I’ve read a little about lahmajun, or Syrian flatbread, before. The crust is so thin. In the book, it’s topped with spicy ground lamb. I went a different route and topped mine with grated halloumi, but I used the sauce as written. The dough was just flour, water, and salt. After mixing, it was set aside while making the sauce. The sauce was a mix of grated tomato, minced garlic, minced onion, parsley, cayenne, and cumin. The dough was divided, rolled into ovals that were placed on parchment paper, topped with sauce and grated cheese, then transferred to a pre-heated baking sheet, and placed in a hot oven just until the edges began to brown. The dough should remain foldable and not become crisp throughout. A bright, fresh topping was made from parsley leaves, minced onion, Aleppo pepper, and I added chopped olives. That mixture was spooned on top of the flatbreads before serving.
What I learned about this type of flatbread from this recipe is that you should roll it up and eat it like a burrito. That was a fabulous way to enjoy it. Bits of the edges of crust were crunchy, but the center was tender enough to roll. There was a hit of spice from the Aleppo pepper and freshness from the parsley. Now, I just need to experience this while actually in Paris.
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. My first look inside the review copy I received had me completely intrigued. The colorful, vibrant salads and vegetables dishes, the various rice dishes and pilafs, and skewers of grilled chicken and salmon with flavorful marinades left no doubts that I’d enjoy this book. Zahav, the restaurant, opened in Philadelphia in 2008, and this book presents the mix of dishes from the menus over the years. Chef Michael Solomonov writes that these dishes “make an impression of a cuisine that is evolving.” They reflect an idea of Israeli cooking, but at times, traditional approaches are changed to accommodate what’s available and in season at the restaurant. I like this thought of the food giving a sense of a culture and a place and not sticking too strictly to original versions. I learned that “tehina” is the same thing as “tahini,” and it’s invaluable in Israeli cooking. It’s used to add richness without the use of cream or butter for keeping kosher. It’s used in hummus, of course, but also in many other applications both sweet and savory. For instance, there’s a vegetable dish in which cooked green beans are mixed with sauteed mushrooms and tehina sauce and then topped with lentils and crispy garlic. I’m noting that for my Thanksgiving menu. One recipe I already tried was the Latke with Gravlax. It’s one big latke made in a skillet and turned in one solid piece. There’s no onion, flour, or egg, just grated potatoes cooked in oil. It was simple, crispy, and delicious. The vegetable-filled borekas are similar to turnovers and are made with a dough kind of like puff pastry, and I want to try them all. I also want to attempt making laffa flatbread. The recipes in the book quickly caught my attention, but so did the writing. Solomonov shares his stories about living in Isreal at different times and his training as a chef. There are interesting historical insights like the fact that Israeli couscous was first made as a wheat-based substitute for rice when there was a rice shortage. And, there are explanations about the mix of cultures that make up Israel and how the food represents many different origins. There’s so much to appreciate here from the Pumpkin Broth with Fideos soup to the Chocolate Babka served with cardamom-flavored Turkish Coffee Ice Cream. 
which was an impulse buy a few weeks back. I was standing in the coffee bar line at Whole Foods when I saw the bright green cover of this book on a display and naturally grabbed a copy to peruse while my cappuccino was being made. In it, there are things like Watermelon Curry on Black Lentil Cakes, Bhel Puri on Poppadom Crisps, Spring Vegetables with Crunchy Walnut Crumble and Harissa Mayonnaise, Vietnamese Tofu and Mango Salad Cups, and many other things I want to try. The variety of dishes including sweet, savory, starter, and main convinced me I needed to take this book home. 
We had green bell peppers, onions, and yellow squash also from our CSA, so those were included on the kabobs with the chicken. While the kabobs were on the grill, I sauteed sliced haloumi in olive oil for the watermelon salad. I used basil because my mint has succumbed to the heat, and I forgot to save some of the store-bought mint I used in the tabbouleh for this salad. I also completely forgot about the red onion that should have been added to the salad, but it worked out ok. Actually, this simple salad of watermelon chunks, browned haloumi, basil, and olive oil was one of the single most delicious things I’ve eaten lately. I can’t stop talking about it, and I highly suggest everyone give it a try.
The watermelon salad was definitely the star of the evening, every bite inspired nodding and smiling, but the table was loaded with delicious things. The kabobs were made even better with the tzatziki, the tabbouleh was cool, fresh, and crunchy, and the sharp, sheep feta and mix of olives were tasty accessories on the platter. I’m now wondering why I had never made tzatziki before, but I’ll certainly be making it again. The cucumber, dill-flavored, creamy goodness pairs so well with lemon-marinated chicken. At the end of the meal, we were beyond stuffed, and we were saddened that we’d reached a point at which not one more bite could be taken. Luckily though, with leftovers, we can enjoy it all again.