A taste of Israel

When we asked the chef what characterizes Israeli cooking, he said that Israeli cooking is bold-flavored. “We Israeli chefs take our grandmothers’ dishes and upgrade them.”

By FAYE LEVY, YAKIR LEVY
May 5, 2016 12:53
Taste of Israel at The Majestic in Downtown Los Angeles

Taste of Israel at The Majestic in Downtown Los Angeles. (photo credit: YAKIR LEVY)

 
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At the first Taste of Israel Festival, which was held about seven weeks ago in Los Angeles, we were curious to see what dishes the chefs selected to represent today’s Israeli cuisine.

We watched Chef Shaul Ben Aderet of Blue Rooster Restaurant in Tel Aviv making spinach “burik” (often spelled brik) – crisp fried pastry filled with seasoned cooked spinach and an egg that cooks inside the pastry as it fries.

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