Evening star., 1961-02-16
Israeli
Cuisine
IsExotic

conSultant for the Sheraton
hotel system, at a luncheon
given this week to launch
the newest member Of the
chain in Tel Aviv.
Most Americans probably
think Of Israeli food in terms
Of corned beef, pastrami.
pickles, ETC., familiar delica-
lessen fare. Nothing could
be farther from the truth,
she pointed out. "1n all of
Tel Aviv there's not one del
icatessen as we know It," she
added.
The luncheon, which fea-
tured true Israeli fare, was
held at the Sheraton-C Carlton
with General Manager Ed
mond A. Reider, our host.
I'm planning menus for
the new hotel" said Mrs.
Bar-Illan, who is as Ameri-
can as apple pie, "Israelis
have tried to break from the
traditional rich and heavy
Jewish food and have origi-
mated dishes more appropriate
to their climate and the pro-
duce of their country"
The typical cuisine, she
explained, is neither East
ern-European Jewish" nor
Middle Eastern Arab, yet is
influenced by both. Its in
spiration springs from the
variety of food grown or pro-
duced in the country.
Fowl and fish are two Of
the main staples of Israeli
dining and this was demon
strated at the luncheon,
which included a delicious
fillet Of sole glamorized with
banana and almonds in
sherry sauce, and menued as
dag-banana bishkedeem. The
entree, tarnigolet tsabar with
orez botneem, was chicken
en- casserole with oranges and
olives, accompanied by a de-
lectable peanut rice.
Soups, Hot and Cold
Soups are an important
item in the Israeli diet, and
this day we sampled four =.
two hot, two cold. A favorite
is the hot sweet potato soup,
served with a dollop Of
whipped cream. Another was
lemon-rice, garnished with
chopped water creSS. OF the
two cold soups, our vote went
to the avocado topped with
finely chopped tomatoes,
green pepper and cucumber,
reminding one of the Spanish
gazpacho. The other cold
soup was a jellied fish.
Breads on the table num-
bered two pita middle
Eastern bread) and the richer
Friday night bread. chalah,
made with lots of eggs.
Were the largest consum-
ers of eggs in the world" de-
clared Mr.. Abraham Salmon,
economic counselor of the
Embassy of Israel. I'VE con-
sumo 800 million eggs q year
for a population Of 2 million
people"
Israel now produces about
70 per cent Of all the food
consumed In the country in
contrast to approximately Is
per cent five or six years
ago." he continued. This
boost in production can be
contributed to the improve
inent in irrigation methods,
he said.
Mrs. Bar-Illan added that
Israel is not only becoming
self-sufficient but exports
many food items. when I
was there a year ago they
had everything from rubber
pants for baby to all the
canned goods and herbs"
Flaming Fruit
Three desserts and a flam-
ing fruit platter climaxed
this meal. OF the desserts,
we sampled all three which
included a lovely tart avo-
cado- lime ice, a pound-like
cake topped with grape sauce.
and a rich sweet honey cake.
The flaming fruit platter will
be the Sheraton-Tel Aviv'S
piece de resistance Of desserts
featuring Israeli's native
fruits, sliced and ready to
dip in flaming plum brandy.
Served throughout the meal
and during the pre-luncheon
cocktail hour were the Car
mel wines Of Israel including
champagne, Carmel Hook,
Adom Attic, Chateau Richon,
Vim Blanc d'Israel, and Par
tom Slivovitz.
Coffee? Two kinds again
the strong Turkish blend
and the Italian-style espresso.
Orez BOtneem
Peanut Rice)
Ia cups white rice
41a cups water
Ia teaspoons salt
q teaspoon powdered ginger
Pinch of cinnamon
Combine rice, water, salt.
ginger and cinnamon: bring
to a boil. Cover rice, lower
heat and simmer Is to 20
minutes, or until rice is ten
der and liquid is absorbed.
Remove from heat and stir