Michael Solomomov

In the wintertime, Michael Solomonov of Zahav eschews tomatoes in his tabbouleh and utilizes in-season passion fruit to add tang … Continued

Inspired by the yams he ate at Miznon restaurant in Tel Aviv, Michael Solomonov of Zahav developed this recipe for … Continued

Minimally spiced Romanian beef kebabs are grilled until lightly charred and served with intense, bright pickled persimmons in this take … Continued

This twist on a classic Israeli salad, in which Asian pear stands in for tomatoes, is a refreshing counterpart to … Continued

Instead of making large trays of layered baklava squares, Chef Michael Solomonov of Zahav rolls a filling of cashews (his … Continued

Chef Michael Solomonov of Zahav uses these caramelized onions as an essential part of his cooking: Copious amounts of onions … Continued

Harissa, the ubiquitous North African pepper paste, flavors this juicy roast chicken from Zahav‘s Michael Solomonov, who makes his with … Continued

Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this dish from Miznon restaurant in Tel Aviv. … Continued

Fresh mint, Aleppo pepper, and cumin flavor this humble carrot salad, sweetened lightly by a dressing made with the carrots’ … Continued

Piquant kashkaval, a Balkan cows’ or sheep’s milk cheese, and mildly spicy shifka peppers, native to Israel, add sharpness to … Continued