Delicious Israel

I love Israeli food, but I’ve always been a little intimidated to cook from my trendy Israeli cookbooks.

That is, until Inbal Baum not only came into my life but came into my kitchen all the way from Israel and showed me how easy, delicious, and healthy Israeli cuisine can be to prepare and cook.

Inbal immigrated to Israel in 2009 from the U.S. and started Delicious Israel in 2011, offering foodies and culture-seekers a unique and adventurous way to vacation in Israel.

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Forget the history tours (well, not really), Delicious Israel is the not-to-be-missed tour when traveling to Israel. The tours are limited to small groups, so you can easily veer off the beaten path to eat, explore, learn and experience the authentic “insider” scene of Israeli lifestyle, history and culture.

Tasty adventures can include a visit to the brothers running a Turkish family-owned deli on Levinsky Street, tasting shakshuka at a private Yemenite home nestled next to Shuk HaCarmel and learning about the origins of different spices from the immigrants who brought them to Israel. And, when Inbal came passing through San Francisco last month, we shared a fun and festive hands-on Shabbat lunch with some of our friends. It was as if she brought all the wonderful food purveyors from her tours with her.

Inbal opened my eyes to the magic of silan (date syrup) and pomegranate syrup, the many uses of tehina (besides just falafel), and game-changer spices such as sumac and hawaiij.

With Pom spritzers to begin, we threw on our Delicious Israel aprons and got to work. We made Roasted Cauliflower with Sumac, Tehina and Pomegranate Seeds, Shakshuka, a beautiful Market Salad, Pomegranate Glazed Salmon, Hawaiij Spiced French Toast, Tomatoes with Tehina, and the most delicious Flame-fired Eggplant with Tehina and Pomegranate Nectar Glaze.

Delicious Israel was truly delicious!! Thank you Inbal for bringing some of your Israeli food love into my home.

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Flame-fired Eggplant with Tehina and Pomegranate Nectar Glaze
Recipe courtesy of Inbal Baum

Ingredients
1 eggplant
1/4 cup pure tehina paste
1 tablespoon pomegranate nectar
1/2 lemon
Optional: parsley for garnish

Directions

On a gas stovetop, lay the eggplant directly over the medium-high flame. As the eggplant will release liquid and will char, you may want to place some aluminum foil around the burner for an easier clean-up process. Once you see the eggplant shrinking, use tongs to rotate it once and leave the eggplant to continue to char and shrink. Once it is sufficiently shriveled and soft, turn off the gas and, using the tongs, transfer the eggplant to a serving plate.

The eggplant can be served warm from the fire or can be cooled. To serve, cut the eggplant lengthwise (serve with skin on) and drizzle on the tehina and pomegranate nectar and squeeze the juice from 1/2 lemon. Add optional parsley garnish.

To enjoy, scoop out the fleshy part of the eggplant with a fork or spoon.

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6 Comments on Delicious Israel

  1. Marci
    December 20, 2015 at 11:09 pm (2 years ago)

    This looks delicious! Can’t wait to try this recipe out. I love eggplant.

    Reply
    • Julie Levine
      December 25, 2015 at 11:12 pm (2 years ago)

      I love eggplant too and so thrilled I have a new way to prepare it.

      Reply
  2. Judy Bloom
    December 20, 2015 at 11:25 pm (2 years ago)

    Everything looks delicious but I don’t think you should be intimidated by Ottolenghi either. I have made many recipes from Jerusalem and they are also wonderful.

    Reply
    • Julie Levine
      December 25, 2015 at 11:12 pm (2 years ago)

      I will go back to my Jerusalem cookbook now that I’m not so intimidated!

      Reply
  3. Tammy
    December 21, 2015 at 12:34 am (2 years ago)

    Love Delicious Israel! Last month our Women’s mission took a food tour with Moran Broza through the Lewinsky Market in Jerusalem. we had the best herring, hummus, halva, etc. etc. wish we could have brought some home. Highly recommend one of their tours!!

    Reply
  4. Helene
    December 22, 2015 at 8:58 am (2 years ago)

    I love that eggplant recipe. I made a variation of it for my hanukah party—-less messy though. Where can we get some of those spices locally ?? They are such wonderful flavors. Thanks.

    Reply

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