Cook these recipes to feed Israel - The Jewish Chronicle

I live in London, the daughter of Israeli parents. My love of Israel was instilled in me from my first bite as opposed to my first breath.

Both of my parents’ families moved to America when my parents were children. The family legend of my savta Zahava is that one branch never left Israel even after the destruction of the Second Temple and the failed Bar Kochba revolt. The family stayed in the north of Israel. My Savta said that her heart broke when they had to leave Israel for economic reasons.

Savta’s kitchen was a piece of Haifa nestled in Forest Hills, New York. There was nothing American about her food or hospitality —she had an open-door policy and taught us that to love a fellow Jew was to feed them. And from her tiny kitchen came endless mouth-watering Israeli dishes: simple salads, fried fish, rice dotted with lentils, green beans drenched in tomato sauce.

What makes Israel and Israeli food unique is the fusion of various cultures within one town or city, with families whose long exiles from the Holy Land took different directions, coming together to create a distinct Israeli cuisine.

Topics:

Israeli food

Israel Hamas war 2023

Kosher cookbook