Shalom Yeladim:
Look at the picture of the meats grilling. That’s how we do barbecues in Israel. Another two days is Yom Ha’atzmaut and I’m going to have a flylicious time. Yum, yum. I’m already licking my lips just thinking about all the mahngles – barbecues – that are going to dot the public parks and beaches. Families, friends, you name it, take their travelling grills, fan the coals until they’re hot, then place all types of meats on the grill. Mm, Mm do I love the smell. I can smell a barbecue miles away and there are miles and miles of them on Israel Independence Day. You can imagine how many miles I log in on that day, jumping from one grill to the other. I’ll admit that not everyone is happy to see me. They greet me with open swatting arms, but I’m too fast for them to catch.
So what kinds of meat do we grill? Just like the United States, Israel is a melting pot. That means we have people living here who originated from all over the world, and we melt or blend together into one big pot, or country. Which brings me back to the grilling. We LOVE grilling Kabab – a type of roasted meat that comes from Turkey. We also adore Shishlik – a Central Asian way of roasting cubes of lamb on a stick with pieces of onion, pepper and tomatoes threaded in between the cubes. We lick our lips over American Beef Hotdogs – although most Israeli hotdogs are made from chicken. Do you believe!!! Speaking of chicken – we grill that too, and of course, steaks.
No Israeli barbecue is complete without pita breads, hummus, tehina and different types of salads.
Just talking about all of this food is making me drool. I’ve got to fly and get myself ready. I know that most people wouldn’t hurt a fly, but on Yom Ha’Atzmaut there’s a lot of flying off the handle when I come buzzing around.
Beh Tai’Avon. Hearty Appetite…Zvuvi
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