Food World Cuisines Middle Eastern Cuisines Israeli Cuisine 15 Michael Solomonov Recipes From Hummus to Shakshuka The Israeli chef of Zahav in Philadelphia shares the secret to his smooth hummus. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on September 26, 2024 Close Photo: Greg DuPree Michael Solomonov's Israeli restaurant Zahav has been a fixture in Philadelphia for more than 15 years and is part of his CookNSolo Restaurants group along with Federal Donuts, Dizengoff, Abe Fisher, Goldie, Merkaz, K’Far, Laser Wolf, and Lilah. The winner of the 2017 James Beard Award for Outstanding Chef and award-winning author of Zahav: A World of Israeli Cooking has traveled extensively through Israel — where he was born — to hone his signature cuisine. We've got Solomonov's recipes for smooth hummus, spicy shakshuka, citrusy chicken shishlik, and more just in time for the Jewish high holidays. Here's how to channel Zahav at home. 01 of 15 Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa) Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali Gently poach eggs in a tomato-pepper stew with aromatic seasonings like smoky paprika and earthy ground coriander seeds. Solomonov adds harissa, a Tunisian red chile pepper paste, for an extra kick of flavor. Get the Recipe 02 of 15 Lemony Grilled Chicken Kebabs Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek Marinate chicken thighs in a lemon juice mixture with pureed onion for Israeli shishlik — chicken shish kebabs — with sharp flavor. Solomonov dusts the meat with ground sumac to serve with tahini for dipping. Get the Recipe 03 of 15 Brussels Sprouts Baba Ghanoush Greg DuPree Make a creamy dip out of brussels sprouts and tahini, top it with more brussels sprouts and hazelnuts, and serve with pita for Solomonov's brilliant riff on baba ghanoush. Get the Recipe 04 of 15 Sweet Potato and Feta Bourekas Greg DuPree Solomonov stuffs bourekas — baked pastry pockets with savory fillings — with sweet potato, Bulgarian feta, dill, and olives. Sweet Potato and Feta Bourekas 05 of 15 Hummus Masabacha with Paprika and Whole Chickpeas © Amit Geron Gathering inspiration from hummus parlors throughout Israel, Solomonov soaks chickpeas overnight with baking soda to soften them for a super smooth hummus. The chef says among the fanciest garnishes you can find in Israel are the whole chickpeas, paprika, and lemon-spiked tahini served here. Get the Recipe 06 of 15 Yemenite Short Ribs Greg DuPree Hawaij is a staple spice blend of in Yemenite cooking, and Solomonov uses black pepper, cumin, and turmeric as a rub for this beef dish. Get the Recipe 07 of 15 Salmon in Charmoula with Risotto-Style Israeli Couscous © Christina Holmes Solomonov marinates salmon in tangy, cilantro-based Moroccan charmoula, and prepares Israeli couscous like risotto, simmering the grains in a tomato sauce. Get the Recipe 08 of 15 Grilled Branzino Fillets with Potato & Spinach Salad © Christina Holmes Solomonov sprinkles sea bass fillets with a spice mix of Aleppo pepper and fenugreek before grilling and serving with a warm potato-and-egg salad. Get the Recipe 09 of 15 Braised Lamb Shanks with Peas, Mint, and Rhubarb © Christina Holmes Solomonov braises lamb shanks with a complex, sweet, and intensely flavored syrup made from dates until the meat is tender, then adds tangy rhubarb to the sauce. Get the Recipe 10 of 15 Hummus with Tahini & Spicy Chickpeas © Christina Holmes An unusually generous amount of tahini distinguishes Israeli hummus from that of other Middle Eastern countries. Solomonov tops his with warm chickpeas fried with jalapeño, cumin, and crushed Aleppo pepper. Get the Recipe 11 of 15 Pumpkin Soup with Fideos © Christina Holmes Based on a Sephardic (Spanish-Jewish) recipe, this vegetarian soup gets meatiness from pumpkin with cinnamon and cloves while toasted little fideo noodles add more textural depth. Get the Recipe 12 of 15 Winter Squash Soup with Kale and Fideos Con Poulos Solomonov chars onion and uses sweet spices like ginger and cinnamon for this light yet hearty red kuri squash soup. Get the Recipe 13 of 15 Schmaltzy Pâté © Christina Holmes To make his chopped chicken liver as luxurious as pâté, Solomonov adds schmaltz — rendered chicken fat — to chicken livers for richness instead of butter or cream, then passes the result through a sieve to make it super smooth. Get the Recipe 14 of 15 Poached Rhubarb with Melon Granita © Christina Holmes Solomonov tops rose-scented rhubarb and honeydew melon granita with creamy lebneh — a soft, yogurt-like fresh cheese — and crunchy candied pistachios for dessert. Get the Recipe 15 of 15 Pickled Green Tomato, Watercress & Walnut Tabbouleh © Christina Holmes Solomonov pickles crunchy green tomatoes instead of using the usual fresh red ones and adds walnuts for crunch. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit