Hadassah Chefs Win National Contest: Tastiest Hospital in Israel
Tuesday, Feb 28 2017
Chef Amit Ziv
This month, 31 hospital chef teams competed in the Ministry of Health's Competition for Delicious and Healthy Food at the Ministry's annual conference at Airport City, Israel.
Together with dietician Tanya Lichtman, Hadassah's new Executive Chef Amit Ziv, 40, beat all of Israel's other hospitals to win 75,000 shekel for Hadassah's kitchen equipment.
A graduate of the Tadmor Culinary School, Ziv was the chef at Hadassah's Mount Scopus hospital before her recent promotion. She learned to cook at her grandmother's side, standing on an upside-down carton. That's where she got her love of greens and spices. Among the dishes she and her team prepared as they advanced to the finals were turkey roll with butternut squash and buckwheat (kasha), a vegetarian meal of bulgur, lentils and onions seasoned with cumin, and a mixture of fresh herbs with cranberries and walnuts. The judges complimented her for using healthy elements to replace salt and fat. "One judge said that the cumin itself would strengthen the patients and make them well," she said.
In the final round, her winning dish was fish and vegetable rolls in rice paper wrappers, accompanied by a Hadassah house salad. It's easy to make, good for you and looks great.
Ziv encourages cooks not to follow recipes exactly but to experiment and to add spices generously to suit your own tastes.
Hadassah House Salad
- ¾ pound chard, chopped like cabbage in coleslaw
- ¾ pound fresh mushrooms, quartered
- ¾ pound julienned (thin strips) carrots (you can do this with your peeler)
- ¾ pound julienned peppers
- 2 ounces sprouts
- 2 ounces fresh basil, chopped
- 2 ounces cilantro or parsley, chopped
- 5 Tbsp olive oil
- Pinch of salt
- Coarsely ground black pepper
- Juice of half a lemon
- Pinch of dried ginger
- Mix all together.
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