Surprise. Israeii cuisine is hot. The trend started with Yotam Ottolenghi and his London restaurants.–Ottolenghi’s in Spitlafields, islington, Notting Hill and Nopi in Soho. All very successful. In addition, he has spread the word about Israeli cuisine with a number of very good cookbooks (Jerusalem by Ottollenghi and Sami Tamimi is HG/BSK’s fave). In the United States, Michael Solomonov’s Philaelphia restaurant, Zahav, got raves from the critics and is always packed with happy foodies. (Solomonov’s cookbook is Zahav-A World Of Israeli Cooking). There are three casual Israeli restaurants in New York and HG predicts there will be more. SJ reported from a recent trip to Berlin that Israeli restaurants are the trendiest eateries in that city. Last night, BSK looked in the refrigerator and found eggplant and Greek yogurt on the shelves and ground lamb in the freezer. Pignolia nuts and Israei couscous in the pantry. All the makings for stuffed eggplant with lamb and pine nuts accompanied by Israeli couscous (recipe from “Jerusalem”). Even though HG/BSK’s wondrous pal and neighbor, Karen K., was a dinner guest, the group did not dance a spirited Hora after dinner.
