Mizon King George מזנון Address: King George Street 30, Tel Aviv-Yafo, Israel Tel Aviv-Yafo

I could eat at this place every night! The Eyal Shani inspired eatery keeps it very simple – meat in pita. Costs about 50 NIS for a sandwich, and get as much free pitot, labneh, and tehina while you are waiting. The sides are also delicious – check out the baked cauliflower.

Three locations in Israel: 30 King George (my favourite), Ibn Gvirol 21, and Ramat HaChayal in North Tel Aviv. Plus branches in Paris and Vienna!

The menu is created by Israeli celebrity-chef Eyal Shani, he is also the creator of Port Said, Abraxas North, Salon Romano, Pizza at TEDER.FM, and HaSalon.

Vitrina Liliי Address: Lilienblum St 40 Tel Aviv-Yafo Phone: 03-616-4118

“For this self-titled burger snob, I just gotta say: Vitrina truly does make the best burger in this town.

What’s in the meat? I don’t know. God knows. It could be horse. It could be turtle. It could be elephant – but whatever it is by god it’s delicious. It literally tastes like it’s been cooked by angels and then smothered in just the right amount of fattening, parmesan-y goodness. Drown your burger in the purple, beet ketchup (ooohh fancy) and the creamy, garlicy mayo and you’re living like a local on your way to the most satisfying bites of burger you may taste in this burger-wasteland of country.

With a side of sweet potato fries covered in yet more parmesan and an herbal blend that gives you the grossest, greenest smile that no amount of forcible toothpick stabbing can remove – you’d better believe a meal at the Vitrina is worth all of the dental havoc and bleeding you’ll inflict on your gums after eating a meal there.

Gordos Not kosher 222 Sderot Yerushalayim, Holon Tel: (03) 773-3366

The entertainment and retail complex adjacent to the Yamit Water Park in Holon is home to several popular restaurants, none more so than Gordos, a hamburger restaurant with the feel of an American diner, complete with oversized portions, loud music and noisy conversation. There is also a large al fresco seating area alongside the water park’s “river.”

What keeps the customers coming is the quality of the hamburgers, which are ground on the premises daily from premium cuts of beef, then cooked up and served in creative ways inspired by world cuisines.

The menu here proclaims: “Gordos productions proudly presents: The show must go on, an all-star collection of burgers and more.” I quote the entire heading because that is the last bit of English you will see on the food menu, apart from the occasional section heading; all the dishes are listed and described in Hebrew only. Fortunately, however, the large pictures on the colorful menu are helpful, while the hostess and several waitresses speak excellent English and give thorough explanations.

The full bar serves a few specialty cocktails – both hot and cold – although both our first choices were unavailable. We didn’t notice a wine list, although draft beers are available in half-liter glasses only.

The burgers – along with variations of meat sandwiches – are the stars at Gordos. Our waitress recommended two of their most popular: The Mac and Cheese burger and the Ooo La La (each NIS 75).

The former is the restaurant’s standard 220-gram burger topped with macaroni in a creamy cheddar and Parmesan sauce, nonetheless served in a bun, with lettuce, tomato and mayonnaise. Despite the carb overload, it also comes with a choice of even more: Belgian fries or baked potato. Fortunately, a third choice of side is a small Caesar salad, for balance. The cheesy pasta with excellent burger is comfort food at its finest.

The Croissantburger, meanwhile, is topped with goose breast and melted cheddar cheese, on a butter croissant with lettuce, tomato, mayonnaise, fried onion and egg salad. This time we did order the house fries: a mixture of Belgian-style potato fries and shoestring sweet potato fries, with adobo seasoning.

The dish as a whole is every bit as rich and tasty as one would expect from a cholesterol extravaganza.

Desserts come in two categories: milkshakes so thick they can be eaten with a spoon, and decadent lollapaloozas designed for entire families to share. As long as you don’t think about the calories, dig in for delicious fun.

Agadir Not kosher 51 Derech Ramataim, Hod Hasharon Tel: (09) 744-8441. Ten other branches nationwide

Agadir broke new ground in Israel when the hamburger chain opened in 1997 as the premium hamburger alternative to the better-known brands with the familiar English names. And it has certainly carved out a successful niche for itself, earning such accolades as Time Out Magazine’s Eating and Drinking award for best Israeli hamburger five years in a row; making American Express Departures’ list of 10 Best Burgers from Around the World; and most recently, coming out on top of Channel 10’s taste test comparing the country’s leading hamburger chains.

Not content to rest on its laurels, Agadir keeps upping its game. Last year, it introduced for a limited time a hamburger made from famous Wagyu beef imported from Japan, and now it is back by popular demand. The burger doesn’t appear on the menu, but the wait staff will explain it: 250 grams of freshly ground Wagyu beef cooked to your order (medium is recommended) and served on a brioche, with lettuce, tomato, dill pickle and red onion. The Wagyu burger meal (NIS 89) includes a generous side of French fries and beer.

The Wagyu burger also comes with homemade tartar sauce, fortunately served on the side, because the thick, juicy burger really needs no condiment. It definitely lives up to its billing as one of the best burgers available in an Israeli chain restaurant. If you do want a condiment to moisten the brioche, there are plenty to choose from: ketchup, mustard, mayonnaise, barbecue sauce, Tabasco sauce and Thousand Island dressing.

Of course, neither is the beer de rigueur. Agadir has a full bar, serving both specialty and classic cocktails. The house red sangria served hot is a good choice on a cold winter’s evening.

Besides the Wagyu, Agadir has a full complement of burgers in a variety of sizes, as well as a standard restaurant menu offering starters, salads and sandwiches, including vegetarian and vegan options and a kid’s menu. There are also several tempting desserts (NIS 33).

The chain offers discounted meals every weekday (business lunches from noon to 5 p.m.) and again late at night (after 11:30 p.m.). Delivery service is also available.

Rachel's Favourite Food at Home Paperbackby Rachel Allen (HarperCollins) (#IBRCookBooks)

If you've ever prayed for kitchen inspiration, Rachel's Favourite Food at Home serves up the answers.Brand new in paperback and including new recipes, this beautifully illustrated cookbook offers the delicious, inspiring and easy-to-follow recipes for which Rachel Allen has become famous.Rachel's Favourite Food at Home draws on international influences, classic regional fare and good old family favourites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner for the entire clan, squeezing in a sneaky romantic meal for two, heading out for a glorious picnic, chilling out on the sofa with your favourite comfort food, or spending time baking muffins with the kids.Chapters include:Easy Family FoodSweet CelebrationsPicnics and Days OutFood for ChildrenExtended Family MealsDining Al FrescoHome CinemaBig CelebrationsEdible GiftsJust Like Mum Used to Make

This beautifully illustrated cookbook offers the delicious, inspiring, and easy-to-follow recipes for which Rachel Allen has become famous. Drawing on international influences, classic regional fare, and good old family favorites, this essential guide provides creative options for every occasion, whether you’re planning a simple family meal, hosting a festive dinner for the entire clan, squeezing in a sneaky romantic meal for two, heading out for a picnic, or chilling out on the sofa with your favorite comfort food

Ritz-Carlton Hotel Kosher 4 Hashunit St., Herzliya Pituah Tel: (09) 373-5555

Breakfast at Ritz-Carlton Hotel. (photo credit:PR)

‘We are aiming to be the best hotel in Israel,” says Ned Copeleris, the general manager of the Ritz-Carlton Hotel in Herzliya, which opened for business three years ago.

If the breakfast is anything to go by, the hotel is well on its way to achieving that dream. Israeli breakfasts have long been recognized as the country’s unique contribution to culinary excellence, and this was even better than most.

Breakfast is served every day at the hotel from 7 a.m. to 10:30 a.m., and on Friday and Shabbat from 7 a.m.until noon. The buffet offers such a huge variety of dishes that one doesn’t quite know where to start.

When the hotel first opened, famed chef Jonathan Roshfeld was called in for consultation to advise on what should be on the buffet. Today, head chef Eli Pinsler presides over the vast number of dishes aesthetically laid out on the buffet and the only problem is choosing, as it is impossible to taste everything.

“The basis for the buffet is healthy food made from the freshest local ingredients, but it is still Israeli/ Mediterranean food,” explains the restaurant manager.

Seated by a window looking out at the picturesque marina, with yachts of all shapes and sizes bobbing around in their moorings, we started our breakfast with two perfect cups of cappuccino – hot and strong, just as requested.

Venturing over to the buffet, we found an entire section devoted to smoked fish of one sort or another – salmon, mackerel, all kinds of herring, anchovies, pilchards, sprats – and another entire section of every cheese imaginable.

The choices of bread were equally lavish, but it was in the array of salads that the chef let his imagination soar: roasted vegetables, sweet potatoes, mixed crudités, quinoa, pasta, hummus with tehina and every possible variation on tomato, cucumber and peppers.

Fresh salmon, tuna and egg dishes were laid out for the taking and, of course, any kind of omelet could be made to order.

One can also order from the special breakfast menu. We chose two different options – shakshuka and a dish of Eggs Benedict.

The shakshuka came in its own iron frying pan and was wonderfully spicy, with perfectly poached eggs nestling in the tomato/pepper sauce.

As for the Eggs Benedict, in which in its kosher incarnation the unmentionable is replaced with smoked salmon, this was very good, served on a buttery slice of whole wheat muffin topped with a smooth Hollandaise sauce, with sautéed mushrooms on the side.

There were several sweet choices as well, including a luscious chocolate cake, croissants of all kinds, yeast rolls and some very appetizing-looking fruit. The hotel has its own patisserie, and cakes are baked on the premises every day.

A pile of freshly made pancakes with maple syrup appeared at our table and proved to be very light, without a trace of oil.

The cup of coffee was bottomless and was so good that we probably imbibed far too large a dose of caffeine. Glasses of freshly squeezed juice and juice cocktails were also available.

For a great breakfast, taken at a leisurely pace, with super-friendly staff who really seem to go out of their way to be helpful, the Ritz-Carlton is definitely the place to be.

For hotel guests, the breakfast is included in the price of the room. For anyone coming in just for the breakfast, the cost is NIS 125.

Breaking the Ramadam Fast: Babour Umm el-Fahm, Wadi Ara, (04) 611-4141 El Babour Yokne’am, Kokhav Center, (04) 989-1619 El Babour Express, Kibbutz Mizra, (04) 642-9214

Breaking the Ramaan Fast.

Ramadan, the ninth month of the Islamic lunar year, begins this year on July 20. Every day during the month, Muslims around the world spend the daylight hours fasting and praying. But despite fasting all day long (or maybe because of it), Arab kitchens do not cease working.

Quite the opposite. Cooks are busy all day long preparing for the evening meal, the iftar, which is shared with family and friends, an opportunity to show off their skills and present traditional delicacies. The meal, rich with seasonal produce, ends with many sweet dishes and strong coffee.

Chefs Hussam and Nashahat Abas of the El Babour restaurants in the Galilee have decided to share the traditions of the iftar with Jews and Arabs alike in their restaurants.

“Ramadan is traditionally a month of sharing, hosting friends and family and opening one’s heart to others,” says Abas..

“This is an opportunity to build a bridge between peoples and learn about our rich culinary traditions, since the iftar showcases the Arab cuisine at its best.”

Although Arab cooking prides itself on many meat dishes, we asked chef Abas for some vegetarian recipes and, of course, the recipe for his famous knafeh, a delectable semi-sweet dessert.

STUFFED VINE LEAVES

✔About 60 vine leaves, preferably fresh young leaves. If unavailable, use ones from a jar

✔ 3 cups uncooked rice

✔ 1⁄2 tsp. black pepper

✔ 1 tsp. salt

✔ 1⁄4 tsp. ground nutmeg

✔ 1⁄4 cup olive oil for the stuffing

✔ 1⁄4 cup olive oil for the cooking

✔ 1 liter water

✔ Juice of 1⁄4 lemon (optional)


Soak rice in cold water. Blanch the vine leaves. Remove the stems from the leaves, place in a large bowl and cover with boiling water. Soak the leaves 10-15 minutes and drain. (If using leaves from a jar, skip the blanching but rinse the leaves in water and drain.) Drain the rice and dry it using a clean kitchen towel. In a separate bowl, mix rice, nutmeg, pepper, salt and oil.

Place a vine leaf, smooth side down, on a clean surface and place a heaping teaspoon of filling on the bottom. Fold the sides over the filling and roll the leaf a tight cigar shape. Continue until all leaves are stuffed.

Tightly pack and layer the rolls in a wide nonstick heavy-based pot, seam side down.

When all the leaves are placed in the pan, douse with oil and lemon juice, and cover with water. Season with salt and pepper.

Bring to a boil, then immediately lower the heat, cover and cook about half an hour over very low heat.

Note: Try using Baharat spice mix in place of the nutmeg.


EGGPLANT AND YOGURT

✔ 2 eggplants, seedless if possible, preferably baladi variety

✔ 3 garlic cloves, minced

✔ 2 cups yogurt

✔ Salt and freshly ground pepper

✔ Dry mint

To roast the eggplant: Wash and pat dry.

Using an oven grill, a barbecue or a gas range, char the eggplant on all sides until tender. Or place over an open flame on the stove and turn until charred on all sides.

To help keep the stove clean, line it with aluminum foil. The roasting takes a few minutes, and the flavor is much better than an oven-baked eggplant.

1. Cool and peel the eggplant, leaving the flesh attached to the stem. Place on a plate.
2. Mix together yogurt, garlic and mint.
3. Season with salt and pepper.
4. Pour yogurt mixture on the eggplant and serve.
5. Garnish with roasted pine nuts and fresh mint leaves.

KNAFE EL BABOUR

Makes 4

Knafe, an Arabic dessert made of fine vermicelli- like noodles and goat cheese, is a favorite in Israel. The noodles can be purchased at specialty stores and some supermarkets, as it is also used in other desserts.


✔ Butter (for greasing)

✔ 100 gr. knafe noodles

✔ 100 gr. fresh white goat cheese or crumbled fresh mozzarella

✔ 1 cup sugar syrup (boil together equal amounts of sugar and water until a thick syrup is formed)

✔ 50 gr. peeled pistachio, ground


You will need a round frying pan and a serving plate of the same size or larger.
Butter the frying pan well, including the sides. Cover the bottom with noodles and sprinkle with cheese. Cook over low heat, shaking the frying pan gently as you cook to avoid sticking. Using a spatula, check the bottom of the noodles from time to time and continue cooking until bottom is golden.

Turn the knafe onto a plate and drizzle the syrup on it while still hot. Do not drown it in syrup; the knafeh should not be too sweet, and too much syrup will make it soggy rather than crisp. Sprinkle with pistachio and serve.

Recipes courtesy  El Babour restaurant.