ARI SHAPIRO, HOST:
Michael Solomonov became famous for the interpretation of Israeli cuisine.
MICHAEL SOLOMONOV: And I'm the chief and partner of Zahav Restaurant in Philly.
SHAPIRO: He and Zahav won a lot of awards. So is the Zahav cookbook. Now he has a new book called "The Spirit of Israel" by Chief Solomonov.
SOLOMONOV: With the gibi Israeli Spirit li, we want to enjoy you in New York City in a small apartment, wandering around the streets of Jerusalem.
SHAPIRO: These are not restaurant style recipes. These are street food that Solomonov prefers to eat during his visit to Israel – falafel, shawarma, flaky, salted tarts called bourekas.
SOLOMONOV: Spinach spiral.
SHAPIRO: Yes. Yeah.
SOLOMONOV: The white ones are triangles. Mushrooms triangles. Potatoes (laughter) rectangles, you know? But that's what I got when I got off the plane. And they – and the bags, were greasy, and they were just amazing.
SHAPIRO: Solomonov grew up between the United States and Israel. At the Israeli boarding school she had children from Russia and Ethiopia. Many Israelis lived in the Middle East for only a few generations. That is why Solomonov explains that there are many different cuisines that are brought together in a very small piece of land of Israeli cuisine. To show you how to make a wonderful Israeli meal in a friend's kitchen in Washington, D.C.
SOLOMONOV: So we're going to do schnitzel sandwiches and pita bread, which is – a very iconic Israeli dish because it is a schnitzel from Europe. And we put the hawaija inside, which is the general word for blasphemy, Yemenit. And then we're gonna give him a uniform.
SHAPIRO: What kind of mango …?
SOLOMONOV: Exactly like the mango pickle from India, which comes from Iraqi Jews. And then we'll serve him in the pitada, that is, purely Arabic, you know?
SHAPIRO: When you talk about Israeli cuisine, you are cooking with elements like Eastern Europe, Yemen, Iraq, India …
SHAPIRO: … the Arab world. This (laughter) looks like everything thrown into the soup pot.
SOLOMONOV: Absolutely. Chicken schnitzel stuffed in a pita is a car ride, so when you eat a sandwich, talk on the phone, a cigarette is actually what Israel makes it.
SHAPIRO: A chicken breast examines. You can also use other meat and vegetables like zucchini. He plunged his eggs into a mixture of Yemenit spice mix and hawaij-flavored scrambled eggs. Then, not a breadcrumb, but a matzo meal.
SOLOMONOV: And it's super fine, it really produces an unadulterated shell. And the scrubbing of eggs is as salty, or kind of acts as marine, which is great. And then you're not doubling like bread crumbs.
SHAPIRO: Especially if you are going to eat in pita.
SHAPIRO: Another Middle East touch? Chicken fried in the pan, sprinkled with green herb mixture za 's throws.
SOLOMONOV: Absolutely put everything on. Like salt and pepper.
SHAPIRO: So this is what your family will do, you're going to eat like a child.
SOLOMONOV: This is an innate one, as if it were an American Israeli. That's what you're doing. When my mother was out of town, my father would collect my lunch, then the wonderful bread, butter, cold schnitzel sandwiches would go to lunch, which at that time had embarrassed me from hell. Now, the best thing.
SHAPIRO: Solomonov's grandfathers came from Bulgaria, so the schnitzel II. He was part of the family repertoire long before he moved to Israel after World War II. The sizzling brown schnitzel turns into a fluffy, hot pita. Then he gets some embellishments.
SOLOMONOV: You don't have to deal with tons of things.
SOLOMONOV: You only need a few good materials.
SHAPIRO: Tomato, cucumber, mango, amba and sesame sauce are called tehina.
SOLOMONOV: Lemon squeezing.
SHAPIRO: Your father has a history of sandwiches. He had the Metro franchise, right?
SOLOMONOV: Yes. My father had a Subway sandwich shop in Pittsburgh. And then, when we moved to Israel, there were two in Haifa.
SHAPIRO: In addition to other things, how does it feel that you are now famous and successful in making sandwiches?
SOLOMONOV: He loves her. You know, when I was a kid, I was like a sandwich artist.
SHAPIRO: You're picking up Metro sandwiches?
SOLOMONOV: Yes. I was the worst employee. He could have fired me.
SHAPIRO: No, no, no …
SOLOMONOV: (Laughter) No
SHAPIRO: No …
SOLOMONOV: No, it's not in the subway.
SHAPIRO: No hawaij.
Family history and world history in a handful. The new author of Michael Solomonov 's writer-writer Steven Cook is called the' Israeli Spirit '.
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