In 2016, American-Israeli chef Michael Solomonov won the James Beard Award for his cookbook “,” cementing his name as synonymous with Israeli cuisine in the U.S. This achievement followed the resounding success of his Philadelphia restaurant, Zahav, which shares its name with the book.
Hearing Michael recount the story of how Zahav came perilously close to closing its doors, I’m reminded of the fragility of the restaurant industry and the resilience it takes to succeed against all odds. Despite those challenges, Michael and his co-creator, Steven Cook, not only survived, but thrived, building an enduring legacy.
I first met Michael in 2018 during his Boston tour stop for the film “In Search of Israeli Cuisine.” Along with friends, Michael visited chefs and home cooks across Israel to create this documentary that dives into the question of what Israeli food truly is. By then, I had been following the evolution of Israeli cuisine for years—shifting from the simplistic “falafel is Israeli food” narrative to a vibrant and diverse culinary tapestry representing the many cultures that make up Israel’s unique mosaic.
That evening, watching hundreds of people revel in the exploration of Israeli culture through food and film, sparked something and set me on a mission to more seriously explore Israeli culture through its food.
A little over a year later, I found myself on a plane to Israel with beloved Boston chefs Michael Leviton and Tony Maws. Our goal? To do exactly what the documentary’s title suggested—search for Israeli cuisine. We immersed ourselves in the layers of food traditions that define Israeli society. From mixing Berbere spice with olive oil for a Yemenite fish dish alongside the “Culinary Queens of Yerucham,” to learning the craft of teff flour injera with an Ethiopian home cook, to savoring Arab desserts with a mayor from a small town near Jerusalem, to searching the streets of Tel Aviv for the best sabich sandwich—we began to understand the nuance and roots of Israeli cuisine, understanding what Michael Solomonov often emphasizes that there’s no singular “Israeli food.” It’s a collage of dishes passed down from grandmothers, shared by small local restaurants and rooted in the traditions of over 100 countries from which people have come to Israel.
Fast forward to the present: I was thrilled when our partners at CJP invited me to speak at an exclusive event for their generous donor community, hosted by the Ben-Gurion Society, celebrating the Boston book launch of Michael and Steven’s latest cookbook, “.”
an invite-only event for CJP’s generous donor community, hosted by Ben-Gurion Society. This new book builds on the lessons and flavors that have become the cornerstone of Zahav’s impact on American culinary culture. Interestingly, “Zahav Home” wasn’t originally planned. As Michael and Steven shared, the cookbook grew out of the pandemic—a time when, like so many of us, they were confined to their homes and kitchens. It offered them a unique opportunity to translate their restaurant experience into practical, one-pot meals that anyone can prepare at home.
Here are four noteworthy takeaways Michael and Steven shared during the event:
Vegetable-forward cooking: Israeli and Mediterranean cuisine’s growing popularity stems in part from their emphasis on vegetables. In a time when many are shifting toward plant-based diets, these cuisines stand out. As Michael put it, “We’ve always eaten and cooked with a lot of vegetables—it’s about elevating quality ingredients with amazing spices.”
Accessible global pantry: Gone are the days of needing a specialty grocer for international ingredients. Michael highlighted that many global spices are now readily available. In “Zahav Home,” they’ve included their go-to spices and favorite brands for home cooks to explore.
Zahav hummus secrets: For their famously creamy hummus, the book reveals two essential tips: soaking chickpeas overnight with baking soda and whipping tahini with ice before incorporating it. The results are worth the effort.
Practical yet flavorful meals: With its approachable recipes and time-efficient techniques, “Zahav Home” empowers readers to put substantial, flavorful meals on the table in under 30 minutes—a nod to the authors’ families and the realities of home cooking.
In addition to its practical recipes, this cookbook tells a story—of tradition, adaptation and the power of food to connect us across cultures. For anyone eager to dive into bold, bright flavors without spending hours in the kitchen, “Zahav Home” is a treasure worth exploring.
The Ben-Gurion Society (BGS) is a national donor recognition society for young adults, ages 22-40, who make a contribution of $1,000 or more to the Combined Jewish Philanthropies Annual Campaign. By being a part of BGS, you’ll have access to VIP networking and private events, as well as an exclusive group of Jewish young professionals. Questions? Interested in participating? Let us know! Contact Meghan Goodman at Meghang@cjp.org.
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