Israel is located on the Mediterranean Sea at the point where Europe, Africa and Asia converge. Throughout the ages, a diverse group of travelers and immigrants has left an imprint upon this enchanted crossroads and contributed to its rich history. Israel, the only Jewish state in the world, is the birthplace of Jesus.

by Kathleen Heckathorn

Thoughts from a Traveler . . .
“Offered from the Galilee to the Negev, Israeli food is culturally diverse and a smorgasbord for the senses. Hummus, falafel, and a salad of cucumbers and tomatoes are local favorites with herbs and spices reflecting the tastes of the region. Accompanying these dishes is a wide variety of breads—from the sweet to the hearty.”

Karen Schroeder, author of “BEAUTIFUL DIVERSITY IN THE HILL OF SPRING—A Tapestry of Life”
—You can read her story in this September/October 2008 issue of map A Lifestyle Travel Magazine.

The current Israeli food scene is as dynamic and diverse as the culture. Immigrants from more than eighty countries have contributed to Israeli cuisine, which can be divided into two main groups: Ashkenazic, characterized by sweetness, and Sephardic, which is spicy. Many of Israel’s leading chefs have studied and apprenticed at some of the world’s finest restaurants. Israel’s outstanding selection of fruits, vegetables and dairy products contributes to cuisine that is both healthful and delicious. The ubiquitous traditional falafel, hummus, couscous and gefilte fish continue to be favorites.

YERUSHALMI KUGEL— Serves Six
INGREDIENTS
8 oz egg noodles or other noodles of your choice
2/3 cup granulated white sugar, divided
4 TBSP olive oil
Handful of raisins
1-2 tsp black pepper
1 tsp cinnamon
3 eggs

INSTRUCTIONS
--Preheat oven to 350.
--Boil noodles according to package instructions. Drain.
--Heat the olive oil in a frying pan and add 1/3 cup of sugar.
--Stir continuously until the sugar begins to brown. Remove from heat. The sugar will continue to brown for a few more minutes creating a thick caramel.
--Add the caramel to the noodles.
--Add the rest of the sugar, eggs, cinnamon, pepper and raisins. Stir.
--Bake in a 9 x 13 pan at 350 degrees until the top begins to brown, about 40 minutes.

Kathy’s note
Yerushalmi Kugel is named for the city of Jerusalem. Great as a side dish or a breakfast treat, it’s a nice combination of spicy and sweet. Getting the caramel just right is a little tricky - you have to mix it with the noodles quickly before it gets too hard. Also, you can substitute dried blueberries for raisins.

Cooking terminology
Falafel – a deep-fried ball of ground chickpeas, onions, and spices
Hummus -- a paste of chickpeas, tahini, oil, lemon juice, and garlic
Tahini –- an oily paste made from crushed sesame seeds
Couscous – a savory food made from semolina
Gefilte fish – a patty of finely chopped fish mixed with crumbs, eggs, and seasoning

GRILLED TUNA WITH MIXED FRUIT TZIMMES—Serves Four
INGREDIENTS for the TZIMMES
1 teaspoon oil
1 tablespoon fresh ginger, shredded
1 teaspoon ground curry
1 dried chili pod, optional
1 medium apple, peeled, cored and cubed
1 medium pear, peeled, cored and cubed
1 cup dried apricot halves, diced
½ cup dried peaches, diced
2 tablespoons raisins
1 ¼ cups brown sugar
1/3 cup orange juice
½ teaspoon salt

INGREDIENTS FOR THE FISH
4 medium tuna steaks
1 teaspoon canola or olive oil
½ teaspoon curry powder
salt and pepper to taste

METHOD
Tzimmes: Heat oil in a Dutch oven over high heat. Add ginger, curry and chili pepper. Sauté for 30 seconds. Add remaining ingredients. Simmer, uncovered, until thickened but still a little saucy, about 30 to 40 minutes. Remove from heat. Can be prepared in advance.

Prepare grill.

Tuna: Brush tuna steaks with oil. Rub with salt, pepper and curry powder. Over medium coals or on high if using a gas grill with a topper, cook fish to 145 degrees, about 10 minutes per inch of thickness, brushing with some of the tzimmes sauce and turning fish over halfway through the cooking process.

Transfer fish to a plate and cover with foil. By the time you get to the table for serving, it should have come up to a perfect 160 degrees.

While the steaks are cooking, reheat tzimmes. Place one piece of fish on each plate, top with a tablespoon or two of tzimmes and serve immediately.

Cook’s notes:
Tzimmes is a sweet Jewish dish which can be made from fruit, meat and vegetables. This version is perfect for fish.

Do some research on your own
—here’s a list of our sources:
goisrael.com,
http://en.wikibooks.org/wiki/Cookbook:Yerushalmi_Kugel
www.asiarooms.com
inmamaskitchen.com
marthastewart.com

Kathleen Heckathorn has loved to write ever since she was a little girl. She credits her mom, who has an inquisitive mind and a passion for looking things up, for instilling within her with a love of language and the written word. Kathleen's hobbies include reading everything about writing she can get her hands on and spending time with her family. She especially enjoys reading action-packed stories to her grand children.

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