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Foodsnoop: This Israeli good
Posted On 19 Mar 2016
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Israeli cuisine, which bears exotic flavours of the Mediterranean diet, is rarely heard of in Singapore. Muhammad Syafiq and Sherlyn Goh uncover the mysteries behind this obscure cuisine.
PITA & OLIVES
7 Raffles Boulevard, #01-455, Millenia Walk Singapore 039596 (within PasarBella)
Monday to Sunday: 11am – 9pm
PHOTO: NICHOLAS YEO
Hidden in a corner of PasarBella, this standalone stall serving Israeli cuisine is easy to miss.
Ornaments of the hamsa hand, a palm-shaped amulet, and posters of Israeli landscapes line the walls of the cosy Pita & Olives bistro. Brought to Singapore by owner and chef Aviv Zafrir from his hometown in Kfar Saba, the souvenirs add a touch of homeliness that is also reflected in his food.
Rooted in Jewish and Arabic traditions introduced by immigrants, Israeli cuisine is a fusion of Mediterranean and Middle Eastern flavours and cooking methods.
CHICKEN SHARWAMA SET ($15.50)
PHOTO: NICHOLAS YEO
Grilled on a rotating spit, the Chicken Sharwama came in smoky charred chunks on a stick. The meat, which was a tad too dry, was saved by the tahini dip it came with.
The creamy tahini dip, made from crushed sesame seeds, lemon juice and garlic, was a delightful blend of salty, sweet and nutty.
The set was served with Mediterranean rice, seasoned with herbs such as parsley and basil. Those who prefer a lighter palate may find the Chicken Shawarma a little
salty but the side salad of tomatoes, capsicum and olives balances out 3 the robust flavour.
SABICH SET ($14)
PHOTO: NICHOLAS YEO
The Sabich is Israel’s answer to the sandwich. Pita & Olives serves a lip-smackingly good — and vegetarian — version.
Warm pita bread is stuffed to the brim with grilled eggplant and hard boiled eggs, a mish-mash of comforting flavours and textures. Chef Aviv insists on serving only homemade pita bread at his bistro, which he said is the key to the bread’s chewy yet pillowy texture.
The side of chickpea hummus adds a touch of sweetness to the savoury sandwich, although it didn’t seem necessary to our Singaporean tastebuds.
FALAFEL SET ($14)
PHOTO: NICHOLAS YEO
The stall’s bestseller is the unassuming falafel (fer-la-ferl), a golden chickpea nugget.
Encased in a crispy exterior, each piece was filled with a chunky blend of chickpeas, garlic and parsley.
Although it is traditionally deep-fried, the falafels here are baked in olive oil.
Chef Aviv said this is to cater to a growing number of health-conscious Singaporeans, who might be put off by the oilier method of cooking.
It is also available as a side dish for $5.
THE MAN WITH A DREAM
Mr Aviv Zarfrir, 41
PHOTO: NICHOLAS YEO
He was trained to become an information technology professional, but Mr Aviv Zarfrir felt that something was missing in his life.
The born-and-bred Israeli moved to Singapore in 2005 to be a programmer and missed Israeli food so much that he taught himself how to cook by watching lessons online and studying numerous recipes to recreate the taste of home.
In a leap of faith, he quit his job as a programmer and founded Pita & Olives three years ago, despite not having prior training in cooking.
After months of trial-and-error, he chose everyday dishes popularly eaten by Israelis for his restaurant’s menu.
Through his restaurant, Mr Aviv hopes more Singaporeans will be interested in Israeli culture.
“Israeli cuisine is my passion. This is the food of my people and the food of Israeli,” he said.
