Eric Attias, who will host the American Expedition soon arriving in Israel at the Crowne Plaza Hotel in Jerusalem, reveals what they are expected to eat

An aerial train of dozens of leaders from around the world will arrive in Jerusalem in the coming days to take part in ceremonies marking the 75th anniversary of the liberation of Auschwitz in Birkenau. A total of 48 delegations will include four kings, 27 presidents and four prime ministers. These will come in 32 private planes and in total they and their delegations will use over two thousand hotel rooms from all the hotel's offerings in the capital.

In order to understand a little more about how the hotels are preparing for the distinguished delegations to come, we got behind the scenes of the Crowne Plaza Hotel in Jerusalem, where they are preparing to host the largest and most important delegation - the United States, including Foreign Minister Mike Pompeo.

The culinary field will win, from today (Sunday) to the weekend, the hotel's head chef, Eric Atias, who has prepared a number of festive dishes for the hospitality. The special menu includes flavors and spices that include local produce along with advanced cooking techniques.
"We are very much waiting and excited to host the American delegation," Attias said. "We have prepared a variety of dishes, a combination of meat dishes alongside fish dishes, and the use of local spices with Mediterranean orientation, the use of fresh vegetables and surprising spices."

If you also want to feel special and festive, we have prepared for you the recipes for three of the dishes that Chef Atias will prepare so you can make your own. Appetite

Eric Attias // Photo by Nurit Alon

Locus on potato cream and truffles

Component:

800 g fresh grouper fillet cut into dishes of 180 g
800 g potatoes
2 thin zucchini sliced ​​in thickness
Thyme
3 cloves of garlic
200g Gaddafi Hair
80 grams of melted butter / butter flavored margarine
Truffle spread / Fat truffle / Fresh truffle
Olive oil
1 tomato
Fresh tarragon / fresh basil
A glass of pitted Kalamata olives
2 fillets of anchovies
One lemon juice
Preparation:

Preheat oven to 180 degrees

Gadiff hair decoration: Arrange Gadiff hair and moisten it in melted butter / melted margarine, some chopped thyme and salt. Bake according to the shape you like, possible in a round or square pattern.

Tomato basket: Cut the tomatoes into small cubes, add a little crushed garlic, olive oil and tarragon or chopped basil, lemon juice to taste, salt and pepper.

Mashed potatoes: Cook the potato in hot water or oven until completely softened and immediately peeled.

Finely chop the olives, garlic, anchovies and thyme, add a drop of olive oil until smooth

(Blender can be used gently). Do not add salt because of the saltiness of the olives and anchovies.

Zucchini scales: Heat a frying pan with a drop of olive oil and close all sides of the fish dishes for about 10 seconds on each side and set aside.

In the same pan we cooled. Add 3 tablespoons olive oil, crushed garlic tooth and heat slowly.

Add the zucchini slices and bounce slightly until the zucchini becomes more flexible (about a minute).

Apply a thin layer of olive tapenade on each chunk of fish and arrange the zucchini slices in the form of "scales in tight rows". Put in the oven for 12 minutes.

The potato should be crushed, for mashed potatoes and added warm milk or hot coconut milk to create an airy and soft dish. Add a teaspoon of truffle flour to the mix and season with white pepper and salt.

Serve as follows - Apply 2 tablespoons of truffle mashed potatoes to the bottom of each hot plate, place a chunk of warm fish on the mashed potatoes, add a tablespoon of tomato basket to the fish, garnish with Cadaf hair and serve immediately.

Photo: Nurit Alon

Beef fillet and lamb ribs on carrot confit and anise star

Component:

800 g fillet of quality beef cut into 200 g chunks
12 lamb chops
1 kg peeled carrot cut to about 4 cm length
2 cups of oil
3 star anise
1 cinnamon stick
Cup and half sugar
Glass of water
150 grams of Champignon mushrooms cut into 4
150 g of coarse cut Jordan mushrooms
150 gr Forest salt mushrooms (cut into 2 lengths)
150 grams of white shamgy mushrooms
150 g brown brown mushrooms
Spoonful of spreading spice
Asparagus package
200 grams of snow peas
Pack two heads
150 grams of fresh green beans
A glass of red wine
Olive oil
1 garlic tooth
Thyme

Preheat oven to 180 degrees.

Prepare deep vessels with water and ice.

Carrot confit: Put the carrot in a small saucepan and cover it with deep oil.

Put on a small fire with anise star, garlic tooth and one low cinnamon stick (at 80 degrees for an hour and a half) after the soft carrots have to be taken out and filtered.

Star anise sorbet: Boil a cup of sugar with a glass of water, 2 star anise and cinnamon stick, and set aside.

Heat a frying pan with olive oil, place over the chunks of beef and toss for a few seconds on each side to keep the juices out of the pan and set aside.
In the same pan, pour the glass of wine and half a cup of sugar, thyme, one bay leaf and a pinch of salt. Leave on low heat until thick sauce is thickened, to taste and correct flavor with salt pepper at the end and keep warm.

Then. Set aside.

Green vegetables: Cook all the green vegetables one after another in the warm water until softened and immediately toss them in the frozen water to stop cooking and keep their green color. After about a minute, strain and set aside.

Grind the carrot in a blender with half a cup of our sugar syrup to a level of "Gerber" cream and keep warm.

Put our meats in the oven to your favorite level. Fry in a frying pan with olive oil and drizzle with all the mushrooms until slightly softened, season with pepper salt, add chopped parsley, bake our greens with a little olive oil and season with salt pepper.

The following should be served: a random smear of carrot cream throughout the plate, place the piece of beef and arrange the ribs over it.

Arrange the greens and mushrooms in aesthetically pleasing mix with all the colors, sprinkle a little wine sauce on the chunks and around them and serve immediately.

Photo: Nurit Alon

As a nutshell

Component:

150 gr coarsely roasted pistachio
150 gr coarsely roasted almonds
150 gr coarsely roasted walnuts
150 gr of coarse roasted toasted acorn
150 gr Almond thin almond
100 grams, butter or butter flavored margarine
1 egg
Half a teaspoon of ground cinnamon
Half a teaspoon of salt
Cup and half sugar
A cup and a half of water
A whole cardamon
Anise Star
rose water
2 slices of lemon
Cinnamon stick
A bundle of Gaddafi hairs

Syrup: Heat the sugar and water with the cardamom, cinnamon stick, lemon and star anise, bring to a boil and lower the heat until thicker syrup is obtained.

Almond cream: Mix the ground almonds with half a cup of sugar, butter, minced cinnamon, egg and half a teaspoon of salt to make a cream.

Construction of the wing:

Choose a personal frying pan or 4-inch pan with a thick bottom, spread nicely in the bottom of the butter and line the cadiff hairs about 1 inch thick, sprinkling with almond cream.

Sprinkle generously with the nut mixture, cover with another layer of top and top of the Gaddai hair on low heat and gently rotate the kafa all the time so it does not stick or burn. Note that the fire is low and the pan is not too hot. (If the hairs burn, it is because you have not kept the fire low)

Each time check the color of the dough at the bottom, lightly lifting. Once the color is golden and beautiful it should turn into the following -

Cover the plate with the pan, and flip. (In the plate we will find the jam that was down in the first place).
Slide from the plate to the frying pan to cook the other side for a couple of minutes, then remove to a plate, and immediately pour generously from the boiling syrup over the saucepan.

Serve along with tahini or halva ice cream and a bowl of fresh tea and mint.

Photo: Nurit Alon