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In the JNF Kitchen: Kohlrabi carpaccio
Alaa began working as a barman in the restaurant when he was 19 years old and studying accounting. He soon fell in love with the restaurant and gradually worked his way up, eventually becoming co-owner with the Jewish couple who owned it. After a few years, he became the sole owner.
Aluma's menu is inspired by its surroundings: the nature, people, and atmosphere unique to mountainous regions.The restaurant is located on the rural country road between Kfar Vradim and Tarshiha, with pine hills, tobacco fields and Galilean landscape spread just outside the window. Its rustic furniture, romantic and elegant atmosphere and upbeat seasonal menu based on local produce, fine meat, fresh and diverse sea fish and seasonal vegetables, all create the perfect setting for a great meal.
More on Go North:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Shavuot savory cheese quiche from northern Israel
Aluma is one of the charming locations where GallilEATS organizes culinary experiences and cooking workshops. It is brought to you via Paul Nirens, the owner of GallilEATs, who has lived in the rural Galilee region for almost 30 years and is a former chef who trained at one of Israel's leading culinary schools. He is a member of the JNF partner organization Western Galilee Now, a consortium of small businesses in the region.
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!
|Enjoying with a glass of wine is a must!|
Coarse crystal sea salt
Pistachios finely chopped or coarsely ground
Parmesan cheese (grated)
Microgreens for garnish (optional)
Peel the kohlrabi.
Slice in the mandolin into thin slices.
Arrange on plate.
Whisk together the dressing.
Drizzle the dressing over the kohlrabi slices.
Sprinkle the sea salt and the pistachios over the slices.
Garnish with the microgreens.