This summery recipe comes from Avichai and Idan of Yanivichi Bistro, nestled in the eucalyptus trees on Moshav Bustan HaGalil, just a few minutes drive from Akko. Set inside a renovated structure from 1948, previously the Moshav’s first dairy compound, and named after the Moshav’s first milkman, the restaurant is the place to go to for fusion cooking that combines the vibe of Tel Aviv with Galilean flavors and local plates alongside dishes imported from Italy and France.
The restaurant is a chef’s bistro with a changing seasonal menu comprised of fresh raw ingredients from local markets. Sample dishes include beet risotto in white wine with Parmesan cheese, Meagre fish fillets, lamb osso buco, and pumpkin gnocchi. The delightful dessert menu is disclosed only in private!
Yanivichi is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. Enjoy this #RecipeoftheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients (serves 4)
For gazpacho:
1.5 cups of watermelon
1/2 cup olive oil
10 basil leaves
Salt and pepper
For tartar:
1 pound boneless white fish filet, cut into cubes
Half a green chili pepper, finely chopped
10 mint leaves, finely chopped
10 cilantro leaves, finely chopped
1/2 shallot, finely chopped
Directions
Blend all ingredients for the gazpacho well with a blender or food processor. Set aside.
Combine all the ingredients for the tartar, mix and plate.
Pour the gazpacho on top of the fish and serve. Top with optional sour cream.
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