Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us how he makes Eggplant Cannelloni Baked in Tomato Sauce.

We take a tour of Akko Market with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. He shows us the quintessential ingredients that comprise Israeli cuisine, and takes us to a hummus shop, sweet shop, falafel stand, and spice shop.

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Chef Uri Navon takes us on a tour of Jerusalem’s Machne Yehuda Market. All ingredients from his restaurant, Machneyuda, are sourced from the nearby Machne Yehuda Market, which is where the restaurant gets its name.

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The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.

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We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.  

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Chef Golan Israel shows us the elaborate breakfast buffet offered at the Dan Accadia Hotel in Hertsliya, Israel. Guiding us through the varied buffet spread, Chef Israel spotlights a number of fresh and healthy breakfast dishes.

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The Tishbi Winery, located in Binyamina in Israel, was started by the Tishbi family in 1882. Tishbi is Israel’s sixth largest winery, producing about one million bottles of wine per year. We talk to Golan Tishbi about wine-making in Israel for five generations.

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We talk with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. Interviewed at the elegant Hotel Effendi, Chef Jeremias takes us on a market tour and explains the philosophy behind his world-famous cooking.

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A graduate of The Culinary Institute of America, Chef Shirel Berger operates one of Tel Aviv’s hottest restaurants, Opa. Chef Berger tell us about her vegan menu and its inspirations from the plant kingdom.

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After formal culinary training, Chef Oren Sasson-Levy of Ishtabach restaurant in Jerusalem decided to devote his talents to making shamburak—an oblong, meat-filled Kurdish turnover his grandmother used to make him as a child. Chef Sasson-Levy opened his restaurant Ishtabach, a double entendre meaning “the man is a cook,” and a Kaddish prayer meaning “may God be praised.” At his popular Jerusalem restaurant, Chef Sasson-Levy shows us the many variations of shamburak he produces each day.

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Chef Avivit Priel of Ouzeria restaurant in Tel Aviv shares the passion behind her favorite dishes on Ouzeria’s Medeiterranenan-influenced menu. Watch her create small plates, including eggplant carpaccio, roasted beet ravioli with feta, and lamb kebab with tomato confit “senia.”

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Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.  

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Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us an Israeli take on Tuna Tartare. He adds smoky eggplant, sour cream, chili flakes, salt and olive oil to the minced raw tuna.

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Nof Atamna-Ismaeel shows Chef Einav Gefen traditional Arab cookies, called maamoul. The cookies are made from semolina, flour, sugar, butter, nutmeg, cinnamon, and stuffed with dates.

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Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab dish, eggplant stuffed with rice, walnuts, mint, garlic, red pepper paste, pomegranate molasses, cumin, black pepper, Aleppo pepper, and olive oil.  She simmers the eggplants in sumac water, rose petals, mint and other spices.  

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A molecular biologist and the winner of Israel’s MasterChef cooking show, Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab chicken dish at her home in Baka al-Garbiya in the Haifa district of Israel. Chicken Masachan involves poaching chicken in olive oil with aromatic Persian limes. The chicken is then shredded and served on top of flatbread.

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Join a master class in Israeli plant-forward cooking with Chef Erez Komarovsky at his cooking school in the beautiful hills of Matat, Israel. He shows us how to make simple fennel with olive oil and sautéed Swiss chard.

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Chef Yossi Shitrit’s restaurant Mashya in Tel Aviv brings fine dining to ancient regional cooking. He prepares traditional Maghreb cuisine from the Arabic Galilean kitchen and wants every bite to represent the DNA of Israel and the Mediterranean.  

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Chef Ariel Rosenthal from Hakosem in Tel Aviv shows us how he makes his famous falafel. The goal is to make falafel that’s crispy on the outside and smooth and creamy on the inside. He serves his falafel tucked inside of pillowy pita, hummus, crushed garlic, roasted eggplant, cabbage salad, pickles, onions, tehina, and amba, a pickled mango sauce.

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Friday night dinner is the most popular Shabbat meal. Maya Yosefi from Maya catering invites us to her home and shows Unilever Food Solutions’ Corporate Executive Chef Einav Gefen a number of her favorite Shabbat dishes.

Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/