Category — Groovy Thoughts From Others

Thomas Zeleninsky

Love the Times piece this week about the eggplant dishes of the Mediterranean. Cinnamon and coriander flavor the Turkish turlu, while the parsley and oregano of Greek briam takes the nose just slightly adrift from the thyme-scented ratatouille. But even more fun is the piece about Bab al Yemen — the gate of Yemen — a restaurant in Brooklyn whose food transports you to the Arabian peninsula.

Dr. Eli Landau/From The New York Times

Bacon frittata? Sounds yum — unless you’re Jewish, in which case it’s a bullet train to hell. But try telling that to Dr. Eli Landau, a Tel Aviv cardiologist and author of  “The White Book,” which claims to be the first Israeli cookbook of pork. “People are reluctant to cook pork at home,” Dr. Landau, who says he is not an observant Jew, told The New York Times. “I want to make it easier for chefs and personal cooks to bring it home and to the menus. If that happens, I’ll be more than happy.” Cultural shift, or just the ravings of a culinary madman?  Read more to decide.

Still Life, Pastrami with Kosher Dill/Charles Haynes

Oy vay! Who knew there were no Jewish delis in Israel?!

Ruben, dubbed Israel’s first authentic Jewish deli by the local press, recently began serving up heaps of pastrami on rye — with harissa!! — to the befuddled masses. Why befuddled? As with so many culinary traditions, giant matzo balls and sky-high sandwiches were New World creations. And it took them six decades to make it to Israel.

Check out this fascinating story in The Forward.