How did a bureaucratic mix-up during Israel’s 1950s austerity period lead to one of Israel’s most unique culinary innovations? How did an Ashkenazi Jewish Passover recipe end up on the holiday table of every Jewish Israeli, and where does the distinctive yellow color of the soup almond come from? In short, here is the story of Israel’s prized “shkedei marak”
The name Judith Montefiore is probably not famous enough in Israel. A brief search of the National Library archives revealed that not only was she an equal partner in her husband’s charitable endeavors, but she was also likely the anonymous editor of the first Jewish cookbook published in England…
Lines, food shortages and powdered eggs. The coronavirus crisis recalls the early days of the State of Israel, when a policy of austerity was put in place
European housewives who came to the Land of Israel as pioneers needed to learn how to make do with the ingredients available in their new homeland.
