Fish, shakshouka and shawarma: From Galilee to Tel Aviv | The Taste of Israel (Episode 3/3)

At the World Heritage city Akko, German-Israeli chef Tom Franz meets a colleague: Uri Buri is famous for his fish dishes. In Tel Aviv, he learns how to make proper Shakshouka from the "king of street food". For popular TV chef Haim Cohen, the meals he prepares in his restaurant in Jaffa symbolize the conflict of Israel: a hot and spicy mix of Arabic and Jewish cuisine. In Bnei Brak, a Jewish suburb of Tel Aviv, special Shabbat dishes are being prepared. Foreign workers opened African restaurants in the poorest part of Tel Aviv, which can't be found anywhere else in Israel. Here, an Ethiopian cook is one of the pioneers of the evolving vegan scene. Famous street food in the nightlife of Tel Aviv includes pita, shawarma and cauliflower.

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A culinary discovery journey across Israel: from fish farmers in the desert of Negev through the kosher kitchens of Jerusalem, to the winegrowers in the hills of Galilee. What unites all Israelis from different ethnical backgrounds is their love for food. Every Jewish ethnicity that immigrated to Israel brought its own specialties. The taste reaches from Russian-polish to oriental. There is almost no better way to get into the rich culture of the country than via its kitchen. Culinary is the door opener to the life in Israel.

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