop, a name for an herb that’s used in some places to make Za’atar, one of the world’s great seasonings.

fresh za'atar

Za’atar consists of herbs, sesame, and sumac, varying them by proportions depending on culture and country. But I can say that Abu Kassem of Za’atar Zawtar makes the best za’atar I’ve ever tasted, anywhere.

fresh za'atar plant

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Orange Syrup Cake with Candied Oranges

orange cake zest

I bought my trusty zester in 1983, back when no one had heard of rasp-type zesters, which are now a lot more popular than their old-fangled counterparts. I got mine in 1983 when I started working at Chez Panisse and the cook training me on my first shift told me that I needed four essential items; a chef’s knife, a paring knife, a bread knife, and a zester.

candied orange recipe

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Tel Aviv

seeded bread

Tel Aviv was always hovering something in the middle of the ever-growing list of places I wanted to visit. But in recent years, I kept hearing what a hip place it was, and how it was sort of the “San Francisco” of Israel. Stretching along a massive beach, as soon as I arrived in the city, I wanted to ditch my luggage and jump right in. Then eat.

Tel Aviv restaurant

bagels

Tel Aviv is a lively place and the vibe is decidedly different from Jerusalem. I don’t think you could visit one without the other. Whereas Jerusalem is historic, Tel Aviv has a somewhat more modern look and feel because many European Bauhaus architects fled to Tel Aviv, so there are lots of Bauhaus and Bauhaus-inspired houses and apartment buildings across the city, making this a UNESCO World Heritage site.

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Jerusalem

hummus in Jerusalem

I shouldn’t have been surprised when I was talking to someone at the airport, just after my arrival in Israel, who had asked me what I was doing in her country.

fried dough in syrup

When I told her I was there to learn about the cuisine – by eating it, her eyes lit up, and she said – “Whenever I leave Israel, after my family, the thing I miss the most is the food.” And after one week, I could see why. I was missing it, too, the moment I stepped off the plane and returned home. In fact, my home kitchen has become a mini hummus factory, churning out batch-after-batch of hummus. And it lasts just about as fast as I can scoop it onto pita bread.

falafelspice mixes
old jerusalemhummus

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