Israel's Meir Adoni Contrasts Traditional and Modern Cooking Styles

Once upon a time, Israeli food was regionalized, predictable, and 'safe'. Distinctly Eastern European influenced dishes—pickled herring, smoked whitefish, braised beef brisket, mamaliga (a polenta dish) and cholent (a slow cooked stew traditionally served on the Sabbath) took their lovingly designated spot on the family table, while their Sephardic counterparts—kebabs seasoned with sumac, garlic, and parsley, Moroccan spicy fish, Moroccan spiced carrots, and harissa—reveled...