Zahav showcases the melting-pot cooking of Israel, including Middle Eastern, North African, Mediterranean, and Eastern European influences. Solomonov's food includes little dishes called mezze, like the restaurant's insanely popular fried cauliflower; an ethereal hummus that put Zahav on the map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." Also included – a majestic dome of Persian wedding rice and whole roasted lamb shoulder with pomegranate that's a celebration in itself. All of Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.
Following up on their wildly successful cookbook, Zahav, Michael Solomonov and Steven Cook embrace the informal, varied, boisterous, and simple food of a nation. Israeli Soul not only shows how the food has shaped the soul of Israel but also brings that deliciousness back home to the American kitchen. Within these pages, readers will find meals in the hand like falafel; the juicy, grilled, and roasted spice-rubbed meats called shawarma; a wealth of chopped salads; a flotilla of kebabs; crispy chicken schnitzel; flatbreads and filled breads; pastries; ice creams; fruit-and herb-infused seltzers; tehina shakes, and more.
With a wad of cash in hand and a dream, five partners meet a Craigslist stranger in a parking lot to buy a used "donut robot." It would do all the rest, right? Regrets, partially raw donuts, and long lines ensue, but soon they work out the kinks and develop an exquisite dough delicately spiced with Middle Eastern aromatics. Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. Plus – all the tips needed for making foolproof donuts at home. There's even a bonus recipe for their other specialty: shatteringly crisp Korean-style fried chicken.