Time for a culinary adventure with Taizu’s chef

The holiday season is a time for reflection, family time, prayer and, of course, food! Israel is famous around the world for its unique spices and flavors, so this year, come explore its vibrant ethnic diversity through your tastebuds on a unique culinary tour. We will introduce you to the people behind the food, offering exclusive encounters and hands-on workshops with the Israelis making waves in the culinary scene throughout the world.
One of Israel’s most talented and creative chefs is Yuval Ben Neriah, 35, the renowned chef at the award-winning Taizu restaurant in Tel Aviv. Ben Neriah brings a personal interpretation to street foods from India, China, Thailand, Cambodia, and Vietnam by combining the flavors, colors, and textures of Asia with local Mediterranean ingredients and modern cooking technologies.
“The Israeli culinary world is filled with opportunity for innovation, especially in Tel Aviv,” said Ben Neriah, originally from Jerusalem, “Israel’s culinary culture is not confined to a specific set of techniques, unlike nations such as Italy or France, whose culinary cultures are heavily influenced by their traditional histories. In Israel, chefs can take creative liberties and draw inspiration from a myriad of international kitchens, bringing together different styles, skills, and customs from across the globe to all parts of the culinary process.”
Ben Neriah attributes Israel’s exciting foodie scene largely to the local population. “Israel’s dynamic culinary environment is given life by its audience: the local people. I believe Israelis are open-minded and curious when it comes to tastes and flavors; they look forward to trying unconventional combinations, which inspires us chefs to push the boundaries.”
To tide you over until your next trip, give your traditional Rosh Hashanah gefilte fish recipe an ethnic twist with Chef Yuval Ben Neriah’s special recipe:
Ingredients for the fish patties: 4 white fish fillets (ground) A bundle of Cilantro (finely chopped) 1 teaspoon of finely chopped green chili A pinch of ground cinnamon A pinch of ground cumin 1 flat tablespoon of salt
Preparation of the fish patties Mix all ingredients thoroughly in one bowl
Ingredients for the tomato curry: 200 grams of butter A pinch of fenugreek seeds 1 tablespoon of garam masala 1 teaspoon of yellow curry powder 2 cans of canned peeled tomatoes 2 tablespoons of apple cider vinegar
1 tablespoon of fine salt 1 teaspoon of ground shatta 2 tablespoons of sugar
Preparation of the tomato curry: Melt butter on medium heat in a large pot Add fenugreek seeds and cook for 1 minute or until golden Add garam masala and yellow curry powder and cook for 1 minute Add all other ingredients and cook for 1 hour on a low heat Remove pot from fire and put sauce in the blender until it receives a milky texture
Preparation of the meal: Heat up the tomato curry sauce in a pan until it lightly bubbles Mold the fish mixture into small balls and places in the sauce Cook fish patties in sauce for 30 minutes on a low fire
With bright red pomegranates hanging off trees all over the country, the land of Israel literally comes alive with the sights, smells, and tastes of this special time. As Jewish families around the world dip apple slices into honey to symbolize a sweet year, every hill and valley throughout the country seems to be sending this traditional blessing – from the crisp apples of the Golan Heights to the sweet honey of Kibbutz Yad Mordechai in the south.
So whether you would rather dip fresh pita at the best local hummus spot or sip award-winning wine at a boutique winery, we want to wish you a year full of sweetness, abundance, and many reasons to celebrate. L’chaim!

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