Flavors of Israel date back thousands of years

Hadas Kuznits
April 24, 2018 - 7:51 pm
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PHILADELPHIA (KYW Newsradio) — The flavors of Israel are as complex as the country's history.

Philadelphia-based Israeli chef Michael Solomonov said history and immigration can be traced back through Israel's culinary delicacies. 

He noted how immigrants brought the flavors of their culture with them. 

Immigrants from Iraq and Iran emphasize "rice and the sweet and the dried fruit and the saffron," Solomonov said. "They brought amba. The brought laffah."

Libyan and Tripoli Jews are known for shaksukah, matbucha and cous cous, too, while Eastern European Jews favor side dishes.

"All the different pickles and dips found in Georgia but are also found all over the Ashkenazi kitchens," he added.

Solomonov said food is a manifestation of your family history, and in the land that is has been Israel for the past seven decades, that history goes back thousands of years.

"It's the spirit of dining, it's the hospitality, it's the warmth, it's the multitude of complexity when it comes to history, anthropology," he said. "It happens at every table, it happens in every bus stop, kiosk that has falafel or shwarma, and what each one of those spices or techniques represents in terms of story."