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In Food

I Made A Roman Jewish Feast (feat. Leah Koenig’s Portico)

Who doesn’t love Italian food, especially Roman cuisine with the cacio e pepe, carbonara pasta, and tender, flavourful artichokes?

Seriously. Show me who doesn’t love this stuff and I’ll do to them what the Roman emperor probably did with anyone who disagreed with them. Can’t imagine it was pleasant.

But did you know that within Roman cuisine, there’s another world of food two thousand years in the making with flavors from Spain and North Africa? I’m of course talking about the ancient Roman Jewish community with roots in the city that stretch back to the days of Caesar. (The ruler, not the salad dressing.)

So join me as I prepare a Roman Jewish feast by selecting three dishes from Leah Koenig’s Portico: Cooking and Feasting in Rome’s Jewish Kitchen.

Listen to my full conversation with Leah on the Yiddishland podcast

In Food

Incredible Israeli Salad Recipe (with a Secret Ingredient!)

For me, salads have always been the culinary equivalent of a sad trombone. I’m active. I want something warm and hearty after a hard effort, not the stuff you give the class gerbil in elementary school. This, I know, is a wildly outdated characterization of salads, if not a surprising one coming from a vegetarian.

But I live in Germany, where there are a lot of rules, and a lot of exceptions to those rules. My exception for salads is the Israeli salad, usually defined as a chopped salad with diced tomatoes, onions, and cucumbers topped with a light, lemon-based vinaigrette. Simple, right?

A recent trip to Israel coupled with a chat with none other than Olympian runner Maor Tiyouri helped me change my perspective.

Full recipe in this article or in the video above!

In Food/ Middle East

The Ultimate Foodie Guide to Machane Yehuda Market in Jerusalem

I never felt like I deserved to go to Jerusalem. It’s a city that in my imagination oozes religiosity. Only those who said “Next year in Jerusalem” and meant it ought to go. Or perhaps anyone with deep ancestral roots in the area, ranging from the various groups of Arabs and Jews who’ve seen the likes of the Ottomans, Brits, and Jordanians come and go.

In general, I’m talking about people for whom Jerusalem means something more than a place to grab some humble brag shots for social media. Not some American shmendrik who’s about as pious as the village idiot from Chelm.

Although I forced myself to the sights, like The Wailing Wall with the Dome of the Rock glistening in the background, I can’t say it sparked a spiritual revolution within. I actually felt a little guilty. This is something many of my ancestors would’ve been incredibly moved to see for themselves. As far as I know, I’m the first in my line to have seen this place in presumably thousands of years. Yet there I was, feeling like I stole some teenage girl’s front row seats to a Billie Eilish concert.

But what did light up my soul, much like in Tel Aviv, was eating in Jerusalem. Joel Haber shows us the way in this video.

Next time, we cross into the Palestinian Territories through Checkpoint 300 for a stay at Banksy’s Walled Off A Hotel and to learn more about a certain hunk of junk that towers over the Palestinians living in the adjacent Aida Refugee Camp.

In Asia/ Food

Hanoi Street Food: 13 Places With The Best Vietnamese Cuisine

Hanoi Street food. What’s it like? Where can you find it? And what’s the best way to experience it? 

I’m going to answer all of those questions and share a bit of what I learned about Vietnamese cuisine (or more specifically, Haonian cuisine) from my new friend, Ngoc Bich.

In total, you’ll get 13 different street food spots to add to your wish list by the end of this video.

And stick around until the end for a little recommended reading that includes a foreword from Vietnam-obsessive, Anthony Bourdain.

Alright! Let’s eat.

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In Europe/ Food

The Jewish Roots of Sicilian Cuisine

Bavette pasta alla trapanese, bucatini with broccoli and muddica atturrata, stigghiola or sheep intestines, spleen and panelle chickpea fritter sandwiches, and busiate corkscrew pasta al pistacchio. The cuisine of Sicily is varied, simple, and above all, deliciously satisfying and comforting.

But few dishes are as ubiquitous on Sicilian menus as caponata––an eggplant salad of sorts often with tomatoes, olives, onions, and capers cooked in sugar and vinegar.

In this video, I dig into the Jewish roots of Sicilian cuisine.

In Essays/ Europe/ Food

Kukkolaforsen: Exploring Swedish Fishing Culture

Kukkolaforsen

It’s the first sunny morning of my trip to Swedish Lapland. This time I’m with Inger, who’s driving me back to the Tornio River that etches out the border between Sweden and Finland. Her English is so-so, the kind where sometimes I ask “either or” type questions and she responds, “Yes, mhmm” without elaborating. Having struggled with languages myself, I know that move.

But she’s sweet, pulling over on the highway at one point to show me Instagram photos taken by, I want to say, a local photographer. As we near the Finnish border, she asks me if I’ve ever been to Finland. When I say that I have not, she makes the executive decision to drive me over the border and back around the next roundabout where you can see IKEA welcoming travelers into Sweden.

“Now you’ve been to Finland,” she smiles.

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