pumpkin soup (adapted from this recipe)
1/4 of pumpkin
vegetable broth (gluten free)
rosemary, thyme, sage
cut pumpkin into thin 1 inch slices and place on lined baking sheet
sprinkle chopped onion, mushrooms, herbs, garlic and olive oil over pumpkin
heat on 350 (though honestly, I used the *high* setting on my toaster oven) and cook until tender, around 20 minutes
transfer pumpkin into saucepan and on low heat warm for 15-20 minutes
pour the mixture into a blender and blend until smooth
place back into saucepan and warm. add extra herbs, salt, pepper.
sister restaurant to mahneyuda- located in the jerusalem artists’ house at the old bezalel art school near the city center. the artists house is an old stone villa that has been remodeled to include some beautiful modern finishes. cozy in the winter (you may spot some israeli celebrities and politicians enjoying the space) and has a nice garden for warmer weather. the menu is a total dream and they are knowledgeable about allergies and flexible in making adjustments. the food is some of the best ive had in israel thus far and importantly- open on shabbat.
israeli salad + egg
thinly sliced green onion (+regular onion)
salt, pepper, olive oil
then, put an egg on it!
no reservations… brooklyn!
goulash with rice and steamed vegetables
lunch in hebrew university’s cafeteria always looks like this (other options include chicken paella, stews, schnitzel…)— wouldn’t it be nice if all school lunches were as wonderful?
shakshuka can be found on nearly all israeli menus (from fine dining to a mom and pop place) and praise the lord its naturally gluten free. here’s a nytimes video on how to make this awesome dish
the most perfect arabic coffee found in jerusalem’s old city— with cardamom and sugar it is perfection.