Rehabilitation through cooking

Chef Avi Levy serves you his soul in a dish.

September 27, 2017 16:13
Chef Avi Levy.

Chef Avi Levy.. (photo credit: DAN LEV)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analysis from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


Chef and Jerusalem native Avi Levy, 41, has been in love with cooking since childhood. His mother and grandmother, superb home cooks, came from Algeria with a strong family and culinary ethic. In their home culture, to eat is to strengthen bonds. Traditional foods mark celebrations, mourning and festivals. Eating the home-cooked daily meals together is almost a sacred obligation, one the family delights in.

“Our home has always been a house of food,” Levy says. “Traditional Algerian food. Our cooking has bold flavors and lots of seasonings. We routinely eat organ meats like spleen and sweetbreads, and use only the best raw ingredients.


Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content