Before I saw In Search of Israeli Cuisine on Netflix, I thought their cuisine likely had deep roots in Western Europe. Within the first two minutes the notion gets blown out of the water. Zahav chef Michael Solomonov enters a Yeminite grill in Tel Aviv and makes his order. A few minutes later I see it is not two or three dishes but fifteen salads that do not share the same country of origin.
Before tasting his meal Solomonov tells the viewer the origins of each salad. Their recipes come from Yemen, Pakistan, Iraq, Morocco, Russia and Europe. And as the documentary film progresses it turns out 150 countries have influenced Israel’s food. This is not a feat that another country as far as I am aware can claim as well.
And, the more Solomonov travels across Israel and he presents us with information about Israeli communities and their food; the more one realizes Israel is more than religion and secularism their cuisine and food reveal a melting pot of cultures that has come together, through the food they prepare or their families have made for decades.
And by the last few minutes of the film, it no longer mattered to me if it answered what is true Israeli cuisine. In my new view after watching In Search of Israeli Cuisine, all the food made by families, at markets, in restaurants ect. is that country’s cuisine.
In Search of Israeli Cuisine – a doc film by Roger Sherman
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