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Meat

'Most Israelis eat kosher:' star chef Eyal Shani opens first kosher restaurant

Month after opening kosher eatery at Times Square, chef Eyal Shani turns dining experience at Ramat Hachayal in Tel Aviv kosher; 'We're gaining almost half of our clientele who've longed for our food and we haven't opened the door to them,' he says

Tiki Golan | 03.27.24

Mediterranean delight: hearty Spanish meatballs with spinach and sweet raisins

The bold flavors of Spanish cuisine - sweet, spicy and smoky - come together in one fantastic dish; It's perfect as a main course for a meal or as the star of a tapas spread

Irit Biran | 02.28.24

Turn up the heat: mafrum with a spicy kick

It's astonishing how many different dishes can be made from ground meat and potatoes, yet not all are as delicious as this timeless delicacy: melt-in-your-mouth stuffed potatoes brimming with exquisite sauce

Dina Moshe | 02.21.24

Is cultured meat considered meat or pareve under Jewish dietary laws?

Following Health Ministry's dramatic approval, anticipated to open door for marketing of cell-based cultured beef, realm of Jewish law encounters unprecedented challenge

Itamar Eichner | 02.04.24

From grandma's kitchen: Meatballs in rich caramelized onion and zucchini sauce

A main dish brimming with warmth and love; Just add rice, and you have a heartwarming meal that feels like home, perfect for any gathering or special occasion

Dana Reicher | 09.29.23

ארוחת חג משפחתית ארוחה משפחה חגים קשישים סבא סבתא

All you 'should' eat; dietary tips for Jewish holiday season

While the holidays are upon us with their tempting delights the most important thing we must decide is how much we can afford to eat before we end up unable to eat until Hanukah; here are some tips about eating during the holidays

Monica Keren | 09.14.23

Carnivore's dream: Vending machine dishes out premium steaks in Tel Aviv

Tiki Golan | 08.17.23

Bacteria can survive for years in the freezer and proliferate rapidly once the meat is defrosted

Why you really shouldn't refreeze meat

To inhibit bacterial growth, meat should be defrosted in the refrigerator, where bacteria grow slowly, or in a microwave, and cooked immediately after because under optimal conditions, bacteria can multiply rapidly and divide every 20–30 minutes

Dr. Gal Haimovich/Davidson Institute of Science Education | 05.23.23

Chef Amir Ilan prepares a lab-grown steak during a presentation by the Israeli company Aleph Farms, in Jaffa, Israel

Israeli companies partner to reduce production costs of cultured meat

Enzymit and Aleph Farms announce the successful development of insulin substitutes, which will reduce development time and cost

i24NEWS | 05.22.23

Eating meat is a complex issue in the Torah

Divine diet: What does halacha say about eating meat?

Rabbi Avraham Stav takes a nuanced view on the relationship between meat consumption and Jewish holy scriptures, claiming that 'the Torah sees eating meat as a concession to human weakness'

Itzchak Tessler | 05.06.23

Perfect your BBQ skills ahead of Independence Day

Skip the charcoal starters, grill poultry and lean meat first, buy an adequate amount of meat, salt at the right time, and remember - a happy griller equals satisfied bellies

ynet correspondents | 04.24.23

Is kosher beef tastier than non-kosher beef?

Beef consumption in Israel per capita currently stands at an average of 19.6 kg per year, equal to about 65 steaks, leaving the vast number of meat lovers wondering what is the quality of their food

Daniel Edelson, New York | 03.16.23

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