Kosher For Passover Restaurants in Tel Aviv

2011

Just a few:

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Latet - The National Food Bank in Israel

Israeli humanitarian aid organization Latet, along with Channel 24/Mako and other corporate sponsores are hoping to provide 200,000 Israeli families with a holiday meal this Passover.

Tel Aviv's Kikar Rabin is filled with shopping carts this week in an effort to raise funds to feed those in need for Passover. Feel free to come to the kikar with food items or contribute via a virtual shopping cart on the Latet website. The site is in Hebrew. Although the English version doesn't have virtual shopping carts contributions can be made.

A Bacon Wrapped Matzo Ball????

Top Chef Ilan Hall serves a bacon wrapped matzo ball at his LA restaurant, The Gorbals. You’ll have to use this link to read the story….. So as not to violate National Public Radio permission policy I am not cut and pasting this story in its entirety.I don’t think I can even use a photograph from NPR without permission.

T in Tel Aviv feels that there’s no reason to reinvent the matzo ball. Wrapping bacon around a matzo ball??????

My favorite recipe matzah ball recipe follows:

Joan Nathan’s Matzah Ball Recipe

4 large eggs

½ cups seltzer or club soda

2 tablespoons chicken fat or vegetable oil

1 cup matzah meal

Salt and pepper per taste

Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal and the salt and pepper. Mix well. Cover and refrigerate for several hours. Dip your hands in cold water and make about 12 balls slight small than ping pong balls. Bring water to boil in a large pot. Add salt to water and place the matzah balls in the water. Cover and simmer about 30 minutes.

From Jewish Cooking in America by Joan Nathan, published by Alfred A. Knopf

My note: Let cool and then refrigerate for one day if made ahead or freeze for up to one month.

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A Simple Salad

This simple root vegetable salad is easy to prepare. I topped it off with a homemade "labne" type cheese prepared by Igor from Basher Fromagerie at 201 Dizengoff.

Serves 6

1 celery root - peeled and julienned

1 raw beet - skinned and julienned

1 carrot - peeled and julienned

1/2 cup chopped parsley

1/2 cup crumbled goat cheese

Juice of one lemon, 3 tablespoons of olive oil, salt and pepper.

Mix all of ingredients together and top with the crumbled goat cheese.