Happy Yom Ha’atzmaut (Israeli Independence Day)
Celebrate Israel with these articles from Moment
In the May/June issue of Moment, food writer and chef Vered Guttman explored Israel’s 70-year history through the lens of its culinary traditions. But now, with Israeli Independence Day coming up on May 14, we wanted to know more. Guttman spoke with Moment about how to prepare for the holiday, the best foods to celebrate with—and which Israeli dishes she misses the most.
The long tradition of Jewish food, wrote culinary historian Gil Marks, has always been one of “transforming and transferring,” and Israeli food is no exception. On Israel’s 70th anniversary, we look at Israeli history through food: We selected seven dishes, one for each decade. A word of warning: These dishes by no means represent the entire story of Israeli cuisine. But they can provide your taste buds with a reminder of how the country’s culinary traditions evolved—and what they say about Israeli history.
Learn to prepare these flavorful Israeli foods with Moment Talk of the Table Contributor Chef Vered Guttman
Sabich – Iraqi style Shabbat breakfast in a pita (fried eggplant, egg, tahini, mango preserves and salads)
Tunisian sandwich – canned or fresh tuna, preserved lemon, harissa, potato, egg
Arayes – grilled pita stuffed with kebab or with vegan options (like spinach and cheese) and stuffing, served with tahini
Malabi – Arabic panna cotta, topped with pistachio and sweet pomegranate syrup
To mark the 70th anniversary of Israel’s independence, Moment asks curators from the Israel Museum in Jerusalem, the Tel Aviv Museum of Art and Ben-Gurion University to choose outstanding works of art from each decade.
Art Selected by: Emma Gashinsky, Dalit Matatyahu, Amitai Mendelsohn
Edited by: Marilyn Cooper
“When Jews gathered as religious communities, we didn’t have to tolerate significant differences: When we disagreed, we just founded a new synagogue with the like-minded. The political arena demands something different. ”