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Restaurants in Berlin: An Abbreviated Guide

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We may have only had a few days in Berlin, but we ate and drank our way through the city. This is by no means an exhaustive list, just a compilation of the (mostly budget) restaurants in Berlin we came across and found worth recommending. Berliners love their Asian and Middle East street food and the city is renowned for its falafel, doner kebab, hummus and more. Coming from Israel, we tried to veer away from that in favor of German and Asian cuisine. If you’re in town on a Saturday don’t miss the flea market, as much for its food and atmosphere as for the amazing finds. Also note that the vast majority of restaurants in Berlin didn’t accept credit cards so be sure to ask first. Continue reading “Restaurants in Berlin: An Abbreviated Guide” →

At the Market: Fresh Almonds

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As I write this, it is Easter Sunday in Budapest and the church bells are ringing. I’ve been away from Israel for 10 days so I don’t honestly know whether fresh almonds are even still at the market. Two weeks ago, they were there. Not in Be’er Sheva, of course, but in Jerusalem (and I hear Tel Aviv). They were in such abundance it was easy to forget that their season typically lasts a few short weeks (the Almond Board claims they are available April through June). Somehow, fresh almonds seem appropriate for Easter. Rebirth and all that. Continue reading “At the Market: Fresh Almonds” →

Challah French Toast

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Monday evening marks the start of Pesach, or Passover, and with it comes a week without yeast or leavened bread. In New York it’s business as usual. But in Israel, the supermarket supplies of flour, bread, and chips began to dwindle the first week of April. Bars won’t serve beer. Take a moment to process that one. And observant individuals thoroughly clean their homes (sort of an imposed Spring cleaning) and rid the kitchen of any chametz, or items not deemed Kosher for Passover. Continue reading “Challah French Toast” →

Marak Kubbeh Adom, a Taste of Iraqi-Jewish Tradition

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Prior to moving to Israel, I had never had Iraqi-Jewish cuisine. But in the brimming aisles of Jerusalem’s Machane Yehuda market there is an Iraqi-Jewish enclave with tons of restaurants serving traditional fare. Kubbeh (also called kibbe) is one of those dishes. It’s beautiful, it’s addictive, and it’s unlike anything I’ve ever had. Sort of a beet and beef-stuffed matzoh ball soup. Continue reading “Marak Kubbeh Adom, a Taste of Iraqi-Jewish Tradition” →

Samosas with Loquat-Onion Chutney

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Samosas were probably the first Indian food I fell in love with. How could you not? Perfectly fried triangles of curried potato and peas in a crispy shell are the ideal snack, almost any time. In college I studied abroad in India and fell even deeper for Indian flavors, although what we in America think of as Indian food is a little different. I’ve been making samosas ever since I’ve had my own kitchen, over 10 years, and they are always crowd pleasers. Continue reading “Samosas with Loquat-Onion Chutney” →

Curry Puffs: A Take Out Mainstay, At Home

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At home in New York, I was accustomed to ordering Thai food on any given night when I was too tired to cook, rainy evenings, lazy Saturday afternoons, you name it. Curry Puffs and Pad See Ew have developed into serious comfort food for my husband and I. Now, living in Israel, Thai food is hard to come by. In Be’er Sheva there isn’t a single Thai restaurant, and I’ve been known to lug home Thai take-out from a reputable restaurant in Tel Aviv (which is an hour and a half away). Continue reading “Curry Puffs: A Take Out Mainstay, At Home” →

A Culinary Tour of Tel Aviv

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I may live in Be’er Sheva, but since moving to Israel in September I’ve been a frequent visitor to Tel Aviv. It has quickly become one of my favorite cities in the world – it has the buzz and sophistication of New York, the pace and cafe culture of a European city, and soft white sand beaches on the Mediterranean. What could be bad? Of course one of the places in Tel Aviv I always head to is the Carmel Market, the city’s frenetic shuk filled with tourists and locals, produce and souvenirs. Continue reading “A Culinary Tour of Tel Aviv” →

Sunchoke and Fried Halloumi Salad

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This recipe may have begun with the sunchokes, but it’s all about the halloumi. Sunchokes, also known as Jerusalem artichokes, are everywhere right now. And while we might  be in Israel, those nobby little roots that look like ginger or turmeric have nothing to do with Jerusalem. I bought a pound without a plan and while I’ve most often had them in the form of creamy soup, I got it into my head that I wanted to roast them and put them in a salad. I thinly sliced some so they’d get crispy and serve as a sunchoke chip garnish. Continue reading “Sunchoke and Fried Halloumi Salad” →