13.02.2013 03.Adar. 5773
Chef Amos Sion of Helena in the Port restaurant in Caesarea has prepared a menu using seasonal herbs.
If you travel around Israel these days, you’ll be delighted to see all the new green carpets covering areas that were previously brown and yellow. Among the grass and flowers growing rapidly in the fields are many wild herbs, which have been used for in local cuisines for centuries. Now is the time to look for those fresh and truly original Israeli produce at its best….
STUFFED WILD JERUSALEM SAGE
AKUB (GUNDELIA) SHAKSHOUKA
HUBEZA AND RICOTTA TORTELLINI
GREEN SALAD WITH BEETROOT AND MOZZARELLA
AMBERJACK TARTARE WITH GREEN FAVA, CHARD AND SUMAC