The past year has brought many challenges and changes into our lives. This Jewish holiday season I was supposed to be on holiday in Tel Aviv, visiting relatives back home, spending some sorely missed time on the beach and checking out the hottest new restaurants in town. Like everyone else, I had to change my plans and to make the best of it – I decided to share with you my holiday dinner. If none of us can go to Tel Aviv, the least we can do is enjoy its flavors.
This year I’ll be offering a holiday dinner kit for 6-8 people, that you can reserve in advance, and save yourself the hassle of slaving in the kitchen. On the menu:
Kreplach Soup
Rich chicken soup | smoked aubergine and herbs kreplach
Chopped Liver á la Ashkenazi
6 minutes boiled eggs | caramelized onions | pomegranate | fresh herbs
Black Lentils Salad
beetroot | green apple | olive oil and lemon juice sauce | herbs
Fish and Zucchini Stuffed Leeks
cooked in a swiss chard stew, persian lemon, chickpeas and fresh herbs
Persian Green Rice
Mix of herbs and roasted almonds
Lamb Shoulder Cooked in Dry Apricots
sumac star anise and cinnamon | pomegranate juice
Roasted Seasonal Vegetables
tahini | israeli chimichurri sauce
honey cake & Ice cream
caramelised apples | homemade almond milk-tonka beans ice cream
If you’re interested, please fill in the form below and I’ll get back you you ASAP.
Shana Tova!
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