The Land of Milk and Honey
Volume 2
by Daniel Rogov
One of the charms of the modern Israeli table is that it features culinary offerings not only of those who have inhabited the country for many centuries, but also of the recent immigrants with varying backgrounds and traditions. In addition to presenting dishes from some of these cultures, this pamphlet features traditional Jewish, Muslim and Christian holiday fare. It also explores the long history and connection to bread and wine, and the high level of these industries in Israel today.
Enjoy.
Part 5: A Culinary Potpourri
Ethiopia
Georgia
Yemen
Part 6: An Abundance of Holidays
Rosh HashanahBean Soup Stuffed Veal Breast Baked Apples with Almonds and RaisinsChristmas Artichoke Pie Spinach Soup with Sour Cream Trout with Herbs Chicken with Mushrooms Apple CreamPassover/Easter Vegetable Soup Roast LambThe Muslim New Year Spiced Olives Marinated Sweet Peppers Eggplant with Tehina Lentil Soup Pastilla Pepper Salad Pomegranate Ices Fig PastriesPart 7: A Long History of Wine - Wine Consumption in Israel- Tourism at the Wineries- For a Wine to Be Kosher- The Major Wineries- The Boutique WineriesChicken in Wine Breaded Sole in Wine Pears in Wine SaucePart 8: Breaking Bread Easter Bread Bread for Epiphany Day Saffron Doughnuts (Jalebi) Georgian Cheese Bread Challah A Special Note about Matzah Chicken Soup with Kneidelach Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States. His Internet site, "Rogov's Ramblings" can be found at http://www.stratsplace.com/rogovPhotography: Shai Ginott
Christmas
Passover/Easter
The Muslim New Year
Part 7: A Long History of Wine
- Wine Consumption in Israel- Tourism at the Wineries- For a Wine to Be Kosher- The Major Wineries- The Boutique WineriesChicken in Wine Breaded Sole in Wine Pears in Wine SaucePart 8: Breaking Bread Easter Bread Bread for Epiphany Day Saffron Doughnuts (Jalebi) Georgian Cheese Bread Challah A Special Note about Matzah Chicken Soup with Kneidelach Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States. His Internet site, "Rogov's Ramblings" can be found at http://www.stratsplace.com/rogovPhotography: Shai Ginott
Part 8: Breaking Bread
Easter Bread Bread for Epiphany Day Saffron Doughnuts (Jalebi) Georgian Cheese Bread Challah A Special Note about Matzah Chicken Soup with Kneidelach Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States. His Internet site, "Rogov's Ramblings" can be found at http://www.stratsplace.com/rogovPhotography: Shai Ginott
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States. His Internet site, "Rogov's Ramblings" can be found at http://www.stratsplace.com/rogovPhotography: Shai Ginott
Photography: Shai Ginott