Olive Magazine

Tel Aviv

Israeli cuisine is unique in that it reflects the traditions and the history of both Ashkenazi (Eastern European) and Sephardic (Spain, Italy and Arab countries) communities. The best way to explore these kitchens is through markets such as the Carmel Market in Tel Aviv, where you can find savoury and sweet pastries, and lots of original small restaurants serving Yemenite, Iraqi and Syrian food. Dishes are enhanced with cumin, cinnamon, turmeric and paprika, baharat (a spice blend) and condiments including zhoug, tahini and amba.

The day often starts with

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine5 min gelesenRegional & Ethnic
Cook Like A Local Turkey
Turkish food is bright and flavoursome, bursting with zing from pomegranate molasses, fiery kicks from pul biber pepper flakes and the warming notes of cumin, paprika and cinnamon. Wandering around the streets of Istanbul is a treasure trove of incr
Olive Magazine2 min gelesenRegional & Ethnic
Love Your Leftovers
20 MINUTES | SERVES 2 | EASY butter 4 tbsp, softenedsourdough 4 slicesvine tomato 1 large ripe, at room temperature, slicedmozzarella 1 ball, drained and torn pine nuts, pistachios, hazelnuts or brazil nuts 50grocket, spinach or a mixture of salad
Olive Magazine1 min gelesenRegional & Ethnic
Bringing You The Best
Founder of Den Bake Shop in Harlesden, London, Maxine shares her no-bake double chocolate cheesecake recipe on page 40. On page 60, chef Francis teaches us how to make dumplings from northern China – a signature street-food dish from Baozilnn restau