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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.
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.
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.
Brussels Sprouts Baba Ghanoush
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.
Knafeh (Shredded Phyllo-and-Cheese Pie)
Solomonov collaborated with Reem Kassis, author of The Palestinian Table, on this sweet, cheese-filled dessert, encased in shredded phyllo pastry (kataifi) and soaked in a fragrant syrup laced with rose and orange blossom.
Sweet Potato and Feta Bourekas
Solomonov stuffs bourekas — baked pastry pockets with savory fillings — with sweet potato, Bulgarian feta, dill, and olives.
Hummus Masabacha with Paprika and Whole Chickpeas
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.
Yemenite Short Ribs
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 that’s chilled, cooked, and served with Reem Kassis’s fermented schug, which is a bright, fiery Middle Eastern condiment.
Salmon in Charmoula with Risotto-Style Israeli Couscous
Solomonov marinates salmon in tangy, cilantro-based Moroccan charmoula, and prepares Israeli couscous like risotto, simmering the grains in a tomato sauce.
Grilled Branzino Fillets with Potato & Spinach Salad
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.
Braised Lamb Shanks with Peas, Mint, and Rhubarb
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.
Hummus with Tahini & Spicy Chickpeas
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.
Pumpkin Soup with Fideos
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.
Winter Squash Soup with Kale and Fideos
Solomonov chars onion and uses sweet spices like ginger and cinnamon for this light yet hearty red kuri squash soup.
Schmaltzy Pâté
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.
Poached Rhubarb with Melon Granita
Solomonov tops rose-scented rhubarb and honeydew melon granita with creamy lebneh — a soft, yogurt-like fresh cheese — and crunchy candied pistachios for dessert.