Sweet Surrender

Israelis get their just desserts

By David E. Kaplan

Anguishing over the news on TV from Afghanistan to Covid, this writer needed a trip to the kitchen on a quest for a sweet diversion. It inspired this article.

It is a universally acknowledged truth that however full after the main course there is always room for a dessert. Of course, the more prudent might dispute this and feel the need to either eat less or dispense with one course altogether.

Admittedly these are tough choices!

Will one skip the hors d’oeuvre or soup to make room for a dessert?

Interestingly, the ‘last course’ or what should be cuisine’s curtain call, its place in history was little more of an ‘afterthought’.

Ask Le French – the folk who first transformed sweets into an elaborate post-meal extravaganza and remain today’s undisputed world title holders of cuisine. The word “dessert” is derived from the French infinitive desservir, meaning “to clear away” as from a table.

Puddings from the Past

In Israel, desserts or “sweets” as some refer to it, have come a long way since Hannah Barnett-Trager, an English visitor to Palestine in the 19^th century observed how families in Jerusalem would bring their pre-baked traditional cakes to a large communal oven usually not far from a synagogue. “Each family sends cakes in its own tins to be baked in it. Generally, about half a dozen tins are carried by each boy. Nothing I have seen before can be compared with the many kinds of delicious cakes and “stuffed monkeys” (English Jewish almond pastries) that are seen here. My mouth waters even when I think of the delicious strudels filled with sesames and plenty of raisins!”

**Palestinian Palette**. In writing *‘Pioneers in Palestine’* during the early 20th century, Hannah Barnett-Trager had plenty of opportunity to ‘tuck in’ and get a ‘taste’ of local cuisine.

In writing her ‘Pioneers in Palestine’ – a memoir covering the foundation of the city of Petah Tikva, and other aspects of the period including a description of young women campaigning in 1886 for the right to vote, Barnett-Trager had plenty of opportunity to ‘tuck in’ and get a real ‘taste’ of the Palestinian palette.

Following independence in 1948, the situation in the new State of Israel was tough. In just three and a half years, the Jewish population had doubled, and Israel’s first government was compelled to introduce rationing. During this period known as the Tzena (Hebrew for austerity), Israelis – still without personal ovens, and compounded by the scarcity of ingredients – would exercise ingenuity in creating desserts. They would concoct sweets like aknacknick (salami) of cocoa, crushed vanilla wafers, wine, and nuts rolled together, refrigerated, and then cut into slices.

Another culinary trick was to substitute peanuts for the costlier walnuts and almonds in their tortes (multi-layered cakes), with powdered eggs replacing fresh eggs in delicacies like cream puffs.

Since those austere days, desserts have emerged as an Israeli meal’s ‘Jewel in the Crown’ – works of culinary art where pastry or dessert chefs are free to run wild and express themselves with an abundance of creativity tantalising the eye as much as satiating the tongue.

A Load of Waffle

When I emigrated to Israel well over three decades ago, one of the desserts I missed most was the – the waffle. Totally at variance with its other meaning of – “to talk or write a lot without saying anything important or interesting”, the waffle, on the contrary, for ‘sweet-toothers’ like myself, is most “important” and much more than simply “interesting”, so I welcomed with most Israelis its Aliyah (Hebrew: immigration to Israel) and its increased popularity. One food critic described this trend as such:

“It is a lesser known fact but the Belgian waffle has become a classic comfort food in Israel.”

**All Tantalising.** There is nothing typical about a waffle in Israel – there are so many variations with the one common thread – they are all delicious.

In Jerusalem alone there are several eateries that specialize in waffles, such as the Waffle Bar, Barbette and Waffle Factory.

Today, the toppings for waffles in Israel are vast and various. For me the waffle at ‘Shenkin Bar’ in Ra’anana is sheer magic. It is large – a very good start; it has an abundance of delicious soft serve and cream – totally on the right track; and topped with Israel’s best yummy fruit!

While Israelis enjoy most the traditional overseas desserts like waffles and another favorite import like Crème brûlée, the prevailing palette has evolved with variations reflecting the local culture.

**Tel Aviv Temptations**. An array of baklava at a market in Tel Aviv.

Bite into Baklava

There is a strong tradition of home baking in Israel arising from the years when there were very few bakeries to meet demand. Many professional bakers came to Israel from Central Europe and founded local pastry shops and bakeries, often called konditoria, thus shaping local tastes and preferences. There is now a local style with a wide selection of cakes and pastries that includes influences from other cuisines and combines traditional European ingredients with Mediterranean and Middle Eastern ingredients, such as halva, phyllo pastry, dates, and rose water.

Most popular is Baklava, a nut-filled phyllo pastry sweetened with syrup and served in Jewish communities who originated in the Middle East. It is often served in restaurants as dessert along with small cups of Turkish coffee.

**Cuisine Consensus**. Aboulafia bakery in Jaffa is a Mecca for those with a sweet tooth.

Dozens of Israeli bakeries boast the best baklava, however Zalatimo’s Bakery in the Old City of Jerusalem, which opened in 1860 is believed to be the oldest operating baklava bakery in the world. According to freelance journalist Viva Sarah Press, it is hailed by everyone from the man-on-the-street to culinary cognoscenti as “the place to bite into a warm, hand-thrown wad of phyllo pastry soaked in sugar syrup.” The head baker, Abu Samir Zalatimo, relies on a secret family recipe to prepare the dish for which his place is famous, a deliciously sweet Palestinian phyllo pastry known as mutabak.

**Marvelous Malabi**. Enjoy the flavours of rose and pistachio in this light Israeli Malabi, common at many Israeli weddings as a dessert.

The Proof is in the Pudding

As with many Middle Eastern foods, Israelis have taken the dessert “muhalllabia” and made it their own, even changing the name to “malabi”. Probably hailing from Turkey, malabi is a milky pudding thickened with rice – or more commonly in Israel, cornstarch – flavoured with vanilla and rosewater and topped with sugary syrup – often containing more rosewater.

Most wedding receptions in Israel include Malibi amongst its desserts but it is also sold as a street food from stalls in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut.

Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit.

Love or hate it, every Israeli is familiar with malabi.

Heavenly Halva

For those in search of a unique dairy dessert, Halva parfait is an Israeli dessert of halva suspended in cream and egg yolk. So embedded today in the local cuisine culture, the recipe even appears on the Israeli Ministry of Foreign Affairs website. It is justifiably part of Israel’s global outreach.

**Visitor’s Delight**. A halva vendor in Tel Aviv’s Shuk HaNamal (The port). Made from tehina and sugar, halva is used to make original desserts like halva parfait (Photo by Chameleon’s Eye/Shutterstock.com)

The creation of Israeli chefs Tsachi and Linda Buchester, it has been widely copied both in Israel and abroad. It is like an ice scream, cold and creamy with a distinct flavour of sesame. If you enjoy halvah and tahini, you will enjoy this dessert. Even if you are not a halvah fan, you will more than likely delight in the cold creameries of this unusually-flavoured frozen confection. In the words of the Foreign Ministry:

“Just call it ‘Israeli Frozen Parfait’ and serve it with a few bright-colored berries and some whipped cream and it will be a big hit.”

How’s this for sweet soothing Israeli diplomacy?

Cream of the Crop

A popular dessert in Israel as an alternative to ice cream is Krembo.

The Krembo has gained a cultural standing and has been referenced in literature, film, and popular music as a quintessential Israeli snack food.

Back in November 2015, Israel took a sweet approach to International Relations when its officials handed out Krembo marshmallow treats to passengers on a Royal Jordanian Dubai flight that made an emergency landing at Ben-Gurion Airport.

**Soft Landing**. Setting the scene for a future peace accord, seen here in November 2015, Israeli security officers holding boxes of Krembo ( chocolate-covered marshmallow candy) and striding towards a Royal Jordanian flight on the tarmac of the Ben-Gurion Airport that was forced to make an emergency landing in Israel.

Who knows, this might have sweetened the deal that was to follow – The Abraham Accords.

It has a biscuit base, marshmallow center and thin chocolate shell and comes in two flavours, each with its own wrapping: blue for vanilla-flavoured marshmallow and brown for mocha-flavoured marshmallow.

In Hebrew, the word krembo is a combination of krem (cream) and bo (in it). According to a study funded by Strauss, Israel’s leading krembo producer, 69% of Israelis prefer to eat krembos from the top down (starting with the cream), and only 10% start with the biscuit at the bottom; the rest had no preference. From whichever direction Israelis assault their krembos, the result is always the same – their hands reflexively reaching out for next one!

**Sweetie Pies**. For sweet lovers, Israel’s Beloved Chocolate-Coated krembo.

Sweet Dreams

No meal is complete at any Arab restaurant in Israel without Knafeh made from mild white cheese topped with a crispy layer of shredded wheat, and covered with sugar syrup. Though knafeh is widely regarded as an Arab dish, it is today also part of Israel’s culinary DNA and a popular dessert at Jewish as much as Arab weddings. One of Israeli-songwriter Ehud Banai’s classic songs is called “Ha-knafeh metuka”, meaning “the knafeh is sweet.” The song waxes nostalgic about Jerusalem’s Old City, where you can easily stumble upon giant copper trays serving bright-orange knafeh, which is served warm with the cheese half-melted, accompanied by a tiny cup of strong Turkish coffee.

**Craving for Knafeh**. Originating from the Palestinian streets of Nablus in the early part of the last century, Knafeh today is a staple for all good occasions Jews and Arabs alike.

The Milky Way

There is not a child in Israel that is not familiar with the dairy pudding Milky. Produced by Strauss, Israel’s largest food and beverage company, Milky is claimed to be the most successful dairy product on the Israeli market since its debut in 1980 and is sold in small containers with chocolate pudding on the bottom and whipped cream on the top.

Its early TV commercials in the late 1980s, it featured a young kid, Bar Refaeli, who would emerge an international model, film star and more recently, host on The X Factor Israel. Both Bar and Milky made it to the top.

**Creamy Combination**. Despite its long history, Milky’s secret and magic have not diminished remaining the perfect combination of chocolate and whipped cream

Love at first Bite

For Israeli culinary guide Judith S. Goldstein, “A great meal doesn’t feel complete without dessert.” Poetically, she elaborates:

“Skipping dessert after an amazing meal is like going on a perfect date and not getting a kiss at the end of the night to seal the deal.”

So, to our overseas visitors in a post Covid world, we have some “dates” lined up for you!

Israel is a passionate country and when it comes to desserts, resistance is futile!

While the mission of Lay of the Land (LotL) is to provide a wide and diverse perspective of affairs in Israel, the Middle East and the Jewish world, the opinions, beliefs and viewpoints expressed by its various writers are not necessarily ones of the owners and management of LOTL but of the writers themselves. LotL endeavours to the best of its ability to credit the use of all known photographs to the photographer and/or owner of such photographs (0&EO).

“Facts” that Provide Positive Results – rather than “Maybe’s”

Eating is a Necessity so get the most Benefit with Small mouthfuls and Maximum Chewing

By Lionel H. Phillips D.O.

The Human Body leaves nothing in its wake as being the most sophisticated miraculous consistent persistent accurate hard-working machine ever known to mankind. All this while continuing to function 24/7 for 100 and more years, in many cases while not being treated or serviced as is required. We marvel at all the high-tech innovations and invest billions to improve speed and accuracy and imaging, yet none of which holds a candle to the human body – our greatest asset without a sliver of doubt.

**On Track**. For the long road, the human body beats the car hands down.

It is a fact that the body has the ability for healing itself if given the chance. Think of how quickly and efficiently our bodies deal with damage, from a small cut to a cracked or broken bone. Similarly with an infection or a mild bout of food poisoning. Our entire system acts as a unit to protect, repair and heal itself. Each tiny part of the body and, in turn, each of its systems, is intimately connected to every other part and every other system. When the function of any part is less than 100 %, the rest of the systems are affected in some negative way or another.

The human body requires the minimum of care and knowledge in order to allow it to function efficiently. One would never dream of lowering the service requirements of any of our man-made assets, no matter how simple or complicated they may be. The result of not providing the body with its basic simple logical needs, is extremely costly. Examples are –

THE EVER-INCREASING HEALTH-CARE CRISIS. Sickness, disease and general poor health is rising amongst all age groups as never before, with mounting costs to citizens and governments alike;
Medical and health care services and waiting times for appointments are over-whelmed and stretched, as is the over-burdened pressure on the diligent medical personnel, albeit that they are short-staffed. The waiting times for many imaging units has become longer.
Poorer and less fortunate citizens are hardest hit, with many not having access to drinking water, food or medical services at all, particularly in African countries.

Is there even one man-made object, no matter size or expense, that can compare to the human body?

An Interesting Fact about One Part of a System of the Human Body

Although the following is extremely complicated and technical, I believe it will provide some indication as to the wonders of the workings of our body.

If all arteries, veins, and capillaries of the human circulatory system were laid end to end, the total length would be 60,000 miles, or 100,000 km. That’s nearly two and a half times around the Earth! Even though its thickness averages just 2mm, your skin gets an eighth of all your blood supply.

Let’s observe just one of the many functions, that of the Abdominal Arteries –

Celiac Trunk – Branching off from the abdominal aorta, the celiac trunk divides into smaller arteries that supply organs such as the stomach, liver and spleen.
Superior mesenteric. Also branching off of the abdominal aorta, it sends blood to the small intestine, pancreas, and most of the large intestine.
Inferior mesenteric. Like the superior mesenteric artery, this artery also branches off of the abdominal aorta and supplies blood to the last portion of the large intestine, which includes the rectum.
Inferior phrenic. These are paired arteries that supply blood to the diaphragm.
Adrenal. The adrenal arteries are paired arteries that send blood to the adrenal glands.
Renal. These paired arteries deliver blood to the kidneys.
Lumbar. These paired arteries send blood to the vertebrae and spinal cord.
Gonadal. The gonadal arteries are paired arteries that send blood to the testes in males and the ovaries in females.
Common iliac. This branch of the abdominal aorta divides into the internal and external iliac arteries.
Internal iliac. Derived from the common iliac artery, this artery supplies blood to the bladder, pelvis, and external portion of the genitals. It also supplies the uterus and vagina in females.
External iliac. Also arising from the common iliac artery, this artery eventually becomes the femoral artery. All perfect in design and function.

**The World Over**. If all arteries and veins of the human circulatory system were laid end to end, the total length would be nearly two and a half times around the earth.

A QUICK BREAKDOWN OF WHAT YOU ARE MADE OF –
Number of Bones – 206
Number of Ribs – 24
Number of Bones in your Face – 22
Number of Bones in your Skull – 22
Number of Bones in your Neck – 7
Number of Bones in your Vertebral column – 33
Number of Bones in one Hand – 30
Normal Heart beats – 70 to 72 times per minute
Normal Blood Pressure – 120 / 80 mm of Hg.
Number of Cranial Nerves – 12 pairs
Number of Spinal Nerves – 31 pairs
Life Span of R.B.C.’S – Red Blood Cells – 120 days
Life Span of W.B.C.’S – White Blood Cells – 10 – 15 days
Life Span of Platelets – 5 – 9 days
Amount of Blood in the Body – 5 – 6 Liters.

Q: How complicated and difficult and invasive is it to provide my body with its NEEDS?

A: Not invasive in any way at all. Extremely simple to follow, if you give YOURSELF and YOUR BODY the chance to prove the benefits to be gained.

First and foremost, focus on the suggestions and do your utmost to avoid being influenced by any ingrained habits leading you astray. No dieting – no excessive exercise – no pills.

**Something to ‘Chew On’.** What looks good will taste better with small mouthfuls that are well-**CHEWED.**

Let us concentrate on How to Eat and Chew your food – any food:

Your Digestive System –

The digestive system involves the extremely complex process of absorbing the maximum nutrients from the food you eat, which the body uses for energy, growth and cell repair, in order to survive. The digestion process also involves eliminating the waste created by the whole process.

The digestive tract (or gastrointestinal tract) is a long twisting tube that starts at the mouth and ends at the anus. It is made up of a series of muscles that coordinate the movement of food and other cells that produce enzymes and hormones to aid in the breakdown of food. Along the way there are other vital ‘accessory’ organs that are needed for digestion, among which are the esophagus, stomach, intestines – small and large, gallbladder, liver, and the pancreas.

The digestive system is truly a remarkable mechanism. During a person’s lifetime, it may process between 60,000 and 100,000 pounds (35,000 and 58,300 kgs.) of food.

‘Taste’ of a Healthier Tomorrow

Digestion actually starts before you even take the first bite of a meal. The look and smell of food triggers the salivary glands in your mouth to secrete saliva, causing your mouth to water. When you actually taste the food and begin chewing, your tongue takes charge and moves the food to the appropriate teeth for grinding, mashing and cutting, as well as spreading it so as to become softer and warmer. The enzymes in saliva begin to break down carbohydrates in the food. After chewing, the tongue directs the food (now called a bolus) to the back of the mouth to be swallowed. It enters the esophagus and via peristalsis, continues on to the stomach, where the next stage of digestion occurs. The primary peristaltic wave forces the bolus down the esophagus and into the stomach which takes about 8–9 seconds. The esophagus is 23-37 cm long and only 1-2 cm. in diameter.

It helps to chew (masticate) your food to a maximum, in order for this process to be effective. SMALL MOUTHFULS AND MAXIMUM CHEWING is required. This helps with your digestion process and the absorption of the maximum Nutrients. And that’s it! Large mouthfuls cannot be chewed sufficiently, leaving a large amount in a state that will create all sorts of problems along the route.

Give it a full chance for a month and make a note of any changes that may have taken place – satisfaction, eating less, no feeling of over-eating or reflux and even fat loss. By the way, if small servings don’t suffice, you can always have a second.

However, the smaller helping should have been tastier and more satisfying.

About the writer:

Lionel Phillips is a Doctor of Osteopathy (1975), an International Fitness & Health Instructor, Consultant and Lecturer. He has researched and designed ‘The Needs & Functions of the Human Body’ as an educational subject for inclusion in all School Curriculums World-Wide. A past Federation Member and Israel Liaison Representative of IHRSA (International, Health & Racquet Sports club Association) and member of their worldwide “Panel of Experts”, Phillips is a recipient of the “Prime Ministers Award of Merit” (PM Menachem Begin).

Lionel is contactable at: global@globalhealth-education.com

www.globalhealth-education.com

While the mission of Lay of the Land (LotL) is to provide a wide and diverse perspective of affairs in Israel, the Middle East and the Jewish world, the opinions, beliefs and viewpoints expressed by its various writers are not necessarily ones of the owners and management of LOTL but of the writers themselves. LotL endeavours to the best of its ability to credit the use of all known photographs to the photographer and/or owner of such photographs (0&EO)

The Magnificent Seven

A peek into G-d’s ‘cook book’ for healthier living

By David E. Kaplan

When one thinks of ‘The Magnificent Seven’, one’s mind conjures up the immediate image of death and mayhem in a faceoff of firearms on an arid Mexican landscape. Its reference here is quite the opposite – about life’s longevity not its sudden end – more specifically – the seven culinary treasures from the bible that prescribe a healthy life.

**The Magnificent Seven.** Wheat, barley, grapes, figs, pomegranates, olives and dates (date honey) symbolically represent the connection of the Jewish people and their land. These are considered as gifts from G-d to His people, the original produce of the Promised Land.

On their long journey to the Holy Land, G-d promised the People of Israel “a land of wheat and barley, and vines and fig-trees and pomegranates; a land of olive-trees and honey (dates)” (Deuteronomy 8:8).

Commonly known as the ‘Seven Species’ (Shiv’at HaMinim), all have deservedly earned a mystical status amongst the Jewish People. Simply listed, they are:

wheat, barley, grape (wine), fig, pomegranates, olive (oil) and date (honey).

Kings and Priests (Cohanim) were anointed with holy olive oil, and the sanctification (the Kiddush) of the Shabbat (Sabbath) as well as of other Jewish holidays is conducted traditionally over a glass of wine. Throughout the centuries, special blessings (Berakhah) have been devoted to the ‘Seven Species’ which have appeared as symbols of prosperity, peace and wealth, and their images have decorated coins, stamps, state symbols and more.

While symbolically and religiously significant, it is their dietary and health value that is even more ‘illuminating’ today. After all, G-d promised:

“Thou shalt eat and be satisfied…”, and “… bless the LORD thy G-d for the good land which he hath given thee.” (Deuteronomy 8:10).

Heavenly Advice

Is there any truth to the platitude, “we are what we eat’,” and hence worth being guided by the Lord’s cookbook?

Beyond their religiously symbolic value, is there any evidence that the ‘Seven Species’ from the bible are blessed with healthy attributes?

Studies have revealed that some of the ‘Seven Species’ carried unique health benefits for the Jews in the ancient land of Israel. Supported by medical findings, it is now established that these foods – when consumed in moderation – provide remedies no less beneficial for us in the modern era.

The bible speaks of grains, fruits and oil – all of which can be found in any modern food pyramid and are essential for a balanced and healthy diet.

Olive is all Heart

Olives – which are indigenous to the eastern Mediterranean Basin, played an important role in the daily diet of local residents from time immemorial. Olives were either consumed as pickled or as an oil extracted by a mechanical trapetum (ancient stone olive grinder).

While superior quality (‘pure’) olive oil was used by kings and priests for religious and civil ceremonies as well as for the lighting of the Menorah in the first and second Temples, from a dietary perspective, the high fat content of olives makes this fruit an important source of energy and it is assumed that olives and olive oil provided a significant portion of the daily caloric needs of the ancient Mediterranean population.

**Everyone’s Favourite**. Hard to pass without sampling, olives at Jerusalem’s famous Machane Yehuda market.

Much of the fats derived from olive oil are monounsaturated fats, which in contrast to polyunsaturated fats, carry only one double bond in their fatty acid chain, meaning they are less prone for peroxidation (an undesired process which in turn increases the risk for cardiovascular diseases).

Consumption of monounsaturated fats has been reported to lower the levels of the “bad” (low-density lipoprotein, LDL) cholesterol, and while still debated, monounsaturated fats may also increase the levels of the good” (high density lipoprotein, HDL) cholesterol. Both effects – decreasing of the ‘bad’ cholesterol and increasing the ‘good’ cholesterol levels – are known to be beneficial for our health while preventing cardiovascular diseases. Since the quality of the cholesterol in our body is no less important than its quantity, the heart-protective power of olive oil is not only due to its unique fat composition, but also can be attributed to its high potent antioxidants content, mainly polyphenols, a unique compound that may prevent harmful oxidation of the good and bad cholesterol

**Old as the Hills**. A 1500 year old olive tree in the Galilee region of Israel believed to have been planted by Jewish farmers in the 4th century CE.

Prof. Michael Aviram, Head of the Lipid Research Laboratory in the Technion Faculty of Medicine and a member of Rambam Medical Center in Haifa, is a leading expert in cholesterol and heart disease research with a special interest in oxidative stress and the role of antioxidants in cardiovascular disease. According to Prof. Aviram, the unique phenolics and phytosterols which are present in olive oil, as well as in olive leaves, provide the potent antioxidant and cardio protection effects of the olive.

**Gung Ho**. Energized researcher of The Seven Species, Prof. Michael Aviram in his office at the Technion. (photo credit: Courtesy)

Research also showed that olive oil antioxidants may also act as antithrombotic, anti-inflammatory and anti-carcinogenic agents.

And to ‘take one’s weight of our minds’, it appears that monounsaturated fats – the kind found in olives – may encourage weight loss. Olive oil consumption has been shown to breakdown fats inside fat cells and rid belly fat.

People who have the highest olive consumption eat fewer calories overall and are rarely overweight. Blood tests show they have higher levels of serotonin, a so-called satiety hormone that makes us feel full.

Olive oil is also used in many skin care products, where it acts as a natural moisturizer. Since research has shown that application of olive oil may prevent the formation of skin cancer in mice, one may wonder if ancient priests and kings – when selecting olive oil for their ceremonies – may have suspected its healthy potential!

A Hearty Snack

There is no other fruit like the pomegranate. Peel the thick reddish skin and inside, you will find a multitude of bright red sweet and sour arils, stacked carefully in a white and spongy pulp casing.

This complex and unique fruit holds a special place in Jewish tradition – a symbol for prosperity, beauty and wisdom. Pomegranate-like handles decorate the Torah scrolls and during the traditional Rosh Hashanah dinner, Jews all over the world ask the LORD: “May our merits be numerous as the seeds of the pomegranate.”

“Pomegranates are unlike any other fruit,” asserts Prof. Aviram. “They are packed with some of the most potent antioxidants known to man and have remarkable dietary benefits for protection against cardiovascular diseases”. He speaks passionately about his life-long work of unveiling the health benefits of various fruits and vegetables of which some are of the ‘Seven Species’. “We discovered in our research that certain cardiovascular conditions may be linked not only to the “bad” cholesterol (LDL) levels in the blood, but also to its quality – its oxidation state. Thus, people who have normal levels of “bad” cholesterol may still be at risk for developing atherosclerosis if their LDL molecules are oxidized.” Since we are constantly exposed to oxidizing stress in our daily life from smoke, chemicals, bacteria, viruses and other pollutants, our body’s need for antioxidants is immense.

**Seeing Red**. A pomegranate orchid in Israel.

Prof. Aviram argues that “What we really want at the end of the day is to reduce oxidative stress in our body in order to have less oxidized “bad” cholesterol. One way of doing it is by inhibiting the production of oxidized “bad” cholesterol by dietary antioxidants. We found that pomegranate juice contains high levels of antioxidants even more than red wine, olive oil and cranberries and that it can slow down LDL oxidation and its retention in the arterial cell wall.”

Yet, before rushing to order your juice, “it should include the peel and the membranes,” says Prof. Aviram “and not just the arils. The former offers the richest source of unique polyphenols and antioxidant properties.”

Go FIGure

The fig tree — with its distinctive leaves and were used as clothes by Adam and Eve – is a ubiquitous part of the Israeli landscape. In biblical times the fig was eaten fresh or as a seasoning, in addition to being used to make honey and alcohol. The fig itself, ripe in midsummer, is best eaten straight from the tree in the late afternoon after being baked naturally by the sun. Dried figs covered in sugar are today a popular snack.

Like pomegranates, figs too are rich in unique polyphenols and antioxidants, of which some, according to Prof. Aviram may also play a role in preventing atherosclerosis in which an artery-wall thickens as a result of invasion and accumulation of white blood cells (WBCs) (foam cell) and proliferation of intimal-smooth-muscle cell creating a fibro-fatty plaque.

**Israeli figs**. Figs are also high in fiber and are known to stimulate the digestive system.

Figs are also high in fiber and are known to stimulate the digestive system. They are rich in simple sugars and minerals, and while fresh fruits can be picked from native and cultivated trees during early and midsummer, dried figs, which are rich in calcium, can be found in the markets all year round. Additional studies are still required to reveal all the secrets of this extraordinary fruit.

A Taste of Honey

Dates in biblical times mainly grew in the Jordan Valley, but with modern irrigation techniques the palms have also taken root near the Dead Sea and further south in the Arava. In the biblical era dates were made into honey, and many believe the notion of the “land flowing with milk and honey” referred to date honey. Today, dates are a popular sweet snack before or after meals and are exported to Europe where they fetch premium prices.

**It’s a Date**. A date orchid in Israel’s southern desert near the Red Sea coastal city of Eilat.

Two of the soft date varieties growing in Israel – the Halawy and Medjool – are indeed as sweet as honey. Not only sweet, dates also contain a variety of complex sugars, fiber, polyphenols and other antioxidants. Research from Prof. Aviram’s laboratory discovered that consumption of both Medjool and Halawy dates by healthy individuals, led to a significant reduction in their blood triglyceride levels, an observation that was attributed to their nutritional fiber content.

Furthermore, a diet supplemented with Halawy dates, have shown a significant decrease in the oxidative stress in the blood of trial participants, possibly due to its impressive antioxidative capacity which results from its unique content of polyphenols.

**Demand for Dates**. Dates have replaced citrus fruits and peppers as one of Israel’s top agricultural exports.

Interestingly, while the dates are sweet, the blood’s glucose levels and the body mass index of non-diabetic patients were not negatively affected. “We have begun investigating the connection between date consumption and fat levels in the blood and the results are encouraging.” Further research is planned to study the effect of different varieties of dates, which possess different profiles of antioxidants on oxidation of “bad” cholesterol (LDL) and other lipids in the blood.

‘Wheat’ Your Appetite

While wheat and barley may have provided man in biblical times with much of their carbohydrate requirements, it is a role that persists to this day. Wheat remains one of the most important cereal grains in the world and while in addition to barley’s robust flavor, it’s claim to nutritional fame is based on its being a very good source of molybdenum, manganese, dietary fiber, and selenium, and a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.

**Fertile Fields**. Wheat ready to harvest at Yavne’el Israel.

Barley grains and flour are still important ingredients in many health foods. The seeds are rich in nutritional fiber, and they have low glycemic index. Whole-grain barley may be helpful for regulating blood sugar and lowering cholesterol levels. Owing to their importance in nutrition and health, most of the meals in the Jewish tradition start with the consumption of bread and with the special blessing of “ha’motzi lehem min ha‑aretz” (Who brings forth bread from the earth).

So when the weather’s cold, a big pot of soup simmering on the stove warms the heart as well as the hearth and adding some whole grain barley to the pot will improve your health along with the flavour of whatever soup or stew you’re cooking.

Heartwarming

Bread is not the only food to be blessed. A special blessing, “bo’re p’ri hagafen” (Who creates the fruit of the vine) is also dedicated to wine, which is known for its special role in the Kiddush on Shabbat and Jewish holidays. While excessive consumption of wine and other types of alcoholic beverages can be detrimental to health, studies reveal that a moderate consumption of red wine is good for the heart.

**Fruit of the Vine**. Vineyards in Israel’s Upper Galilee.

According to Prof. Aviram, red wine – unlike white – contains a variety of antioxidants including different polyphenols, which may reduce the level of oxidized “bad” cholesterol in the blood. One explanation for the “French paradox” – the surprisingly low mortality from coronary heart disease among the French people, who are known for their high animal fat diet – is their consumption of red wine with meals. Whether it is due to the red wine’s alcohol content, the specific Polyphenol content found in the region, or due to a completely different reason, is still need to be determined. It is still hoped that certain studies will show major health benefits from wine that may reduce the risk of certain types of cancer, Alzheimer’s and other life-threatening diseases.

**A Healthy View of Life**. A view of the Jezreel Valley winery in Israel. Red wine is believed to reduce the level of oxidized “bad” cholesterol in the blood (Credit: Courtesy)

The ancient Israelites who were promised a “land flowing with milk and honey” (Deuteronomy 31:20) came to a land blessed with the ‘Seven Species’. Thousands of years later, we are beginning to understand the unique value of these species and can only wonder what other remedies these plants can offer – not only for modern “Israelites” – but also the rest of the world.

This also might explain why when people the world over say “CHEERS” before bringing wine or beer to their lips, Jews prefer to toast – Le Chaim (to life).

“Weighing in” on Lockdown Eating

By Justine Friedman

At a recent gathering of friends in Israel (we are allowed to be doing that now!), a good friend announced that “food is the enemy”. This gave me a lot of pause for thought as I examined the source of this challenge levelled against an essential element that literally keeps us alive. Without air, water and food we would certainly not be alive. So why is this life-giving source of nourishment seen in such a negative light? Corona or Covid-19 aside, this is a lifetime battle that many face, and at this time of varying stages of lockdown, the proverbial elephant in the room is front and centre.

Weighing in on Lockdown Eating2 — **Lockdown has resulted in many living a sedentary lifestyle.** Exercise is important (Illustration: Onkarnath Bhattacharya).

Social media is inundated with posts that range from fitness gurus posting Zoom lessons on different exercise regimes to the latest recipe craze that MUST be baked and enjoyed and re-baked and consumed again. From banana bread to apple fritter loaf that surely has enough sugar to make the least at-risk person diabetic with one bite, food seems to be the focus of how we are filling our time. Eating is more than just a physiological need that we fill. As human beings, we are so tied in with the emotional and social aspect that food provides. At a time like this, where socialising is not the reason for relaxed eating, the emotional aspect is the biggest trigger. Many of us are eating in response to a variety of situations and emotions. Currently, I believe that the biggest triggers are the lack of our normal routines, of purpose, boredom, anxiety, and fear over the future – be they financial, health or family related. We also have non-stop access to our pantries and fridges.

Weighing in on Lockdown Eating5 — It is important to make healthy food choices for our families during this stressful time.

On the flip side, many of us are in the mind-set of allowing ourselves the pleasure of eating as so many other external restrictions are being imposed on us, so why worry about what we are eating on top of all of that.

My biggest concern as a clinical dietician with these triggers is the increased risks we face when poor food choices combines with a more sedentary lifestyle and increased stress. Without listing facts and figures, the risks for heart disease, metabolic syndrome, diabetes, and high blood pressure are increased substantially.

Weighing in on Lockdown Eating4 — Many of us crave the comforting carbohydrates of chips and sweets but there are healthier alternatives. (Image: Istock)

So how do we take better care of ourselves at a time like this, bearing in mind that there may also be a lack of availability to some healthier options? How can we minimise the risks that we could face even when less than nutritious choices are available?

Awareness is the starting place.

Before eating, stop and reflect on why you are feeling a need to eat in the first place. Is it true physiological hunger or is it an emotion or boredom that triggered you?

If the latter, pause before eating and allow yourself the opportunity to identify what emotion has been triggered in you. The trick here is to name the emotion. So, if for example you identify that you were feeling angry, sad or anxious, say to yourself: I am feeling ANGRY/ SAD/ ANXIOUS. Say it out loud or to yourself. The key is to name it and say it. So often the reason we are eating is to suppress this emotion. However, once it is acknowledged, the desire to eat and hence the need to suppress it often goes away as does the desire to overeat.

Weighing in on Lockdown Eating3 — We are feeling overwhelmed by the mounting stress and the unknown and are resorting to emotional eating.

This is the starting point; to understand WHY we are eating in a reactive way. By acknowledging and addressing our emotions, we can then make a more level headed choice – instead of a knee jerk decision – on whether to eat or not to eat.

When emotions dictate our food choices, the underlying craving is often for a food that will give us a specific feeling. Sugar, baked goods, chocolate, crisps and gummy sweets all hit the spot in the moment, but the rebound effect leaves one feeling flatter and in need of more of the same pick-me-up again. This creates a vicious cycle of cravings and energy dips. The only way out of this is to keep your blood sugar levels as balanced as possible throughout the day by eating smaller and more frequent meals and snacks. If you experience stressful triggers and are hungry with a lower blood sugar level, then you are more likely to fall victim to these foods.

Weighing in on Lockdown Eating6 — Sweets temporarily bring comfort but leave us craving more.

Another factor is the ongoing debate around carbohydrates and the role they play in nutrition. Not all carbohydrates are created equal. By this, I mean that there are more complex and wholegrain options which may also be completely natural such as sweet potato, potato, oats, quinoa and corn and then some more processed but not unhealthy options like rice, pasta, low GI and rye breads. The closer any food is to its natural form will always be best utilised by our bodies for fuel, and the energy in these foods will be metabolised more efficiently. The more processed and preserved a food is, the less efficiently the body functions in response to eating it. What we eat with a carbohydrate is also incredibly important. If we are eating lean protein choices with a moderate amount of healthier fats and salad and non-starchy vegetables, our bodies handle it well. However, should we combine a perfectly nutritious potato with high fat like cream, cheese and butter, the meal now becomes incredibly unhealthy. So, it’s not just about one specific food group but how the different food groups are combined together that can either enhance health or create disease.

Weighing in on Lockdown Eating7 — Wholegrain options are much better alternatives to preserved, processed foods.

I would love to tell you all to go ahead and indulge and allow yourselves the enjoyment of cakes, biscuits, banana bread and the like; but the truth is – weight issues aside – they just aren’t nutritious not for our bodies nor for our emotions, and certainly not for the attainment of a positive state of mind. If you must have them, then consider the quantity and limit the intake. Take a smaller amount, put it on a plate and eat it slowly savouring every bite.

As for those who really want to make better choices and who would rather avoid the vicious sugar craving cycle, here are some healthier options to keep on hand.

Sugar free-salt free peanut butter which is delicious on a slice of thick toasted low GI bread. If you must make it a bit sweeter, rather add a dash of honey yourself than choose the option with sugar added. Other savoury options to put on are avocado, low fat cottage cheese, tuna with a light mayonnaise or boiled egg with some light mayonnaise. And please leave off the margarine or butter! Add tomato, cucumber, a chopped pickled cucumber for some extra flavour.

To avoid the tiresome activity of preparing salad vegetables, I always advise my clients (and I do this myself!) to keep ready cut salad veg in the fridge. This allows you to easily add it to any meal without the added hassle of preparing anew each time.

For the colder winter evenings and days, make some homemade vegetable soup with vegetables like baby marrow, carrot, celery and a little sweet potato. A hearty vegetable soup goes a long way to filling the gap.

Raw nuts (in moderation) and seeds also make for a great snack and keep the body in a less inflamed state due to their healthier fat component. Almonds, cashews, walnuts, sunflower seeds, and pumpkin seeds are a great nush option. Combine this with a fresh piece of fruit and your blood sugar will stay stable for longer periods.

My last piece of advice is to remember to stay hydrated. Yes, drinking 8 glasses of water a day is important. When our bodies are well hydrated, they function better; and thirst can also mimic as hunger if you haven’t had enough water to drink. So, stay off the cold drinks and fruit juices. Be mindful of too many cups of tea and coffee and hot drinks like hot chocolate. Good old water or even a tasty herbal tea is first choice.

Weighing in on Lockdown Eating9 — Make sure that you stay hydrated by drinking a lot of water.

This advice covers the general healthy population. If you suffer from any medical condition and you have been given sound nutrition advice from a registered dietician, please follow it. If you are concerned about your health, or you feel that your emotional eating pattern is something that you would like to address, seek out a certified dietician who does not promote fad diets and who will look at your eating in a holistic way. You are more than what you eat – and any advice that you are given should take more than just food into account.

Struggling with thoughts (specifically obsessing over food related issues) and feeling that “food is the enemy” does not need to consume our lives. There is a way to learn to make peace with food. Yes, we need food to survive, but let us also turn our food experiences into ones of nourishment for body, mind, and soul.

About the writer:

Justine Friedman (née Aginsky), Clinical Dietician (RDSA) and Mind-Body coach, made aliyah from Johannesburg, South Africa in November 2019 with her husband and their two children. In Johannesburg, she was a successful clinical dietician, coach and speaker who ran her own private practice for 17 years. Justine is passionate about helping people, and women, in particular, achieve greater degrees of health in their mind, body and soul. She is based in Modi’in and loves the challenges and successes that living in Israel has to offer.

While the mission of Lay of the Land (LotL) is to provide a wide and diverse perspective of affairs in Israel, the Middle East and the Jewish world, the opinions, beliefs and viewpoints expressed by its various writers are not necessarily ones of the owners and management of LOTL but of the writers themselves. LotL endeavours to the best of its ability to credit the use of all known photographs to the photographer and/or owner of such photographs

MUSINGS OF A DIETICIAN IN LOCKDOWN

By Justine Friedman

Daily, social media inundates us with memes and messages claiming that by the time we leave lockdown status our health status and physical bodies will be worse for wear. I constantly see pictures of what we will supposedly look like on the beach, on our couches, merely wearing a mask and gloves that fit our new bodies as no clothes in our wardrobes can cover our expanded forms.

As a dietician and holistic coach these images concern me as it depicts quite clearly what people are emotionally experiencing. In making light of the need to throw caution to the wind and give into all kinds of physical cravings and urges when it comes to food and drinks we are falling prey to potential chronic diseases that will last longer than the corona epidemic.

It is very frustrating to be trapped indoors and not be able to do regular exercise, either due to lack of motivation or due to lack of access. I am very grateful that I have my trusty treadmill and that we are now allowed to move a distance of 500m within proximity to our home. The problem is I still need to motivate myself to utilise these avenues. In the first week or two of lockdown I found myself more motivated. But as time goes on and the full weight (excuse the pun) of this experience takes its toll, it becomes harder to stay focused and really set goals that will keep one healthy both physically and mentally.

There is a clear relationship between sun exposure and the ability to produce hormones in the body that trigger feelings of well-being and emotional calm. Then there is the food component that either enhances or detracts from this balance that we so desperately need at this time.

I have always educated my clients on the effect that food plays in our physical and mental well-being. We literally are what we eat! When making food choices that are less processed and are preferably void of simple sugars and simple carbohydrates, our bodies respond with better energy levels and we produce higher levels of serotonin (the “happy” hormone) in the body. This follows a pattern of better thought processes and leads to our actions being less reactive and emotionally charged. The opposite is also true, by eating processed foods, high in sugars, salt and saturated fat we, in fact, produce less serotonin and as a result, our thoughts, emotions and moods jump on the roller coaster of being more irritable, reactive and causes further cravings of the foods that made us feel this way to start off with. It becomes a terrible cycle of cravings, low energy, anxiety, depression, irritability and frustration.

Our bodies, however, are amazing vehicles that have the ability to regenerate. Just a few days of staying off foods that cause rebound cravings and mood cycles allow for a calmer and more focused state of mind. We also start to feel our energy levels improve and sleep patterns are also enhanced.

So how does one get into this mindset? How do we pull ourselves up off our couches and find the motivation to make better choices? The old adage that life is not a sprint but a marathon that must be tackled one step, or a couple of hundred meters at a time fits perfectly. We cannot look too far ahead and compare our position today with our final goal. Expecting instant results is what trips us up every time and sets the stage for failure. There are very few people who can just put their minds to it and never lose focus. Does it take effort YES, is it always easy NO! But all it takes is one day at a time and sometimes one hour at a time.

I have found that ensuring that I set a daily alarm and break the day down into sections of time helps immensely. Literally saying by a certain time such and such needs to be done clears the path for building a routine. Don’t wait for mealtime when you are hungry to start preparing food. It is moments of hunger like this that triggers impulse eating and before you know it you have made poor choices based on a body/ emotional response instead of a well thought out mind response.

Ask for help!

Today more than ever there is are an abundance of dieticians who are working online and who are medically trained to give individualised and realistic advice on meal planning and food preparation. Most people who say they never have the time to address this due to lives that are busy with work, lifts and travel are now in the best possible position to implement positive lifestyle changes that can be long lasting. It’s not always about being weighed and measured by a dietician. The relationship with a dietician goes far beyond this. One of the aspects of my work that I am most passionate about is working with a client to truly bring about positive lifestyle changes in all areas of their life not just when it comes to food choices.

image003 - 2020-04-26T123802.528 — Eating sensibly for a sensible lifestyle.

Each and every one of us has the ability within the scope of our unique situation to take one step in the right direction. Don’t use the excuse that when this is over I will start (…fill in the blank…). Each day and moment that we have now is a gift (that’s why it is called the present). Believe in yourself enough to give yourself the gift of coming through this time a healthier more motivated person and your time behind closed doors would have been very well spent.

Justine Friedman (née Aginsky) made aliyah from Johannesburg, South Africa in November 2019 with her husband and their two children. In Johannesburg she was a successful clinical dietician, coach and speaker who ran her own private practice for 17 years. Justine is passionate about helping people, and women in particular, achieve greater degrees of health in their mind, body and soul. She is based in Modi’in and loves the challenges and successes that living in Israel has to offer.

A Taste Of Tel Aviv

Israel’s Vibey City Also Vegan Capital of the World

By David. E. Kaplan

I recall some 25 years ago, the celebrated English novelist and former politician, Jeffrey Archer, addressing an ESRA (English Speaking Residents Association) public lecture at City Hall in Ra’anana. It was a riveting talk on his bestsellers interspersed with anecdotes and a revelation that he still had his sights on residing at “10 Downing Street”.

He had plenty of positive things to say about the Holy Land but concluded with one negative – its cuisine. “OMG where am I to go for dinner after this lecture. Your country may have plenty to offer, but good food is not one them!”

The audience laughed.

A quarter of a century ago, Archer was dead right.

Today he would be dead wrong!

Affirming this transformation is none other than that esteemed writer’s country’s public service broadcaster – the BBC. Its ‘Good Food’ ranked Tel Aviv in the Top 10 Destinations For Foodies In 2020. Israel’s “City that never sleeps” came in seventh following Galway in Ireland, Lyon in France, Los Cabos in Mexico, Holland, Malta and Marrakesh in Morocco. In ranking Tel Aviv so highly, the BBC’s Good Food spotlighted the city’s well-deserved moniker as “the vegan capital of the world.”

image002 (92) — **Vibey & Vegan.** Tel Aviv has been designated the “Vegan capital of the world”.

Writes BBC Good Food:

“With vegan dishes at the heart of Tel Aviv’s culinary tradition, it’s always been a great destination for lovers of plant-based food. Backed by vast agricultural land, this seaside city serves up veggies that often travel farm-to-fork in the same day. In recent years, Tel Aviv has upped its game to become the world’s self-designated vegan capital, with slick vegan coffee shops, and local chains such as Domino’s offering animal product-free pizza. This young, LGBT-friendly beach buzzy city has boutique Bauhaus-style hotel hangouts with cool cocktail bars, and a burgeoning crop of cheffy restaurants, but the budget-eats steal the show. For stellar street food, there’s nothing like Tel Aviv’s hummus, falafel and shakshuka, served at hole-in-the-wall joints, street stands, and stalls lining local markets such as the sprawling Shuk Hacarmel. Just four-five hours’ flight from the UK, this is an exotic break that doesn’t require a long-haul schlep.”

BBC’s Good Food picked up on Israel being in the vanguard of healthy eating, focusing on what grows in the field rather than what dwells on it. For one Israeli company, Aleph Farms, its philosophy is that man’s eating experience should not be at the expense of the life of an animal. In October, Lay Of The Land published an article “Israel leading A Slaughter-Free Revolution For A Healthier World” revealing this company served the world’s first lab-grown steak.

However, not only is Israel looking to ‘cultivate’ meat involving no slaughtering of animals but is catering to the ever-increasing appetite of VEGANS which was glowingly acknowledged by BBC Good Food. It highlighted that the country has in recent years “upped its game,” offering “slick vegan coffee shops, and local chains such as Domino’s offering animal product-free pizza.”

Tel Aviv is home to at least 400 vegan and vegan-friendly kitchens and hosts annual vegan festivals.

image007 (54) — **Smooth Operator.** Bana is one of Tel Aviv’s super-cool, new vegan-friendly restaurants (Bana)

Viva La Vegan

So, with 400 vegan and vegan-friendly kitchens serving most of Israel’s 200,000 vegans, going meat-free isn’t only easy, it’s a chance to chew on the best chow in town.

As one food critic noted:

“Thanks to the sun-kissed climate, high quality fruit and veg is never too far – you can see it in the colour, taste it in the flavour and smell it in the aroma of what’s on your plate.”

In Tel Aviv, “there is a real emphasis on freshness of produce,” says vegan restaurant owner Merav Barzilay. Though he founded Meshek Barzilay on an organic farm 15 years ago, he says it was an easy move to the city. Tel Aviv’s proximity to fresh vegetables “means a customer can eat a tomato the same day it was picked in the field”.

image006 (61) — **Looks Good, Tastes Good, Is Good.** A vegan burger at Meshek Barzilay in Tel Aviv (Meshek Barzilay)

For Tel Aviv’s green chefs, preparation for the day ahead, starts with a stroll through the kaleidoscope of colour and chaos of its “shuks” (markets) selecting fresh produce.

“That’s the beauty of the marketplace – everyone is feeding each other,” says Cafe Kaymak’s Jo Cohen, one of the first vegetarian coffee shop owners in Tel Aviv. Sourcing for his multicultural kitchen from the nearby Carmel Market, “We draw from many different wells,” he says, “Turkey and Greece as well as Japan, Morocco, Tunisia and, of course, the Middle East.” His signature vegan dish, galean mjadra, is a spicy hot-pot of lentils, paprika, almonds and berries cooked and presented on a bed of bulgur wheat and topped with salsa and tahini.

image010 (33) — **By George!** Nanuchka has a been a culinary institute in Tel Aviv for the last 20 years, it started as a Georgian restaurant and bar but during the last 5 years changed its skin and became fully vegan.

In the past seven years, the explosion of plant-based restaurants has transformed Israel’s population of just eight million into the largest vegan nation, per capita, in the world. Israel’s Tourism Ministry now promotes the country as a “vegan nation” – and Tel Aviv is at the heart of this culinary movement.

Nothing surprising in this phenomenon, explains Sharon Berger in the Forward:

“Unless you have been living under a rock you will probably already know that Israel has become the leading vegan country in the world, with 5.2% of the population eschewing all animal goods in their daily diet. This number has more than doubled since only 2010 when 2.6% of the population was vegan or vegetarian.”

Of course, it doesn’t hurt that Israeli staples naturally includes a large amount of vegetables, fruit, grains and legumes already, including hummus and falafel, the country’s best-known dishes.

image022 (3) — **Culinary Unveiling.** In colorful Levinsky Market in South Tel Aviv, OPA is the highly curated work of vegan chef extraordinaire Shirel Berger. Working exclusively with produce from a farm 40 minutes north of the city, Berger creates understated Mediterranean-style dishes such as squash with maple-smoked pumpkin relish, jalapeño and lemon; and guava with macadamia milk, sourdough crumbs and betel leaves. (Photo by Tommer Halperin)

“The fresh produce is top quality and the Mediterranean diet has lots of flavours in its naturally vegan dishes,” says Ruthie Rousso, a Tel Aviv-based food historian and critic. “The Israeli diet is based on the meze (the little salads you eat before the meal). So giving up on meat is not the biggest sacrifice.”

Inbal Baum, a former attorney and founder of Delicious Israel, a company that offers culinary tours, sees veganism’s popularity as a natural evolution of Israelis’ relationship with the land.

“Veganism makes so much sense historically in the Israeli diet because eating from the land has always been significant,” she explains. “Eating vegetables was a way of survival. We don’t call it ‘farm to table’ here, but this style of local-produce-based eating is how my grandfather was able to live when he arrived at the kibbutz back in the 1930s – they ate what they grew.”

image017 (8) — **Fresh At Frishman.** Anastasia at Frishman St 54, Tel Aviv-Yafo.

Times They Are A-Changin’

You must know that change is about when even ‘the one and only’ shawarma – that Middle Eastern sliced-meat sandwich beloved by all the world over – is being popularised in its vegan form – most notably at Sultana, a completely vegan eatery in Tel Aviv.

Sultana uses ‘forest mushrooms that have a texture reminiscent of chicken’ and promises to be ‘the original shawarma experience, only 100 percent vegan. Chef Harel Zakaim is bent on changing the rules of the game regarding everything we knew about vegetarian-vegan shawarmas.

Weighing in on why veganism is so increasingly popular in Israel,

Israeli-based international promoter of vegan culture, Ori Shavit, believes there are a number of unique reasons why Israelis are leading this global trend. Over and above the sensitivity to animals, she adds “the country is very young and still evolving so people here are less attached to traditional eating and are used to trying new things, love innovations and not scared to making changes in their diet.”

Shavit points out that when in 2013 Domino’s Pizza launched its first vegan pizza with non-dairy cheese, it was ‘pioneering’ and “only now just becoming available in other countries.” Israel is also the first country outside of the USA to offer Ben and Jerry’s VEGEN ice cream flavours. “As Israel has a relatively small population,” writes Shavit, “it’s interesting that these two major international chains both chose to launch their dairy-free products in the holy land.”

image023 (2) — **Going Green.** Pizza goes vegan at The Green Cat, Tel Aviv. Photo: courtesy

Interesting but not surprising.

With Israel in the vanguard of the global vegan trend, it was little wonder that the Holy Land came in the BBC’s Good Food Top 10.

It’s indicative of who we are and how we would want to live.

“No matter where you live,” says Shavit, “the greatest effect an individual can have on the world starts on his or her plate — so no wonder that people who understand that will try to make a better choice for their food.”

Bon Appétit!

*Feature Picture: From The Field To The Fork. Each day, Tel Aviv’s top vegan chefs shop for fresh produce at the ‘shuks’ like the famous Carmel Market

Far Out!

An Israeli Steak-Out In Space

By David E. Kaplan

You can actually say, “This steak is out of this world” and it would be true; both literally and figuratively.

How so?

Earlier in the year, Lay Of The Land published an article titled ‘Israel Leading A Slaughter-Free Revolution For A Healthier World’ revealing on how the world’s first laboratory-grown steak was served up in Israel by Aleph Farms (Aleph being the first letter in the Hebrew alphabet) by isolating cells from a cow and cultivating them into a 3-D structure.

image004 (9) — Animals Survive; Planet Thrives. Slaughter-free meat involves taking a sample of animal cells from a real cow and replicating them outside of the animal: without the antibiotics, environmental footprint, contamination and animal slaughter which comes with conventional meat production.

Founded in 2017 by Israeli food-tech incubator The Kitchen – part of Israel’s food processing company Strauss Group Ltd., in collaboration with the Technion, Alpha Farms is set to impact the nature and scope of the future of food by producing cell-grown meat that resembles a free range version.

image003 (92) — **Alpha Steak.** Healthier for all – animals, humans and the planet.

For meat lovers, that all too familiar alluring sizzling aroma that is like a culinary aphrodisiac, will still be there.

The only difference is that the genesis of your T-bone, fillet, rump, sirloin or entrecote hails from a laboratory rather than a field. Having unveiled in December 2018 to much fanfare, the first prototype of lab-grown steak in the world, the Israeli enterprising entrepreneurs decided to take its curiosity to another scientific level!

An Israeli Steak-Out In Space2 — A lab-grown steak in a laboratory at ***Aleph Farms*** in Rehovot, Israel. (courtesy: Jpost.com – photo credit: AMIR COHEN/REUTERS)

The Next Frontier

In typical Israeli out-of-the-box fashion, Alpha Farms launched its idea into the stratosphere by conducting an experiment to manufacture its meat product on the International Space Station (ISS) some 248 miles (339 km) from earth.

The ISS is a low-orbit space station that serves as a microgravity and space environment research laboratory between five participating space agencies: NASA, Roscosmos (Russia), JAXA (Japan), ESA (Europe), and CSA (Canada).

Aleph Farms explained that the project aims to demonstrate its mission of being able “to provide sustainable food security on earth and beyond by producing meat regardless of the availability of land and local water resources.”

An Israeli Steak-Out In Space3 — **Didier Toubia**, CEO and co-founfer of Aleph Farms.

Says CEO Didier Toubia who co-founded Aleph Farms together with Prof. Shulamit Levenberg:

“In space, we don’t have 10,000 or 15,000 liters (3962.58 gallons) of water available to produce one kilogram (2.205 pounds) of beef.”

The experiment, he said, “marks a significant first step toward achieving our vision to ensure food security for generations to come, while preserving our natural resources.”

To conduct the experiment in space, Aleph Farms teamed up with Russian company 3D Bioprinting Solutions, which develops implementations of 3D bioprinting technologies, and two American companies, Meal Source Technologies and Finless Foods, to carry out the process on September 26. As reported by Israel’s innovation news platform, No Camels cosponsored by the IDC Herzliya, “Aboard the Russian segment of the ISS, they used a unique technology of magnetic bio-fabrication, developed by 3D Bioprinting Solutions, to produce bovine, mummichog and rabbit myoblast/fibroblast constructs provided by Aleph Farms, Finless Foods, and Meal Source Technologies, respectively. All under microgravity conditions.”

image005 (78) — **New Horizons.** The RSC Energia spacecraft. (Photo via Rocosmos)

In a statement released on October 7, 3D Bioprinting Solutions said that the joint project “lays the groundwork for renewable protein sources for long term manned missions.”

3D Bioprinting Solutions and Meal Source Technologies’ co-founder Aleksandr Ostrovsky said, “We believe that bio-fabrication of cultured meat in space has several unique advantages such as sustainability, personalization, and biosafety. What is more, creating cultured meat products in space may grant invaluable scientific insights for implementation of this technology on Earth.”

image001 (90) — **What’s Cooking?** Cosmonaut Oleg Kononenko on board of the International Space Station during the first experiment with 3D bioprinter in December 2018. (Photo 3D Bioprinting Solutions)

Aiming High

Hailing the experiment in space as a “successful proof of concept,” Aleph Farms said the cutting-edge research “in some of the most extreme environments imaginable serves as an essential growth indicator of sustainable food production methods that don’t exacerbate land waste, water waste, and pollution.”

These new innovative culinary methodologies aim to feed a rapidly growing world population predicted to reach 10 billion by 2050.

Assured of it venturing in the right direction, Aleph Farms cited a UN Intergovernmental Panel on Climate Change report – published in September – that argued that conventional animal farming methods contributed greatly to climate change, creating “a challenging situation worse and undermining food security.”

Said The Kitchen’s CEO, Jonathan Berger:

“The mission of providing access to high-quality nutrition anytime, anywhere in a sustainable way is an increasing challenge for all humans.” Whether “On earth or up above,” he continued, “we count on innovators like Aleph Farms to take the initiative to provide solutions to some of the world’s most pressing problems, such as the climate crisis.”

This achievement, said Toubia, “follows Yuri Gagarin’s success of becoming the first man to journey into outer space, and Neil Armstrong’s 50^th anniversary this year, celebrating the moment when the first man walked in space.”

image006 (10) — **Mindful Menu.** “Coming Up, one alpha steak with fresh vegetables and salad.”

While lab-grown steaks will likely not become commercially available for at least three to four years and the world waits, a video shows a group of people – among them Aleph Farm‘s vice president of research and development Neta Lavon – enjoying the steak-of-tomorrow alongside a tomato and zucchini pasta.

All these revelations have tongues not only wagging – but wanting to taste!

Salivating On The Sidewalk

A ‘Melting Pot’ of where east meets west, discover Tel -Aviv’s ‘Top 10’ ranked Street Food Scene

By David E. Kaplan

With a reputation as “the city that never sleeps” Tel Aviv provides a plethora of time to eat!

In a recent survey conducted by CEOWORLD – a business magazine and news site for CEOs, CFOs, senior executives, and business leaders – Tel Aviv nabbed seventh slot in a list of The World’s 50 Best Cities For Street Food-Obsessed Travelers.

Looking at the best cities for travelers who love street food, the data for its Street Food Index 2019 drew from a survey conducted over three months – mid-July to mid-September – of 92,000 business travelers and 1,400 corporate travel agents in 86 countries.

Preceding Tel Aviv’s 7^th’s lot was Singapore which took the top spot, followed by Bangkok, Hong Kong, Ho Chi Minh City, Mumbai and Rome.

The familiar proverb “When in Rome…” apples as much to Tel Aviv, so when in the coastal town ranked by Time Out as the N0. 1 city in the Middle East with “a notorious reputation as a wild non-stop city with a great nightlife and music scene”, tuck into its unique street cuisine.

Despite the availability today in Tel Aviv-Jaffa of cuisine from all over the world, what remains most popular is its signature ‘street food” that is definitively local and an ‘appetizing’ introduction into Israeli culture.

image021 (6) — **Letting Loose In Levinsky.** Like these young folk, the Levinsky Market is the perfect place to refuel your body and soul.

After exploring antiquities to art galleries and still have an ‘appetite’ for more, where better to sink your teeth deeper into Israeli culture, then trying its cuisine, and where better to take your first bite than on Tel Aviv’s bustling, pulsating streets.

Blaming the weather for all manner of things is fashionable the world over. Less so in Israel!

It may be that our tasty, popular street food is indebted to Israel’s perennial sunny and warm weather. The fact that one can walk outside and eat outdoors, has created an easy laidback cuisine that gels with the Israel temperament – open, candid and ‘catering’ for loud and boisterous conversation.

Most countries have some indigenous street food, so what’s Israel’s most popular and where best to look?

Some Like It Hot!

The one indisputable street food that has developed into a national dish is falafel. These are balls made of hummus and spices and fried in deep oil.

It is usually served in a fresh pita (round pocket bread) with a variety of salads, tahina (paste made from ground, hulled sesame seeds) and pickles, and if you enjoy fiery hot sauce then you must add skhug (a hot green or red Yemenite chili sauce). Folk with more sensitive palates might dismiss this relish more suitable for gas tanks than gullets, but for most seasoned falafel eaters, it’s a vital component.

“You don’t eat a hot dog without mustard. Same as falafel – you add skhug,” says Avi from Ramat Gan, who the writer met tucking into his falafel in pita at Dr. Shakshuka in Jaffa. “This is one of my favorite places for falafel and Shawarma,” says Avi. His wife Ruti was tucking into a shawarma, but without the skhug. “Not for me,” she says, with Avi adding, “she’s hot enough already!”

image007 (46) — **Passport To Pleasure.** Young visitors from the USA on the Taglit Birthright programme get a literal taste of Israel enjoying falafel in pita. (Photo by Justin Dinowitz)

If in the typically Israeli family of street-food, falafel is the favourite son, then its favourite daughter is shawarma. It comprises cuts of meat (usually turkey, but originally shawarma was made of mutton) which is packed into a pita or laffa (a large Iraqi pitta, which one fills and rolls like a huge taco), with salads and French fries. And if you are wondering why the French fries, it’s a case of mid-east meets west.

image011 (30) — **Street Aroma.** GPS in Israel – follow your nose. (Photo by Jonathan Kramer)

One of the most popular ethnic eateries in Jaffa, Dr. Shakshuka takes its name from the dish Shakshuka, which is a pan-fried casserole of poached eggs and spicy tomato sauce, the restaurant’s most popular dish. Dr. Shakshuka’s many versions of this dish emanate from Libya and have solidly cemented a reputation in Jaffa over three family generations in the business.

image014 (18) — **Tasty & Tangy.** Shakshuka meaning “mixture” in Berber languages, is a North African dish of eggs poached in spicy tomato sauce with vegetables.

Believing they are “specialists” in this cuisine, explains the “Dr” in the restaurant’s name. But there’s much more here to enjoy: Tripoli-style couscous with mafrum (potato stuffed with ground meat, served with stewed beef and vegetable soup); stuffed vegetables; kishke (North African-style intestine stuffed with meat and rice); grilled lamb patties; and fresh grilled or fried fish. Main courses come with a spread of fresh pita and eight Middle Eastern salads.

image013 (14) — **Inside Story.** Off the sidewalk in Jaffa you enter the alluring world of the famed Dr. Shakshuka.

Best Kept Secret

While hummus, falafel, and even shawarma, are well-known outside the Middle East, sabich – described by one food critic as “the ultimate Israeli street food” – remains one of the country’s best-kept secrets.

Sabich is a pita stuffed with fried eggplant, hard-boiled eggs, hummus, tahina, and vegetable salad, while some versions contain boiled-potatoes as well. Pickled cucumbers, chopped parsley, and onions seasoned with purple sumac are usually added, as well as the sauces skhug or amba.

While making sabich may seem simple enough, true lovers of it say that preparing it “just right” is an art form that few truly master. One, who according to Tel Aviv folklore has earned this title of ‘master’, is Oved Daniel, referred to as the “Diego Maradona of Sabich”. Like the revered Argentinean who dominated football in his day, Oved, has been dominating Israel’s sabich scene from his little corner on Sirkin Street in Givatayim, adjacent to Tel Aviv, for nearly three decades. Customers are reputed to flock there from all over the country. Tel Avivians now no longer have to make the trek as Oved subsequently opened a branch in Tel Aviv on Karlebach Street.

image012 (28) — **Sabich ‘Say No More’.** While falafel enjoys all the street food fame, its lesser known cousin – sabich – is not far behind. It is a glorious synergy between pita bread, egg, eggplant, vegetable salad, with humus tahini and amba.

Oved reveals that “People eat here from all over the world, and many ask about opening branches in the States. I tell ’em, “Forget it, it can’t be done!” They won’t be able to find the right ingredients and importing them will impair the quality.”

Oved offers a sound solution to their problem – “Visit Israel often

While some might assert that hummus and falafel are essentially Arab dishes ‘adopted’ by Israelis, sabich is unarguably a local Israeli concoction. The core ingredients can be found in the traditional Shabbat-breakfast of Iraqi Jews, but the idea of putting them into a pita and eating them as a sandwich is purely Israeli. Apparently, the credit for this culinary achievement rests with one Sabich Halabi, an Iraqi immigrant who opened what is believed to be the first sabich stand in Ramat Gan in 1961.

One central quality sabich eatery is on the corner of Dizengoff Street and Frieshman Street simply called – Sabich Frishman. It is reputed to be the first place that locals recommend, and as one food critic wrote:

“If lines and smell give any hint of quality, it’s hardly a surprise why.”

While many of these street food eateries are referred as “hole-in-the wall” establishments, one must not be put off – this is part of their charm, and often the less attractive on the outside, might be a cover-up for the best food in town. This is typical of Tel Aviv cuisine deception.

Another top Sabich establishment that comes highly recommended is Sabich Tchernichovsky whose food one food critic described, “rivals my grandmother’s.”

Could you ask for a better endorsement?

He continues:

“From the moment you walk in, you know you’re in good hands. Despite the ever-existent line, the employees take their time constructing each and every sabich. Each ingredient is layered artfully in the perfect pita, providing the ideal combination of flavours in every bite. The delicious eggplant is thin and crispy, packing a flavourful kick with its unique and unidentifiable seasoning. It combines well with the soft creaminess of the boiled egg and pickled flavor of the amba.” There is also the option of ordering your sabich with a cheese that “is both gentle and tart, balancing the smoky eggplant and flavourful egg yolk.”

Yemen On The Yarkon

Included in the long list of tantalizing Israeli delights, dishes necessitating salivating overseas visitors to board a plane is Jachnun, described as “heavenly Yemen pastry.”

While Jachnun is available at eateries across Tel Aviv, you may want to enjoy it in an absolutely authentic setting – its Yemenite Quarter.

A charming, twisting enclave of cobblestone streets, low-slung buildings and some of the best home cooking, Tel Aviv’s Yemenite Quarter – also known as “Kerem HaTeimanim” or as locals call it “The Kerem” – is one of the world’s last thriving communities of Yemenite Jews.

Described poignantly; as well as poetically by Debra Kamin in Fodor’sTravel as “a community with a stopped clock…. where stout grandmothers stir rich, cartilage-thick soups and gossiping neighbors gather in courtyards under the hush of flowering pink mulberry trees,” where better that to savor Yemenite cuisine and in particular Jachnun.

image004 (85) — **Take A Jaunt For Jachnun.** For authentic Yemenite street food cuisine venture to the colourful neighbourhood of Tel Aviv’s Yemenite Quarter.

Left in a slow oven overnight, Jachnun is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry. turns a dark amber colour and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs, and the traditional hot sauce Zhug. The dough used for Jachnun is the same as that used for the Yemini flatbread – malawach.

Another delight, malawach resembles a thick pancake consisting of thin layers of puff pastry brushed with oil and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, Zhug – of course – and a crushed or grated tomato dip. For those who prefer a sweet taste, it is frequently served with honey.

A staple of Yemenite Jews in Israel, it has become a favourite “Street Food” for all Israelis irrespective of background or ethnic origin.

Best GPS – Your Nose!

No serious ‘explorer’ of Israeli street food can avoid a visit to Abulafia in Jaffa. It’s almost ‘universal’ popularity is best expressed by an overseas patron sounding more like a frequent ‘pilgrim’:

“Here are your directions. (1) Board plane for Tel Aviv, (2) Clear immigration and customs, (3) Ask taxi driver to take you to Abulafia. You could tell him that it is in Jaffa, but he already knows.”

image019 (4) — **Pastries For Peace.** One blogger wrote that the iconic bakery ‘Abulafia’ in Jaffa “owned by an Israeli-Arab family and staffed by Jews, Christians, and Moslems, is a place where people of all religions both literally and metaphorically break bread together every day.”

Open 24-hours a day, this street-side bakery has been located at the same corner in Jaffa just south of the Jaffa clock tower since 1879, and there are always crowds ordering at the counter. It’s hard to walk past without stopping to order, the smells draw you in, and “once hooked, you’re an addict,” said one customer from Holon who was buying to take home a huge supply of fresh and flavored pitot, bagels, sambusak (stuffed pastry with mushrooms, egg and different cheeses), and a variety of sweet confectionary. “Was it for a party?” I curiously inquire.

“Nope, I have a big family with healthy appetites.”

And while in Jaffa, one must try the local bourekas, a puffed pastry introduced mainly by Jewish Bulgarian immigrants. Its filling is either white cheese, potato or mushrooms. While it’s as easy to find bourekas in Israel as it is to track down falafel, however, just like snowflakes, no two are alike. And like the quest for the best falafel, shwarma or sabich, bourekas-makers have their “to-die-for” customers.

image020 (2) — **On The Ball.** Known as the “Diego Maradona of Sabich”, Oved Daniel serves his world famous sabich.

‘Bourikas Leon’ on Oleh Zion Street is the oldest Bulgarian bakery in Jaffa. The owner Avi Cohen is a third-generation Bulgarian in Israel and the bakery, named after his father, was started by his ‘Grandma Julie’ who arrived in 1948 “and was the first to make the phyllo pastry that people would come from all over Israel to buy. This was even before she went into the bourekas business.”

image018 (7) — **Tastes Divine.** Heavenly little parcels of dough crisped with hot oil or melted butter and stuffed with any number of delicious savory ingredients, Bourekas are nothing short of edible perfection. Like Italy’s calzone, Spain’s empanada and India’s samosa, these nutritious and filling pastries are the perfect portable snack while browsing through Tel Aviv’s shuks (markets).

Is bourekas still such a popular food today?

“Absolutely,” answers Avi. “Each year we have more and more new customers while still keeping our local, loyal customer base. It’s funny,” he says, “many of the young people who come today for a bourekas are the children of my father’s customers and the grandchildren of customers ‘Grandma Julie’ served.”

Street Wise

While street food is generally labeled ‘fast food’, and assumed unhealthy, this is not necessarily the case in Israel, where Israelis tend to eat more turkey than red meat, and always accompanied by mounds of fresh salad. It’s practically unheard of to have a meal in Israel – whether at a restaurant or a sidewalk eatery – without lots of salad.

This is why cities like Tel Aviv are vegetarian and vegan friendly.

Most people might not know but Tel Aviv is considered to be the world’s VEGAN capital! There are over 400 vegan-friendly places in Tel Aviv and new ones popping up every week or so that “vegan-friendly” means at least 25% of menu items are plant-based.

image015 (13) — **Hot Off The Pan.** Offering fresh Bourik at Tel Aviv’s Carmel Market.

While the Tel Aviv’s ‘Street Food’ scene, cannot escape the big-name international chains such as the hamburger behemoths, they however, do not dominate the market. They may allure their customers by illuminating their presence with big, bright colorful lights; still, they are no match still for the small, unassuming sidewalk eateries attracting their loyal customers by offering quality, wholesome Israeli street cuisine.

People in Tel Aviv certainly love their side-walk food.

Join ’em!

image008 (40) — **Shuk’ing Time.** Enjoying food on the walk in Tel Aviv’s Shuk HaCarmel or Carmel Market. (Photo by Matthew Scott)

Easy To Digest

Israel went to the polls on Tuesday the 17^th September. It was the second election in 2019 and when Israelis woke the next morning, they were uncertain what they woke up to and if they were sure, it was distasteful.

Far more palatable than the news was the breakfast, frequently voted one of the healthiest in the world.

By David E. Kaplan

“Oh, your Israeli breakfasts are the best!”

How often do we hear this praise from visitors abroad? It’s often the first notion that comes to mind when they think of Israeli cuisine. In a world today conscious of “what we eat”, the Israeli breakfast has earned the reputation of meeting the concerns of health and diet far more than its counterparts abroad, with its emphasis on seasonal fresh fruit, vegetables, fish, and dairy products renowned for its tasty variety as well as low fat content.

Most top hotel chefs in Israel will tell you: “A traditional Israeli breakfast is fresh, healthy and wholesome; this is why it’s so popular with our overseas visitors who are not only looking for a substantial meal to begin the day but a healthy one.”

image001 (83) — **“Good Morning, Israel”**. Best wat to greet the day – an Israeli breakfast.

So before feasting your eyes on the sights, set your sights on a wholesome Israeli breakfast

Fresh from the Fields

The origin of the traditional Israeli breakfast is imbedded in this young nation’s recent past and tied to its rural landscape. To avoid much of the hot day’s sun, Israel’s pioneer farmers on the kibbutzim (collective agricultural settlements) would go out into the fields way before the crack of dawn, and then after a good few hours of toiling, return to the chadar ochel (communal dining hall) for a hearty breakfast. What awaited these hard-working laborers with raving appetites were usually fluffy omelets or boiled eggs, fresh salads made with cucumbers and sweet tomatoes, hummus, eggplant, salad, pita and other breads and homemade jams. Little did they realise at the time that with each mouthful, they were forging a nation’s cuisine!

A recent publication went so far as to refer “the Jewish state’s contribution to world cuisine” was none other than the “Israeli breakfast”.

Genesis

Rich in history, the Israeli breakfast was born in poorer times. In the pre-and early days of the State, the kibbutz breakfast meant a hard roll and a scoop of leben — a liquidy and sour Mideast yogurt. But kibbutz agricultural laborers needed a heartier start to their day, so the communal village’s kitchens began putting out a spread with whatever they had on hand, such as fresh vegetables, fresh juice, eggs, bread, milk and other dairy products.

It was a simple meal but compared to what most folks living in the cities and towns ate at that time, it was a meal ‘fit for a king’.

Feeding a young nation was an arduous task.

The years between 1948 – the year of independence – and 1951, witnessed the largest immigration ever to reach the shores of modern Israel. Some 688,000 immigrants came to Israel during the country’s first three and a half years at an average of close to 200,000 a year. As approximately 650,000 Jews lived in Israel at the time of the establishment of the state, this meant in effect a doubling of the Jewish population. It also meant a lot of mouths to feed in a state saddled with security concerns and a struggling economy. The availability of produce was limited, and food was rationed. These were the days of the Tzena (Hebrew for “austerity”) and citizens received coupons for food.

image008 (38) — **State In Distress.** Soon after the establishment of the state of Israel in 1948, the country found itself lacking in both food and foreign currency and the government introduced measures to control and oversee distribution of necessary resources to ensure equal and ample rations for all Israeli citizens. Tel Aviv residents standing in line to buy food rations in 1954.

Life under austerity was not easy. The Ministry of Rationing and Supply created a “basket” of basic products, such as sugar, oil, bread and margarine, which could be purchased only in authorized stores.

Coupon books allocated the type and amount of food to be consumed and people stood in line for hours to obtain with no guarantee that the produce was available.

A child of an immigrant recalls that when his parents immigrated to Israel from Poland after World War II, the family was allotted one egg a week. Half-jokingly he records that “I was a little upset when my baby brother was born, because I was no longer given that precious egg!” There was literally, a ‘new kid on the block’ and “my brother needed the egg more than me.”

And he was not egg’aggerating!

The situation was so dire that when someone from the city was invited to the kibbutz for a visit, it was considered a vacation – not only because it was a chance to escape ‘the madding crowd’ of the city, but because the offering was better and bountiful.

From ‘King’ to Kibbutznik

However, by the mid-1950s, “what was once a typical kibbutz breakfast had emerged into a traditional Israel breakfast served in hotels the length and breadth of the country,” explained former South African Arnie Freedman, a veteran member of Kibbutz Yizreel in central Israel near Afula. As Israel’s hotel industry developed, it turned to the kibbutz for inspiration for breakfast. There was good reason – If the reference to kibbutz food had once been “fit for a king”, the phrase had morphed into “fit for a kibbutznik” and the image of the kibbutz had impacted upon Israeli culture beyond its socialist ideology into the realm of cuisine.

image012 (26) — **Body And Soul.** Kibbutz pioneers would go off the work early and then return to the communal dining room for a hearty, wholesome breakfast.

While many kibbutzim today no longer have a communal dining room, this is not the case with Kibbutz Yizreel which remains traditional in every respect, “including our sumptuous daily breakfast,” says Arnie.

Before returning to work, the members were streaming in, taking trays and helping themselves from the buffet. There was a variety of cereals, yogurts, scrambled and boiled eggs, breads rolls, fish, a variety of cheeses, hummus, tehina and all different kinds of salads and fresh fruit, all picked from the kibbutz. An hour later, well satiated, they were well ready to return to getting back on their tractor, climbing a ladder to pick oranges or sitting at their computers at Maytronics, the kibbutz’s highly-successful manufacturer of robotic swimming-pool cleaning equipment.

image010 (27) — **The Young And The Hungry.** Youngers tucking in to a typical Israeli breakfast in the communal dining room at Kibbutz Sde Nehemia in the Upper Galilee.

Where’s the beef?

Any seasoned traveler to Israel is familiar with the major difference between an Israeli breakfast and those elsewhere in the world – No meat.

In accordance with the Jewish laws of Kashrut (keeping kosher), meat and dairy ingredients are never served together in a meal. The Israeli breakfast is thus a dairy meal, and a variety of cheeses are offered. Fish is considered pareve and so is permitted, and herring is frequently served.

image002 (76) — **Healthy And Wholesome.** Breakfast at Yotvata Kosher (Dairy) Restaurant in Tel Aviv

Other smoked or pickled fish dishes are also common, including tuna and salmon.

Egg dishes are almost universal, which may be pre-cooked or cooked to order. The Middle Eastern egg dish shakshouka, a spicy North African concoction of eggs poached in a tomato-pepper-onion sauce is a common choice. However, Jewish food writer and historian Gil Marks told ISRAEL21c that this iconic dish “is actually a latecomer to the already laden Israeli breakfast table.” The classic must-haves, he says, “are scrambled or hardboiled eggs, a variety of chopped vegetable salads, porridge, cheeses, fresh breads, plain and flavored yogurts, fruit and granola, washed down with fresh juice and/or coffee or tea.”

Shakshuka fried eggs macro in frying pan. horizontal top view — **Top Ten.** The bountiful buffets that have made the “Israeli breakfast” famous among tourists usually include shakshouka, a spicy North African concoction of eggs poached in a tomato-pepper-onion sauce. So it was no surprise that Lonely Planet included the shakshouka at Jerusalem’s Tmol Shilshom café on its recent Top 10 list of the world’s best breakfasts.

Other Middle Eastern dishes may include Israeli salad, hummus, tehina, baba ghanoush and the strained yogurt called labaneh.

While Hummus – the much loved, humble chickpea dip – is a vital part of the cuisine throughout the Middle East, in Israel, it may be served at breakfast, lunch, dinner, and snack times – it’s iconic.

No less iconic are the fresh vegetables such as tomatoes, cucumbers, green peppers, radishes, onions, shredded carrots and a variety of olives – both black and green.

Enjoying an Israeli breakfast is one of the pleasures of a visit to Israel. Apart from the hotels, restaurants and small cafés will all offer one version or another of this famous feast.

image004 (77) — **Table For Two.** Enjoy an Israeli breakfast overlooking the Mediterranean Sea.

Some places serve it throughout the day, so you can even have one for lunch or even diner.

Like Israeli salad, this breakfast is not locally called an “Israeli breakfast”. In restaurants and cafés it’s sometimes named after the establishment, or it is just called “breakfast”. But if you see a breakfast on the menu offering eggs, coffee/tea, salad, cheeses and juice – rest assured, it’s an Israeli breakfast!

image003 (81) — **Irresistible!** Israeli breakfast is a rite of passage for those visiting Israel.

Mouthful of Myths

The most popular day to eat an Israeli breakfast at a restaurant is on a Friday morning but as one American tourist once quipped: “Finding a table is like trying to catch the last flight out of Saigon!”

It is common counsel that if you eat an “Israeli breakfast” you might not need to eat lunch. However, this is one bit of counsel this writer is unlikely to chew on! Breakfast is breakfast and lunch is lunch and too many active hours separate the two.

If it is one o’clock then it is time for an Israeli lunch – it is different to an Israeli breakfast but that is another story!

Bon Appétit! or as we say in Hebrew:

Betayavon.

image005 (72) — **Pleasure On The Patio.** Begin the day with a nutritious Israeli breakfast.

Israel Leading A Slaughter-Free Revolution For A Healthier World

The world’s first lab-grown steak is served up in Israel

By David E. Kaplan

For lovers of meat, the alluring sizzling aroma is all too familiar. It peaks as you enter a steakhouse; frequently even before entry -like a culinary aphrodisiac titillating the taste buds as you decide – T-bone, fillet, rump or sirloin.

image005 (22) — **Steak Out.** World’s first lab-grown steak is made from beef but slaughter-free

What a salivating choice!

What if that choice included a steak that hailed from a laboratory rather than a field?

Believing that meat is one of life’s pleasures to be celebrated and enjoyed without the downsides to health and the environment, Aleph Farms in Israel, aims to offer “superior, healthier, slaughter-free meat,” providing a new customer experience.

Aleph Farms was founded in 2017 by Israeli food-tech incubator The Kitchen, part of Israel’s food processing company Strauss Group Ltd., in collaboration with the Technion – Israel Institute of Technology.

image004 (2) — **LEADING THE SLAUGHTER-FREE MEAT REVOLUTION FOR A HEALTHIER WORLD**

Made from cells that were isolated from a cow and grown into a 3-D structure, the first lab-grown steak was served up in Israel. The steak’s “chef” – Aleph Farms – says “it represents a benchmark in cellular meat production,” that could quite literally shape the future of food by producing cell-grown meat that resembles free range meat.

However, will it “meat” the expectations of steak lovers?

The image of a waiter walking towards your table about to serve a ‘laboratory concoction’ rather than a ‘kitchen creation’, might not titillate the taste buds at first, but then that can change.

It may well be that the ‘lab’ steak is no less “sumptuous”!

The proof will be in the proverbial ‘pudding’ – or steak!

In a world where meat production is increasingly under scrutiny from consumers and citizens who feel that certain practices are unethical and insensitive to farm-animal welfare, the announcement of slaughter-free meat has been welcomed. While there are other companies in the race to produce lab-grown meat, they are mostly burger patties, sausages and nuggets. Aleph Farms, on the other hand are going for a carnivore’s ‘gold’ – STEAK.

This revelation has tongues not only wagging, but wanting to taste.

image006 (13) — **Can You Spot The Difference?** Aleph Farms’ Technology Will Change Cultured Meat.

Not Yet On The Menu

The steak will likely not become commercially available for at least three to four years, and while this writer has not tucked into one of Aleph’s steaks, a video shows a group of people – among them Aleph’s vice president of research and development, Neta Lavon, enjoying the steak alongside a tomato and zucchini pasta.

And to the obvious question of price – as volume increases, it should be on par with traditional meat within a few short years.

Most of the companies working to produce lab-cultured meat have focused on ground meat and nuggets. “Making a patty or a sausage from cells cultured outside the animal is challenging enough, imagine how difficult it is to create a whole-muscle steak,” said Didier Toubia, co-founder and CEO of Aleph Farms.

Aleph Farms2 — **Appetite For Creating A Better World**. Didier Toubia, founder of the start-up Aleph Farms in Ashdod, Israel, aims to have its first products on the market in three years.

Toubia conceded that Aleph’s steaks are still “relatively thin” – only 5 mm thick.

However, the steak is said to have the same texture as conventional meat, and it gives off that familiar beef smell when cooking.

Easy Eater

It will ease many a consumer knowing their favourite food on their plate did not come from an abattoir.

Toubia believes that products like Aleph Meats’ steak can help bridge the divide between people who are unwilling to give up meat entirely and the need to reduce global meat consumption in the fight against climate change. “Today, over 90 percent of consumers do eat meat,” says Toubia, “and we think the percentage of vegetarians will not grow significantly despite many launches of plant-based products.”

Lab-grown meats are a welcome alternative to animal-sourced meats.

image008 (14) — **Bon Appétit**. The steak was made using a variety of cells extracted from a cow

While this development is unlikely to convert die-hard vegans as these products include starter cells derived from animals, they may recognise the positive benefits. Even Louise Davies of the UK’s Vegan Society noted “the potential that lab-grown meat can have in reducing animal suffering and the environmental impact of animal agriculture.”

So, even if it still “isn’t vegan”, Lab-grown meat may prove a sustainable alternative requiring significantly less land, water, and feed than traditional beef farming.

image003 (26) — **Worth Waiting**. This thinly-sliced steak prototype took between two and three weeks to produce.

It remains to be seen what impact lab-grown steaks can have on the world. In the meantime, we’ll be keeping an eye on what’s ‘sizzling’ over at Israel’s Aleph Farms.

Category: Cuisine

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Far more palatable than the news was the breakfast, frequently voted one of the healthiest in the world.

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Israel went to the polls on Tuesday the 17th September. It was the second election in 2019 and when Israelis woke the next morning, they were uncertain what they woke up to and if they were sure, it was distasteful.

Far more palatable than the news was the breakfast, frequently voted one of the healthiest in the world.

By David E. Kaplan

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Like this:

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Israel went to the polls on Tuesday the 17^th September. It was the second election in 2019 and when Israelis woke the next morning, they were uncertain what they woke up to and if they were sure, it was distasteful.