‘Joy of Kosher’ queen goes sabra
search
Cooking JewishCooking Jewish

‘Joy of Kosher’ queen goes sabra

18 months into her aliya, Jamie Geller adjusts to cumin, eggplant and hummus

Jessica Steinberg covers the Sabra scene from south to north and back to the center.

She’s known as the Jewish Rachael Ray, and there’s a lot that Jamie Geller, the irrepressibly outgoing force behind the Kosher Media Network — her world of kosher cookbooks, magazines, a website and television series — has in common with her fellow celebrity chef.

Both offer quick, easy-to-make recipes for harried parents and home cooks who want to put something flavorful and current on the table. It was Ray who helped popularize the term EVOO, a nickname for extra virgin olive oil, and Geller has a similar approach, taking Jewish and Israeli standards and streamlining them for the American market.

Geller is a genius at marketing, from her new book, “The Joy of Kosher,” a play on the cookbook standard, “The Joy of Cooking,” to her Nefesh b’Nefesh-partnered TV reality series documenting her family’s move to Israel.

The new book lets Geller offer a personal take on many Israeli foods after her first year in Israel.

Jamie Geller (photo credit: Courtesy)
Jamie Geller (photo credit: Courtesy)

There’s ktzitzot, the standard Israeli meat patty (called Israeli mini burgers by Geller), falafel “poppers,” Yerushalmi kugel with raisins, “Somewhat Sephardic Chulent,” and a host of other traditional Jewish and Israeli classics.

She relies on many shortcuts, including some ingredients and ready-made products not very often found in the typical Israeli kitchen, such as margarine and mayonnaise, cake mixes and ready-made pie crusts, but Geller is adjusting to the Israeli kitchen, she told The Times of Israel.

“I love cumin — I put it in everything,” she said. “In guacamole, with eggplant. And eggplant has become a regular feature in our house; we eat it three times a week.”

But no, none of her five kids eat eggplant. For now, she’s happy they’re adjusting to hummus.

Join us!
A message from the Editor of Times of Israel
David Horovitz

The Times of Israel covers one of the most complicated, and contentious, parts of the world. Determined to keep readers fully informed and enable them to form and flesh out their own opinions, The Times of Israel has gradually established itself as the leading source of independent and fair-minded journalism on Israel, the region and the Jewish world.

We've achieved this by investing ever-greater resources in our journalism while keeping all of the content on our site free.

Unlike many other news sites, we have not put up a paywall. But we would like to invite readers who can afford to do so, and for whom The Times of Israel has become important, to help support our journalism by joining The Times of Israel Community. Join now and for as little as $6 a month you can both help ensure our ongoing investment in quality journalism, and enjoy special status and benefits as a Times of Israel Community member.

Become a member of The Times of Israel Community
read more:
comments