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In the JNF Kitchen: Red snapper sashimi with tabouleh
Paul, a former chef who trained at one of Israel's leading culinary schools, has lived in the rural Galilee region for almost 30 years. He is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. The Galilee is a key focus of JNF's Go North development initiative.
Through GalilEat, Paul shares his passion for Galilean village culture and traditional food preparation with Israeli tourists and visitors from overseas. A GalilEat adventure allows an authentic, in-depth view of the real Israel.
Aluma, one of the charming locations where GallilEat brings its guests, is located on a rural country road with pine hills, tobacco fields, and a Galilean landscape spread. The restaurant has rustic furniture, a romantic and elegant atmosphere, and an upbeat seasonal menu based on local produce, fine meat, fresh and diverse seafood, and seasonal vegetables. The menu is inspired by the restaurant's surroundings: the nature, people, and atmosphere unique to mountainous regions.
More on the Galilee:
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The Galilee is also unique in its ethnic distribution: living together in this small 1400 square kilometer area (540 square miles) are Jews, Muslims, Christians, and Druze who share a passion for food and the region. Alaa Sweetat began working as a barman in the restaurant when he was 19 years old and studying accounting. He fell in love with the restaurant and gradually worked his way up to become a co-owner with the Jewish couple who owned the restaurant. After a few years became the sole owner.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to firstname.lastname@example.org or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Fresh red snapper fillets
Bulgur or cracked wheat
Cut the fish into thin slices.
Prepare the tabouleh salad: Dice the tomatoes and cucumbers into very small cubes. Chop the parsley and the mint finely. Slice the green onion into small pieces.
Soak the bulgur in warm water for 15-20 minutes, drain and let air dry. Mix vegetables and bulgur together. Season with fine sea salt, olive oil, and fresh lemon juice.
Spread the fish on top of the tabouleh. Decorate with thin slices of radishes.