Straight out of the taboun

The heat of the taboun browns and softens food, and sometimes even scorches it a tiny bit.

By
February 1, 2018 14:14
Tomatoes cooked on a skillet in a taboun.

Tomatoes cooked on a skillet in a taboun.. (photo credit: PASCALE PEREZ-RUBIN)

 
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I love my work. It allows me to express my creativity and prepare tasty meals and pastries for my friends and loved ones and leads me to new vegetable markets and exotic flavors. Recently, I was lucky enough to spend the day with Chef Bat-Chen Diamant at her home in Ein Vered, where she introduced me to the intricacies of cooking on a taboun in her backyard. The heat of the taboun browns and softens food, and sometimes even scorches it a tiny bit. Diamant studied at The French Culinary Institute in New York and opened a catering service with her sister.

When her children, Tamar and Nadav, were born, she decided to focus on delicacies she could prepare at home. After a lot of trial and error, she found that dishes she cooked in a taboun oven were her biggest successes. In 2015, she opened the Bat-Chen Studio for Cooking and Baking, where she holds workshops, such as Healthy Cooking, Asian Cooking, Cooking with Yeast, and Baking.

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