• About Tsiporah
  • Contact
  • Recipes
  • Reviews
  • Travel

{tsiporah}

~ creative, inspiring, delicious

{tsiporah}

Tag Archives: Authentic

An Afternoon at Irit’s

28 Tuesday Jan 2014

Posted by Nicole Small in dairy free, gluten free, healthy recipe, restaurant review, travel, vegetarian/vegan

≈ 3 Comments

Tags

Authentic, dairy free, eggplant, food, food tour, foodie, gluten free, healthy, healthy recipe, israel, recipe, restaurant review, roasted, Tel Aviv, travel, vegan, vegetarian, Yemenite

05-06-19

I’m lost in Tel Aviv, again. I picked a random street to walk down in the general direction of my destination, and I’m lost, but it’s okay. Wandering just on the outskirts of Shuk HaCarmel, I peer into each shop, my eyes fruitlessly searching for a notebook. Just something small to jot down my thoughts and dreams. I am so intent on my quest to discover new shops and find my perfect notebook that I fail to recognize the street that I’m walking down, that I’ve walked down a few times before. If it wasn’t for the brilliant blue doors and emerald green awning which mark the entrance to her little restaurant, I might have passed Irit’s, but it is the solo outdoor table that catches my eye. An elderly gentleman is seated there, enjoying a tall glass of orange juice. I suddenly snap back to reality as I realize where I am.

Irit's: Tel Aviv restaurant review

I feel a small smile creep across my face as I step into her place. Although Irit likes to keep the radio on, a mishmash of American 90’s, Top 40 and Israeli songs, the real music of Irit’s is the sound of her voice calling over the others. She once told me her age, swiftly followed by the jubilant exclamation that her soul is young! And it is; you can hear it in her voice and see it in the twinkle in her eyes and her glowing skin.

Irit is middle-aged, about the same age as my own Mother, though her cheerful, raspy voice and caring nature leads me to feel as though she is everyone’s bubby.

My intent is to say hello and continue on my way, but soon I am sitting at one of her mismatched tables in a mismatched chair sipping freshly squeezed orange juice prepared by one of her friends, Yosi. Although she is married, I imagine that Irit has many admirers, and Yosi may even be one of them. Irit once told me that she had to turn down many marriage proposals in just one day, and I believe her.

Irit's unique cafe in Tel Aviv

I share the news with Yosi and Irit, although it isn’t really news; I am leaving Tel Aviv in about 10 days, and Israel not long after that. They erupt, as all Israelis do when they hear that the Americayi is leaving.

ARIZONA! boasts Yosi, You are SLEEPING in Arizona! The excitement is here! 

I try to tell him that Arizona can be exciting, but he presses on.

Sometimes (Arizona can be exciting), but here, the excitement is every day!

It’s true, there’s hardly a dull moment here.

Trinkets galore in Irit's tiny restaurant

Fire-Roasted Eggplant with Lemon and Tahini // Tsiporah Blog

I join Irit in her small kitchen and lean over the stove to find out how exactly she makes her fabulous eggplant. Is it low heat? Magic?
Low heat, she tells me, the same low heat used to make lachoch, a spongy and porous flatbread that she makes daily.
Soon I am greeted with a plate of Irit’s eggplant, my favorite dish of hers, along with a fresh pita and the last of the tahini. I am ready to adopt her as my 3rd grandmother.

When I am done, all that remains are 5 little lemon seeds, evidence of the whimsical, erratic method of Irit’s cooking.

Irit's cooking

Irit’s small restaurant is lit by bright daylight pouring in through the two open front doors. The sunlight spills into her small restaurant, and into the hearts of her loyal patrons. Irit is exuberant, always. Everything she prepares is the best I have ever had; the best shakshouka, the best eggplant, the best orange juice. Love is the main ingredient in her recipes, and you can taste it.

Click here for the full recipe on my new blog, Nourishing Wild.

Irit's Smokey Eggplant with Lemon and Tahini // Tsiporah Blog (recipes from Israel)

Smoked Eggplant

Smokey roasted eggplant

Click here for the full recipe on my new blog, Nourishing Wild.

Smokey Eggplant with Tahini // Tsiporah Blog

Click here for the full recipe on my new blog, Nourishing Wild.

Enjoy!

Discover Israel’s Tasty Side

I first discovered Irit’s little cafe through my work with Delicious Israel. Inbal, the owner of Delicious Israel (and my boss here in Tel Aviv), took me to Irit’s for the first time on a culinary tour during my very first week as her intern. I have since returned to Irit’s many times, and I have Inbal to thank for that. If you are visiting Israel, check out Inbal’s Culinary Tours to get the tastiest view of the country and to discover more hidden gems like this one!
Delicious Israel | PH: +972 525 699 499 | info@deliciousisrael.com

MORE TSIPORAH BLOG:

Facebook | Instagram | Pinterest | Twitter

***

Love this? Share it:

  • Print
  • Pinterest
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Russian Pelmeni

26 Thursday Dec 2013

Posted by Nicole Small in Beef, entree, recipe

≈ 1 Comment

Tags

Authentic, cooking, cultural, fall, food, healthy recipe, holiday recipe, Pelmeni, recipe, Russian, thanksgiving

The past few days have been rainy and cold, which left me longing for warm, hearty homemade meals. I’m writing this bundled up in my blankets with a very happy belly, a cup of tea and gratitude for the heater which we finally figured out how to use. As you may have read in my last post, I’m currently living abroad. I share a tiny apartment with my wonderful roommate Noam in the heart of Tel Aviv. It has been hard to adapt to minimalistic living, and please forgive the poor lighting in my photos. I feel confident enough to say that I have mastered the art of toaster oven cooking! I’ve used our little toaster to make homemade pizza, roasted chicken, baked meatballs as well as mini pumpkin pies for Thanksgiving. How to Make Russian Pelmeni Our program is mainly composed of other Americans, but I have also made some friends from all around the world. Our Friendsgivukkah (Thanksgiving) table was filled with dishes from America and abroad. We had American sweet potato casserole (without marshmallows), latkes instead of traditional mashed potatoes, traditional roasted turkey and gravy, avocado salad, and Russian Pelmeni. We were all so enchanted by the Pelmeni, which was prepared by my friend Roman and his girlfriend, that the last few were lovingly fought over. For dessert we had mini pumpkin and pecan pies with freshly whipped cream and sliced strawberries – strawberries are a winter fruit here in Israel!

After dinner (or maybe in the middle of indulging in my 2nd helping of Pelmeni), I asked Roman if he would teach me how to make them. He said he would if I taught him how to make pies in exchange, which of course I agreed to!

Pelmeni are small round dumplings that resemble Italian tortellini. They are typically filled with meat, and their exact history is questionable. They are thought to have been brought to Siberia by the Chinese, and then evolved and spread throughout the region. Depending on where you are eating Pelmeni, the recipe and accompanied sauce can vary from sour cream or butter to soy sauce. Handmade Pelmeni Recipe // Tsiporah Blog Pelmeni is not a quick weeknight meal. It involves (easy) handmade dough, but the most time consuming step lies in gently folding each pelmeni by hand. It took us about a half an hour to 45 minutes to fold enough pelmeni to serve 5 of us, and it was well worth it. The resulting delicate and delicious dumplings were warm and so satisfying on a cold winter’s night. We served ours with a dollop or two of sour cream and a sprinkle of pepper, but we also discovered that it pairs well with a sweet soy BBQ sauce. This shouldn’t be surprising, given Pelmeni’s origins. We had a fun little dinner party with holiday music in the background, the pitter-patter of rain on the windows, and small glasses of Becherovka to accompany our Pelmeni feast. Here is the method and recipe that we used, which I’ll refine once I make it again on my own. This is because we didn’t make the dough with exact measurements.

Homemade Pelmeni

Ingredients

1/2 kilo of ground beef
1/2 kilo of ground turkey, chicken or pork (Pork is traditionally used)
1 onion, chopped very small
3 tsp salt
3 tsp pepper
4+ cups flour
4 eggs
Water and extra flour (you will need at least 1 cup extra flour plus flour to roll out the dough)
2 sprigs rosemary
Sour cream, to serve

Directions

Combine meats in a large mixing bowl. Finely chop the onion and add it to the meat with the salt and pepper, stir to combine. Set the meat aside and start on the dough.

For the dough: We made the dough in 2 batches which was easier than making a giant batch, and the dough stayed very fresh and soft.
In a large mixing bowl combine 2 cups of flour and 2 eggs and whisk together with a fork until it forms a shaggy mess of dough. Then slowly add in enough water, mixing the whole time, to form a wet and sticky dough. From there sprinkle in flour 2-3 tbsp at a time, mixing all the while, until you have a soft ball of dough that is not sticky. Split the dough in to three sections (they don’t have to be even).

Flour your work surface and roll out one section of dough until it is about 1/4 inch thick. Using a standard shot glass, cut out rounds of dough (about 1.5 inches across). Flatten the dough a bit in your hand to make it thinner and larger, and then place about 1 tsp of meat in the center of the disc of dough. Fold the circle of dough in half to make a half-circle shaped dumpling. Then, take the two corners and press them together to form the traditional round pelmeni.

Set the prepared pelmenis on a plate. As you fill up the plates, place them in the freezer and grab a new plate. This recipe made about 4 dinner plates of pelmeni. When you run out of your first batch of dough, make the 2nd half and continue until all of the meat is gone.

Making Pelmeni Family Dinner // Tsiporah Blog

A team effort

Once all of your pelmeni are prepared, fill a large pot with water as if you were going to boil pasta. Add the rosemary sprigs and about 1 tbsp of salt to the water and bring it to a boil. Add 1/2 of the pelmeni and cover. Bring to a soft boil until the dough is cooked through. Fish the cooked pelmeni out of the water with a slotted spoon and set aside in a large bowl. Using the same water, repeat with the other half of the prepared pelmeni.

Learn how to make Pelmeni via Tsiporah Blog

Roman, our Pelmeni teacher

Serve with a dollop of sour cream and fresh pepper. Enjoy! Russian Pelmeni served with Sour Cream // Tsiporah Blog

More Tsiporah Blog

Facebook | Twitter | Flickr | Pinterest | Instagram

***

Love this? Share it:

  • Print
  • Pinterest
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Taqueria Tel Aviv – Restaurant Review

08 Tuesday Oct 2013

Posted by Nicole Small in restaurant review, travel, Tuesday Travel

≈ 3 Comments

Tags

Authentic, food, food blog, gluten free, Mexican Food, restaurant review, tacos, Tel Aviv, travel

Beach days just beg for authentic tacos, especially on National Taco Day. Tel Aviv is filled with bustling cafes, restaurants and falafel stands, but there seems to be a shortage of Mexican and Asian foods. This is where Taqueria comes in; a Mexican restaurant in the heart of Tel Aviv.
Taqueria Tel Aviv

Tel Aviv Restaurant Review - Taqueria

When you walk into Taqueria you are welcomed with the aroma of fresh food and bright, brilliant colors everywhere. Their napkin dispensers made me smile; each was clad with a unique Mexican-inspired image or decorative text. This one was on our table, and it was my favorite; a simple black and white image of a saguaro that reminded me of home.

Taqueria Mexican Food

Nachos have been hard to find here in Tel Aviv; usually they just come as chips and salsa. Anyone from my home town will tell you that chips and salsa are surely no substitute for the wonder of real nachos; fresh cheese melted on corn tortilla chips, topped with an array of delicacies including, but not limited to, guacamole, pico de gallo, sour cream, pickled jalapenos, salsa, cilantro, and green onions. Taqueria’s nachos did not disappoint; they had all of the above and they were absolutely indulgent.

Best Nachos in Tel Aviv

Taqueria Nachos in Tel Aviv

Cheesy, guac-y, delicious nachos

But what I really came for was either fish or carne asada tacos. The Pescado Frito (fish) Tacos were the first to catch my eye; beer-battered cod accompanied by fresh guacamole, salsa verde, mexican tartare, cilantro and cabbage. When you order tacos at Taqueria you have your choice of either corn or flour, so I chose corn tortillas.

Beer Battered Fish Tacos in Tel Aviv

Pescado Frito Tacos

These were perfected with a spritz of lime and a bit of Taqueria’s smoky salsa. The fish was beautifully moist and flavorful and the guacamole was bright and fresh, a creamy compliment to the crispy fried fish.

My friend Julia ordered the Camarones (shrimp) Tacos. Two tortillas filled with adobo-marinated shrimp, guacamole, chipotle aioli, spring onions, and lettuce, these tacos were light and satisfying.

Shrimp Tacos Tel Aviv

Camarones Tacos

My other friend ordered the Carnitas tacos. These tacos sound superb; slowly cooked pork shoulder with adobo, pineapple, pico de gallo, jalapenos and Taqueria’s super spicy salsa roja.

Carnitas Tacos Tel Aviv

Carnitas Tacos

Julia and I traded so that we could each have one fish and one shrimp taco. These tacos were so delicious, and they were a pure taste of home. Finding authentic Mexican food so far from Mexico is surprising, but Taqueria does a good job of combining unique flavors with genuine ingredients. Our overall favorite taco was the Pescado Frito; you just can’t beat an awesome crispy fish taco.

Best Tacos in Tel Aviv, Israel

Trading Tacos

Taqueria Restaurant Information

Website: https://www.facebook.com/taqueriatlv
Hours: Mon-Sun: 12:00 pm – 1:00 am
Location: Levontin 28, 65116 Tel Aviv, Israel
Phone: +972-03-600-5280
Pricing: Nachos 36 NIS; Tacos 28 NIS; Burritos 38 NIS

MORE TSIPORAH BLOG:

Facebook | Instagram | Pinterest | Twitter

***

Love this? Share it:

  • Print
  • Pinterest
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...
nicole

Enter your email address to subscribe to this blog and receive notifications of new posts by email!

Join 449 other followers

More Tsiporah Blog

Facebook | Twitter | Flickr | Pinterest | Instagram

Tsiporah Blog on Twitter

  • RT @Nextiva: #NextivaCares ❤s @PHXChildrens! We’ll donate $1 to PCH's Hope Fund for each favorite & RT! #MakeMarchMeaningful #FTK #PHXChild…— 4 years ago
  • Reading Shakespeare during our scavenger hunt! pscp.tv/w/a4COdTEyNTIy…— 4 years ago
  • I'm excited to officially invite you to my beautiful new blog, Nourishing Wild! This will be my last blog post on... fb.me/14ZsLPtmH— 4 years ago
  • Nourishing Wild tsiporahblog.com/2017/01/17/nou… https://t.co/PIh8atZLzI— 4 years ago
Follow @tsiporahblog
October Unprocessed 2015

Tsiporah Blog on Facebook

Tsiporah Blog on Facebook

Archives

© TSIPORAH BLOG by NICOLE SMALL 2015

Categories

Recent Posts

  • Nourishing Wild
  • Hotel Thrillist + Grilled Sea Bass with Jalapeno Citrus Beurre Blanc
  • Coconut Date Syrup Macaroons with Mocha Chocolate Ganache
  • Bites of Tucson
  • Heirloom Tomato Salad & Herbs de Provence Vinaigrette

Category Cloud

appetizer Autumn/Fall breakfast brunch chocolate dairy free dessert dessert recipe easy recipe gluten free grilled healthy recipe Holidays Italian Jewish lavender product review recipe restaurant review roasted salad salad dressing sauce spicy summer sweets Thanksgiving travel Tuesday Travel vegetarian/vegan

Blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
    <span>%d</span> bloggers like this: