What was cooking in Jacob’s “red red stew” that made Esau give up his birthright? Who was the Hebrew king considered the founding father of the Freemasons society, and what is his connection to our couscous recipe? The cuisine of the ancient land of Israel is very much alive in the Bible. The history of our produce is interlaced in the biblical tales, such as King David's spies hiding place under a camouflage of drying out wheat, or bulgur, the basis of our tabbouleh salad, or the mortar and pestle carried through the desert used to make our coriander pesto.
Our cookbook presents a modern interpretation on traditional recipes rooted deep in the area, using Chef Moshe Basson’s passion and acquired knowledge of local vegetables and herbs of the Levant. In this part cookbook, part recount of Chef Moshes personal journey to culinary innovation, we explore how different ingredients are at synergy, health-wise and most importantly, how their flavors interact to produce great new creations: the Moroccan inspired pastilla, in our interpretation, a pastry cigar of duck and figs accompanied by a vanilla carrot puree and pumpkin jam, our local take on the familiar Italian gnocchi, made from the foraged common wild green, mallows, used in the times of famine, and our Jerusalem artichoke soup which has revived the popularity this once forgotten and refused root.
English
עִבְרִית
English