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 were 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 the produce was celebrated, but my favorite was the oh-so simple Kohlrabi carpaccio. Kohlrabi was used any and everywhere when I was in Israel from salads to dips and in lots of carpaccio. The version at Aluma included chopped pistachios and truffle oil but we really enjoyed the recipe’s simplicity of simply kohlrabi with olive oil, parmiggiano cheese, and lots of toasty black cumin.
Kohlrabi Carpaccio with Black Cumin and Parmiggiano Recipe
- 2 medium kohlrabi bulbs
- Extra-virgin olive oil
- Black cumin seeds
- Finely grated Parmigiano-Reggiano cheese
- Maldon sea salt or other flaky sea salt, for garnish
- Trim the stalks off of the kohlrabi then peel it. Slice the kohlrabi paper thin on a mandolin. Tile the kohlrabi slices across the plate then top with a drizzle of olive oil, some black cumin seeds, grated cheese, and a pinch of salt. Serve.