Israeli food has become the it cuisine, with Israeli restaurants opening throughout the country. But what makes Israeli food so special? Israel is a culinary crossroads, a mishmash of foods best represented in its shuks, or markets, where foods from Yemen, Morocco, Bulgaria, Libya, Turkey, Russia, the Levant, and many other regions sit side by side to create a totally unique food culture. In Shuk Chef Einat Admony of New York City’s acclaimed Balaboosta restaurant and Israeli food writer Janna Gur take us deeper into this trending cuisine. Come taste Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home. A full menu will be posted prior to the event at sdcjc.org.
“Einat and Janna’s journey into the vibrant world of Israeli food is one you seriously want to join. It covers everything from the famous chopped salads to hummus (of course!) to couscous to chicken to cheesecake-and it’s laid out beautifully by two skillful experts.”
-Yotam Ottolenghi, chef and author of Jerusalem and Plenty