A cuisine without borders: the vibrant flavours of Israeli food in Britain - most popular restaurant breakfast dishes stastics

At the newly opened east London restaurant Strut & Cluck, its owner, Amir Chen, is making haroset: a dried fruit and firm jam that is not used for traditional Passover dinners, but for a decadent almond cake-a new family recipe that has proven the most popular dessert on their menu.
This food, known as "New Hope Jews", is accompanied by a story, a tradition, and countless influences from all over the world.
Born in Israel, made in kitchens around the world, chefs have been modernized for a generation eager for new things.
This year, the winner of the James Beard Award for best American restaurant is Aaron Shah's modern Israeli restaurant in New Orleans, while Philadelphia chef Michael Solomonov received the recipe of the year, he made the fresh cream hummus that he couldn't possibly have like silk, with some toppings every day, like courgette, mint, roasted nuts, crushed lamb, oranges, pistachios, it is one of the most coveted dishes of the year.
"There is no border in an Israeli restaurant-everything is possible and always different," Chen said . ".
Strut & Cluck, which he runs in partnership with his wife Limer, is a new round of Israel in Britain-
The opening of inspiration.
The food has an obvious appeal, he said: "It is brightly colored and light-weight, not all fried with butter, with lots of salads and vegetables, and the taste is still very strong.
That's how we eat at home.
"Think about the watermelon pieces, scattered in the mint olive and salty mutton stuffing;
Lemon roasted cauliflower
Yogurt and pomegranate seeds;
Nuts with dates, pistachios and slow Nuggets freekeh-cooked turkey.
Eran Tibi said: "The essence of Israeli food comes from its soul, from generations of different cultures from the Middle East to Europe, they choose the best of each dish and add their own flavor, who's here to open Tel Aviv-
Bala Baya restaurant in autumn.
"Their love and passion for food and sharing has shaped the unique cuisine we are now experiencing here.
"It helped restaurants like this award --
The award-winning Palomar opened another London website called Barbary in Covent Garden and published The Palomar recipe ,(
Mitchell bezley, 25 years old)
From August.
Itama sululovic and his wife, Salit Parker, run the honey company in London and now run a new store called honey and spices across the street (
The busy couple also have two recipes and regular newspaper columns with their names)
He says it's a natural improvement for people who are already excited about Mediterranean food.
"The British are so curious and so open that they are always looking for something different.
They have been eating outside and have a lot of enthusiasm for trying something new.
"This is driven in part by social media, as Richard Truman, head of operations at the bakery cafe in York, Birmingham, explains:" We looked at what people are excited about online, it's all about healthy choices and concerns about eating less meat.
The sexiest is Jewish and Middle Eastern food.
They started to put some new dishes, such as labneh (
Thick, tight yogurt)
There's tahini on the menu.
"At first, people were a little skeptical, but people became more and more adventurous.
We just put freekeh in our salad and people really like it: now I want to go a step further.
Josh Katz recently opened a second restaurant in the London Export market called Shawarma Bar, and after his first Berber & Q was successful, he said, the current renaissance is mainly due to the influence of Yotam Ottolenghi and Sami Tammy, the pioneers of modern Israeli and Palestinian cooking.
Not only did they bring inspiration to more audiences, they also inspired a new generation of chefs and chefs.
"The food in these areas has a real tradition-it plays a huge role in the social structure of the local culture," he said . ".
He added that you have a lot of influences and techniques to create new and exciting things in addition to modern cooking.
For example, haroset of Chen Amir was recreated with a dish made by his grandfather.
"We chose a very traditional, symbolic dish and turned it into a dessert.
It helps Jewish culture and traditions attach great importance to food, he said: And, of course, the vast number of expats in the Israeli population who bring ideas from anywhere.
"Food in the Jewish tradition is so important," Itama slulovic said . ".
"It has a ritual aspect, which is basically seasonal-in the spring of September there were pomegranate, Passover lambs, and you know it's summer when the apricots come.
You 've been looking for these things for a year, and it's a touchstone in addition to religious traditions.
"The New Jewish cuisine is about the fusion of Eastern European and Ashkenazi dishes (
Think about smoked fish and pickles.
Vibrant spices and a taste of Sephardic East.
The cow bris is mixed with Korean kimchi.
The spicy Yemeni cuisine is called Zhou Ge.
Muhammara and tahini are decorated with roasted cabbage with rose petals and black sesame seeds scattered on it.
"The Two memories of my childhood have shaped the image of me as a chef," Eran Tibi said . ".
"Watch my mother reach out to our lemon tree and take off the most mature fruit.
My father came home from the bakery with a bag of the freshest and most fluffy pittas.
"He can't imagine cooking without these two things now.
"We haven't even touched the surface yet," he added . " He got excited at the thought that spices and ingredients had not yet been tried.
"I hope now that with these amazing Israeli chefs, the words plain and Jewish food will become the past.
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