It was Hella tasty, too (plus the cats outside were adorbs)

I hope I’m not that bad of a cook and baker lollll anyways the Jewish culinary heritage is astonishing! And much thanks to my campus Hillel for getting me involved in making food :-)

I can't believe I've been shopping at Trader Joe's all my life and never tried Bamba before now. This stuff is incredible, I went through it in two days and it's definitely going to be a new favorite snack of mine, so thank you guys for that! Lol.

I can definitely see why Bamba makes up a quarter of the Israeli people's snack consumption (a statistic I got from Google, at least.)

And how did I find out about it? A week ago, this Jewish page on Instagram that I follow posted about how the pro-hamas crowd is saying to boycott Trader Joe's because they carry products from Israel. The comments listed Israeli products TJ's carries that we should go buy to counteract this, and that we should tell TJ's how we appreciate them carrying these items; also. Everyone mentioned Bamba and raved about it, and so I went and got some and again I'm quite glad I did. I would have never thought peanut butter and corn puff would make a good combo but they certainly do. Cheers to Israel and thanks again 🥂

Restaurant called Mifgash Rambam

https://maps.app.goo.gl/yKvPrX6H5ijgoGwFA?g_st=com.google.maps.preview.copy

As for consuming Olive oil Greece is the top consumer (per capita) of Olive Oil in the world. With greek people consuming an average of 24 litres in a year!

Followed by Italy at 15L and Israel at 3.3-4.5L depending on the sensus, WE ARE NUMBER 3 we get the bronze and it's good enough for me, maybe next year we can get the silver. (I don't want to get the gold my colesteroll levels are already way too high)

But Greece mostly consumes hot pressed Olive oil and even their Virgin olive oil can have an acidity levels of up to 2.1% (that is way too high) which is the way to produce as much as possible. the actual highest commercial standard of olive oil in the world is the Israeli quality label standard.

The Israeli Quality Lable Standard is for only Pure Extra Virgin Olive Oil, where the maximum acidity requirement is 0.8%. all olives must be grown in Israel and the oil must be pressed in Israel. All olive oils with the lable are tested randomly (roughly every year arround October as that is the time of harvest for olives or Masik מסיק in Hebrew) with samples being taken from commercial stores and tested in several labs all over the world so the companies can't either predict, cheat, bribe or plan for the test (they have a long ass standards list called standard 191 which specifies the exact standards for olive oils among other food and drink leagle standards). Recently, there was olive oil drama as at least 8 companies have failed the tests and were banned from applying for new labels (I don't know if they since got the aprove to apply for new labels, it can be that they were banned for only a year or a few)

worth noting if it doesn't say pure olive oil on your olive oil, it means your olive oil is diluted with other oils (usually soy or sunflower or whichever one is cheapest in your country) if you have an alergy for any type of oil you better check on your bottle for the additive oils

Israel has way better hummus than Sabra. Why can’t they export it?

I recently discovered Nesher Malts and it's probably my new favorite drink. I only wish it came in an alcoholic version and I'd be drinking it all the time.

Everybody knows Israel is famous for Bamba but why are you keeping Nesher Malts a secret? That's a drink which should be pushed more.

What other secret deliciousness are you hiding, Israel?

Hey guys looking for fancy restaurants out here

I follow this guy on IG who does schnitzel reviews in Israel. He says "Schnitzel time all the time". He never talks about the prices though. How has COVID and war affected fluctuations in the prices?

The schnitzels in baguette or pita look very enticing. Wish there were shops like those here in Germany.

Last I was in Israel (over 10 years ago) my favorite place to get a shawarma in a laffa was out of a gas station a few min walk behind the tachana in Jerusalem and it was 25₪ if I recall. The most I paid was 40₪ in a small kfar without any competition.

What is the price now?

Has anybody found a reliable source for Gold Star within a couple hours of the NY/Philadelphia metro areas? Thanks in advance

Can anybody here tell me what we call the pickled green cabbage that's available at all the falafel/shawarma joints? It's usually in the self-service salad bar. It's not sauerkraut because it tastes lemony. I'm looking for a recipe to make it at home.

I’m looking for Israeli coffee brands that sell whole beans in the US market. My regular coffee company seems to have shut down and since I just ran out of beans today, I want to support Israel with my next purchase. Any leads? Preferably ones that won’t break the bank on shipping or ir are available on amazon.

Looks like a good one, anyone pick this up?

https://israelseen.com/steve-kramer-israel-cooking-together/

i'm going to visit my grandparents in a week or so and i was wondering if anyone had any recommendations for israeli snacks available in the us

EDIT: i should probably note that they live in the same state as me and i wanted some snacks for the car ride

Hey, this is probably a long shot but figured I'd ask- does anyone have a recipe for amba spice blend? From what I can tell the most important ingredient is powdered mango (amchur), and after that varying amounts of tumeric, fenugreek, garlic powder, salt, pepper, mustard, etc. A dear Israeli friend of mine invited me over for Shabbat dinner recently (she made sabich at my request because it was my favorite thing I had in Israel) and she wanted to make her own amba sauce, but couldn't find a spice blend. I happen to have almost all the spices necessary already, so I thought I could make her a proper blend myself, but I don't know the correct amounts of each spice and haven't had much luck finding a recipe on Google. I could guess or experiment, but my American palate would have no idea if it's good (or even accurate) or not.

Any Iraqi Jewish Israelis out there who can help me out? Or any other culinary-inclined individuals who know and who'd be willing to share? Thanks!

I've checked Walt and HAATA, neither service Dimona. Anybody has a suggestion?