What’s For Dinner at Alma in Tel Aviv

By Anthony Grant - 2013-04-02T15:07:06Z

Photograph Courtesy of Alma

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Sirloin of Lamb

14-minute sirloin of young lamb with “sweet and salty” sweet potato cake and squash fondue

"First I take a mortar and pestle and grind the spices (clove, cinnamon, black pepper and star anise) for the crust of the sirloin pieces, and then put both over the charcoal grill at the same time," he says. That’s in the kitchen: "For the diner, we put the steak on another grill so that it comes out of the kitchen flaming—just for the aroma." On the side, there’s a salty-and-sweet cake made of sweet potato. "Traditionally in Israel we serve this cake in a sweet version at Passover," Roshfeld explains, "so I here I wanted to make a little peace between Judaism and Christianity by evoking a pumpkin-like taste, by using sweet spices like cinnamon and clove, plus toasted coconut on top."

On a separate plate, he serves a fondue-style squash dip, with more of the Mediterranean spices inside. It’s very spicy, to the point of burning. "If you like spicy food, you’re satisfied," he says. "If you don’t, your head is smacking up against the wall."

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