The Neve Tzedek neighborhood in Tel Aviv is the culmination of its artist residents boasting an unmistakable relaxed bohemian chic vibe, which of course extends to its restaurants and cafes. Right at the heart of the newly declared “vegan capital of the world” sits Meshek Barzilay, the city’s pioneering vegan restaurant, 16 years young, and their newer delicatessen (opened in April 2018), that serves the ready-made organic and vegan dishes in high demand.
For Rosh Hashanah, one of the restaurant’s specialties are these cooked chard leaves, stuffed with grains, dried fruits, nuts and tart pomegranate molasses. It is a nod to the pomegranate, a major sign of the holiday and the trees of which can already be seen bearing bright red fruit all around the country, ahead of the New Year.
Find more gorgeous Rosh Hashanah recipes from Israel’s top chefs here.
Note: Baharat is a multipurpose Middle Eastern spice blend. Find a recipe here, or buy it from a Middle Eastern grocery store or on Amazon.
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recipes like this make the transition to a plant based diet easier, not to mention delicious! Thank you,
J.