Israeli food
last night we had leftovers Shakshouka. it's basically some onions tomatos and sausage, topped with leftover meatballs in tomatoes that we had a couple of nights ago, a few eggs, and some cheese. not to forget the hot pepper and tabasco.
which reminds me, that sometime next month, i'm hosting the monthly dinner as a part of our dinner club (we call it gastro-ph, if you don't understand the nerdy joke, you're probably not an astronomer).
at first i thought of cooking japanese (i mean, sushi). but later on i was convinced that israeli dinner would be a good idea.
and then comes the problem - besides Hummus, bamba, shkedey marak, and fresh salad - everything israeli that i think of is actually 'importd' to israel by someone's grandma from irak, morocco, poland, germany, turkey... see the problem?
so i'm using this platform for a short survey:
what is israeli food for you?
3 comments:
Concidering our "national" food is "Falafel", and one of the spelling laws in hebrew is:
The following letter should change if it comes at a beggining of a sentence:
V - > B
G - > G (i guess in the old days they pronounced the two different.
D - > D (same here)
C - > K
F - > P *******
Th - > T
i guess here-by we have no national food....
and about the shakshuka...
when i was a "cheff" in the army, we had the "roll of the tomato sause":
on the first day you make a matbuha salad and a turkish salad. on the second day you make spaggeti sause. on the third day you make it into a shakshuka. as far as i know, the shakshuka is the final stage... please advise on the next stage, if you know of one...
What's wrong with a meal of Humus, Bamba and Shkedei Marak? Yellow foods rule. I wish we could pick up some.
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