Squid Ink Calamari With Bulgur and Peppers
“There is great magic in black [colored] food like in this recipe,” says Hila Alpert. It’s inspired by Amos Keinan’s “Book of Pleasures.”
Seafood
Cured Spanish Mackerel
Inspired by “The Book of Pleasures” cookbook, chef Yehi Zino creates a local a version to gravlax
Pickled Mackerel
In this recipe, oily and flavorful mackerel is lightly pickled in vinegar. Quick and easy to prepare, it requires your patience for 2 hours.
Local Bouillabaisse
Purists, like chef Assaf Doctor, prepare this soup only when the sea offers rascasse fish. Thankfully, there’s another approach.