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A
leph-bet soup from
Osem, veggieburgers
from Tivall, creamy
chocolates from Rose of
Galilee, and the Rothschild
series of full-bodied wines
from Carmel.
What do they all have in
common? Besides good taste,
these are just a few items
featured at Israel Food Week
1992, held recently in Tel
Aviv. With 120 booths ex-
hibiting the best of Israel's
food products, this is the
largest show the country has
ever presented. More than
500 buyers came from the
United States, Canada,
Australia, the United King-
dom, the Far East and East-
ern and Western Europe.
Hopefully, they boosted
Israel's annual food exports,
which last year topped $1.1
billion.
Each exhibit was a
showstopper, but by sheer
volume and variety, the
Agrexco exhibit was the star.
Pyramids of bright, fresh
fruits and vegetables tempted
the eye and samplings whet-
ted the appetite. Under the
brand name of Carmel, Israeli
produce, herbs and flowers are
exported, with the United
States being a large
consumer.
Tired of pale, listless winter
tomatoes? Look for those with
a Carmel label — red, plump
and juicy. Pop a kumquat
(Chinese mini-oranges) into
your mouth, and release a
surprising burst of zesty juice.
Gourmeshek Ltd. packages
them in distinctive pink and
black jars. Available glazed,
in liqueur, and immersed in
syrup, you use kumquts in
salads and desserts or to
decorate cakes.
Israel's Research and De-
velopment department's dis-
play gives an insight into
what's new. An item that
caught my eye and imagina-
tion is "Greenies," a free-
floating, high protein, water
plant similar to tiny-leaved
watercress. With neutral
flavor, it acts as a foil for spicy
main ingredients, and adds
color and interest to both hot
and cold dishes.
Israeli eateries make full
use of the seemingly endless
supply of fresh produce. As ex-
pected from a country of im-
migrants, an astonishing
variety of cuisines is offered:
French, Italian, Hungarian,
Russian, Persian, and the
traditional Jewish. However,
where menus used to be
heavy and oily with lots of
fried items, now the trend is
light and spicy.
So, taste modern Israel.
Cook and enjoy. And as the
Israelis say, "Betayavon!"
JERUSALEM MIX
A new fast food served in
pita bread with green salad.
Y2 pound chicken livers
1/2 pound chicken hearts
2 tablespoons vegetable
oil
1 large onion, thinly
sliced
juice of 1 h lemon
1 /2 teaspoon salt
1 teaspoon paprika
' teaspoon cumin
% teaspoon turmeric
1/2 teaspoon chili powder
pepper to taste
1 sweet red pepper,
seeded and cut in
strips
% green bell pepper,
seeded and cut in
strips
Wash chicken livers and
hearts in cold water. Pat dry.
Heat oil in large non-stick
skillet. Add chicken livers,
hearts, onion and lemon juice.
Cover and cook over medium
heat 5 minutes, stirring often.
Add salt, paprika, cumin,
turmeric, chili powder and
pepper. Cover and cook 5
minutes longer until livers
and hearts are cooked. Stir in
red and green peppers and
heat through. Serves 3 to 4.
To serve: spoon into pita
bread pockets and top with
finely shredded salad greens
and tahina sauce. May also be
served hot over rice or lentils.
TAHINA SAUCE
Sesame seed paste is
available in the gourmet
section of most markets.
1 cup sesame seed paste
3 /4 cup water
1/2 cup fresh lemon juice
1 teaspoon salt
1 teaspoon prepared
minced garlic
1/8 teaspoon pepper
Measure sesame seed paste
into a deep bowl. Add water in
a slow, steady stream, mixing
Continued on Page 74