Jan 15, 2021
Remembering the 35 brave soldiers known as Israel's Lamed Heh
By Shani Simkowitz
Jan 29, 2021
Why I dedicated my life to Israel even before I visited it
By Deb Rochford
Feb 12, 2021
The magic chair
By Gaylee Schif
Nov 29, 2017 By Jewish National Fund Category: Go North,
In the JNF Kitchen: Chef Alaa Moussa’s sea bass filet on a bed of lemon-verbena freekeh
Step into El Marsa restaurant, and you instantly become witness to the latest movement in Arabic cuisine in Israel.
|Chef Alaa Moussa|
It’s not difficult to understand how he gained his culinary skills and insights once his past experiences are revealed. Starting off as a cook in Akko’s famous Uri Buri fish restaurant, he moved to Sweden and continued to study and work under several Michelin-rated star chefs, absorbing their techniques and skills. There is also the unshakeable influence of his mother’s home cooking. When he returned to Israel, Chef Moussa and his business partner, Marwan Su’ad, opened El Marsa in a beautifully renovated 13th century building.
In the restaurant, diners can enjoy dishes such as the namesake El Marsa Salad, a refreshing combination of cherry tomatoes and Champignon mushrooms tossed in a dressing of olive oil and fresh-squeezed lemon juice, topped with locally sourced cheese and nuts. The dish is simple, yet divine, and just one example of an unexpected twist on a typical Israeli salad. Boutique Galilean wines from local vineyards are available to pair with meals to enhance the dining experience.
With perseverance and great effort, El Marsa has not only become a well-known restaurant in Israel, but also a source of pride for local residents. Sampling the many delights on Chef Moussa’s specialized menu, while looking out at the lights reflecting off the waterfront, it’s easy to understand exactly why.