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Singapore, Moscow, Berlin, Israel: The most delicious Jewish food in the world

Foodish took everything we wanted to know all the time about Jewish food, and turned it into a multi-sensory festival without forgetting the plate

Tags

• Moscow

• Singapore

• Jewish food

• Patties

• Homin

Yaniv Granot

Friday, 04 June 2021, 06:00 Updated: 06:55

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Bushwick, Tel Aviv (Shai Makhlouf)

We are not people of definitions.

How can you be like that when it comes to food?

Our routine, after all, consists of unconventional connections, addicted to kitchen fusion that is so wide that an atlas is needed, and a fusion (remember there was once such a word?) That is expressed in sloppy restaurants, but also in the most mundane street pita there is.

To the delicious Instagram page of Walla!

Food

in recent weeks has gone up in Walla!

I eat articles about a restaurant that is a kiosk, a cocktail bar that makes both French and American, a Turkish restaurant in North Tel Aviv, a Neapolitan pizza in Rishon Lezion, a delivery terminal that connects Vietnam-Japan-France, and this is just a small and tasty sample.

All this text is meant to illustrate not only the blurring of boundaries, but actually their collapse.

And that's exactly why it's so interesting to talk now about Jewish food, and the "Food" project.

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When Jewish and Food connect:

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Our new culinary arm, the Museum of the Jewish People (formerly Beit Hatfutsot), was established to connect Jewish communities around the world through Jewish food stories.

She fought Jewish and Food into Foodish, sat and thought for about a year and a half, and was recently launched to great acclaim (and delicious of course).

This is, if you lower the high words a bit, a multi-faceted venture - a site rich in stories, recipes and pictures, a real home (even if it changes its focus) that will connect cooks and chefs, food tours, exhibitions, parties, workshops and classes and also - I think I do not Gambling here wildly - food.

Lots and lots of food.

More beautiful, tastier and smarter

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The magic of the written recipes.

Food:

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"The exciting stories around the preparations for Shabbat, the grandmother or mother from whom they inherited a recipe, the sweet children who see how mother bakes or challah and father cooks. No matter where I got to, I always came across something exciting that repeats itself."

Ofer Vardi (Photo: Courtesy of those photographed)

"We discovered a fascinating and exciting world in which a huge and colorful variety of people from all over the globe. They were very different from each other, but basically the same thing, at least at the base," said Ofer Vardi, who runs a family blog as part of the project. "Or the mother from whom they inherited a recipe, the sweet children who see how mother bakes or challah and father cooks. No matter where I went, I always came across something exciting that repeats itself."

Vardy, a former journalist and publisher of Lunchbox Publishing, which specializes in food books, took advantage of the global epidemic for a fascinating (zoom) tour that skipped through the kitchens of Jewish families in Berlin and Vienna, London and Mexico City - and returned from there with countless angles, and one starting point.

"A mosaic of people is created, a colorful and global mosaic, with something that unites them. It is beyond the word 'Judaism', here it is really about food. Every family has its own home dish, a traditional dish that is passed down from generation to generation, that they eat together, but still have "Something that repeats itself, and as I gather the stories, it runs like a second thread throughout this project."

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Food:

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Vardi collected stories about Moroccan donuts fried in Los Angeles and leek patties that still star in Singapore, bound up long conversations with families and processed years of creating Israeli-oriented food books.

He now feels mature enough to distill it into one word.

"What sets Jewish cuisine apart is kosher, that's all," he said. "Every family, anywhere in the world, has the local cuisine. What you eat in Mexico City, for example, is not at all what you eat in London, and certainly not what you eat in Budapest, but all "These families maintain, to one degree or another, a kosher kitchen at home, or at least know what kosher is. And that's what connects."

He mentioned the Shabbat challah and the khomin, which appear in such and such versions all over the world, and returned from there to Israel if the kitchen here is Jewish.

"I do not think it is a local cuisine, with certain kosher characteristics, but in the end, it is where the family is."

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"Every family moved me. There is conversation and acquaintance, stories and anecdotes. They shared my daily life, around the dining room table in the kitchen, and it always takes me to exciting places."

The place where the family is - that intimate and familiar kitchen with an indispensable flagship dish - becomes a point in Vardi's fascinating tour, and this connects in turn to a meal that nourishes the stomach and head and heart.

"Every family moved me. There is conversation and acquaintance, stories and anecdotes. They shared my daily life, around the dining room table in the kitchen, and it always takes me to exciting places," he described.

"The Tomer family from Singapore, for example, shared their recipe for leek patties. They make them every year before Passover, and they came from the mother's grandmother. There was a whole story around these patties, a story that is only hers, but we already understood - these are repetitive stories ", He explained," a recipe passed down from generation to generation, grandmother and memories, and a stairwell filled with good smells, and a family meal, and the hustle and bustle, and it comes up in every such conversation. "

"Every family has a story, and every family has a food story. You just have to scratch and find it," he said.

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