“Man/Land” #10 | Nahalal: Eli Dromi

Описание: Hedai Offaim and Shlomi Shaban embark on pilgrimages to the fields, vineyards, and pastures of the men and women who transform working the land into an art form. In the new season of “Man/Land”, Offaim and Shaban discover the stories of the farmers who grow our bread from the earth, visit their sun-drenched “offices,” and trace the roots of the harvest that travels all the way to our kitchens. Hedai brings his kitchen to the farmers and cooks straight from the field and onto the plate, while Shlomi performs intimate concerts for them under the open sky, in places where a grand piano has never been seen before.

“Man/Land” #10 | Nahalal: Eli Dromi -
Eli Dromi was born with the State of Israel, in a moshav that entered Zionist mythology. His grandfather, Yosef, a man from the Russian steppes who was honored with a character in Meir Shalev’s “A Russian Novel,” was the type of person who runs into a swarm of bees, nearly dies and comes back to life in order to tell the story. Eli’s children have already moved to high-tech. And between them, Eli carefully and endlessly preserves the beekeeping craft he learned from his grandfather, as well as the heartwarming and jaw-dropping stories of the generation of giants.

In the new episode of “Man/Land,” Shlomi Shaban and Hedai Offaim go on a roots trip to Nahalal, where they are exposed to the secret lives of bees, fill the valley with the sounds of a piano and the scents of spiced honey, and try to discover whether Shlomi will manage not to get stung until the end of the episode.

Summer Chips Salad with Meat and Honey

Shopping List:
500g picanha or shoulder meat sliced into very thin slices
½ cup honey
4 garlic cloves
1 hot green pepper
4 potatoes
¾ cup extra virgin olive oil for frying
12 green onion stalks
4 cucumbers
10 radishes
6 celery stalks
1 red onion
Juice of 1 lemon
Salt and ground black pepper

Preparation:
Place the meat pieces in a bowl. Pour the honey over and very finely chop or crush the garlic and add it too. Slice the hot green pepper, add to the bowl, and mix everything together well until the honey and garlic thoroughly coat the meat. Set aside.

Wash the potatoes thoroughly and slice into thin pieces about 3x3 cm. Heat the olive oil in a wide pan and fry the chips until golden. Remove from oil to a rack and season with a little fine salt.

Transfer the seasoned meat to the hot pan for quick sautéing, just until the meat changes color and the honey boils.

Meanwhile, cut the salad into a bowl: cut the green onion stalks into 2-centimeter pieces, slice the cucumber in half lengthwise, then use a spoon to remove the seeds from each half. Slice the elongated halves into diagonal slices ½ cm wide. Slice the radishes thinly, quarter the onion lengthwise and slice that thinly too. Slice the celery stalks thinly and roughly chop the leaves. Transfer all the vegetables to the bowl, season with salt, pepper, and lemon juice. Add the meat and mix slightly. Add the chips just before serving and mix a bit more. Serve with a glass of chilled white wine.

--
For more: https://www.bac.org.il/en/videos