As we transition into life in Israel, one major cultural change is the cooking process.
There are no large grocery stores in Jerusalem that sell everything we need in one place.
Even if there was, I can't carry it all home.
I have to get selective about what recipes I use.
So, I developed a three tier system to help me find recipes that will work for life in Israel.
Level 1: Key words.
I now skim recipes for words like: packet, bacon, candy, or any specific brand that is key.
Why? They don't exist or are too hard to find.
Corn chips...that's a bus ride.
Level 2: Is it in season?
Sorry, try again later.
Level 3: Can we afford it?
I check for items that exist, but are really pricey.
I mean, a bag of chocolate chips can set you back $6 if you're not paying attention.
A can of beans goes for around $3. Ricotta cheese? Forget it.
Actually, any cheese needs to be prayerfully considered.
If I find a recipe that passes the exam, it gets a gold star (aka pinned to my Food board)
Sometimes I am ok with going to 7 different stores or splurging on an item, but that's rare.
The nice thing about this is that we eat locally and seasonally, and almost nothing is pre-packaged.
(Kurt does love a good microwave pizza.)
I make things from scratch that we might be tempted to just buy in the states to save time.
All that being said, I made this soup this weekend and thought I would share it with you.
It passed the "exam" with flying colors and goes well with pita instead of naan bread.