Saturday, August 28, 2010

Atayef

It is currently the month of Ramadan, and the other day a co-worker brought the whole division some incredible Atayef that his wife had prepared. Atayef is a pancake-y type dough that is folded over and filled with various fillings. The Atayef that I had at work the other day were filled with walnuts, honey and coconut. Custard filling is common in Atayef, and you can pretty much make whatever you want. I'm generally not a fan of sweets, but Atayef is so light, because of the pancake type dough that I really enjoy eating them.

You can click on the following links for two different Atayef recipes.
















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Monday, August 9, 2010

A Gazan Cuisine Cookbook

I just stumbled across this blog documenting one woman's ongoing trip to the Gaza Strip researching Gazan cuisine in order to write a cookbook.

It appears that she just crossed in to Gaza via Rafiah the other day so it will be interesting to follow her trip as she posts on her blog. I'm also interested to see how politics will play in a role in her cookbook. I may not agree with her view of how politics affects the culinary reality today, but it will be interesting to read nonetheless.
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Thursday, August 5, 2010

Israeli Sangria Recipe

In honor of this week's wine festival I'm posting a recipe for Israeli sangria. Sangria is typically red wine, mixed with lemonade/sprite and various cut up fruits. You mix all of the components together, let it all sit for a while, and and it tastes really, really good.

To make sangria "Israeli" my first thought was to replace the lemonade with limonana. Limonana (Hebrew for lemon and mint) is a very popular drink in Israel that is basically lemonade with lots of mint added to it. The mint makes the drink very refreshing, and its one of the better coping mechanisms for the summer heat.

The fruits I would use for the Israeli sangria would be determined by the season. Plums, oranges, nectarines are all classic fruits for sangria and you can't go wrong with them. To mix things up a little you can also add Lychee, a seasonal summer fruit in Israel. While overall a sweet fruit, the natural small amounts of acidity in the Lychee add a nice element to the drink.

Sangria is a great drink with almost any meal and will sure to go over well at your next summer picnic.



Israeli Sangria Recipe

Ingredients:
Bottle of dry red wine
Lemons
Mint
Sugar
Plum
Orange
Nectarine
Lychee
Instructions:
1. Cut up one plum, one orange, one nectarine, and a handful of lychees. You can make a small dice or keep them as larger sized pieces.
2. To make the limonana squeeze the juice of four lemons into a liter and a half bottle. Add 10 mint sprigs and 3 spoonfulls of sugar. Fill the bottle with water and add a tray of ice cubes. Chill.
3. Mix a whole bottle of wine, half a liter of limonana and fruit together. Let sit for at least 2 hours and up to overnight in the fridge.
4. Sangria is best served chilled, but you can let the temperature return to room temperature if that's your preference.
5. Once it runs out, make some more!

Savor Israel
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Wednesday, August 4, 2010

Israeli Wine Festival

This week is the annual Israeli wine festival held at the Israel Museum. The festival started yesterday and runs through Thursday evening. I plan on attending Thursday and will write about the festival this weekend.

In the meantime take the time to read this article about the wine industry in the Middle East and stay tuned for an Israeli Sangria recipe in tomorrow's post...
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Monday, August 2, 2010

Amare Stoudemire is an excellent food critic

Amare Stoudemire has been in Israel for a little bit (article in Hebrew) now, and in one of his latest tweets he praised the city's great restaurants. You can follow him on twitter @amareisreal and if you follow him you should follow Savor Israel too! @savorisrael



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