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Zahav Restaurant

from NYT Cooking

Zahav’s Hummus ‘Tehina’

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)

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from Feed Your Soul Too

Charred Eggplant Salad

A Charred Eggplant Salad from Feed Your Soul Too - a spin on the wonderful dish from #Zahav

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from Food52

Zahav's Hummus Recipe is Genius—for Even More Reasons Than Everyone Says

How to make traditional Israeli-style hummus, the most talked-about recipe of 2015, from Chef Michael Solomonov at Philadelphia's Zahav restaurant.

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Zahav Restaurant in Philadelphia! It's as good as, if not better than, any place in Jerusalem or Tel Aviv. If they have it for dessert, try the Labneh 'ice cream' (it was a special the night I was there). It was so amazing that I would've ordered a second serving had I not been at a business dinner!

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from Food & Wine

Hummus with Tahini & Spicy Chickpeas

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from Food & Wine

Israeli Hummus with Paprika and Whole Chickpeas

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them.

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