Almost every day I'm exposed to new dishes. Throughout my career I have collected those recipes which I really love and I add them to my repertoire. This is a dish I tasted during a photo shoot for "Al Hashulchan" Magazine (Israel's leading culinary mag), on the topic of Israel's north food culture (be it a very small country, but there is quite a difference in food per region). Chefs from all over Northern Israel gathered at the Mizpe Hayamim (a beautiful hotel, spa and organic farm) and brought with them their signature dish. My favorite dish from that day was definitely this recipe made by Anat Otolengi of the Scots Hotel in Tiberias, Israel. Rotem (Al Hashulchan stylist) and I were enjoying every last bite of this dish and since then I've make this recipe at least once a month. This dish really makes an impression on people a. because it looks really good and b. because it tastes really good- so I tend to make this dish when I need to do some showing off in the kitchen. The best... 
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