Building and baking in a traditional mud and straw taboon is an ancient, nearly extinct skill. A visit to the Palestinian village of Susya reveals its construction process and the surprising reasons for the unique flavor of the flatbreads baked in it.
Asif Culinary Director Ayelet Latovitch moderated a discussion about baking with Eric Kayser of Maison Kayser, acclaimed chef and baker Erez Komarovsky, and pastry chef Adi Kihan of Milk Bakery in Jaffa. Check out their conversation.
Asif asked local Israeli and Palestinian bakers to recreate historic breads using heritage flours as part of our new installation “City. Wheat. Bread.” Writer Muzna Bishara asked them what it was like to work with heirloom grains.
Israeli baker Hagay Ben Yehuda traveled to France to learn how to make what he thought was ‘classic’ bread, only to realize what he was looking for was back home. A journey into the fields helped him find his voice.
Imagine you lived in Eretz Yisrael about 400 years ago and you wanted to bake yourself a fragrant loaf of bread: Where would you get the flour? How much would it cost? How big would the Ottoman tax authorities’ bite be? And what would the loaf look like?
These spelt and olive oil rolls from chef Erez Komarovsky are inspired by pampushki, Ukrainian milk and butter rolls commonly served with borscht. When they’re still hot from the oven he brushes them with fresh hyssop and olive oil instead of the traditional sunflower oil and dill. Ingredients 2.2 lb / 1 kg white speltContinue reading “Olive Oil & Za’atar Rolls”