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TV Shows + Movies
Our Boys, Docudrama, HBO
Fauda, Spy Thriller, Netflix
Shtisel, TV Drama, Netflix
When Heroes Fly, TV Drama, Netflix
The Spy, Action Thriller, Netflix
In Treatment, TV Drama, Amazon, Hulu, HBO
Homeland, TV Drama, Amazon, Hulu, Showtime
Srugim, TV Dramedy, Amazon Prime
False Flag, Adventure, Hulu
Hashoter Hatov - "The Good Cop", TV Comedy, Netflix
Mossad 101, Action Drama, Netflix
The Operative, Mystery/Spy Thriller, Amazon Prime, Vidu, YouTube, Google Play
The Spider in the Web, Mystery/Spy Thriller, Amazon Prime, Vidu, YouTube, Google Play
The Angel, Docudrama/Thriller, Netflix
Red Sea Diving Resort, Drama, Netflix
Maktub, Action-Comedy, Netflix
The Awakening of Motti Wolkenbruch, Dramedy, Netflix
A Long Night in Paris by Dov Alfon
My Russian Grandmother and Her American Vacuum Cleaner: A Family Memoir by Meir Shalev
More Israeli-authored books can be found here.
- Ten Easy Recipes at home from Israeli Kitchen
Israeli Food: So Hot Right Now with Adeena Sussman
Watch Adeena talking about about Israeli food and recipes. Here is the link to the Zoom call.
Adeena was also gracious enough to share one of her favorite recipes. Take photos of yourselves with this Zartar chicken dish!
Za’atar Roasted Chicken over Sumac Potatoes
Recipe © Adeena Sussman, shared with permission of Avery Books / Photo by Dan Perez
On countless visits here before I made Israel my home, I’d buy giant bags of za’atar from the shuk; that way, after I left and no matter where I was, if I was pining for the sun and spice of this magical place, I could sprinkle it back into my life, if even just for the duration of a meal. For something that takes 10 minutes to throw together, the roasted chicken is a masterpiece. I rest the bird right on top of the potatoes, so the za’atar-scented drippings coat the tangy, sumac-coated potatoes while they cook in unison. If you’re having a crowd, throw this in the oven during cocktail hour, then pull it out for oohs and aahs. If you’re feeding a smaller group, be happy, because this chicken, pulled off the bone and tossed into a salad, makes a killer next-day lunch.
Active Time: 20 minutes
Total Time: 2 hours 5 minutes (including resting time)
4 to 5 medium red potatoes (1½ pounds), scrubbed
4 medium shallots, quartered
4 tablespoons extra-virgin olive oil
2 tablespoons sumac
Kosher salt and freshly ground black pepper to taste
1 small roasting chicken (about 3½ to 4 pounds), patted dry
1 small lemon
5 tablespoons Za’atar Spice Blend (page 28 or store-bought)
¼ teaspoon dried red pepper flakes
2 garlic cloves
6 thyme sprigs
Preheat the oven to 425°F.
Cut each potato into 6 wedges. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper.
Season the cavity and exterior of the chicken well with salt and pepper. Zest the lemon into a small bowl, halve the lemon and set aside. Add the remaining 3 tablespoons olive oil to the bowl along with 4 tablespoons of the za’atar and the red pepper flakes and gently stir. Stuff the lemon halves, garlic, and thyme sprigs inside the chicken, then rub the chicken all over with the za’atar mixture. (If you want to, you can tie the legs of the chicken together; it’s easier than doing a full chicken trussing, which is impressive but not necessary for a dish like this.) Sprinkle with the remaining tablespoon of za’atar. Place the chicken, breast-side up, on top of the potatoes. Roast the chicken for 15 minutes, then reduce the heat to 350°F and continue to roast the chicken until a chicken leg jiggles when pulled, the juices run clear, and the potatoes underneath the chicken are soft and the ones on the edges are crisp and golden, about another hour and 20 minutes (the rule is 23 to 25 minutes per pound of chicken, but the high roasting temperature at the beginning of the recipe shaves off a little time). Remove the chicken from the oven and let rest for 10 minutes. Remove the lemon, garlic, and thyme springs from the cavity, discarding the garlic and thyme. Carve the chicken right on top of the potatoes, letting the juice coat the potatoes, then squeeze one or both halves of the reserved lemon on the chicken and potatoes.
Shlomo Katz, Polish/Israeli (1937 – 1992)
Born in Lodz, Poland, Shlomo Katz immigrated to Palestine when he was just 8 years old in
1945. Educated in Kibbutz Mishmar Ha`emek, his talent for drawing was apparent from the
very beginning. As a young man he went to Paris where he studied art at the Ecole de Beaux
Arts. While numerous exhibitions in the US and Canada in the early 70s introduced his work of
different periods, Katz developed an original technique of oil painting on a gilded metal
surface. The result recalls medieval icons on the one hand, and oriental miniatures on the
other. However, these ancient resources combine to form a totally modern image with a light
humorous touch and a noble character. The metallic inks of the golden tones and the importance of
absolute registration presented just a part of the challenge, but the Katz serigraphs became
the ultimate in modern printmaking. Click on each piece to enlarge and view details.
This collection of work was generously donated by Linda Fields.
Watch Here - Short film: 70 Hester Street.
The film is about the director Casimir Nozkowski's childhood home, all childhood homes and the lives of old buildings. The 140-year-old building I grew up in was a former synagogue, whiskey still, raincoat factory and art studio my parents rented for 45 years. When the building was sold in 2012, I started filming it just as my parents moved out. I wanted to capture all the history the building contained before its new owner could erase it. I filmed my neighborhood where countless lives had passed through and examined that legacy, the threat of development bearing down on it.