I’m writing from Ben Gurion airport snacking on Bamba about to board my flight home. Two weeks in Israel – my shortest trip yet! It’s a blur.
Also, this post has audio — here’s a preview:
Each time I’m in Jerusalem, I find a new pocket holding its own world. This time, that pocket was my project. It belonged to midwives, mothers-to-be and new mothers. Many of them were understandably reluctant to speak with me and, for the first time, I was asked to turn off my recorder right in the juicy middle of interviews. Figuring out the right balance of friendly and assertive + respectful and relentless is not an easy job.
The takeaway: I want to be midwife when I grow up… Is it too late? What other work matches the satisfaction of bringing life into the world?
When I wasn’t in the magical world of childbirth, I was with the fam. In the past three years, I feel like I’ve seen more of the family in Israel than I’ve seen in Birmingham. So lucky!
I got my routine initiation into Israeli salads and time zone with Hanoch and Edna, ate kreplach and chulent with the whole 20-person Pardes Hanna crew and even caught up with Ran and Nurit.
Most of my family time, though, was with Tan and Nahum. I can’t tell you how stuck I would have been without them. They fed me, drove me places early in the morning and late at night, helped me (an understatement) with my project, entertained me, fed me, fed me and fed me. They are amazing and SO MUCH FUN.
I’ve wanted a cooking lesson from Nahum for years. Every Saturday he cooks elaborate meals for his family and during my last Shabbat in Jerusalem he let me tag along. He’s a serious foodie.
I met Tan and Nahum in the Shuk with my microphone on Friday morning. I found Nahum around a table of men drinking Arak and smoking cigars. I used to live right outside the Shuk so I know it well. I have my nut person, my old/rotten veggies person, my natural foods person, my grain person.
But Nahum takes Shuk intimacy to a whole new level.
CLICK TO LISTEN TO NAHUM’S VEGETABLE GUY⇓
The characters of Shuk are Nahum’s best friends. He only buys from the best and most expensive vendors.
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Afterwards, we cooked. Nahum showed me how to make fish balls – his own recipe inspired by his father’s gefilte fish + Jewish North African culinary traditions.
JOIN US ⇓
Now it’s back to reality. I’m sure there are just as many characters chilling in Berkeley Bowl as there are in the Jerusalem shuk, but it’s just not the same.
CLICK TO LISTEN ⇓
I’m including audio in this recipe, so don’t forget to click the play buttons!
These fish balls are inspired by Nahum’s father’s gefilte fish recipe:
Fish Balls Chraime
Prep time: 1 hour
- 1 lb. ground cod or haddock
- 1⁄2 cup bread crumbs
- 1⁄4 cup finely chopped parsley
- 1 onion (shredded finely/juiced)
- 2 eggs
- salt and peper to taste
Pulse the fish ball ingredients in a food processor or mix with a wooden spoon. Knead the mixture with your hands for a minute or so until the mixture binds together like dough. Set in fridge.
- 5-7 peppers, roasted
- 5 – 7 dried sweet pepper, rehydrated
- 2 tbsp. oil
- 7 – 10 cloves garlic, sliced thinly
- 1 can crushed tomatoes with juice
- 1 cup water or stock
- 1 tbs sweet paprika
- 1⁄4 tsp. crushed red chile flakes
- 1 bunch cilantro, chopped
- zest of one lemon
- chili flakes
Peel skins from roasted peppers and place dried peppers in water to rehydrate. Heat oil in a saucepan. Add garlic, roasted peppers, crushed tomatoes and water. Once rehydrated, add dried peppers. Add the paprika, chili flakes and cilantro. Bring to boil, cover and cook for 25 minutes over medium heat.
About 10 minutes into the time the sauce is cooking, form the fish balls. The balls should be the size of ping-pong balls.
Check the consistency of the sauce. If you want it thicker, cook it down some more. When the sauce is ready, place the fish balls into it and cook for 10- 12 minutes.
When finished, serve fish balls over plenty of sauce with a chunk of white challah to soak it up.
Ps. Nahum’s thoughts on Judaism