Roni Scharmeister reports on Israel's food news. 4 prepared food recommendations for Passover, Seder night, and Hol HaMoed.
Sander's holiday menu, Delimark deli in Rishon Lezion, steaks from Golan pasture, and great meat from Merindo. You're back in combination with other foods/NOW: Roni ScharMeister: "Israel's food is very different from any other country in the world. It's very different to the U.S. and other countries in the Middle East and North Africa. Israel is a very different country to most countries in Europe and the rest of the world," he says. "It's a little bit different to be in Israel, but it's also very similar to many other countries," he adds. "Israel is a little different to many countries around the world, and that's a good thing." Zami Schreiber's urban establishment has been making Eastern European (and Israeli, actually) food for 76 years. The northern meat festival that is the Golan Grazing Association relies throughout the year on local cattle born and raised on the level. All this goodness jumps to the holiday table from its meaty store, and through packages that are well thought out for the night of Seder and Hol Moed, Shrovetide, and beyond. There are also stuffed matzahs, mashed potatoes with fried onions, Romanian eggplant salad, stuffed pepper (meat or vegetarian), a side order plate (NIS 199), stuffed fish head and crocheted leg, fresh chicken soup and soup with kneidlech, mains oven-baked veal asado (77 NIS), beef shoulder, tongue in sauce, korkbans, goose shank in orange and plum sauce, schnitzel in matzah flour, oven- baked chicken with dried fruits, and beef meatballs in sauce.