EVEN IN TEL AVIV THERE ARE KOSHER RESTAURANTS
Two prestigious Tel Aviv restaurants -- Israel Ahroni's Tai Chi Chinese restaurant, and Lilith, owned by Keren Kremerman have recently "kashered" their kitchens.
According to Ahroni, most catered events are weddings, where kosher food is generally served. The kosher kitchen can also help his catering business. According to Ahroni it is easy to make a Chinese kitchen kosher: the number of items on the menu has to be reduced to eliminate those containing pork or seafood.
There is a story behind the Lilith restaurant. In the past Lilith was a California-style gourmet restaurant. A month ago it was reopened, this time as a kosher dairy Mediterranean restaurant.
The most significant change at Lilith is not the menu, but the cooperation with the ELEM organization, the Tel Aviv municipality, and the Dan Hotels chain.
ELEM, which is supported by the Jewish Agency, develops and runs programs to assist youngsters in distress, and help them become productive, contributing members of society. The organization's programs include hostels and shelters for youth, night patrols to locate and assist youngsters on the street, and a chain of information and advice centers.
Restaurant manager, Ophir Ben Yonatan, said that the professional staff trains the youngsters in all facets of restaurant work, including cooking, waiting, acting as barmen, baking, and managing the business. All the restaurant's profits are dedicated to running this social project.
RECIPE OF THE WEEK -
LILITH'S SPECIAL CHOCOLATE PECAN CAKE
Pastry
180 gm. dark chocolate
180 gm. butter
4 eggs - separated
¾ cup of sugar
1 cup of chopped pecans
2 cups flour
Icing
180 gm. chocolate
120 gm. butter
melt together in pan
Melt chocolate and butter.
Beat the yolks and ½ cup of sugar until a pale cream is obtained, add chocolate butter mixture, pecans and flour. Put aside.
Whip egg whites and add remaining ¼ cup sugar until egg whites are stiff.
Fold a small quantity of the egg whites into the chocolate mixture and then add the rest of the whites.
Pour mixture into greased pan, lined with greaseproof paper.
When cake is cool, turn it onto a plate and coat with a first, thin layer of icing; cool for 10 minutes and then pour on the rest of the icing so that it drips down the side of the cake.
Bake for 35-40 minutes at 1500
Bon Appetit B'teavon!
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