The Diverse Israeli Table
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8/1/2000
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THE DIVERSE ISRAELI TABLE |
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VOL 1: | MIDDLE EAST | MAGHREB | MEDITERRANEAN | EASTERN EUROPE |
VOL 2: | CULINARY POTPOURRI | HOLIDAYS | WINE | BREAD |
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The Land of Milk and Honey Volume 1
by Daniel Rogov
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 Window of a fish restaurant, Jerusalem |
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To walk through any of the souks, the well known open air markets of Tel Aviv, Jerusalem, Beersheba, Haifa or Uhm al Fahm, is to be joyfully inundated with a visual, culinary and aromatic feast of the spices, herbs and foodstuffs that come together to make up the collective Israeli palate. With a bit of luck, this pamphlet will serve as an introduction to the many pleasures of the diverse and often marvelous Israeli table.
Enjoy.
Part 1: The Middle East
Syria
- Anchovy Stuffed Olives
- Garlic Soup
- Gray Mullet in Wine and Paprika
- Candied Figs
Iran
- Stuffed Vine Leaves
- Chicken with Chickpeas
- Date and Orange Salad
Iraq
- Dill Meatballs
- Spiced Fish Soup
- Fruited Beef
- Lentils with Spinach and Lemon
- Mint Wafers
Egypt
- Bean Cakes
- Pecan Soup
- Sea Bass with Garlic Butter
- Baked Fennel in White Sauce
- Palace Bread
Part 2: The Nations of the Maghreb
Tunisia
- Stuffed Fennel Bulbs
- Tabil Spice Mixture
- Sole with Zucchini Sauce
- Tagine with Chicken and Fruits
- Honey Cream
Algeria
- Spiced Eggplant
- Harissa Sauce
- Glazed Duck
- Mixed Grilled Vegetables
- Spiced Peaches
Libya
- Spiced Sausage
- Marinated Chickpeas
- Pickled Eggplant
- Pickled Sardines
Morocco
- Fried Olives With Mushrooms
- Chicken with Almonds
- Fried Beet Greens
- Orange Rice
- Stuffed Dates
Part 3: The Mediterranean Basin
Turkey
- Eggs with Yogurt
- Cinnamon Wine Soup
- Zucchini Stuffed with Cheese
- Rice with Nuts
- Rose Petal Sherbet
- Arak Cookies
Greece
- Asparagus with Egg and Lemon Sauce
- Avgolemono Sauce
- Bean Soup
- Leg of Lamb with Olive Sauce
- Herbed Fried Fish
- Braised Potatoes
- Honey Cake with Nuts
Part 4: Central and Eastern Europe
Hungary
- Cold Asparagus with Walnuts
- Tongue in Wine Sauce
- Egg Barley
- Cucumber Salad
Poland
- Sorrel and Raisin Pie
- Duck with Horseradish
- Potato Pancakes
- Fruited Rice Pudding
Romania
- Marinated Mushrooms
- Spinach Soup
- Fish in Mustard Sauce
- Mixed Vegetables
- Spiced Pear Flan
Russia
- Sauerkraut Soup
- Cheese Fritters
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/rogov Photography: Shai Ginott
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