Food & Dining

No one braids like the Challah Prince [VIDEO]

How do you make a Challah Prince?

Start with an Israeli born in Tel Aviv named Idan Chabasov, 35. Place him in Berlin with water, flour, yeast, sugar, and egg yolks. Mix with experience as a social media marketer. Add four years in art school in Tel Aviv specializing in animation. Leave to rise, isolated, during a coronavirus pandemic, allowing ample time and space for creative experiments with challah dough. And voila, or rather, challah

Berlin Launches First Ever Jewish Food Week

Jerusalem Post, Arts & Entertainment Page, March 23, 2017 Under the name “Nosh Berlin,” the first ever Berlin Jewish food festival kicked off on Sunday, March 19 at the MarktHalle in the hip neighborhood of Kreuzberg with Jewish-Israeli favorites like cholent, sabich, burekas and bagels, served at this weekly indoor food fair. The program continues throughout the week with cooking workshops, lectures, and meals themed after such topics as Passover cooking, vegetarianism and Judaism, Berlin café culture and Shabbat in international Jewish traditions. Read the rest here.

Thinking Outside the Matzah Ball Box

When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food: The matzah ball.

Something to hoot about

A franchise of the popular American restaurant chain Hooters is located in Netanya, and the husband-and-wife owners couldn’t be more proud of their waitress daughter

Molten Mozzarella (Restaurant Review)

Iceberg Vulcano clearly comes across as a family pizzeria – easygoing, child-friendly and a tad boisterous. Children were getting their faces messy licking ice cream cones at the table. Teenagers were munching on pizza alone. Adults streamed in every so often to pick up cartons of ice cream. But the casual family feel does not translate into a small or simplistic menu. Devised by Laurent, it offers options for all age groups. For example, kids can order milk shakes while adults can order the warm, almond-tinged sangria, which I thoroughly enjoyed.

Cooking up a storm

Anyone conversant with in the Israeli culinary scene could easily have predicted the winner even before the contest began.

Julian (resto-bar review)  

Julian was started by Iro Monitz, originally from Katzrin in the Golan Heights, and who juggles his ownership of Julian with his studies as a law student in Holon. He named the place after the last officer to man the Ottoman- British crossing, but Julian the resto-bar is clearly up to date with the twenty first century.

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