This is the perfect Israeli meal according to Chef Avi Levy.

And also, how will you cook it properly?

In honor of Zap Rest's Israeli Food Month, Chef Avi Levy selected three brilliant chefs who built together, the ultimate Israeli meal

Radiant fall, co-zap rest

14/04/2022

Thursday, 14 April 2022, 07:10 Updated: 09:52

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Chef Avi Levy, involved in the exciting project (Photo: Anatoly Michaelo)

Zap rest is launching a long and unique project this week, which begins before Pesach and ends on Shavuot - the month of Israeli food.

As part of this, surfers are expected to have particularly fascinating and Israeli projects - every week.

(We will not discover everything now).

'Israeli Food Month', was born on the largest restaurant site in the country to celebrate the Israeli culinary world after the difficult two years that passed and it opened at the 'Food Pyramid'.

An exciting project, to which the Israeli chef so involved - Avi Levy.

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In collaboration with Binyamina Winery

Israeli cuisine

Few people still claim that there is no such thing as "Israeli cuisine."

Israel is a country saturated with traditions and flavors, consisting of a colorful group of postcards, which is also expressed in the cuisine of Palestine.

Each community carries within it the memory of its special delicacies, and this combination creates a fascinating cuisine that contains within it both the East and the West.

the food pyramid

Chef Avi Levy, with the authentic cuisine flowing in his veins, chose three chefs that he especially appreciates, in order to create with them, the most wonderful Israeli meal there is and the result - a delight for the palate.

And yes, this is a kosher meal.

Which is suitable for all Israelis wherever they are.

"Israeli food is the result of an arsenal of memories and tastes with which people came to Israel from the various Diasporas," says Levy.

"My grandmother, for example, came up with recipes and cooking methods, and from it we learned everything. Each chef brought his base from home and developed it into a place where his fingerprint would be."

The three chefs chosen by Avi Levy are: Yachi Levy, the esteemed chef of Pescado Restaurant, which was recently ranked as one of the 50 best restaurants in the Middle East and North Africa, entrusted with the first course.

Chef Eran Peretz from the excellent Chakra restaurant in Jerusalem - who provided an authentically authentic and meticulous main course, and Chef Confectioner International - Shai Hanoch, who served the dessert.

Yachi Zino's dish: sashimi, tomato squeeze and butarga (Photo: Ronen Mangan)

Chef Yachi Zino's starter from Pescado Restaurant: Tomato and Butarga Sashimi

Anyone who has tasted and experienced - already knows: Did

you say long live Zeno?

You said fish.

Handsome, cooked, whole or spiked - Yachi already knows how to treat them with maximum love and attention.

The sashimi dish - squeezing his tomato and butarga - is a perfect example of this.

"Fish for me is an exact connection to work - which is impossible and must not be compromised. If you do not treat the fish with all due respect, it will not give you love back on the plate."

" First of all - as little as possible to "interfere" with the fish. Take care of it correctly, keep the temperature low, which will always be cold, "says Yachi.

"It is very important for its taste. Careful adherence to all its way to the plate - more significant than other raw materials. I distinguish fish from fish, the fish are different from each other and there is even a difference in the treatment between lightning from the pond and the sea. It is not the same."

Lamb and greens market by Eran Peretz (Photo: courtesy of zap rest)

Chef Eran Peretz's main from Chakra Restaurant: Aviv's Lamb and Greens Market

Chef Eran Peretz's lamb market combines the favorite juiciness experience of sworn carnivores, quality meat and a bed of herbs that suits the season and the image of the spring field that Eran manages to transfer to the plate perfectly.

"Meat is a world and its fullness. The quality of the material and simplicity are really everything," says Eran.

"Nothing should be too sophisticated. My duty as a magician is to simply emphasize the quality material I use."

Shai Hanoch's chocolate combination (Photo: courtesy of zap rest)

Confectioner Shai Hanoch's dessert from "The Flying Chef": a chocolate combination

Shai Hanoch's chocolate combination consists of a chocolate creme base, chocolate truffles, and chocolate macaroons - this is an insanely beautiful and sweet dish.

In a serving dish, place a combination of all the ingredients of the dish.

Design and decorate, as you like.

You can add sauces, fruits, chocolate decorations and anything you like.

"A meal that starts with good taste must also end like this with the dessert," says Shai.

"Ingredients should be used correctly; do not overload with doughs, too much. It is important to take care of raw materials, such as fresh and not frozen fruits."

So what did Chef Avi Levy think of the chefs' dishes?

"Each of the friends is a proven choice. Each of them brought a touch and emotion to the dish he prepared."

Chef Avi Levy, believes that the foundation of the Israeli meal is hospitality.

The chefs he chose, think like him.

So, the chef added opening salads and a few toppings to the meal, until he could say: "Along with the toppings, I have nothing more to add to such a meal. All that remains is to sit, enjoy and pardon these people, as they worked very hard. I would just sit and eat like a good kid and enjoy From the food. "

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