A war has been brewing in Israel and battles have been fought- in the food fight that is.
Recently, Lebanese chefs have tried to reclaim hummus by breaking the world record for creating the largest vat of the chickpea-mush. Israeli chefs countered and used an unused satellite dish to claim the title as their own.
Now, Israeli cooks are apparently snagging a Syrian dish as Israeli, although I have never heard of nor tasted this product (but I want to!). At issue is the freekeh grain that contains more protein, fiber and vitamins than other grains. In a recent article on Israel’s use of the grain, the author points to the product as a symbol of sharing regional dishes and similarities with neighbors. The author writes:
“Unique flavor and beneficial properties aside, freekeh is mainly a symbol of Israel’s growing awareness of local food traditions, customs, and ingredients. It is also a reminder of how much more we need to look at the gastronomic treasures we share with our neighbors.”
With the Israel-Syria peace track on the fritz, Syria might take issue with newest fad in Israeli cuisine. I wonder if the Guinness Book of World Record has a section for largest vat of freekeh?