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From the Chef

Hello, this is Assaf Granit. Time flies and soon we will launch my new menu , with dishes I’m

in warm water 15 g (0.5 ounces) lemon juice 1 g (0.03 ounces) cumin 2 g (0.07 ounces) sweet paprika 1 g (0.03) ground coriander seeds 15 g (0.52 ounces) harissa 75 g (2.64 ounces) harissa oil 10 confit garlic cloves Salt Warm up a pan with the harissa oil, fresh garlic and chopped chili. Cook over low heat to amplify the taste. Add all the spices and soaked dehydrated sweet peppers. Fry for 5 minutes to bring out the taste of the spices (be extra careful not to burn the spices), add the garlic confit and cooked chickpeas and stir for 3 minutes. Add the crushed tomatoes and wait for the liquids to steam and reduce. Add half of the lemon juice and ¾ of the chopped coriander. Cook on medium heat, add salt and pepper to taste (don’t forget to taste the sauce). If you like harissa paste, add some now, and then add the fish fillets and cover them with the sauce. Cook for 5 minutes until the fish is fully cooked. Add the rest of the lemon juice and chopped coriander Black pepper Instructions:

cooking especially for you. Last month I promised you

that I was learning and working rigorously with EL AL personnel in their kitchens to create a midair culinary experience, and that is indeed what has been going on. So, what have we done so far? There have been intensive cooking days in the Tamam kitchen, our airline caterer and an EL AL subsidiary. We’re working on new menus in collaboration with the Borenstein kitchen in New York, and on Mehadrin Kosher meals with the Hamasbia kitchen. I’ll soon be meeting our aircrews to show and teach them the new menu, so that they become my ambassadors on every flight. Before I go, I want to leave you with a little taste of something you can easily rustle up at home, a dish you’ll soon be able to enjoy on your next EL AL flight. Bon Appétit! Coal Office “hreime” (Moroccan style fish) Ingredients for 2-3 portions 4 sea bream fillets 250 g (8.8 ounce) of crushed tomatoes 5 cloves of garlic 1 spicy chili pepper (add more to taste) 1 coriander bunch, chopped 200 g (7 ounces) cooked chickpeas 2 dehydrated bell peppers soaked

Starting October 29 2023, EL AL will operate up to 6 weekly flights to India: 4 non-stop weekly flights to Mumbai and 2 non-stop weekly flights to New Delhi. The route to Mumbai will be operated on the 737, offering two classes of service: Business and Economy. The route to New Delhi will be operated on a wide-body aircraft, either the 787 which includes three classes of service: Business, Premium and Economy or 777, offering two classes of service. These flights have significantly shorter routes and duration: the flight to Mumbai will now take approximately 5.5 hours and the flight to New Delhi will take approximately 6.5 hours. Flights to beyond destinations such as Bangalore, Hyderabad and Goa are available through codeshare agreements with foreign airline companies. EL AL is the only airline offering EL AL is excited to relaunch non-stop flights to Mumbai and New Delhi, India!

Photos: (Granit) Tami Bar Shay (food) PR Coal Office, London

non-stop flights to Mumbai as well as flights to beyond destinations as part of a cooperation with

and serve with bread, a bit of yogurt and a few coriander leaves as garnish. Enjoy!

local airlines.

48 ATMOSPHERE JUNE 2023

Photo: Courtesy of Coal Office, London