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Israeli Soul: Easy, Essential, Delicious
Download Ebook Israeli Soul: Easy, Essential, Delicious
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Review
"In the follow-up to their 2016 James Beard Award–winning Zahav, chef Solomonov and his business partner Cook (together they have a string of restaurants in Philadelphia) mine the melting pot of Israel for the 70-year-old country’s classic meals. Dishes are examined with quasi-Talmudic love...[and] temptingly presented. Whether cracking a joke about hummus (“After almost 1,000 years, people are pretty much okay with where hummus is at. It doesn’t need to be deconstructed”) or offering thorough guidance for crafting pita dough, this duo strikes a heartwarming, enthusiastic tone. Expect this offering to be as successful as Zahav."—Publishers Weekly, STARRED review Praise for Zahav “Solomonov’s food is the genuine cooking that you find all over Israel . . . cooking that bursts with freshly ground spices and complex flavors, from char-edged kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or small cold salads that are the vivid starting point of every meal.”—New York Times “The pervasive feeling is one of warmth and commensality and celebration, family-style platters rather than perfect platings, a paean to off-the-cuff pleasures and raucous gatherings.”—Eater
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About the Author
MICHAEL SOLOMONOV, the executive chef of Zahav, named an “essential” restaurant by Eater, is the 2017 James Beard Outstanding Chef in America and the 2016 Eater Chef of the Year. STEVEN COOK, his business partner, and SOLOMONOV wrote Federal Donuts and the award-winning Zahav. Together, they own Zahav, Federal Donuts, Abe Fisher, Dizengoff, The Rooster, and Goldie restaurants.
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Product details
Hardcover: 384 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (October 16, 2018)
Language: English
ISBN-10: 0544970373
ISBN-13: 978-0544970373
Product Dimensions:
9 x 1.2 x 11 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#3,838 in Books (See Top 100 in Books)
Israeli Soul is a large hefty book full of the type of food that I would request for my last meal. Or for every meal. Honestly, if I had to choose a dish to eat every day for the rest of my life it would be Shwarma with all the accoutrements. So this book was a must-have for me.The backbone of this book is an Israeli Soul Food Odyssey through numerous restaurants and markets featured along with many wonderful photographs and recipes (for travelers, addresses are provided) in Tel Aviv, Jaffa, Lod, Jerusalem, Akko, Ein al-Assad, Hadera, Haifa, Hod HaSharon, Kfar Saba, Kardur, Laalot Tarshiha, Ramla, Umm al-Fahm, Tzfat AND Philadelphia!US resources are provided, La Boite, Kalustyans, and Soom Foods.Chapter Headings are split into four main categories, with each secondary category its own chapter.In the hand, At the Table, From the Bakery, From the iceboxIN THE HAND: Falafel, Pita Bread, Sabitch (Pita Sandwiches), Druze Mountain Bread, Jerusalem Grill, SchnitzelAT THE TABLE: Hummus, Salads, Ashkenazi (pickled and cured), Soups, Stews, Stuffed, GrillingFROM THE BAKERY: Savory, SweetFROM THE ICEBOX: Drinks and Cold TreatsOk. So lets talk about some of the recipes (with some quick pics from the book)I have long wanted to make my own Falafel from scratch but never seemed to get around to it. Relying instead on dry mixes (Frontiers is pretty good by the way) Israeli Soul has not one, but three recipes for falafel. Along with 4 Tehina (sauce) recipes. I may never buy dried mix again!Next, a pita bread recipe is provided with lots of step by step photos on making it.Now we have mastered Falafel and Pita, we have the Sabitch chapter, which includes recipes for all the things you would want to stuff in a pita. Eggplant (3 ways) eggs, sauces, mushrooms, latkes.Next we have Shawarma (oh yeah!) It is assumed that you don’t have a vertical roasting spit (I wish) so alternative cooking methods are provided for Lamb Shoulder (oven roasted) Chicken Thigh (poached and seared) Turkey Paillard (seared) Cauliflower Shawarma (brined and oven roasted) along with some sides.Druze Mountain Bread a simple flatbread recipe which is made over an upsidedown wok!Next we have the Jerusalem Grill chapter and pilaf.The schnitzel chapter includes chicken and also zucchini versions. I am looking forward to trying the zucchini which is spiced with Hawaij spice blend (recipes for all spice blends are provided)Next up is the all important hummus chapter. Recipes are provided for a 5 minute hummus “we believe 5 minute hummus to be a medium step forward for mankind†Included are recipes for no less than 24 recipes for hummus toppings that serve 4 as a salad, side dish or condiment (I could happily make a meal of these) Toppings include Saffron Braised Chicken, Avocado and Peanut Harissa, Carrots with Dukkah, Crispy Oyster Mushrooms, Ground Beef seasoned with Turkish Coffee the list goes on!Next up salads 17 in total. Ie. Radish and Zucchini with Mint and Nigella Seeds, Egg Salad, Fattoush, Squash Salad along with tabouli, beet salad etc.Ashkenazi – pickled green tomatoes, cucumbers, mackeral, cured trout, whitefish dip etcSoups, Stews, Stuffed – 14 recipes for satisfying mains ie. Lamb Shank Siniya, Vegetable Tagine, Brisket with Black Eyed Peas, Chicken Wrapped in Chard, Stuffed EggplantGrilling – Arabic Style Kebabs, Romanian Kebabs, Bulgarian Kebabs, Merquez Kebabs, Grilled Tuna etcBakery Savory – Some fascinating breads that are entirely new to me. Kubaneh, Jachnun, Malawach along with filling recipes. Stuffed Borekas with many fillings provided with no less than 16 step by step photographs and much more.Bakery Sweet – Malabi (a sweet milky pudding) Rugelach, Labneh Tart with Raspberries, Pistachio Cake, Sesame Brittle and more.Drinks and Cold Treats – Syrups for Soda such as Watermelon Lime, Tarragon Grapefruit, Pomegranate Mint etc. Tehina Shakes such as Turkish Coffee with Hazelnut Halva, Coconut Whip etc. Ice pops such as Banana Date, Strawberry Labneh etc.Ok after writing this, I would give my kingdom for a Lamb Shoulder Shawarma! (you saw the photo, right?) Oh, and maybe a Tehina Shake and some pistachio cake…. It all sounds incredible to me!To start with, the second I receive my Soom Tahini from Amazon, I will make the five minute Hummus and report back. Watch this space!UPDATE:We have been happily eating the Lamb Shoulder Shawarma all week! Along with the Harissa Tehena and Hummus and (I mixed it up a little and served it with a Ottolenghi Couscous tabouli with roasted tomatoes) and flatbread (I confess I purchased them) and a yoghurt cucumber garlic sauce I whizzed up (1 clove garlic, half a telegraph cucumber without seeds, juice from half a lemon, parsley, mint, salt and pepper and green yoghurt whizzed in blender) On the THIRD day, my husband texted me and said "I can't wait to eat that lamb again tonight" lol Be warned we eat a lot and this lasted us for three dinners and my husbands lunch sandwhich on the fourth day (he has texted me today about how happy he is about that too) I have never found a recipe that achieves that spit roasted shaved lamb shawarma meat - and I have tried a few. This one is probably the best to date. I would probably double the spices next time (but not the salt) as we like amped up flavors. But all in all this ones a keeper and I will have fun playing with it.We also tried the Chicken Shnitzel (actually thats why the food did us for so many meals, I made the chicken too, haha we are greedy people) The second batch I doubled the spice mix that goes in the egg. We preferred that. My son who is very fussy, even reiterated the next day how good it was - and he never does that!The Hummus recipe had more Tehini in than any version I have ever made - and we liked the creaminess better (I did purchase Soom Tehini for the first time for this recipe and it is as good as they say). Again I might boost the cumin a little and I like lemon in my Hummas so will play with this recipe. maybe its just me, so perhaps try all the recipes as written before boosting every single flavor component on my advice.I made the Tehina as written but decided it needed a heap more lemon juice but then some strange liquifaction type reaction occured and the sauce ended up as a spreadable solid (more like butter). Not sure why the extra lemon did that, so maybe follow the recipe unless you want Tehina butter! The flavor WAS good and my husband said he would use it instead of mayo but I am still not sure why the lemon thickened up the Tehina SO much. I will need to look into that.Anyhow, some great recipes tried and tested and it was Israeli Soul Food Week at our house and everyone was happy!
I have ZAHAV and enjoy using it, but THIS? This is different and I cannot wait until a grocery delivery comes. This is 'people' food. Informal, easy, and overwhelmingly good. Fun, fast, friendly, and I think my life just changed. Sure, it is a bit pricey even here, but, for me it is worth it. It is pretty much an open secret that street food is desirable for many of us, and how much better sitting around my own table to eat it! And knowing and controlling ingredients? Priceless! Between Solomonov and Ottolenghi I can also control the desire to eat these things in Jerusalem, to an extent anyway. The photography is excellent, the book is beautiful in itself, the writing is charming and friendly, and I am so very glad I chose this book.
Absolutely wonderful! As the book's subheading describes, it is "easy, essential, delicious." The accompanying commentary is enjoyable; one can imagine the authors are sitting in your kitchen with you, chatting with you and giving you the confidence to make these fabulous creations. The photographs are stunning, and beautifully frame the text. The authors provide great information about buying specialty items for the recipes, and graciously highlight the restaurants in Israel that are known for these dishes. Buy the book and read every word: you will love it!
This is a killer cookbook. Great photos, but the recipes.... there's gold here.With Dizengoff NYC closing, where to go for hummus? It turns out that the answer is in this book, the best hummus recipe (and the easiest) that I've ever tried, and I've tried 50.Goodness on every single page. Nice work!
Michael Solomonov does not disappoint in yet another hit. Israeli Soul is filled with recipes that are both mouth-wateringly delicious and unintimidating. I found each of the recipes to be approachable, and with the ingredients accessible, which is often my gripe with Middle Eastern cookbooks. His humus recipes are legendary, and the only humus I will serve at home. I’m excited to try the pita at home...because carbs. Solomonov breaks down the history behind Israeli staples, so much so that you find yourself fascinated by falafel on a whole new level.
This book has so few recipes.The recipes are so brief and don’t offer much details to be replicated at home.The author talks a lot about how a place feels and looks, for that just youtube.
I want to preface this by saying I am experienced enough with making all kinds of dishes from various cultures.After reading through Israeli Soul, I attempted to make the pita, falafel and amba recipes. All three ended up in the trash can. The pita dough is off, there was no way the falafel mix held together, despite my attempts; it disintegrated in the oil. It smelled good, but if I can't bring it to fruition, especially based on the author's directions, then it's pointless. The mango amba was a fail. There's no way it only takes 20 minutes to cook by just chopping the mango. It might work if the mango was broken down perhaps with a food processor or blender prior to combing with the other ingredients. I cannot recommend this book to anyone. Instead, I recommend Shaya by Alon Shaya, if you're interested in falafel, pita, etc and many other fine recipes, as well.I had high hopes for this book, enjoyed reading it, but when it came to making what appear to be three main recipes of the book, wasted ingredients and more importantly, my time.
This cookbook is fantastic, yes there is "fluff" as one reviewer said but it's good fluff. The recipes are great and I love that they offer variations for almost everything. They go into wonderful detail to help make sure you're getting the best outcome. Love!
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