Transcript File

Israel
Israel: Spices and Herbs
Israelis have a strong bond to local spices and herbs
Most people lived off the land and grew them for cooking and for medicine
Common Spices
Amomum
Pungent, aromatic giger relative
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Caper
Buds and flowers eaten pickled
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Cumin
Dill
Fennel
Ginger
Hyssop
Slightly bitter minty flavor
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Lavender
Mustard
Common Herbs
Za’atar- mix of thyme, oregano, marjoram mixed with toasted sesame seeds and salt
Coriander - stomach aches and strengthens heart
Sage - lowers blood-pressure, helps fight colds
Mint - relieves sore throats
Parsley – treats urinary problems
Most popular herb in Israel
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Thyme
Rosemary
Basil
Origins of Israeli Food
Israel’s culinary traditions span three thousand years of history
Shaped by Asia, Africa, and Europe
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Food of ancient Israelites based on “Seven Spices”
Olives, figs, dates, pomegranates, wheat, barley, and grapes
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Origins Continued
Jewish immigrants have incorporated elements of cuisines of the cultures and countries from whence they
originated
Schnitzel and strudels from European Jews
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Borsht and herring from Russian Jews
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Current trends
Israel became modernized and has an abundance of vegetables and fruits
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Ethnic heritage cooking has made a comeback
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Agriculture
Citrus, vegetables, cotton, beef, poultry, and dairy products
The food in Israel is extremely varied but with a strong orientation to other Mediterranean food. Very fresh.
A lot of salads, fruits and vegetables, dairy products, meat and fish.
Usually based on many dairy products, all sorts of eggs, fish, fruits and pretty much whatever you desire.
This breakfast will get you going. Don’t get up too late or you will miss it.
Traditional Food in Israel
Typical foods
lentils, fresh fruit, nuts, flat bread, lamb, beef, raw vegetables, and dairy products.
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Some favorites include meat, fish, stuffed vegetables, and Mediterranean spreads and
salads.
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A typical breakfast might include olives, cheese, raw vegetables and bread.
The most popular dishes in Israel are often very simple. The common lunch in this
country might consist of schnitzel that includes different kinds of salads on the side and
is served with mashed potatoes or rice and vegetables. For a full dinner, there is soup
and a main dish containing lamb or chicken. For dessert, a Middle Eastern pastry such
as baklava or fresh fruit may be eaten.
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Location
Israel is at the eastern end of the Mediterranean Sea near Lebanon, Syria, Jordan, and Egypt
Geographic features
It is home to the Negev desert, the Israeli coastal plain, Galilee, Carmel, and Glan mountain ranges, as well
as the Jordan Rift Valley.
Temperatures
the mountainous regions can be windy, cold, and sometimes snowy during the winter while the coastal
cities have cool, rainy winters and long, hot summers. The desert, however, experiences very hot and
dry summers, and mild winters with little rain.
Crops/Agriculture
the country grows many things including some vegetables, cotton, but mainly citrus fruits. The soil in Israel
gives the citrus fruits a brighter appearance and stronger flavor which makes them the main export crop.
Animal food supply
Animal food supply- pork and shellfish are forbidden. Lamb, beef, and poultry are main animals that are
used for meat production and consumption; however, they must be certified kosher. It also must be
slaughtered by a shochet (a ritual slaughterer). The Jewish law states that the entire animal be entirely
drained of blood, then must sit coated in salt to remove more blood.
Jewish Holidays
Jewish Holidays
Some of the holidays in Israel are religious holidays connected with Judaism, while others are national
holidays
Holidays
–Rosh
Hashanah- late September and early October
–Yom
Kippur (the Day of Atonement)
–Sukkot
(the holiday of Booths)
–Purim,
Pesach (Passover)
–Independence
Day
During holidays government offices and businesses are closed
–Refered
to as “Tishrei” or the holiday period
Food Laws
Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the
forbidden animals.
Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law.
All blood must be drained from meat and poultry or broiled out of it before it is eaten.
Certain parts of permitted animals may not be eaten.
Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be eaten)
Meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and
grains can be eaten with either meat or dairy. (According to some views, fish may not be eaten with
meat).
Utensils (including pots and pans and other cooking surfaces) that have come into contact with meat
may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher
food may not be used with kosher food. This applies only where the contact occurred while the food
was hot.
Grape products made by non-Jews may not be eaten.
There are a few other rules that are not universal.
Kosher Food laws continued
Kosher slaughtering
Draining of Blood
Forbidden Fats and Nerves
Fruits and Vegetables
Separation of Meat and Dairy
Utensils
Grape Products