[img]96|left|Shachar||no_popup[/img]Dateline Jerusalem — I am often asked what items are not readily available in Israel that we have taken for granted in the states. The first things that come to mind are garbage disposals, carpets (floors are covered in large squares of tile), floor mops, closets (clothes are hung in an armoire or aron as it is called here, essentially a furniture cabinet), and screens on windows. This week I became a victim of a particularly violent and brazen mosquito that flew into my apartment through the screen-less window. I actually saw the large mosquito in the process of biting me. Now have a red circular lump, 1 1/2 inches in diameter, on my leg. It was too late by the time I flicked it off to undo the damage it had done to me. As this was no ordinary mosquito bite, I think I had an allergic reaction to it.
Since I seem to always have a voracious appetite, I am particularly cognizant of unavailable food items. Israeli supermarkets have products from all over the world on their shelves, butcher counters that include beef from Argentina (supposedly the best beef other than Kobe from Japan), aisles of dairy products, freshly baked breads and pastries, and the most unusual and delicious fruits and vegetables. I have even seen computers, large screen digital televisions, microwaves, small appliances, washing machines and ovens sold at some of the larger markets in Tel Aviv, Haifa and Jerusalem.
Taking a Soda Break
But Israel lacks a lot of the products we have in the states. Occasionally these items can be found in Ranaana and Jerusalem where there are large American populations. But the rest of the country often does without. Although Coke, Pepsi, Sprite, 7-Up, and Fanta Orange drinks are in every supermarket and makolet (corner grocery store), Dr. Pepper is hard to find and root beer is an almost unheard-of item. Cans or aluminum packs of albacore or white tuna are rare. The markets only seem to carry chunk light. Whenever friends and relatives come from the states, they fill their suitcases with the aluminum packs of albacore tuna for me. Lately, though, I have become addicted to grilled tuna steaks. U.S. poultry seasoning, which my grandmother used liberally to make the most delicious roast chicken and turkey, is unavailable here. Israelis substitute chicken seasoning for poultry seasoning. But it tastes and looks like paprika with a little salt and garlic powder added to it. It definitely lacks the sage and thyme in the American product. Most of all I miss fresh blueberries and raspberries, frozen macaroni and cheese dinners that I can pop into the microwave, American cheese slices for grilled cheese sandwiches, packages of corned beef, and beef hot dogs. Hot dogs here are made only from turkey or chicken.
The two most popular places to eat for Jews in the U.S. are delicatessens where thick slices of corned beef and pastrami are piled high on rye bread, and Chinese restaurants of Mandarin and Cantonese and Szchewan cuisine. Although Israel is a Jewish country, delis and Chinese restaurants are almost nonexistent. Sometimes rye bread is available at a bakery, but I have yet to find a good corn rye. Also, there are few traditional Mexican restaurants. Instead, Israel has many Argentinian and Brazilian restaurants. Sushi is served almost everywhere in Israel, but a Japanese friend of mine told me he never eats sushi here. Major American hamburger chains sell hamburgers on buns, but many Israeli hamburgers are served in a pita or laffa (flat bread similar to, but lighter than, a flour tortilla). Pizza is found all over Israel.
Israelis, however, love Mediterranean food. Deep fried falafel balls (made of ground chickpeas and spices), shwarma (shaved lamb, turkey, or chicken roasted on a spit), hummus ( dip or spread made from cooked, mashed chickpeas, blended with tahina, olive oil, lemon juice, salt and garlic), and tahina (ground sesame seed paste) are national dishes. It is said that an Israeli woman who doesn't know how to make at least 100 different eggplant dishes does not know how to cook. There is not a table in any Israeli home or restaurant that doesn't serve the traditional Israeli salad of minutely diced cucumbers, tomatoes, parsley, and lemon juice.
Although there are things I miss from the states, there are no items that I cannot live without. It took a bit of adjustment to the Israeli lifestyle and cuisine, but I think I have adapted well. However, if you should be making a trip here…I guess maybe I should start making a list of the things I need.
L'hitraot. Shachar
