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”
Judith Montefiore on How to Cook Like a Proper Jewish Lady
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…
When Israelis Stood in Line for Rations
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
Exploring the Mysteries of Jewish Cuisine
The Jewish people have wandered the face of the globe, picking up various culinary traditions, rendering “Jewish food” into a wide and somewhat undefinable genre of cooking.
The Simple Grain That Saved the State of Israel from Starvation
During the period of austerity which accompanied the early years of the State of Israel, the Hadassah organization fought to allow for the import of Bulgur to Israel from the United States.
The Book That Taught Europeans How to Cook in Palestine
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.
The Jewish Stew Made of Anything but the Kitchen Sink
With very few fresh ingredients at their disposal, the Jews created a plethora of dishes that took full advantage of the limited components that were available.
