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What would you eat if you’re in Paris?
Israeli food, of course. That’s what we did. We would do it again.
We were staying in an apartment hotel just on the edge of the city, in Buttes Chaumont. Sabo found it online. It was a good deal. It had 2 bedrooms, a kitchen, separate toilet and shower. The rate was much less than any hotel in central Paris, and a quick email enquiry about security was promptly responded. 24/7 security was emphasized. Turned out it meant the front desk was manned 24/7.
Being a tourist, I couldn’t tell whether we were in a safe neighborhood or not. Some young Americans and Brits we met assured us the place was entirely safe. And nothing unsafe happened. As a matter of fact, it was in Metro Paris that we experienced some unpleasantness, but that’s another story. (It was actually a pretty incredible and funny one. Remind me to tell that story another time.)
Back to this one. On our last night in Paris, after the obligatory touristy itinerary was completed, we decided to walk around and explore the arrondissment we were in. Buttes Chaumont was not without charms. The highly recommended Parc des Buttes-Chaumont we missed, was in the area. Small neighborhood bistros and pâtisseries, selling perfectly good food, were abound.
It was during this walk when we came across Tsipora. We saw that the restaurant was crowded. Families with children were dining in there, so we knew it had to be good.
We went in and met Simone, the proprietor. Simone used to live in the US, and still had a sister who lived in New York. His genuine bonhomie was contagious and soon we were bantering like old chums. He explained what kind of food he served and it sounded amazing. Who wouldn’t be enticed by 20 different kinds of appetizers (Simone called them “salade”) to start off your meal? Surely, we were in for a treat!
He wasn’t kidding. Look at all the food! The dishes kept coming. At one point, TB thought we were being pranked.
Simone called the appetizer array Kémia Royale. I have since discovered that the impressive spread is not unique to just Israeli cuisine, but is also served in many parts of the middle east. They call it mezze. Kémia Royale or mezze, it matters not what it’s called. It matters more that it’s delicious.
At the end of the meal, Simone presented the kids with toys. I felt then, and still do, that it was we who owed him a present.
There were a couple of appetizers from that meal that were remarkable, albeit simple. One being the carrot salad. When Simone saw how much I enjoyed it, he brought me another plate, and generously tipped me off on how to make it.
I was able to recreate it, with store-bought carrots. Unfortunate that my carrots have to be reseeded; germination was spotty and what germinated withered in the dry weather. It will be some time before my kitchen sees garden-fresh carrots, so store-bought will have to do for now.
Tsipora Carrot Salad
Ingredients:
1 lb carrots, peeled and shredded
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp extra-virgin olive oil
2 tbsp sugar
Parley, minced (optional, Tsipora didn’t add any. They added garlic in theirs instead. I prefer parsley.)
Salt & Pepper
Method:
1. Mix lemon juice, orange juice, oil, sugar, and salt and pepper.
2. Add carrots and toss.
3. Refrigerate for at least 2 hours. Sprinkle minced parsley prior to serving, if you like.
4. That’s it, it’s that simple!
Serves 4-6
Note: Some juice will exude out of the carrots. Although the juice is perfectly fine and quite delicious, you may remove it before serving. Purely for aesthetic reason.
Annie's Granny said:
That salad sounds delicious. A copy of the recipe is on my desktop, a reminder to make it tomorrow! With store bought carrots, of course 😦
The Novice Gardener said:
Granny,
It’s very refreshing. Today was warm here, after weeks of unseasonably cool weather, so the salad was appreciated, even by the boys!
Diana said:
Oh wow I never had Israeli food before. I would love to try too. Look at all those delicious food so many.
The Novice Gardener said:
Diana,
Thanks for stopping by. Don’t you think it’s fun to try a new cuisine? I’ve always told my kids to try something at least once, maybe twice, before writing it off.
Annie's Granny said:
We loved the salad! I had to sweeten it just a bit more for Mister Granny, but it was simple to make and so refreshing. It actually reminded me of the carrot-pineapple-orange Jello salad that we like (I grew up eating Jello salads, still love them!). In fact, you could even add a bit of crushed pineapple to this one.
The Novice Gardener said:
That’s a great idea! Both my husband and son love pineapple, how in the world did I not think of adding pineapple in my salads? I wouldn’t have to threaten them to finish their salads if I did. Thanks for the suggestion, Granny!
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Shanna Koenigsdorf Ward said:
Hi, Angie,
I certainly hope your hubby takes you to Israel one day, as you referenced in your most recent post (hint, hint, hubby!). I love the name Tzipora – if we have another girl, Abba wants to name her Tzipora and call her Tzippy for short. Long story condensed: this carrot recipe looks as beautiful as it’s name. How lovely that you had Israeli food in an unexpected place.
Warmly,
Shanna xx
The Novice Gardener said:
I hope that Israel trip will happen, Shanna. Sometime in my lifetime will be nice. Lol. Oh, that is so cute, Tzippy! Love it! Definitely rooting for Tzippy now!
The carrot salad was so simple yet so refreshing. I did make the copycat, and it was pretty good, but the one we had in Paris was better. Oh, I wish I could go back to that restaurant. We met really friendly people there. Even the other guests were very accommodating, taking our pics for us, etc. It was such a memorable trip! Thanks for reminding me, Shanna! XOXO.
Shanna Koenigsdorf Ward said:
Hi, Angie,
I really enjoyed reading your warm response. You convey so much generosity and warmth through your written words. I sincerely hope that you travel often – and well – in the coming years. I will have to look up this restaurant if we ever make it back to Paris… once the munchkins are older. Enjoy your evening, friend.
Best wishes,
Shanna xx