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Tunisian, Ashkenazi, Iraqi Jerusalemite and vegan: the hamin festival that officially opens the winter - voila! Food

2023-01-18T05:46:40.039Z


A chowder festival takes place in the Scents and Tastes branches, with a Tunisian version, macaroni chowder, Ashkenazi tshulent, Jerusalem kegel, a vegan pot and more. All the details in Walla's article! Food >>>


It's really winter now.

The Chowder Festival of Smells and Tastes (Photo: Gil Aviram)

I admit that I didn't quite understand what was going on here exactly, because the civil year changed already almost three weeks ago, the weather cleared up enough to take all the new winter coats out of the closet, and here and there you could actually talk about "winter" without being pathetic Europeans.



All this happened, gloves and boots and happy things like little drips of wet things from above, and still no sign of Limor Oren and Oded Shahrabani was recorded.

A slight apprehension crept into the head, and heart, and especially into the stomach, and at the end a simple question was asked - what is happening in "Smells and Tastes" and how could it be that there is not a new crazy celebration there now?



And like every good thing in life that takes care of itself, comes a line that balances all the concerns and worries, warms up everything that needs to be warmed up, and lands you gently right into the weekend.

Or in other words, two in number which are basically all that is needed these days - a chowder festival.

gear up.

The Chowder Festival of Smells and Tastes (Photo: Gil Aviram)

"Every year we do at least two festivals, and each time we come up with something different," said Oren, keeping her fingers crossed for a suitable forecast, "but now we knew that winter is chowder and chowder is winter, and we decided to take this Jewish food, which truly crosses denominations and speaks to all people Ours, to keep him but also play with him as much as possible."



All these happy and tantalizing talks eventually converged into a two-headed food market, which will continue to operate as usual in Netanya and Hod Hasharon, but will shift up a gear for the next month, will cross genres and versions, ethnicities and cuisines, and will provide deep pots of color and taste without discriminating against any Israeli household , buying by weight.

Broth?

Tsholant?

Tabitha?

Sahina?

What does it really matter?

The way to the perfect pot

The best chowder recipes

To the full article

Crosses denomination, crosses meals.

The Chowder Festival of Smells and Tastes (Photo: Gil Aviram)

Heart, soul, taste.

Limor and Oded (Photo: Scents and Tastes)

You will find here, among other things, a traditional Ashkenazi meat soup (with potatoes, beans, grits, meat, guts and eggs), macaroni soup in layers of potatoes-noodles-chicken, with tomato paste, silan and black pepper, Iraqi Tabith ( on a rice and chicken base, with crushed tomatoes and bharte), and Tunisian fish chowder, with wheat, bulgul and chickpeas that are seasoned Harima style.



What more?

Root vegetable and lamb chowder (with beets, kohlrabi, carrots and fennel, as well as meat cubes mixed with friki, Persian lemon and lots of greens), kokla and lamb chowder with meatballs rising in bowls, a homemade version of "bones and meat sausage" of course, and a pot that combines lots of dried fruits and diced pumpkin.



"There are well-known classics, and then we started cooking with the denominations as well, bringing them together and creating something new," explained Oren, "both with the types of meat, with the vegetables, with the spices and with all the types of legumes available - we used beef and lamb and chicken and fish, and bulgur, wheat and lentils,



The dizzying result marked some surprising winners (the fish chowder, for example), attracted to Iraq with a match between apricot and chowder, moved to Persia with lots of greens and sours, and did not miss the world of stuffed foods, which produced under her hands a "melting-melting-melting chowder cake".

And now - cuddling.

The Chowder Festival of Smells and Tastes (Photo: Gil Aviram)

Apart from these, there is also a chowder with mushrooms, chestnuts and wheat that also benefits from truffle oil, a chowder that serves a whole chicken with touches of homemade arysa, the same Persian mix of meat, grits and bread balls with a slightly sour seasoning, a vegetarian version with kokla meatballs, two great vegan options ( with sweet potatoes or with cabbage-cauliflower-brussels sprouts) and of course Kegel - Jerusalem with eggs and lots of black pepper, or sweet with nuts and raisins.



"I bought small pots, played with the recipes and left them overnight each time," Oren repeated, "but my greatest success came precisely on the morning of the photo shoot, and I realized that I was on to something when the people around me asked to buy every broth that he finished modeling."



She herself, in the most surprising but also the most natural way, has absolutely no sectarian affiliation.

"I just don't know. My father is a seventh generation born in China, my mother was already born in little Tel Aviv and her parents are from Holland, Poland and Belgium, and I'm just here, I don't come to offend any sect," she laughs, "Here in Ramat Hasharon, for example, Ashkenazim want food Moroccans and Iraqis want 'washed' chicken soup. The chowder will speak for everyone together."



Hamin Festival, "Smells and Flavors", from January 19, 8 Haharash Street, Ramat Hasharon and 7 Gibori Israel Street, Netanya

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Source: walla

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