“You can call this the true melting pot!”
Druze Delights – On Friday mornings, Israelis swarm outdoor marketplaces to do their shopping for Shabbat. Bakeries display beautiful challahs, the butchers and fish stands crank out the orders, and the spectacular aromas of fresh produce and spices fill the air. In indoor malls across the country, vendors set up food stands on Fridays. Those who choose not to spend all day Friday slaving away in the kitchen, can buy ready-made food to bring home for Shabbat: cholent, kugel, and other delights.
In Tel Aviv, the longest line is always at the vegetarian Druze stand. “We are delighted, but not surprised,” says Amira, the owner. “Tel Avivians are known for their delicate taste pallet and for being health food conscious.”
Amira, a resident of the Ussafiya Druze village, located on the Carmel Mountain ridge, is part of a growing health food trend that is making waves across Israel. “The Druze kitchen is based on fresh and seasonal fruits and vegetables; we eat meat only on special occasions.” Her clients buy her stuffed grape leaves and cauliflower rice, aside from the traditional Friday night chicken dishes they’ll likely buy from the booth across the mall. Amira laughs, “You can call this the true melting pot!”
Enjoy one of Amira’s delicious dishes at your own Shabbat table – it’s so easy!
Cauliflower Rice Recipe:
3 cups of cooked rice
2 cups of cooked cauliflower
2 tablespoons canola oil
1 teaspoon cumin
1 teaspoon curry powder
1/2 cup chopped mint
Salt and pepper
In a medium pot, heat up the oil, add the cauliflower, cumin and curry. Mix it well. Add the rice.
Once all is heated, add the mint and mix well.
