WASHINGTON — Michael Solomonov knows Israeli cuisine.
The Philadelphia-based chef is a three-time James Beard Award winner, and is well-known for bringing a taste of his birth country to the East Coast with his flagship restaurant Zahav.
But Solomonov’s latest project skips the restaurant kitchen entirely: His new book, “Israeli Soul,” brings the foods and flavors from Israel’s stalls, markets and bakeries to home kitchens everywhere.
“I think the American diner is really excited for new things, and from a gastronomic perspective, (Israeli cuisine) is really exciting and stimulating,” said Solomonov, who explained that Israeli cuisine is a blend of European, Middle Eastern and North African ingredients, flavors and traditions.
“There’s so much history and melding of so many different cultures, which I think is kind of reminiscent of American cuisine.”
For the book, Solomonov and his co-author and business partner Steven Cook ate more than 80 meals over an eight-day trip to Israel.
Then, they figured out how to adapt the authentic foods they sampled in bustling cities and small towns so a home cook could recreate similar falafel, shawarma and schnitzel in an apartment kitchen “with screaming children and not a lot of time.”
A combination of spices, some slicing and searing turn a roasted lamb shoulder into the street-vendor classic, shawarma — no rotisserie spit required. Canned chickpeas and a ton of tahini are the tricks behind Solomonov’s smooth and creamy five-minute hummus.
“I think that’s sort of the measure for everything, right? You can make anything, provided you have the time for it, but to set aside five minutes of time to make really good hummus with barely any cleanup is, I think, the ideal,” he said.
On Nov. 14, Solomonov and Cook will join cookbook author Joan Nathan in conversation at D.C.’s Washington Hebrew Congregation, hosted by The Jewish Federation of Greater Washington. The event, called Nourish Your Soul, will also feature food from “Israeli Soul.”
Can’t make the event, but don’t want to miss a chance to try Solomonov’s food? The chef shares two recipes from his latest cookbook, below:
POTATO-LEEK LATKE is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
POTATO-LEEK LATKE
Makes 1 large latke (enough for 4 pitas)
2 medium russet or Yukon Gold potatoes, peeled and grated
3 leeks, whites only, thinly sliced and rinsed
¼ cup all-purpose flour
1½ teaspoons kosher salt
Canola oil, for frying
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FRIED CHALLAH SUFGANIYOT is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
FRIED CHALLAH SUFGANIYOT
Makes about 24 donuts
DONUTS
½ cup sugar
1 packet active dry yeast
1 cup warm water
3¾ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon plus
2 teaspoons olive oil
3 tablespoons canola oil, plus more for frying
½ cup egg yolks (about 6 large yolks)
⅔ cup butter, at room temperature
2 cups quince (or other fruit) jam
ROSE PETAL SUGAR
1 cup sugar
½ cup crushed dried rose petals
MAKE THE DONUTS:
MAKE THE ROSE PETAL SUGAR:
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