Mejadra (rice and lentils) is a dish from the Levantine region that has traveled all over the world and has seen as many reinterpretations as possible, the most notable being the Hindu version of it (at least, that’s mho). In Mexico, I ate this dish whenever my parents would bring us to eat Lebanese food, a very common *ethnic* cuisine that is easily accessible in most of the territory, however the Israelian-ish version I ate at Magdalena was the best I´ve ever had, of course, their version is an upscale one of the New Arabic Cuisine, and my intentions when I cook at home is to keep things delicious but simple, so I mixed several Mejadra recipes I found here and there, and I came up with my own hybrid version.
In January, along 4 talented Spanish speaking food bloggers: Bren, Txaber, Clara and Layla, I traveled to Israel to discover the culinary roots, trends and scene of this young #startupnation. Cocooned by NGO VibeIsrael we attended an amazing array of food-ie related events, from (obviously) countless breakfasts, lunches, dinners; to cooking classes, wine and spirits tasting, bar hopping, and even a geek session with Israeli creatives and entrepreneurs working in the fields of food and internet.
One favorite activity amongst my Latino and Spanish blogger friends during our #VibeComida tour was with no doubt the visits to food markets. We wandered around the beautiful Machane Yehuda in Jerusalem (more on that in another post), the small but super cute sort-of wet market in Akko, and Levinsky market in Tel Aviv. I loved each one of them for different reasons, but Lewinksy stop was special, probably because all those surrounding Bauhaus/International style architecture, but most certainly for the company.