Introducing THE ITREK COOKBOOK: A Journey Through Israel’s Food Culture

The itrek Team

September 1, 2021

We are thrilled to announce the release of itrek’s brand new cookbook! The cookbook is more than just recipes — it tells the story of Israel’s history through its food, bringing to life the rich tapestry of cultural influences that came together to shape the local cuisine.

itrek introduces tomorrow’s leaders to Israel, helping them experience Israel firsthand through peer-led, week-long treks. While every trek is unique, one highlight remains constant: the food.

The concept for an itrek cookbook began as a way to tell Israel’s story through a historical, culinary lens. The book takes a closer look at everything from Shabbat dinner to shakshuka, telling the story of the many emigrants who traveled to Israel and brought their treasured ingredients and ways of cooking with them—or, in true Israeli fashion, adapted to their new environment and changed their dishes accordingly. Featuring over 100 recipes, this cookbook goes beyond the kitchen to address many different facets of Israel – its culture, religion, history, geography, and more.

We are extremely grateful to Hedai Offaim, Keren & Golan Graphic Design Studio, Dan Perez, Boris Korotkov, Nurit Kariv, Gur Inbar, Nomi Abeliovich, Yarden Leshem, and Kristin Kovner, who helped bring this project from inception through publication.

The cookbook is available for purchase from our new itrek e-store. You can purchase a copy for friends, family or yourself here. You’ll also have the option to make a donation to itrek to help amplify our mission. With your help, we are introducing future leaders to Israel with a uniquely authentic experience that recognizes Israel’s richness and complexity.

Beteavon!

** For a sneak peek of what the itrek cookbook has to offer, check out the recipe below! **

Sofrito Chicken with Celery

4-6 servings

Sofrito is a traditional dish that arrived in Jerusalem hundreds of years ago with the Spanish, ladino-speaking Jews. Unlike the Italian or Spanish versions, the Jerusalem sofrito refers to a dish of braised beef or chicken, and in particular to the cooking stock, which is slowly reduced to a thick sauce. Often, fried potatoes are thrown into the pot in the last half hour of cooking to absorb the delicious sauce.

In Jerusalem cuisine, celery is a common ingredient used in a variety of dishes. In the following recipe, golden chicken thighs are infused with the flavors and aromas of all parts of the celery: root, sprigs, and leaves.

At the market

¼ cup extra virgin olive oil

6 organic chicken thighs, bone-in and skin-on

1 leek, cut into ½-cm (¼-inch) slices

1 bunch celery, leaves included, cut in half lengthwise

2 celery roots, peeled, rinsed and cut into thick slices

1 garlic head, separated into cloves and peeled

½ cup dry white wine

1 lemon, juiced

Sea salt and freshly ground black pepper

In the kitchen

Preheat the oven to 180°C (350°F).

Heat the olive oil in a heavy, oven-proof pot over a high heat. When shimmering, add the chicken thighs, skin-side facing down, and cook until golden, before flipping it over to sear the other side. Remove the chicken from the pot, and remove the pot from the heat.

Add the leek, celery stalks and roots and garlic to the pot with the same oil used to sear the chicken. Pour the white wine over the vegetables. Season with salt and pepper and a little lemon juice.

Arrange the chicken thighs in the pot in one layer, season with salt and pepper and the remaining lemon juice. Cover the pot and transfer to the oven for 1 hour.

Remove the lid and bake uncovered for 30 minutes. If needed, add more water or white wine.

Serve the Sofrito along with a refreshing grape salad with sumac and onions (page 65). A chilled glass of chardonnay will do nicely, too.