Minimally spiced Romanian beef kebabs are grilled until lightly charred and served with intense, bright pickled persimmons in this take on Israeli street food from Michael Solomonov of Zahav. The persimmons are imbued with heady spices like dried lime, cardamom, and coriander, which play off their floral sweetness. Use the squat, tomato-like Fuyu persimmons or, Solomonov's favorite, Sharon fruits, an Israeli-developed hybrid closely related to the Fuyu.
Note: Allow at least two days for pickling.
Featured in: Eating Israel with Michael Solomonov