1 day ago
Israeli Shabbat Meals Showcase Diverse Regional Food Traditions
Shabbat is a Jewish time of rest that begins on Friday evening and ends on Saturday night.
Before it starts, families prepare their food because cooking and using electrical switches are avoided during Shabbat.
In Jerusalem, Rachel and Eliyahu welcomed visitors to a large Shabbat dinner.
They served salads, fish, chicken, veal and several desserts.
In the Galilee, visitors also joined a workshop to prepare Middle Eastern and Mediterranean food.
In Akko, the Uri Buri restaurant offered many kinds of fish and other dishes.
Jerusalem’s Mahane Yehuda Market brought together foods connected with Jewish communities from different countries.
Israel also grows many fruits and vegetables using drip irrigation.
The article says Tel Aviv is considered the vegan capital of the world.
A Jerusalem Shabbat dinner featured traditional rituals, salads, seafood, meat dishes and desserts.
A Galilee workshop prepared Middle Eastern and Mediterranean foods including siniyaa, tabbouleh, stuffed vegetables and basbousa.
Akko’s Uri Buri restaurant serves fish, seafood, vegetarian and vegan dishes in a historic seafront building.
Jerusalem’s Mahane Yehuda Market has about 400 stalls offering foods linked to Jewish communities from Morocco, Poland and elsewhere.
Israel’s agricultural fields use drip irrigation, while the country produces and exports many fruits and vegetables.
- Who
- Visitors to Israel, hosts Rachel and Eliyahu, Galilee residents, chef Uri Jeremias and Israeli food producers are featured.
- What
- The article describes Israeli food traditions, including Shabbat dining, cooking workshops, restaurants, markets and agriculture.
- Where
- The experiences took place in Jerusalem, the Galilee, Akko, Mahane Yehuda Market and the Ayelet HaShahar kibbutz area.
- When
- The Shabbat dinner took place on Friday night; Shabbat runs from sunset Friday until Saturday night.
- Why
- The visitors sought to explore Israeli and Middle Eastern food, cooking traditions and local produce.
Key facts
- Shabbat period
- From sunset on Friday until Saturday night
- Shabbat preparation
- Food is cooked before Friday afternoon because productive work and operating electrical switches are avoided
- Uri Buri location
- A 400-year-old structure by the seashore in Akko
- Uri Buri chef
- 82-year-old chef Uri Jeremias
- Mahane Yehuda Market
- About 400 stalls in Jerusalem
- Ayelet HaShahar distance
- The drive was described as 15 kilometres from Syria and 10 kilometres from Lebanon
- Agricultural method
- Drip irrigation delivers water directly to plant roots
Sources
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