A must stop and enjoy! Zahav in Philly...that beet tahine salad in the forefront is off the hook

A must stop and enjoy! Zahav in Philly...that beet tahine salad in the forefront is off the hook

It seems that chef #DavidChang is to host the #Zahav restaurant at his #MomofukuSsam Bar in #NewYork - http://www.finedininglovers.com/blog/news-trends/david-chang-pop-up-zahav/

David Chang to Host Pop-Up with Zahav Restaurant

It seems that chef #DavidChang is to host the #Zahav restaurant at his #MomofukuSsam Bar in #NewYork - http://www.finedininglovers.com/blog/news-trends/david-chang-pop-up-zahav/

The James Beard Awardwinning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Micha

The James Beard Awardwinning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Micha

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

Fresh, Flavorful Israeli Salads

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

THE CHEF-OWNER OF ZAHAV RESTAURANT IN PHILADELPHIA SERVES UP CHICKEN SHISHLIK

THE CHEF-OWNER OF ZAHAV RESTAURANT IN PHILADELPHIA SERVES UP CHICKEN SHISHLIK

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them.

Israeli Hummus with Paprika and Whole Chickpeas

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them.

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