Israel

You are currently browsing articles tagged Israel.

Velvety jewel: A tall glass of fresh-squeezed pomegranate juice at Cafe Neto in Tel Aviv's Dizengoff Center.

Velvety jewel: A tall glass of fresh-squeezed pomegranate juice at Cafe Neto in Tel Aviv's Dizengoff Center.

I am quite a pomegranate aficionado: an admirer of their whimsical shape, their seductive ruby seeds, and the rich symbolism they hold, from fertility to happiness. In the United States, POM and other brands compete on the market to offer concentrated pomegranate juice, but during a recent trip to Israel, nothing beat the fresh squeezed varieties being offered in stands and cafés. If you know what pomegranate seeds are like — fairly dry to the touch with a delicate glaze encasing each seed — you could appreciate how many pomegranates it would take to concoct a big, tall glass of straight, anti-oxidant-rich, tart and tasty juice. And the color? Worthy of artistic inspiration. In Israel, they were certainly fond of their juice bars, but the crowning glory was the wide availability of this crowned, ancient fruit.

Beyond drinking pomegranate juice straight (or in cocktails), sprinkling the tangy seeds on a salad, or making a reduction of its juice to sauce meat with, what are other ways to incorporate pomegranates into cooking? Feel free to add your comments. I am convinced this will not be the last of a posting on pomegranates.

© Gilat Ben-Dor, 2010.

Pomegranates do grow on trees. The grove pictures is near the village of Lachish in Israel.

Pomegranates do grow on trees. The grove seen here is a common sight near the village of Lachish in Israel.

Share

Tags: , , ,

Ancient artifacts are displayed amid the sleek modernity of Israel's Lod Airport.

Ancient artifacts are displayed amid the sleek modernity of Israel's Lod Airport.

Israel’s Lod International Airport, just outside of Tel Aviv, boasts a light, airy and spacious interior, and my favorite touch: actual ancient artifacts displayed throughout the walkway area. It is always fascinating to see the old and the new merged together – going much further back than the Louvre’s “old/new” addition of the glass structure, and even older than the Medieval buildings of Florence being used as gelato bars.

Being juxtaposed with truly ancient artifacts can, at once, make us feel like we, too, are just ‘passing through,’ dwarfing our own existence. At the same time, there is something continual and relevant about this coexistence, reminding us that there are still many things that stand the test of time, of history, and of cultural preservation. Our spirit and energy guarantee that we are not nearly as flimsy as our fleeting, physical lives would have us believe. And that is uplifting.

© Gilat Ben-Dor. All rights reserved.

A special energy exists in a land that is so ancient, its decor is comprised of local archaeological finds.

A special energy exists in a land that is so ancient, its decor is comprised of local archaeological finds.

Share

Tags: , ,

Boutique L’chamim (Bread Boutique) in northern Tel Aviv offers a tempting array of goody-encrusted breads.

Boutique L’chamim ("Bread Boutique") in northern Tel Aviv offers a tempting array of goody-encrusted breads.

Organic bread. How warm and fuzzy. Just those words, organic bread, invoke images of crusty, chewy loaves that could scratch your face but are so delicious, especially when hot from the oven. These dreamy loaves would also be infused with highly unusual ingredients, lovingly prepared by a gentle artisan who likely favors handmade sweaters and vintage note cards. “Hi there!” they would cheerfully greet me as I walk into their fragrant bakery, feeling the need to hide my BlackBerry and other worldly trappings.

“Care for some lavender oat spelt bread? And a bedtime story?” Perhaps my imagination has taken over (yet again), but I do enjoy the idea of a natural, accidental sort of delicacy – the cool gourmet that wasn’t even trying – through its sheer simplicity of preparation.

And rightfully so. Who wouldn’t want their bread free of chemicals, pesticides, or other extra processing elements that diminish its otherwise grainy goodness? But…here’s the million-dollar question: Could you tell whether you were eating organic versus “regular” bread if there was no fancy sign about it? We could put this to the test by having bakers participate in a blind tasting. Would they be stumped? If not, what would be the distinguishing feature that would whisper organic to their palates?

I am still on my Israel kick from a recent trip there. If you happen to visit or live in Tel Aviv and are seeking organic breads, Boutique L’chamim (Bread Boutique) is your answer. It is a pleasant walk away from the milestone Even G’virol Street. The Boutique sells a variety of breads and sweet baked goods, as well as a collection of jams, spreads and tapenades. Organic or not, I am partial to breads with suspended “stuff” in them (walnuts, olives, sun-dried tomatoes…). Now think back. What is the most unique bread you’ve ever tasted?

And, if blindfolded, could you distinguish between organic and non-organic bread?

© Gilat Ben-Dor. All rights reserved.

Share

Tags: , ,

The lunch rush feels like a leisurely gathering in northern Tel Aviv's hip cafe, Zurich.

The lunch rush feels like a leisurely gathering in northern Tel Aviv's hip cafe, Zurich.

On a recent trip to Israel, it was hard to miss the fact that Tel Aviv, along with most of Israel’s cities, thrives on the energy and hub of the café. Quite similar to Europe, in fact. Unlike the Starbucks institution we know (all too well) back in the States, Israel’s cafés seem to have a different kind of energy.

First, the cafés tend to focus on being outdoors, being part of a scene, of seeing and being scene – though with a surprising lack of pretension. While there were some laptoppers I observed in the Tel Aviv cafés, it seemed that most of the caférati were there to be in the moment – to socialize, or if alone, to take in their surroundings over an “upside down coffee” (kafe hafuch), a popular way to have your brew, with the coffee sprinkled over hot milk rather than having water poured onto the coffee first. Also, while there are several café chains in Israel now – Aroma, Café Hillel, CafeCafe, Arcaffe – there still seemed to be a very individual spirit to each café, and plenty of independent locations.

Another note on Israeli cafes is that they focus on food well beyond the carb-laden, glass case offerings. You can often order a typical Israeli breakfast which includes tomato and cucumber salads chopped into painstakingly tiny pieces, with lemon and olive oil, as well as eggs, cheeses, and breads or even sandwiches. “Real” food for breakfast, if you will; perfect for the savory protein lover, like yours truly.

© Gilat Ben-Dor. All rights reserved.

Typical breakfast fare at an Israeli cafe fare includes fresh, chopped salads, eggs, fresh-squeezed juices and sandwiches.

Typical breakfast fare at an Israeli cafe includes fresh, chopped salads, eggs, fresh-squeezed juices and sandwiches.

Share

Tags: , ,

Sweet Bamba, the strawberry-flavored Israeli snack, makes for an interesting wine pairing challenge.

Sweet Bamba, the strawberry-flavored Israeli snack, makes for an interesting wine pairing challenge.

One of my sweet childhood memories, literally, involves a snack made in Israel: crunchy, festive little magenta spheres, strawberry flavored and known as “sweet Bamba” (as opposed to their original, burnt-orange colored, peanut-flavored counterpart, just known as “Bamba”). Given that a dessert should never be sweeter than a wine that it’s paired with (lest it make the wine taste bland or bitter), I’m curious as to pairing a ripe, honeyed Sauternes or Barsac with good ol’ strawberry Bamba.

If anyone beats me to this, let me know the results…or at least, your predictions.

© Gilat Ben-Dor.

Share

Tags: , ,

Abulafia, the bakery that has become an institution in the Tel Aviv/Jaffa (Yafo) area.

Abulafia, the bakery that has become an institution in the Tel Aviv/Jaffa (Yafo) area.

What makes a place an “institution”? No, not those kinds of institutions with straight jackets, mind you, but those places like Katz’s Deli in New York or Barnacle Billy’s in Maine. What makes a place elicit repeat business and a certain comfy notoriety? The predictable answer may be the combination of good food, hearty portions (that’s comfy!), warm service and a historic bent to the place. Add to that some childhood memories, and you’ve got the formula for a landmark locale.

Take Abulafia, the Jaffa-based boulangerie in Israel. They have expanded locations and gotten somewhat more slick in their distribution of their beigaleh and other savory baked treats, yet on a recent visit to Israel, after 18 years away, a funny thing happened to me. I did not necessarily recognize the original building (was it there in ’91?) but rather, I remembered what I used to order as a child from there…and had to get another. Take it all in: the flavorful sautée of onions, mushrooms, and yes, egg, all on a base of their hearty white beigaleh. It was nice to be back.

© Gilat Ben-Dor.

Abulafia's onion and egg bread: After 18 years away, it's nice to return and order an old favorite.

Abulafia's onion and egg bread: After 18 years away, it's nice to return and order an old favorite.

Share

Tags: , , , ,