All posts tagged: #foodie

dedicated to the humble chickpea….

May 13th is marked on the calendar as International Hummous Day,  a whole day dedicated to the humble chickpea. A popular dip throughout Israel and the Middle East, hummous has recently been elevated to becoming one of Israel’s ‘national foods’, appearing on menus in restaurants and cafe’s throughout the country. Chickpeas are legumes and rich in nutrients. They are considered to be a popular source of vitamins and minerals in the diet of both vegetarians and vegans. It popularity follows the dietary laws of Kashrut and therefore hummous can be eaten with both meat and milk meals. Hummous is directly translated from the Arabic meaning ‘chickpeas’ a staple ingredient in Middle Eastern cuisine dating back to ancient times, although widely used in stews and tagines, rather than as a cold dip. Hummous in it’s simplest form is made from cooked, mashed chickpeas and combined with tahini, olive oil, lemon juice, crushed garlic and salt,  however, many combinations of spices can be added for extra flavour with cumin, coriander or smoked paprika being the most popular and garnishes including whole chickpeas, pinenuts, flat leaf parsley or paprika.  Other versions include using …

it’s a wonderful, culinary world out there…..

I have two passions in life….food and Israel….but not necessarily in that order… Israel Good Food Guide is my way of combining my enthusiasm for both and giving you a taste of the eclectic cuisine of Israel, through news, reviews and delicious pictures of plates of art. With tips on where to buy and eat wonderful produce, both on and off the beaten track, great recipes to try and recommendations for experiencing the coffee culture, culinary tours and workshops, you will see for yourself how exciting the food of Israel really is. I will introduce you to great restaurants as well as the inspirational chefs and creators of  exquisite food, so join me in meeting the ‘foodies’ of this wonderful, diverse culinary world.

food culture in the galilee…..

Israel has an eclectic population with diverse cultures; however food is a culture that can be experienced by all. Israel’s northern region is a beautiful mountainous range, separated and known as the upper and lower Galilee. A lush land full of food that has matured from small beginnings into the fruit bearing trees, vines, wild herbs and edible flowers synonymous with the area and grown, foraged and picked by the locals for its freshness, taste and nutritional value. A world apart from the culinary capital of Tel Aviv where highly acclaimed chefs produce gourmet food as works of art on the plate, the food from the north is rustic, homely and cooked straight from the ground. Galileat, the brainchild of an Australian chef, Paul Nirens, who moved to the north of Israel over 30 years ago. Paul trained in one of Israel’s leading culinary schools before managing commercial kitchens in a competitive profession. Whilst selling locally crafted gourmet foods, he found an opportunity in the untapped market of intercultural activities in the Galilee, through food. …

About Ruth….

I am a passionate foodie, I spend my time between Israel and London, writing, photographing and eating great Middle Eastern food. Inspired from working in the kitchens of Kibbutz Amiad, in northern Israel over 30 years ago, I returned to London to complete a Diploma in Food and Wine at Leiths Cookery School, with the sole aim of setting up a catering company, providing fresh, exciting food for all occasions and baking delicious cakes!! I set up Israel Good Food Guide to showcase the very best of Israel’s cuisine, through write-ups of restaurants and innovative young chef, cafes, food tours and markets as well all the latest food news from Tel Aviv to the Galilee, accompanied by beautiful photographs taken on my travels. I am a foodie with a distinction, having gained a diploma in food journalism in 2016, and have embarked on writing a cookbook, The Galilean Kitchen, showcasing the food of the region. My food meanderings in both Israel and London are never far away from Twitter, so follow my culinary expeditions or get in touch …

a new look…..

Israel’s cuisine is the fusion of the Middle East and its surrounding Mediterranean influences with the Sephardic and Askenazi styles of Jewish cooking, to produce creative, innovative modern food from the traditions of old. The Israel Good Food Guide is about allowing you to discover their culinary delights, in the hope that you will experience the foods, restaurants, chefs, produce and all things ‘foodie’ in Israel, to make your culinary tour the very best it can be.

all shuk up….

Israel Good Food Guide’s Ruth Nieman has been exploring Tel Aviv’s Foodie markets in her latest article, published and currently editor’s choice in The Culture Trip. Each market has it’s own special vibe yet share the same intoxicating feeling of excitement, when roaming in amongst the stalls, shops and cafes…All Shuk Up…. Experience the atmosphere of the stalls spilling out onto the busy streets, the smell of roasting coffee beans pouring out of the cafes’ and meander through the cobbled streets, looking for the spices, baharat, cinnamon or cumin for cooking traditional Israeli food.

so much “more than just a soup” …..

“more than just soup….a Tel Aviv foodie winter” was written by Israel Good Food Guide’s Ruth Nieman as a foodie’s guide to winter produce in Israel and how they differ to Western countries. Together with the wondrous markets in Tel Aviv, where local produce can be found, recipes for artichokes and strawberries, the article also reviews Rustico, an Italian restaurant for all the family, that brings ‘a slice of Italy’ to Tel Aviv, with it’s warming winter pastas and risottos. To enjoy reading the full article go to: This article was originally published on”>   

Anything but A-Sham….

During the middle week of December, Haifa opens it’s door to one and all for  the Festivals of Festivals, where cultural activities show no boundaries in embracing the festivals of Eid, Christmas and Chanuka in a celebration of co-existence. Amongst all the doughnuts and latkes on offer this year, the delights of Arab food is taking centre stage in the form of A-Sham, it’s meaning referring to the geographic area famous for the cuisine, the Levant area. Food on offer is being cooked by famous chefs including Atamna-Ismaeel, winner of the lasts year’s season of Master Chef, very popular now in Israel too. Dishes include Sfiha and Manakish, Levantine pizza-type dishes with dough bases as well as the more well known dishes of Kibbeh, Fattoush and Baklava. The Festival of Festivals is simply about bringing cultures together, and to my mind there is no better way than with the sharing of foods….