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Zahav Restaurant

from NYT Cooking

Zahav’s Hummus ‘Tehina’

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)

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from David Lebovitz

Zahav Restaurant

Hummus Masbacha | Zahav restaurant | Recipe courtesy of Chef Michael Solomonov http://www.pbs.org/food/recipes/hummus-masbacha/

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from Feed Your Soul Too

Charred Eggplant Salad

A Charred Eggplant Salad from Feed Your Soul Too - a spin on the wonderful dish…

from Food52

Zahav's Hummus Recipe is Genius—for Even More Reasons Than Everyone Says

How to make traditional Israeli-style hummus, the most talked-about recipe of 2015, from Chef Michael Solomonov at Philadelphia's Zahav restaurant.

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Zahav: A World of Israeli Cooking by Michael Solomonov http://www.amazon.co.uk/dp/0544373286/ref=cm_sw_r_pi_dp_Iqohvb19MN0W0

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PHILADELPHIA, PA: Zahav Restaurant in Philadelphia...love, love, love...did I say I loved it?? Tayim tasting menu all the way!

from Food & Wine

Israeli Hummus with Paprika and Whole Chickpeas

I didn't write this description, but its funny as hell, so it stays. I love hummus so much, I would brush my teeth with it. I wish I could roll around in a field of hummus and sip hummus martinis while petting my cat made out of hummus. What I love about this recipe is that soaking the chickpeas overnight with baking soda actually makes a difference.

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from WSJ

Fresh, Flavorful Israeli Salads

Eggplant and Red-Pepper Salad The secret to this dish is bringing the eggplant dangerously close to burning. The dark caramelization provides an almost nutty counterpoint to the sweetness of the onions and peppers.

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from WSJ

Fresh, Flavorful Israeli Salads

Fresh, Flavorful Israeli Salads The produce-packed first-course dishes called salatim are summertime on a plate

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