By Marissa Gross
Formally of Tel Aviv, now of Newton
Springtime in Israel is the most perfect time of year to wander the alleyways of Jerusalem, bike down the tayelet (promenade) in Tel Aviv, and meander through the markets of both cities while sampling the most delicious fresh food.
The things I yearn for most in Israel all start with the letter F: family, friends, Friday mornings, and, of course, food. There is no comparison for me between the sabich sandwiches of Tel Aviv, the abundance of good coffee shops (and great coffee!), Israeli breakfast by the sea, bakeries brimming with fresh bread and warm bourekas… and the food available here in America. Don’t even get me started on Israeli hummus!
Israeli street food is as abundant as it is varied – influenced by the myriad of cultures that merge in Israel, galvanized by Israel’s startup mentality, and literally fuelling the armies of young people racing to grab a bite to eat.
Where KFC failed, traditional food that is as fast as it is delicious thrives. Israel’s best street-food restaurants are national treasures that people travel around the country for; but now thanks to our upcoming program with Chef Avi Shemtov you don’t even need to leave Boston to taste some incredible Israeli street food. Join us on May 3rd to learn how to make potato bourekas, sabich, schnitzel, eggplant salad, and masabacha.
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