As the editor-in-chief of the Israeli culinary magazine Al Hashulchan since its inception in 1991, and the author of the 2008 cookbook The Book of New Israeli Food, Janna Gur is Israel’s unofficial culinary ambassador to the world. “Gur is one of the people who influenced Israeli culinary art and advanced it the most,” Gerda Glezer, editor of Walla!Food, told me. But in her new cookbook, Jewish Soul Food: From Minsk to Marrakesh, Gur shifts her focus from modern Israeli cooking to the traditional Jewish cooking in the Diaspora that preceded it.
First the chicken is cooked in water, tomato paste, and spices, then the spiced cooking liquid is used to make delicious red rice. Clever, huh? And there is more: While the rice is cooking, the chicken is shredded; slowly sautéed with onions, almonds, and raisins; and then served over the rice. Grandma’s cooking at its best! Save any leftover red rice—it makes a delicious side for beef, chicken, and fish dishes.