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Zahav: A World of Israeli Cooking
James Beard Award winner of Outstanding Restaurant (2019)
James Beard Award winner of Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016)
The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America").
Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
James Beard Award winner of Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016)
The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America").
Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
702 pages, Kindle Edition
First published January 1, 2015
626 people are currently reading
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Displaying 1 - 30 of 101 reviews
February 7, 2017
Finished. 10 star book, immensely readable. You don't have to like cookbooks to enjoy this one (but it would help)> This really so much more than just about cooking, it's about Solomonov's life and his family's - refugees from Eastern Europe of course - life in Israel and America and setting up a restaurant, sourcing unusual ingredients and what his own particular favourites are. The photographs of his family are as illuminating as those of the food. Well perhaps not quite so much, oh the food pics, oh I could just taste it.
When I lived in Jerusalem I used to eat in the Old City, in a little cafe run by an ebullient Palestinian called Uncle Moustache. You sat on low chairs around tiny low tables and he would serve the most sublime hummus you can imagine. It was spread on a generous side plate, marked in circles by a fork and at the centre a pile of foul mesdames (beans), the whole thing drizzled with olive oil, paprika and parsley. On the side was harif sauce (harissa, hot hot hot) and esh tanoor, not pita. Esh tanoor is made by putting a large circle of dough on a satin-covered cushion and then slapping into the inside, top, of a bread oven. I suppose the skill is in catching when it peels off, spotted brown and delicious.
Times have changed. Uncle Moustache is dead. The place is still very successful with several branches but his son, the owner doesn't have a moustache and doesn't welcome Jews. Lebanon tried a few years ago to sue Israel for selling foods like hummus as it's own, saying it was Lebanese, in the same way that feta is Greek. Imagine if someone told the city of Chicago they couldn't sell thick-crust pizzas as Chicago pizza pies? (I've had them in Italy). Lebanon forgets just how many Jews were exiled from Arab lands after millenia of living in them and they just brought their food with them. But as one of the defendents said, best we fight about food than anything else. Or perhaps it's just food is something else to fight about?
Friends of mine in Jerusalem say though that most restaurants are welcoming of anyone, it doesn't matter the ethnicity or religion of either the owner or the customer, but they would prefer paying in US dollars than the local currency!
One of the things I really like about Israeli, Palestinian and Lebanese food, all of which is very similar, one taking from the other and adding a little of this and a little of that, is the concentration on salads and vegetables. I really got into the book reading the chapters on Israeli hummus (which is much nicer than any other being made silky by a lot more tahini than is general) and tahini recipes. Salatim got me too = Palestinian salads to start a meal, a whole tableful of them. That said, Palestinian and Arab in general cakes and desserts are really something. My tastebuds have no politics at all!
I really enjoyed this book. The pictures are delicious. When a pic itself is deliciousand you want to lift it up and lick it you know you've reached food porn heaven, a place of sublime taste and no calories. Oh joy.
Finished Feb 27, 2016.
Review Mar 25, 2016.
When I lived in Jerusalem I used to eat in the Old City, in a little cafe run by an ebullient Palestinian called Uncle Moustache. You sat on low chairs around tiny low tables and he would serve the most sublime hummus you can imagine. It was spread on a generous side plate, marked in circles by a fork and at the centre a pile of foul mesdames (beans), the whole thing drizzled with olive oil, paprika and parsley. On the side was harif sauce (harissa, hot hot hot) and esh tanoor, not pita. Esh tanoor is made by putting a large circle of dough on a satin-covered cushion and then slapping into the inside, top, of a bread oven. I suppose the skill is in catching when it peels off, spotted brown and delicious.
Times have changed. Uncle Moustache is dead. The place is still very successful with several branches but his son, the owner doesn't have a moustache and doesn't welcome Jews. Lebanon tried a few years ago to sue Israel for selling foods like hummus as it's own, saying it was Lebanese, in the same way that feta is Greek. Imagine if someone told the city of Chicago they couldn't sell thick-crust pizzas as Chicago pizza pies? (I've had them in Italy). Lebanon forgets just how many Jews were exiled from Arab lands after millenia of living in them and they just brought their food with them. But as one of the defendents said, best we fight about food than anything else. Or perhaps it's just food is something else to fight about?
Friends of mine in Jerusalem say though that most restaurants are welcoming of anyone, it doesn't matter the ethnicity or religion of either the owner or the customer, but they would prefer paying in US dollars than the local currency!
One of the things I really like about Israeli, Palestinian and Lebanese food, all of which is very similar, one taking from the other and adding a little of this and a little of that, is the concentration on salads and vegetables. I really got into the book reading the chapters on Israeli hummus (which is much nicer than any other being made silky by a lot more tahini than is general) and tahini recipes. Salatim got me too = Palestinian salads to start a meal, a whole tableful of them. That said, Palestinian and Arab in general cakes and desserts are really something. My tastebuds have no politics at all!
I really enjoyed this book. The pictures are delicious. When a pic itself is delicious
Finished Feb 27, 2016.
Review Mar 25, 2016.
June 14, 2016
This is an absolutely gorgeous cookbook. I can see why it won so many awards and even the author, cook of year. I know nothing about Israeli cooking but learned so much reading this one. The story of the author is quite amazing also. What I really want to know is....he grew up in Pittsburgh, but all his restaurants are in Philly. WHY? We could use an Israeli restaurant in Pittsburgh and I would patronize it frequently.
Back to the book - there are so many recipes in this book that range from numerous methods and variation on hummus, veggies, meat, sweets, and just so much more. The book, to me, is the food mecca for food porn. The photos are just absolutely gorgeous. So many pics and detailed pics of some recipes. Many cookbook authors and publishers should use this book as a reference on how to put a cookbook together and incorporate mouthwatering photos.
Now, I am vegan, but I found so many recipes in the book to my liking or easily adaptable for my diet. I got this from the library and I think I will be frequently checking this one out and using it. If you want to really immerse yourself in Israeli cooking, then this is the book for you. I did not find the recipes over-complicated either. All these recipes could be made at home by a home cook.
The final thing I have to add.....the author himself is quite handsome. I enjoyed the photos of him just as much as the food porn. :-)
Back to the book - there are so many recipes in this book that range from numerous methods and variation on hummus, veggies, meat, sweets, and just so much more. The book, to me, is the food mecca for food porn. The photos are just absolutely gorgeous. So many pics and detailed pics of some recipes. Many cookbook authors and publishers should use this book as a reference on how to put a cookbook together and incorporate mouthwatering photos.
Now, I am vegan, but I found so many recipes in the book to my liking or easily adaptable for my diet. I got this from the library and I think I will be frequently checking this one out and using it. If you want to really immerse yourself in Israeli cooking, then this is the book for you. I did not find the recipes over-complicated either. All these recipes could be made at home by a home cook.
The final thing I have to add.....the author himself is quite handsome. I enjoyed the photos of him just as much as the food porn. :-)
March 25, 2016
A spectacular cookbook, beautifully written and just brimming with intriguing, interesting recipes. And spices. And stories. And photos. Probably my cookbook of the year.
March 21, 2016
This book made me ridiculously hungry. Oh, what Michael Solomonov can do with shish kebobs and salads. Road trip to Philadelphia, anyone?
The recipes are awesome. The photography is drool-inducing. And as if that weren't enough, as an added bonus, the story of how Solomonov evolved from being an unhappy, angry teenage boy to a restaurant superstar is incredibly, indelibly moving.
The recipes are awesome. The photography is drool-inducing. And as if that weren't enough, as an added bonus, the story of how Solomonov evolved from being an unhappy, angry teenage boy to a restaurant superstar is incredibly, indelibly moving.
February 8, 2016
I have several Middle Eastern and Israeli cookbooks. Many of them have variants of the same recipe although the country of origin may be different. Some variations have long and/or exotic ingredient lists. I live in an area of the country where exotic ingredients equals order on line. That in turn means make it on the weekend. (I don't pay for overnight shipping.) I've made a few recipes that appear in different cookbooks under the same or similar name. The books with the restaurant type recipes turn out wonderfully. They have bunches of steps and take a fair bit of time. But to paraphrase Mario Batali home cooks only do that on the weekend.
Zahav is a cookbook I can use to make everyday dinner food. I can get the ingredients for most of the recipes at the supermarket. The directions are clear and the photo are plentiful and helpful as well as gorgeous. Many of the recipes have step by step photos. This is handy when making something that is a little more complicated. The Persian rice is a great example of the use of step by step photos.
The food is delicious although my results are not always picture perfect. One dish I made that has an exotic sounding ingredient that I can get in the supermarket is Freekah with chicken and almonds. This recipe is also in another cookbook I have. Both recipes resulted in a delicious dish. The one in Zahav was quicker and the direction were simpler. The Hummus with Foul (fava beans- I can get them frozen and in a can) is fantastic. The Carrot Basbossa is a nice twist to an old favorite.
Zahav is an approachable cookbook that I will return to often. The personal anecdotes add flavor and make the book a good read. I definitely recommend this cookbook.
Zahav is a cookbook I can use to make everyday dinner food. I can get the ingredients for most of the recipes at the supermarket. The directions are clear and the photo are plentiful and helpful as well as gorgeous. Many of the recipes have step by step photos. This is handy when making something that is a little more complicated. The Persian rice is a great example of the use of step by step photos.
The food is delicious although my results are not always picture perfect. One dish I made that has an exotic sounding ingredient that I can get in the supermarket is Freekah with chicken and almonds. This recipe is also in another cookbook I have. Both recipes resulted in a delicious dish. The one in Zahav was quicker and the direction were simpler. The Hummus with Foul (fava beans- I can get them frozen and in a can) is fantastic. The Carrot Basbossa is a nice twist to an old favorite.
Zahav is an approachable cookbook that I will return to often. The personal anecdotes add flavor and make the book a good read. I definitely recommend this cookbook.
January 3, 2016
While it is a very interesting foray into Israeli-American food, this definitely a cookbook for chefs. I like my recipes to be a lot less time-consuming. On the other side, though, this book was fascinating as a cultural biography. Readers will learn quite a lot about Israel as well as other Middle Eastern countries through Chef Solomonov's descriptions and variations of recipes.
April 8, 2017
This is way more than just a cook book and what a cook book at that - the recipes look relatively simple and made me salivate just reading about them. I want to cook them and go to the restaurant to sample them as they should be. But it is also a memoir and a very poignant one. I devoured this book one miserable Saturday afternoon after soccer and do not regret it. It made me laugh, cry, envy, empathize, salivate and dream.... Amazing book, incredible author.
April 20, 2021
So basicly they first stole (occupy) the land, the culture, the tradition, and now the food! amazing how hard they are trying to create an identity but everything will be in vain sooner or later.
April 14, 2016
I don't see why reading cookbooks shouldn't count, especially a book like this which is half memoir. I also saw Solomonov's movie, In Search of Israeli Cuisine, which suggests that Israeli cuisine is largely a cuisine of immigrants since the country is only 60 years old. The movie makes the food look fantastic and the book tells you how to do it; I'm having a great time cooking my way through it. Dinner tomorrow: salmon kebabs with pomegranate molasses, home made pita, grilled eggplant with tahini sauce, beet salad.
March 5, 2016
I read a lot of cookbooks. And by read, I mean leaf through them looking at pretty pictures and picking out a recipe or two. This book, though I read. In an ironic twist, I actually over cooked my dinner because I got so invested in the text. This guy just gets it. And of course the food is amazing.
September 24, 2019
Excellent. My sister last Christmas made several dishes from this book and they were really delicious. My brother is staying where I live now in North Carolina. He is vegetarian and likes a lot of these recipes, too. Wow, it’s crazy there, everything grows insanely fast when for 3 months the average temp is 98’. So, again desperately trying to keep up and use all my veggies and herbs that went insane. Now, ❤️ it is finally fall and I can grocery shop again and cook. This book has some interesting history, but I care about ‘The Recipes’. Definitely, recommend if you like this regions food or want to try. YUM 😋
December 6, 2015
So good I added it to my wishlist, which means I *really* want a copy for my shelves. (The only other cookbooks there currently are Baking Chez Moi by Dorie Greenspan and Nopi by Ottolenghi.) Zahav is beautiful and inspires me to cook in ways I haven't already, yet the recipes are completely approachable and 'doable'. Recommended.
January 26, 2016
All of the recipes that I have made from this book have been delicious, and not at all anything I would otherwise have made. I've only made vegetarian recipes from the book so far because the non-vegetarian options often involve grilling, and we have 2 inches of solid ice around the grill right now. Definitely try the eggplant dishes.
March 26, 2017
I liked the attempt to give context, both personal and historical, to the recipes, but it comes off as a very disjointed memoir, missing some pieces and told out of order, rather than an annotated cookbook. A separate memoir about the people and the restaurant and another book devoted just to the recipes would have worked better.
October 25, 2015
I've been waiting for M. Solomonov's cookbook. I love his food, especially the vegetable dishes. The recipes are so good, the pictures are beautiful, the memoir is fascinating. One of my new favorites.
January 3, 2016
Beautiful cookbook, but I think the recipes are far beyond the ability of the average home cook. The spices alone would make them difficult to replicate, but the techniques seem very intricate and time consuming. A great read, though. Makes me want to visit his restaurant.
July 10, 2016
Really an inspirational cookbook by the chef at the restaurant of the same name in Philadelphia. Lots of meat and vegetable recipes that are well described, well pictured, and come out when you make them. Definitely a keeper.
September 7, 2017
I am going to buy this book, but I need to go to this restaurant in Philadelphia too! Basic Jewish recipes like challah and hummus, and beautiful appetizing Israeli kosher dishes that make you hungry just looking at the photos.
July 16, 2017
One of THE most beautiful cookbooks I have read and leafed through in a long time. This is an Israeli cookbook by a chef who has a restaurant in Philadelphia. The recipes seem very doable.
August 11, 2016
A refreshingly candid journey of self-discovery through loss and varied experience. Plus really good recipes, I'll definitely be adding to my standard repertoire.
October 9, 2016
Beautiful cookbook, but I loved the story of that author's journey to opening an Israeli restaurant. Did not finish, but I will at some point...
February 24, 2017
Excellent hummus. Excellent cookbook. Lots of great ideas in there. Go Philadelphia!
March 12, 2018
A collection of really interesting recipes held back by some issues unrelated to the food.
On the food side, I haven't seen too many Israeli cookbooks and there's definitely a big difference between Israeli cooking and what you typically find in "Jewish cookbooks". There are plenty of personal/modern twists in the recipes, but I think they generally enhance the food and they aren't weird or different just for the sake of being weird or different. The one downside to the recipes is that a lot of them will take a fair bit of hands-on time and that may not be appealing to all readers.
If it were just about the quality of the recipes, this would be a strong "4" if not a "5", but there were other issues that really hurt my enjoyment.
This cookbook was extremely "chatty". I don't typically like cookbooks with long digressions and personal bio stories, and this is one of those. The author isn't obnoxious, but it gets a little "much" after a while and I think he could have cut the editorializing by 50% or more.
Also, the version I read (an e-copy through Hoopla) was missing probably 80-90% of the recipe amounts - so it would say "teaspoons of salt" with no number. In some cases you could figure out from context or the recipe text what it was supposed to be, but in many cases that wasn't possible. I don't know if the Kindle/Nook versions have that problem, and I've seen the hard copy and it was fine, but it's an FYI to consider for people thinking of buying an e-book version.
On the food side, I haven't seen too many Israeli cookbooks and there's definitely a big difference between Israeli cooking and what you typically find in "Jewish cookbooks". There are plenty of personal/modern twists in the recipes, but I think they generally enhance the food and they aren't weird or different just for the sake of being weird or different. The one downside to the recipes is that a lot of them will take a fair bit of hands-on time and that may not be appealing to all readers.
If it were just about the quality of the recipes, this would be a strong "4" if not a "5", but there were other issues that really hurt my enjoyment.
This cookbook was extremely "chatty". I don't typically like cookbooks with long digressions and personal bio stories, and this is one of those. The author isn't obnoxious, but it gets a little "much" after a while and I think he could have cut the editorializing by 50% or more.
Also, the version I read (an e-copy through Hoopla) was missing probably 80-90% of the recipe amounts - so it would say "teaspoons of salt" with no number. In some cases you could figure out from context or the recipe text what it was supposed to be, but in many cases that wasn't possible. I don't know if the Kindle/Nook versions have that problem, and I've seen the hard copy and it was fine, but it's an FYI to consider for people thinking of buying an e-book version.
March 18, 2018
This is a fun and colorful cookbook that features ALL kinds of food, not just Israeli. The bright photos and interesting stories make this book one you will want to get a physical copy to browse.
I should have paid more attention to the subtitle: A WORLD of Israeli cooking. Many of the recipes come from Persia and Yemen, which was a fun surprise for me. How often to you see recipes from Yemen? Solomonov is careful to mention when a recipe is Persian or Palestinian. I guess he wants to show that he is not a Zionist. Even cooking is political, ey?
There were some genuinely weird recipes that are not my cup of mint tea (eg, Duck and foie gras kebabs), a lot that I couldn't eat because of gluten (enjoy some challah for me, sigh), and a lot that I would be interested to try on a day that I felt like experimenting. I would need a genuinely awesome Middle Eastern market to find essential ingredients like dried Persian lemons, black garlic, and syrups. I have yet to find a good one in São Paulo. SOS!!! I haven't eaten feta in 3 years!!! A girl can dream though.
I should have paid more attention to the subtitle: A WORLD of Israeli cooking. Many of the recipes come from Persia and Yemen, which was a fun surprise for me. How often to you see recipes from Yemen? Solomonov is careful to mention when a recipe is Persian or Palestinian. I guess he wants to show that he is not a Zionist. Even cooking is political, ey?
There were some genuinely weird recipes that are not my cup of mint tea (eg, Duck and foie gras kebabs), a lot that I couldn't eat because of gluten (enjoy some challah for me, sigh), and a lot that I would be interested to try on a day that I felt like experimenting. I would need a genuinely awesome Middle Eastern market to find essential ingredients like dried Persian lemons, black garlic, and syrups. I have yet to find a good one in São Paulo. SOS!!! I haven't eaten feta in 3 years!!! A girl can dream though.
April 26, 2022
Israeli and Israeli-American food with history
Michael Solomonov and Steven Cook's book bases on the cuisine of their restaurant, Zahav, in Philadelphia. The restaurant's cuisine is influenced by Israeli cuisine and Israeli-American cuisine. As Israeli cuisine is based on the food and culture of immigrants from many countries, especially Eastern Europe, but from Jewish communities all over the world. The author's cuisine was influenced by his Bulgarian grandparents who immigrated to Israel after World War II. In addition, Israeli cuisine is definitely defined by the ingredients available and seasoning, especially herbs, available despite the water shortages.
Solomonov provides a number of recipes, some offered at Zahav. (Which he co-owner with Cook). He also provides techniques that serve as a more general guide for Israeli-influenced food, as well as specific food, including sauces, challah, Matson balls, and a number of other dumplings. In addition to the recipes, Solomonov ties stories from his personal, familial, and cultural lives, the familial history is interesting as it provides a picture of Israeli and Israeli-American citizens, and their paths to living in both Israel and the United States.
Michael Solomonov and Steven Cook's book bases on the cuisine of their restaurant, Zahav, in Philadelphia. The restaurant's cuisine is influenced by Israeli cuisine and Israeli-American cuisine. As Israeli cuisine is based on the food and culture of immigrants from many countries, especially Eastern Europe, but from Jewish communities all over the world. The author's cuisine was influenced by his Bulgarian grandparents who immigrated to Israel after World War II. In addition, Israeli cuisine is definitely defined by the ingredients available and seasoning, especially herbs, available despite the water shortages.
Solomonov provides a number of recipes, some offered at Zahav. (Which he co-owner with Cook). He also provides techniques that serve as a more general guide for Israeli-influenced food, as well as specific food, including sauces, challah, Matson balls, and a number of other dumplings. In addition to the recipes, Solomonov ties stories from his personal, familial, and cultural lives, the familial history is interesting as it provides a picture of Israeli and Israeli-American citizens, and their paths to living in both Israel and the United States.
March 17, 2021
Love, love this cookbook
Solomonov reduces recipes to their simplest, most pure elements. Everything I have made is good. Recipes sandwiched between stories and personal photographs which are also engaging. This is an excellent introduction to modern Israeli cuisine, and although some recipes are more complex than others and have multiple steps, most are not difficult to execute.
Solomonov reduces recipes to their simplest, most pure elements. Everything I have made is good. Recipes sandwiched between stories and personal photographs which are also engaging. This is an excellent introduction to modern Israeli cuisine, and although some recipes are more complex than others and have multiple steps, most are not difficult to execute.
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December 30, 2025Hummus / Tehina / Salatim / Mezze
December 24, 2025
Wonderful Cookbook! The story interwoven is incredible. Much love for the delicious, culturally rich contributions Solomonov and Cook have brought to our wonderful city.
June 13, 2019
I am just eating tehina sauce out of the bowl at this point.
March 3, 2017
Rating this was hard. Rating it as an autobiography/memoir of Michael Solomonov? 4 stars. As a cookbook? 2.5 to 3 stars. Solomonov's commentary and stories are rich and beautiful (as is the photography). I was really drawn into his world and the life of Israelis. However, the recipes were disappointing. I have been enjoying cooking Mediterranean, North African, and Middle Eastern recipes lately, so I was really excited to pick up this cookbook (especially after it was recommended by David Leibovitz of My Paris Kitchen). I found these recipes to be inaccessible, though, due to their complexity and ingredients. While the flavor profiles are something I would really enjoy, I cannot go out and buy some of these ingredients because they wouldn't be easily attainable, and I wouldn't use them for anything else.
I will say that now I really want to eat at Zahav. I'll let Solomonov and his team buy the ingredients and spend the effort on creating these enticing dishes. :)
I will say that now I really want to eat at Zahav. I'll let Solomonov and his team buy the ingredients and spend the effort on creating these enticing dishes. :)
Displaying 1 - 30 of 101 reviews