Today is a historic day for Israel. Gilad Schalit, a kidnapped soldier who has been held in captivity by Hamas terrorists for roughly five years and four months (1,941 days), is coming home to Israel. In exchange for Schalit, 1,027 Palestinian prisoners are being returned to the Gaza Strip, the West Bank and east Jerusalem. The plan is already underway this morning. Schalit has been transferred to Egypt (it's 10:12 am and he was just interviewed by Egyptian state television. He apparently speaks fluent Arabic now.) and his family is waiting to meet him at Israel's Tel Nof Air Force Base in Rehovot, near Tel Aviv, where he will be flown soon. The 1:1,027 swap, as the media has dubbed it, is insane and beautiful at the same time. Israel values human life so much that it is willing to set over 1,000 terrorists free; today, it will set 477 free with the other 550 to follow later. Israel needs every parent whose child willingly or unwillingly enlists in the IDF to know the government will do its best to save him or her. On the other hand, Hamas supporters rallied in the West Bank this morning chanting, "We want another Schalit."
I just pray Schalit reaches Israel and his home, Mitzpe Hila, safely.
Israel is welcoming a less historic, but still exciting Israeli home today... the one, the only: Dafna Nechama Laskin. She is flying at this very moment having dreams of Michael Greilsammer's violin doing the backstroke in a bowl of hummus.
Tuesday, October 18, 2011
Sunday, October 2, 2011
Where there's a will, there's a hummus
Ahalan Wasahalan Hummus Enthusiasts,
Here to talk plans. Big, fantastic plans.
1. Dafna has recently read in several cookbooks and on certain, trustworthy websites, that it's possible softening chickpeas in baking soda has a detrimental effect on the integrity of the resulting hummus. A more back-breaking solution? Peeling the chickpeas after boiling them.
2. Thanks to a secret family tip from Dafna's Tarzana cousin, Etti, we now know that just a small, discreet amount of mayonnaise may give hummus a smoother, yet more cohesive, consistency. Report from the lab to follow.
3. October 13th marks the First Birthday of the sweetest little niece you've ever seen, evidenced here:
Do you think she'd like a hummus cake? For that matter, don't you think she should be eating a completely hummus-based diet? Very digestible for babies and no chewing required.
4. Are you sitting down? Are you starting your engines, battening down the hatches, and girding your loins? In mere weeks, Dafna returns to the Holy Land of Hummus, where she will be studying the Archaeology and Geographical History of Ancient Hummus Production. Yes, readers. It is high time for a long hiatus from American hummus. Headed back to where it all began.
Here to talk plans. Big, fantastic plans.
1. Dafna has recently read in several cookbooks and on certain, trustworthy websites, that it's possible softening chickpeas in baking soda has a detrimental effect on the integrity of the resulting hummus. A more back-breaking solution? Peeling the chickpeas after boiling them.
2. Thanks to a secret family tip from Dafna's Tarzana cousin, Etti, we now know that just a small, discreet amount of mayonnaise may give hummus a smoother, yet more cohesive, consistency. Report from the lab to follow.
3. October 13th marks the First Birthday of the sweetest little niece you've ever seen, evidenced here:
Do you think she'd like a hummus cake? For that matter, don't you think she should be eating a completely hummus-based diet? Very digestible for babies and no chewing required.
4. Are you sitting down? Are you starting your engines, battening down the hatches, and girding your loins? In mere weeks, Dafna returns to the Holy Land of Hummus, where she will be studying the Archaeology and Geographical History of Ancient Hummus Production. Yes, readers. It is high time for a long hiatus from American hummus. Headed back to where it all began.
Wednesday, September 14, 2011
Hummus hits Palo Alto
Dear hummus lovers,
There’s a new hummus hot spot taking downtown Palo Alto by storm. Rachel discovered it when she was home for her sister’s beautiful wedding—at which no hummus was served, but other really delicious foods were. Oren’s Hummus Shop on University Avenue has a bright and chic ambiance. Crystal chandeliers hang from its ceilings, and a quirky chalkboard with eye-catching scribbles about the origins of hummus is displayed on a wall. The menu is pretty expansive, offering a variety of Middle Eastern foods like tabuli and baklava. Best of all, it’s open till midnight, unusual for the city that turns in around 9 p.m. Dafna ordered the hummus with beef on top and Rachel ate hummus topped with chickpeas. No, it was not the best hummus we’ve ever eaten. It was bland, weak in the spice and flavor department, particularly lacking in lemon. Just bland and kinda boring. On the upside, it was creamy, had a nice texture and it came warm—generally makes hummus taste good and easy to lap up. Rachel is also told that the meat was pretty delicious. The pita came hot and fresh, very key. All in all, it made for a filling midnight snack post-movie at the Stanford Theater, practically next door. Enjoy, Palo Altans.
Hummus with beef on top
Instructions on the wall
Back in the land of hummus, the social justice movement has packed up its tents. All summer long protesters have met regularly in the north, south and center for rallies and marches demanding affordable housing and “justice, not charity.” Now, the movement, made up mostly of students and young families, but with ultra-Orthodox and elderly supporters, is hoping to influence the Knesset’s next budget making health care, education and housing more of a priority. The movement is launching roundtable discussions across the country on these topics. The aim is inclusivity.
Here is a shot from Rothschild Boulevard, Tel Aviv where the first tent city started over a month ago.
"All of Israel's tents for one another" (based on the teaching in Hebrew "all of Israel is responsible for one another")
Rachel also has a blossoming career as a bridesmaid. It will be tough returning to civilian life.
There’s a new hummus hot spot taking downtown Palo Alto by storm. Rachel discovered it when she was home for her sister’s beautiful wedding—at which no hummus was served, but other really delicious foods were. Oren’s Hummus Shop on University Avenue has a bright and chic ambiance. Crystal chandeliers hang from its ceilings, and a quirky chalkboard with eye-catching scribbles about the origins of hummus is displayed on a wall. The menu is pretty expansive, offering a variety of Middle Eastern foods like tabuli and baklava. Best of all, it’s open till midnight, unusual for the city that turns in around 9 p.m. Dafna ordered the hummus with beef on top and Rachel ate hummus topped with chickpeas. No, it was not the best hummus we’ve ever eaten. It was bland, weak in the spice and flavor department, particularly lacking in lemon. Just bland and kinda boring. On the upside, it was creamy, had a nice texture and it came warm—generally makes hummus taste good and easy to lap up. Rachel is also told that the meat was pretty delicious. The pita came hot and fresh, very key. All in all, it made for a filling midnight snack post-movie at the Stanford Theater, practically next door. Enjoy, Palo Altans.
Hummus with beef on top
Instructions on the wall
Back in the land of hummus, the social justice movement has packed up its tents. All summer long protesters have met regularly in the north, south and center for rallies and marches demanding affordable housing and “justice, not charity.” Now, the movement, made up mostly of students and young families, but with ultra-Orthodox and elderly supporters, is hoping to influence the Knesset’s next budget making health care, education and housing more of a priority. The movement is launching roundtable discussions across the country on these topics. The aim is inclusivity.
Here is a shot from Rothschild Boulevard, Tel Aviv where the first tent city started over a month ago.
"All of Israel's tents for one another" (based on the teaching in Hebrew "all of Israel is responsible for one another")
Rachel also has a blossoming career as a bridesmaid. It will be tough returning to civilian life.
Thursday, August 18, 2011
Just when you thought it was safe to go back into the hummus
Uh, okay.
Inspired by her new-found geographical surroundings (Connecticut), Dafna decided it was time to try this delicious-looking hummus recipe from Michael Solomonov, whose Zahav restaurant in Philadelphia has received endless accolades and critics' admiration.
Since Zahav is apparently the sort of restaurant two NY Post writers recently suggested was worth leaving the city for, and where the hummus is supposedly a 'revelation,' one would imagine the house hummus recipe to be amazing. Incredible. Life-altering. Divine.
With words like these floating around, the anticipation was unbearable. The chickpeas were soaked in baking soda overnight, as directed. Then brought to a boil with the garlic cloves,
then kept at a simmer, 
yadda yadda yadda. 
Fast forward to the tasting, because what else matters? Verdict:
This hummus was a disaster of epic proportions, not only because of the build-up, but because it was just terrible. Dafna has made some questionable dishes before, but this was bad enough to rival even the Great Gnocchi Debacle of 2010. Ask Rachel how bad that gnocchi was. (The words 'glue' and 'gum' should come up.)
Nothing helped. Not more lemon juice, not fresh garlic, not salt, nothing. The hummus coats the mouth like a combination of hot tooth paste and gum that has lost it's structural integrity thanks to that piece of chocolate you had in your mouth right before you started chewing. And in hindsight, as Dafna's mom pointed out, it was doomed from the start. Using boiled garlic cloves vs. fresh. Adding plain tehina instead of preparing it first with the proper seasonings. This stuff made her stomach hurt after just one spoonful. She's just glad Rachel didn't have to suffer through it.
Dafna doesn't blame Chef Solomonov. Maybe this hummus tastes good at the restaurant, and she's sure the other dishes are delicious as well. But she can't shoulder all the blame for this terrible, terrible injustice served to perfectly innocent, hopeful, peace-loving chickpeas. Retaliation is in the works, via Dafna's mom's Lebanese hummus recipe.
Inspired by her new-found geographical surroundings (Connecticut), Dafna decided it was time to try this delicious-looking hummus recipe from Michael Solomonov, whose Zahav restaurant in Philadelphia has received endless accolades and critics' admiration.
Since Zahav is apparently the sort of restaurant two NY Post writers recently suggested was worth leaving the city for, and where the hummus is supposedly a 'revelation,' one would imagine the house hummus recipe to be amazing. Incredible. Life-altering. Divine.
With words like these floating around, the anticipation was unbearable. The chickpeas were soaked in baking soda overnight, as directed. Then brought to a boil with the garlic cloves,
then kept at a simmer, 
yadda yadda yadda. 
Fast forward to the tasting, because what else matters? Verdict:
This hummus was a disaster of epic proportions, not only because of the build-up, but because it was just terrible. Dafna has made some questionable dishes before, but this was bad enough to rival even the Great Gnocchi Debacle of 2010. Ask Rachel how bad that gnocchi was. (The words 'glue' and 'gum' should come up.)
Nothing helped. Not more lemon juice, not fresh garlic, not salt, nothing. The hummus coats the mouth like a combination of hot tooth paste and gum that has lost it's structural integrity thanks to that piece of chocolate you had in your mouth right before you started chewing. And in hindsight, as Dafna's mom pointed out, it was doomed from the start. Using boiled garlic cloves vs. fresh. Adding plain tehina instead of preparing it first with the proper seasonings. This stuff made her stomach hurt after just one spoonful. She's just glad Rachel didn't have to suffer through it.
Dafna doesn't blame Chef Solomonov. Maybe this hummus tastes good at the restaurant, and she's sure the other dishes are delicious as well. But she can't shoulder all the blame for this terrible, terrible injustice served to perfectly innocent, hopeful, peace-loving chickpeas. Retaliation is in the works, via Dafna's mom's Lebanese hummus recipe.
Tuesday, August 16, 2011
Ask not what your hummus can do for you.
Friends,
Dafna is really at a loss. A terrible, confusing loss. She doesn't know if this is a roundup, a retrospective, or maybe even a recollection. Allow her to explain.
There has been much consumption of hummus, among other delicious things, over the last few weeks (months, more like it.) But it just doesn't have that roundup feel. Maybe summary is the word. Yes. Summary indeed.
This summary begins with an old friend and a new-to-me trick. I'm talking about the amazing, and amazingly affordable, hummus at the Turkish Kebab House in West Haven, Conn. Dafna has coveted their hummus for years, served with a delicious, chewy sort of focaccia (please don't be sad, pita.) It's salty, garlicky, peppery, almost eggy-tasting, and most importantly, creamy in the best way. Normally, creamy hummus is bland and almost like a mayonnaise, but those Turks have a secret trick. A secret trick with roots in the backyard of their most-hated enemy. That's right. The secret, you ask? Greek yogurt. Just a tablespoon or two. It's incredible, and unites even the biggest haters.
Next up was a trip to the Hummus Kitchen, a mini-chain Dafna always assumed was just one more notch in the belt that is NYC's burgeoning, and frequently questionable, hummus scene. The hummus was easily the best in the city. The hummus with meat, a combination of beef and lamb, was perfectly fatty and salty, the hummus underneath holding up against the oily mix on top.
But that's not what we care about. Nor do we care about their delicious, herb-filled falafel or crispy bourekas. No. Here's all that mattered:
That's right. Do not adjust your monitors. Goldstar Beer! Sweet and bitter, malty and smooth. Drinkable even warm. Available for 5 shekel at most convenience stores. Goldstar is the most elusive Israeli food product in New York, and here it was, all along. At about 200% mark-up. Oh well.
Okay, but then what happened is that Dafna went to a different Hummus Kitchen branch with Gabby, seen below, and remembered that yes, the hummus is the best. But even better? Dafna finally found it. The holy grail of good falafel. A falafel sandwich that is greater than the sum of its parts. Every flavor melds together - the lemony, minty chopped Israeli salad, the thick pickle slices, the creamy tahina and thick hummus, the hot, fluffy falafel. Separate, each impressive in its own right. Together, unstoppable.
Okay, hold on. That may have all been really boring. We know what you're really here to see. The reunion of the creative team behind this brilliant hummus blog, right? No one actually likes Dafna's blurry iPhone photos of NYC hummus. We know. Well, Rachel has those pictures, and a forthcoming blog about Palo Alto's newest hummusiya, among other things. But here's a cool shot of the organ player at PA's old-timiest movie theater, where we saw Strangers on a Train. Creepy.
One last thought: do yourselves a favor and never stop watching this video from you know who: Michael and Shimrit Greilsammer - Tirkedi.
Dafna is really at a loss. A terrible, confusing loss. She doesn't know if this is a roundup, a retrospective, or maybe even a recollection. Allow her to explain.
There has been much consumption of hummus, among other delicious things, over the last few weeks (months, more like it.) But it just doesn't have that roundup feel. Maybe summary is the word. Yes. Summary indeed.
This summary begins with an old friend and a new-to-me trick. I'm talking about the amazing, and amazingly affordable, hummus at the Turkish Kebab House in West Haven, Conn. Dafna has coveted their hummus for years, served with a delicious, chewy sort of focaccia (please don't be sad, pita.) It's salty, garlicky, peppery, almost eggy-tasting, and most importantly, creamy in the best way. Normally, creamy hummus is bland and almost like a mayonnaise, but those Turks have a secret trick. A secret trick with roots in the backyard of their most-hated enemy. That's right. The secret, you ask? Greek yogurt. Just a tablespoon or two. It's incredible, and unites even the biggest haters.
Next up was a trip to the Hummus Kitchen, a mini-chain Dafna always assumed was just one more notch in the belt that is NYC's burgeoning, and frequently questionable, hummus scene. The hummus was easily the best in the city. The hummus with meat, a combination of beef and lamb, was perfectly fatty and salty, the hummus underneath holding up against the oily mix on top.
But that's not what we care about. Nor do we care about their delicious, herb-filled falafel or crispy bourekas. No. Here's all that mattered:
That's right. Do not adjust your monitors. Goldstar Beer! Sweet and bitter, malty and smooth. Drinkable even warm. Available for 5 shekel at most convenience stores. Goldstar is the most elusive Israeli food product in New York, and here it was, all along. At about 200% mark-up. Oh well.
Okay, but then what happened is that Dafna went to a different Hummus Kitchen branch with Gabby, seen below, and remembered that yes, the hummus is the best. But even better? Dafna finally found it. The holy grail of good falafel. A falafel sandwich that is greater than the sum of its parts. Every flavor melds together - the lemony, minty chopped Israeli salad, the thick pickle slices, the creamy tahina and thick hummus, the hot, fluffy falafel. Separate, each impressive in its own right. Together, unstoppable.
Okay, hold on. That may have all been really boring. We know what you're really here to see. The reunion of the creative team behind this brilliant hummus blog, right? No one actually likes Dafna's blurry iPhone photos of NYC hummus. We know. Well, Rachel has those pictures, and a forthcoming blog about Palo Alto's newest hummusiya, among other things. But here's a cool shot of the organ player at PA's old-timiest movie theater, where we saw Strangers on a Train. Creepy.
One last thought: do yourselves a favor and never stop watching this video from you know who: Michael and Shimrit Greilsammer - Tirkedi.
Saturday, July 23, 2011
Hummus With a Side of Violin
Nothing goes better with hummus than Michael Greilsammer. There have been so many sightings of this fantastic Jerusalem musician that it’s seriously hard to keep up. It all started two Thursdays ago when Rachel went to the Israel Museum’s “Contact Point” and spied Greilsammer playing a private violin concert for some lucky patrons. Rachel was filled with a jealous rage.
Later, she saw him at the Jerusalem tent protests at Tzahal Square — who knew that little grassy area outside the Old City had a name? Greilsammer and his singer/guitarist wife Shimrit came out to perform and show their support for the cause sweeping Israel over the last week—for the government to regulate the out of control housing prices. The crowd of mostly Ashkenazi students had a definitively social vibe of beer drinking, music and dancing. Getting the government’s attention has never been so fun. The protesters set up around 20 tents, which they have slept in for several nights so far. If Dafna’s looking for an apartment, look no further: This location’s got fresh air, amazing light, a beautiful next door view of the Old City and friendly haredi neighbors.
The next Greilsammer sighting came two days ago when Dafna and Rachel learned, thanks to Emily Bernstein, that they are featured in one of his music videos! Please notice their blurry, bobbing faces from 56-58 seconds:
http://www.youtube.com/watch?v=NsEds_HvMa8
Now the question is of course, do you think Michael and Shimrit have noticed all of the Rachel sightings?
In other news, Rachel is moving to an apartment in Rehavia today. In honor of the occasion, she tried a hummus restaurant in the neighborhood yesterday; from Gaza to Berlin, purportedly tasty. The hummusia (hummus restaurant in Hebrew) derives its name from that time in 1992 when Germany invaded the Gaza Strip, took their hummus away and made the residents eat bratwurst. Actually, the restaurant just sits at the corner of those two streets.
The verdict: Gaza to Berlin is fantastic. Thank G-d Rachel moved. It is the creamiest hummus she’s ever had. So smooth and the flavor of the chickpea really sang. This lingo is all coming from “Top Chef,” by the way. It had a nutty quality that made it taste like creamy peanut butter. A tangy spinach vegetable on top was a great complement, and the lemon, garlic and oil layer on top coexisted in harmony. With regards to the creaminess, Rachel noticed they use a food processor to make the hummus, while at Ben Sira they make the hummus in mysterious bubbling pots. It was obvious this place was going to be good even before she walked in the door. If you see Israeli men in their 20s or so packing the place, you know the hummus is tops, experience has shown. The minute families are involved, the quality drops.
Later, she saw him at the Jerusalem tent protests at Tzahal Square — who knew that little grassy area outside the Old City had a name? Greilsammer and his singer/guitarist wife Shimrit came out to perform and show their support for the cause sweeping Israel over the last week—for the government to regulate the out of control housing prices. The crowd of mostly Ashkenazi students had a definitively social vibe of beer drinking, music and dancing. Getting the government’s attention has never been so fun. The protesters set up around 20 tents, which they have slept in for several nights so far. If Dafna’s looking for an apartment, look no further: This location’s got fresh air, amazing light, a beautiful next door view of the Old City and friendly haredi neighbors.
The next Greilsammer sighting came two days ago when Dafna and Rachel learned, thanks to Emily Bernstein, that they are featured in one of his music videos! Please notice their blurry, bobbing faces from 56-58 seconds:
http://www.youtube.com/watch?v=NsEds_HvMa8
Now the question is of course, do you think Michael and Shimrit have noticed all of the Rachel sightings?
In other news, Rachel is moving to an apartment in Rehavia today. In honor of the occasion, she tried a hummus restaurant in the neighborhood yesterday; from Gaza to Berlin, purportedly tasty. The hummusia (hummus restaurant in Hebrew) derives its name from that time in 1992 when Germany invaded the Gaza Strip, took their hummus away and made the residents eat bratwurst. Actually, the restaurant just sits at the corner of those two streets.
The verdict: Gaza to Berlin is fantastic. Thank G-d Rachel moved. It is the creamiest hummus she’s ever had. So smooth and the flavor of the chickpea really sang. This lingo is all coming from “Top Chef,” by the way. It had a nutty quality that made it taste like creamy peanut butter. A tangy spinach vegetable on top was a great complement, and the lemon, garlic and oil layer on top coexisted in harmony. With regards to the creaminess, Rachel noticed they use a food processor to make the hummus, while at Ben Sira they make the hummus in mysterious bubbling pots. It was obvious this place was going to be good even before she walked in the door. If you see Israeli men in their 20s or so packing the place, you know the hummus is tops, experience has shown. The minute families are involved, the quality drops.
Friday, June 17, 2011
Stop the Presses!
Okay, wait. A few things.
1. So as it turns out, Dafna had it all wrong at the Hummus Place. Yes, the West Village branch (or sneef, in Hebrew!) was good, but then she went to the Upper West Side sneef with her mom, and wow was that one so much better.
Here's the "eggplant sandwich," or sabich:
Okay, that's it. Just a short one this time. Nothing too crazy. Move it along!
1. So as it turns out, Dafna had it all wrong at the Hummus Place. Yes, the West Village branch (or sneef, in Hebrew!) was good, but then she went to the Upper West Side sneef with her mom, and wow was that one so much better.
Here's the "eggplant sandwich," or sabich:
It was pretty great. Pickles, egg, techina, lots of fried eggplant. No potato but that was okay.
It was so okay, in fact, that Dafna went back the next day with Marlowe, friend from Israel and current resident of Merced, visiting the East Coast for a bit. She had the hummus-techina with falafel on the side. Dafna loved the falafel, Marlowe was not the biggest fan. Even though she looks pretty pleased here:
Why else do we care about Marlowe? Because her brother owns the Maoz Vegetarian branch in Berkeley, and vouches for its tastiness. So that's a pretty great little circle, and Dafna thought a nice way to include Rachel's Bay Area entourage of family and well wishers.
Okay, that's it. Just a short one this time. Nothing too crazy. Move it along!
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