The thing we cannot handle when it comes to jet lag is that once it hits, there's just no stopping it. On our trip to Israel, we was nailed with jet lag on the third day and everything we did was a daze. That is everything up until our lunch at Aluma Restaurant in Maalot-Tarshiha. This area in Northern Israel is at the start of the Galilee so it has a cuisine different from what we saw south in Tel Aviv — lots of greens and beautiful vegetables.
Everything was seriously fresh and well prepared and celebrated the produce, but my favorite was the oh-so simple Kohlrabi carpaccio. Kohlrabi was used any and everywhere when I was in Israel from salads to used for dips and in lots of carpaccio. The version at Aluma included chopped pistachios and truffle oil but we really enjoyed the simplicity of simply kohlrabi with olive oil, parmiggiano cheese, and lots of toasty black cumin.
Trim the stalks off the kohlrabi then peel the kohlrabi. Slice the kohlrabi paper thin on a mandolin. Tile the kohlrabi slices across the place then top with a drizzle of olive oil, some black cumin seeds, grated cheese, and a pinch of salt. Serve.
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Sponsored Content: Our trip to Israel was sponsored by Vibe Israel but all content, ideas, and words are our own. Thanks for supporting these posts, which allow us to keep Salt & Wind up and running.