A food blogger writing this post would describe in detail the rich diversity of dishes available in Israel. There would be an appreciation of the influence of the Mediterranean on Israeli cuisine together with reference to Israel’s blend of cultures which is reflected in the food and flavours offered in its bars and restaurants.
The herbs and spices available in its markets, including cumin, fresh and dried coriander, chilli and turmeric, the dishes they are used in and methods of preparation would all be detailed. There would be restaurant reviews and perhaps even a selection of recipes.
However, given that on the flight over here I mistook hummus for lemon mousse and set it aside for my dessert only to discover it was not as sweet as I had expected, I am not really in a position to comment. So please enjoy some pretty pictures instead.
I am yet to find any lemon mousse in Israel and plan to create history by suggesting it as a valuable addition to the Israeli diet. I might also recommend my speciality of baked beans on toast with a hint of black pepper. I’ll draw the line at chip butties. I’m not quite sure the Israelis are ready for dishes from the north of England, but I’m working on it.
