'israeli' on Serious Eats

One-Pot Wonders: Spicy Tomato Sauce With Lentils and Baked Eggs

This recipe is essentially a twist on shakshuka, a perfect brunch/dinner/any-time-of-day dish that involves poaching eggs in a spiced tomato sauce, typically filled with an assortment of peppers. I decided to bulk it up by adding lentils to make a heartier, stew-like consistency and swirl in kale at the end of the cooking process for added greens. I finish the eggs under the broiler so they set quickly, crisping up the kale in the process. More

The Food Lab: For the Best Baba Ganoush, Go For a Spin

I used to hate all things eggplant. Until I had my first taste of really great baba ganoush. It was made by a good friend of mine, an Israeli line cook who'd take time out of her afternoon to hover over the eggplants slowly charring over the open flames of the kitchen's burners, waiting until they were meltingly tender, before recruiting me to carefully peel them before she'd mix them up with lemon juice, tahini, garlic, and olive oil. The resulting dip was simultaneously smoky, savory, bright, and creamy...and I was addicted. More

A Sandwich a Day: Sabich at Nish Nush

You can think of Sabich as breakfast falafel: fried eggplant, egg, salad, and yogurt all stuffed into pita. That pita's a big part of what makes the sandwich, and at Nish Nush in Tribeca, it's made daily. It's light and springy, but strong enough to hold all the traditional components of a sabich. More

Market Tours: Visit Carmel Grocery in Forest Hills for Eggplant Salads and Middle Eastern Staples

Look close under the green and white awning and you'll notice, in the window, brightly painted signs advertising dried fruits and nuts, homemade salads, and more. Welcome to Carmel, a tiny but wonderfully stocked Middle Eastern grocery in Forest Hills. The products are fresh, the staff is friendly, and the affordable prices can't be beat. More

Williamsburg: Zizi Limona and The New Middle Eastern Cuisine

During the Passover seder we talk about four children who each ask a question of the adults at the table. The wise child, the only one we really celebrate, says to the family, "What are these laws and traditions you carry out?" In other words, "what does all this mean to you and me?" So the allegory goes, this is the child we entrust our traditions to. We trust him to keep them safe and practice them well.

Zizi Limona is what happens when the wise child opens a restaurant—or when three of them do. And though chef Nir Mesika and Hummus Place vets Yigal Ashkenazi and Sharon Hoota have succeeded in creating a neighborhood spot that's casual and affordable enough for weekly meals, they've also made something greater. Call it pan-Middle Eastern or the New Israeli Cuisine or whatever else you like, but heed this: if the deceptively simple stuff at Balaboosta gets you hungry, it's time to head over to Williamsburg for a taste of smart Middle Eastern cuisine like nothing else in New York.

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Market Tours: Holyland Market

St. Mark's Place might seem an odd location for a kosher Middle Eastern market, what with its sidewalk vendors hawking colorful socks, spiky jewelry and gothic ware. Then again, Holyland Market—with its Hamsa emblem, its oh-so-New-York history, and Haran, its super-friendly, super-knowledgeable Latin-music-playing employee—seems very much at home among its neighbors. More

Cook the Book: Israeli Workingman's Lunch

We love a good egg sandwich—bacon, egg and cheese, egg salad, Croque Madame, we could go on and on, but we have to thank The Big New York Sandwich Book for introducing us to another egg-centric lunchtime repast, the Israeli Workingman's Lunch. One might assume that most workaday Israelis are bent over an overstuffed falafel but Snir Eng Sela, chef at Commerce had a different sort of Israeli lunch in mind. More

Cook the Book: Complete Hummus

In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like. More

Cook the Book: 'The Book of New Israeli Food'

The Book of New Israeli Food showcases recipes and photos, interspersed with stories and histories that put Israeli cuisine into perspective. We recently sat down with author Janna Gur and asked for some of her favorite recipes from the book. This week we'll be sharing Stuffed Baby Eggplants and Courgettes in Pomegranate Sauce alongside Cheese Bourekas and Gondi, an Iranian-Jewish spin on matzo ball soup. Enter to win a copy of the book here! More

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