Travel: Israeli food and restaurants come of age
Israel is becoming a surprising food Mecca (yes, I enjoyed writing that). Israelis enjoy traveling and are demanding higher food quality and variety when they arrive home. That, combined with an influx of peoples from all over the globe, has started a food renaissance that makes eating in Israel a surprising joy.
Standard Middle Eastern fare has become anything but. Instead of just one “Middle Eastern” food experience, there are many wonderful variations. The Jews from Arab lands brought their own method of cooking and regional dishes with them when they moved to Israel, like summaq salad from Iraq; a lamb stew called harira from Morocco; fatoush, a salad made of eggs, olives, bread and lettuce from Syria; maraqa, a ragout of quince and lamb from Tunisia; as well as the more commonly known hummus, pita, and kebab each made with a slight variation in honor of the country of origin of the maker. There is care in the preparation of the food, and I — who tend to not like the hummus that I’ve had in America- couldn’t get enough of it in Israel.
What really surprised my food educator husband was the quality and variety of the less traditional food. Read the rest of this entry »
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