If You Fancy Israeli Cuisine, Pair it With Hangover-Free Wine

It is mashed eggplant, deep-fried balls of ground chickpeas, fava beans, vegetables and spices that will be served if your order delicious Israeli food. Drown it with Israeli wine.

Noam Orr, the owner of Baraka Israel is looking to introduce to Kenyans wines which can be paired with different foods. Today is the last day of the Israeli Food Festival at Soko Restaurant of the dusitD2 Hotel.

Mr Orr says wine that has been produced in Israel since biblical times and yet it is overshadowed by Italy, France and Spain.

Islam law mandated that all Israeli vineyards be replaced with olive trees with the exception of a few wineries which produced for religious purposes. There is perception that Israeli wines is extra sweet kosher, drank during the Jewish celebrations, but this is no longer the case.

For wine to be considered kosher, the entire wine-making process from picking the grapes to bottling has to be handled by Sabbath-observant Jews and be produced according to religious laws. Ingredients used must also be kosher and according to Mr Orr, Israeli wines will generally not give you a hangover.

“We want Kenyans to sample and enjoy Israeli food which has very distinct flavours with influences from all over the world,” he said.

I had four courses, each paired with two white wine.

The starter spread included a variety with Tabbouleh, a salad with tomatoes, parsley, bulgur, mint, onion and an olive oil-lemon dressing, hummus, a dip made with chickpeas, tahini, olive oil, lemon juice and garlic.

The chicken and lamb shawarmas which came stuffed in a fluffy pita bread were simply delicious.

The main course was a variety of meats which paired well with the Shiraz, and included Shakof Mashwi (tender grilled meat cubes like shish kebab) and shish tawouk.

From all the wines sampled, a favourite would have to be the Zinfandel Rose which was perfectly chilled and proved and apt accompaniment for the Creme Brulee.