As part of the national celebration of Jewish American Heritage Month, the National Museum of American Jewish History (NMAJH) hosted Evolution of Jewish Cooking in America, a conversation with Steven Cook, Joan Nathan, Michael Solomonov and Molly Yeh. The event was moderated by food writer and editor Devra Ferst. It was held before a capacity crowd of 230 people, with others tuning in via Facebook. [Read more…]
The film In Search of Israeli Cuisine, featuring Chef Michael Solomonov, is being screened from March 31 to April 6 at the Ritz 5 in Philadelphia. In light of this special screening, we offer the following review of the film, written by Philadelphia Jewish Voice contributor Hannah Lee. This review was originally posted on Lee’s blog, A Cultural Mix, in March 2016, and also includes an overview of the post-film discussion. [Read more…]
A portrait of the Israeli people through food, “In Search of Israeli Cuisine” is a mouth-watering documentary that follows Michael Solomonov, the James Beard award-winning chef and restaurateur behind the Philadelphia dining establishment Zahav, as he returns to his homeland to discuss his culinary heritage.The screening will be followed by a conversation with Solomonov and director Roger Sherman, moderated by the senior editor of New York Magazine’s Grub Street, Sierra Tishgart. After the talk, Solomonov will be signing his cookbook, Zahav: A World of Israeli Cooking, during a separately ticketed book signing/reception featuring hummus by Dizengoff (and other tasty treats) and Israeli wine.
$15 (film and post-film discussion)
$30 (film, post-film discussion, reception and book signing)
$60 (film, post-film discussion, reception, book signing and copy of the cookbook)
Philadelphia’s own Michael Solomonov and Steven Cook just published their first book, Zahav: A World of Israeli Cooking.
Solomonov and Cook hope to familiarize Americans with some of their restaurant Zahav’s famous dishes. If you loved Jerusalem-born, London-based Yotam Ottolenghi and Sami Tamimi’s book Jerusalem as much as I did, then this book will be a treat.
The spices and techniques of Israel’s myriad ethnic groups are reflected in the book’s recipes. Familiar Eastern European Ashkenazi foods such as rugalech, kugels and latkes are presented along with more exotic foods such as kibbe and fillo cigars from the Levant. All of these recipes have been adapted to ingredients that are easily accessible to the American cook. Below is a recipe for Zahav’s Ottoman-inspired eggplant salad.
Zahav’s Twice Cooked Eggplant Salad
- 2 eggplants
- 1 bell pepper, chopped
- 1 onion, chopped
- 1/2 cup minced parsley
- 6 tablespoons olive oil
- 1/4 cup sherry vinegar
- 1 lemon
- 2 tablespoons salt
- 1 teaspoon paprika
- 1 tablespoon ground coriander
- Slice the eggplants.
- Sprinkle with salt.
- Allow the eggplants to rest for 30 minutes in a colander.
- Heat the olive oil in a heavy skillet.
- Fry the eggplant slices over medium heat, until almost charred on both sides.
- Place the eggplant in a bowl.
- Heat 2 tablespoons of olive oil in a heavy pan.
- Stir in the onion, pepper, coriander, and paprika.
- When the vegetables are soft, add the blackened eggplant and sherry vinegar to the pot.
- Stir for a few minutes.
- Remove the pot from the heat.
- Squeeze the lemon into the eggplant.
- Sprinkle the minced parsley into the pot.
- Stir and serve at any temperature.