Aviv Menu: Bread and Hummus

• Aviv Menu Descriptions 2025 are detailed below
• Includes descriptions of appetizers (Mezze and Salatim), main dishes, and desserts

Bread and Hummus

Saluf

• Fermented for 72 hours, making it easily digestible.
• High hydration bread puffs slightly when cooked, creating an open crumb in the interior.
• Stays fresh for a long time after baking.
• A popular type of flatbread in Yemenite Jewish cuisine
• Yemenite Jews brought it to Israel in the early '50s
• Early flatbread in history dating back 14,400 years ago in Jordan.
• Allergies: Gluten, Sesame (za'atar)

Hummus Tehina

• Chickpeas are cooked in water and pressed overnight to remove excess liquid.
• Blended with prepared tehina (garlic, sesame paste, lemon, cumin, salt) until homogenized.
• during service the hummus is whipped until smooth, fluffy, and warm.
• Garnished with herb tehina, parsley, paprika, and Israeli olive oil.
• Eaten all over the middle east, but at restaurant creamy tehina is added to the smooth texture.
• Allergies: Allium, Nightshade(paprika)
• Paired with Saluf and Salatim

Turkish Hummus

• Tehina is replaced by melted butter
• Cooked in a cast iron and cooked until blistering in taboon.
• Made with roasted garlic, lemon, butter, Israeli olive oil, Urfa pepper and house made garlic chips
• Inspiration came from Chef Ana Sortun.
• Urfa peppers are a medium spicy Turkish variety and have notes of chocolate and smoky raisins
• Allergies: Dairy(pasteurized), Allium, Nightshade (urfa)
• Paired with Saluf and Salatim
• Pasaeli Rose accompanies the dish well.

Yerushalmi Hummus

• Ground brisket seasoned with baharat (Turkish blend) sauteed with onion and tomato paste.
• Pine nuts are poached in olive oil until toasted.
• Warm, spiced ground beef and toasted pinenuts over creamy hummus tehina.
• Not geographically precise, but eating a bowl of it on winter's nights in Jerusalem will create fond memories
• Lebanese cuisine version called "Hummus bil Lahme."
• Lebanese beef mixture is called "Hashweh"
• Allergies: Allium, Nightshade, Sesame, Nuts(pine nuts)
• Served in a hummus bowl with a spoon on the side, always accompanied by saluf and salatim

Pitryot Hummus

• Local organic mushrooms with roasted garlic over creamy hummus tehina, topped with Italian parsley and dill.
• Roasted with onions, garlic, salt, and EVOO.
• Caramalized in a pan and fresh parsley added.
• Mushrooms require: minimal space, low energy and water, low carbon emission, minimal waste, uses agricultural byproducts.
• Mushrooms boost immune system, lower blood pressure, support weight loss, rich in vitamin D, protect brain/heart/gut.
• Allergies: Allium, Sesame
• Served in a hummus bowl served with saluf and salatim

Resek Hummus

• Freshly grated and seasoned tomato over creamy hummus tehina
• Topped with hardboiled egg and finished with a drizzle of spicy schug and chopped parsley.
• Schug is a Yemenite fiery condiment with fresh green chillies, herbs, and spices.
• Classic accompaniment to malauch
• "shabazi" spice from La Boite is a dried version of schug
• Allergies: Allium, Sesame, Nightshade, Egg(egg)
• Served in a hummus bowl with saluf and salatim

Salatim

Beets With Tehina

• Red beets are roasted, peeled, grated and pressed overnight.
• Mixed with prepared tehina, lemon, olive oil, mint, dill and parsley.
• Signature at Zahav and it's on the menu since opening
• Beets are a staple Sephardic communities during Rosh Hashanah (Jewish New Year).
• Allergies: Allium, Sesame, Nightshade
• Served in a small green ramekin or as a part of Salatim.

Moroccan Carrots

• Boiled in water until toothsome and liquid gets reduced until it caramelizes to carrot molasses.
• Mixed with the molasses, preserved with lemon, mint, dill, cilantro and harissa.
• Harissa is a spiced North African red pepper sauce that can range from spicy to mild.
• Known also as Salatat Al Jazar.
• Popular dish throughout North Africa and the Middle East
• Originated from northwestern africa as the pioneer for many cold and warm carrots salads.
• Allergies: Allium, Nightshade
• Served in a small green ramekin or as a part of Salatim.

Cabbage With Sumac Onions

• Napa cabbage is cut, rinsed and salted overnight.
• It gets hot pickled before sitting refrigerated 24hr
• Mixed with house made sumac onions mint, dill and parsley.
• Inspired by the Ashkenazi tradition
• Addition of sumac and pickled red onion lead to a bright sweet acidic taste.
• Ashkenazi jews start salting cabbage as a way to preserve it
• Early form of lactofermentation is what gives us kosher pickles and sauerkraut.
• Allergies: Allium
• Served in a small green ramekin or as a part of Salatim.

Twice-Cooked Eggplant

• Eggplants are peeled and salted overnight, then seared until truly charred.
• Mash them and drain them once more then red bell pepper and onion are sweated
• Seasoned with paprika and coriander before adding the cooked eggplant back to the pot and cooking until thick.
• Finished of with a dash of sherry vinegar and fresh parsley.
• Recipe is tradionally from Romania where roasted eggplant get turned into multiple dishes
• One of the dishes utilizes tehnia and is become babaganoush.
• it's a fan favorite at Zahav
• Charring the eggplant until almost burnt gives to the dish chocolate-like notes.
• Allergies: Allium, Nightshade
• Served in a small green ramekin or as a part of Salatim.

Spicy Fennel

• Thinly shaved fennel is dressed with schug and a good amount of lemon juice, dill and cilantro.
• Inspired by Tunisian salad flavor but the addition of schug pairs beautifully with the swetness of the fennel.
• A welcome reprieve at the seder table or with any heavy meal
• It cleanses your palate while wetting your appetite
• Anise is related but different from fennel
• The plant is primarily grown for its seeds which are used as a spice.
• Allergies: Allium, Nightshade
• Served in a small green ramekin or as a part of Salatim.

Cherchi

• Butternut is roasted before scooping the flesh.
• Then onions and garlic are sweated with spices and folded into the mix.
• Little preserved lemon and harissa balance the swetness of the pumpkin
• Tangy pumpkin spread warm with harissa and finished with preserved lemon and fresh cilantro.
• A Lybian speciality among Tripoli's Jewish community, which trace their ancestry to Spain.
• Pumpkin came to Spain as a novelty discovered in the Americas and it was adopted enthusiastically by the Iberian Jews.
• Allergies: Allium, Nightshade
• Served in a small green ramekin or as a part of Salatim.

Olesch

• Broccolini are sauteed in EVOO until tender, chopped roughly, and mixed with caramelized onions, salt and lemon juice.
• Crunchy blackened broccolini mixed with sweet caramelized onions.
• Originated in Galilee and it's usually made with dandelion and fine endives
• Allergies: Allium
• Served in a small green ramekin or as a part of the salatim selection.

Mezze

Tuna Boreeka

• Diced tuna is mixed with cucumber, red onion, salt, lemon juice and olive oil
• Served with house signature sauce (harissa based) and topped with an Happy Egg fried in phyllo dough.
• Served fresh tuna tartar over lightlty spicy house signature sauce topped with a crispy poached egg.
• A riff on the Tunisian "brik", a thin crepe-like pastry around a filling and is commonly deep fried.
• Known as boreeka for the Tunisian Jewish population
• Allergies: Fish, Egg(egg), Allium, Nightshade, Gluten(phyllo)

Cobia Crudo

• Keeps kept cold at all time, diced and mixed with cucumber, red onion, schug and cilantro
• Fragrant lime base aguachile made with the vegetables offcuts and fragrant cilantro puree.
• Refreshing cobia aguachile spiced with schug, mixed with crunchy cucumber and red onions.
• Open Blue Cobia is a sustainable fish option
• Harvested in farms located in the ocean in front of Panama
• The diet is natural and free of hormones, colorants, pesticides, and other harmful contaminants.
• Allergies: Fish, Allium, Nightshade

Kubbe Niya

• Cooked bulgur wheat mixed with diced raw lamb loin, red onion, harissa, cumin, caraway, coriander and crispy lamb bacon bits.
• Served local lamb tartare with hearty bulgur wheat on an endive leaf and topped with creamy tehina.
• Served on endive leaf, garnished with prepared tehina and parsley.
• Kubbe is considerer to be the national dish of Lebanon and prepared in different ways.
• In chef's version "niya" stands for "raw"
• Traditionally, meat is mashed with a mullet, but now it is chopped by knife
• Lamb dish typically with bulgur or freekeh and raw onions.
• Allergies: Allium, Nightshade, Gluten (bulgur)

Warm Stuffed Dates

• Pitted and replaced by toasted salted almond
• Warmed in olive oil, and served on a goat cheese spuma topped with fresh key lime zest.
• Warm Israeli dates served on velvety goat cheese and topped with citrusy key lime zest.
• Symbolizes the Promised Land's fertility, blessing, and spiritual richness.
• The honey is generally understood to be a reference to fruit nectar, specifically date honey.
• Allergies: Nuts, Dairy(goat cheese, pasteurized)

Haloumi Baklava

• Halloumi is wrapped in phyllo and seared until crispy on the plancha
• Quince are poached in syrup with vanilla and spices until translucent
• The goat cheese is areated in a syphon and cheese is areated in a
• Crispy halloumi bites over pillowy goat cheese topped with syrupy poached quince.
• High melting point of the cheese makes it ideal to grill or fry
• Resemblence to baklava b/c of the syrup of the quince glazing the phyllo.
• Allergies: Gluten, Dairy (pasteurized)

Moroccan Cigars

• Ground beef is cooked with onions, garlic, baharat spice, harissa, tomato paste, fresno pepper, and rolled up in phyllo dough resembling a cigar shape
• Topped with local honey infused with chillies and raw tehina paste.
• Originated in Morocco, and a staple in Israel
• Morocco it is filled with honey or dried fruits
• Triangle shaped filled pastries
• Allergies: Allium, Gluten, Nightshade, Sesame(tehina)

Fried Cauliflower

• Broken into florets, fried, and seasoned with lemon
• Labne is used for the tzatziki before being folded in preserved charred grape leaves
• fresh grapes, pickled peppers and added to the relish
• Fried cauliflower bites over tzatziki enriched with charred grape leaves
• Allergies: Dairy (pasteurized), Allium, Night Shade (relish)

Smoked Sweet Potatoes

• Poached in a flavorful cooking liquid, then smashed slightly and smoked.
• Broke them into bite size pieces and fry
• Tangy and lightly smoked crispy sweet potatoes paired with caramelized onion labne.
• Labne is made by mixing labne, chives, dill, shallot, black pepper, and caramelized onion.
• Use labne made in Little Havana
• Milk is pasteurized at low temperature to retain nutrients and its fermented with enzymes

Al Ha'esh (On A Fire)

Pargiyot

• Chicken thighs are cut to bitesize and marinated before being skewered, grilled over coals
• Chicken skins are rendered after being poached
• Baby chicknes topped with aromatic pickled kumquat and crispy chicken skin.
• Cooled in the fridge overnight, and fried to crispy and seasoned with salt and coarse black pepper
• Kumquat are thinly sliced and pickled in an aromatic brine.
• Known is the "schmaltz" (chicken fat) popular
• Allergies: Allium, Nightshade

Bulgarian Kebab

• Beef grinded utilizing brisket for quality and fat content, then marinated
• Marinated with garlic, onion, parsley, paprika, pepper, sugar and salt before being ground coarsely for texture
• Mixed with baking soda and seltzer water that gives the skewer its signature "bounce"
• Kebabs brought to bulgaria by Ottomans
• Lutenitsa is for preserving an over abuandance of produce grown during WW2
• Tomatoes ussually used classically
• Allergies: Allium, Nightshade

Wagyu Shishlik

• Wagyu is cut into bitesize morsels and dressed in a herby marinade, then skewered and grilled on high heat.
• Onions macerated in sumac, vinegar then grilled over coals
• Meat paired with tangy sumac onions and charred tomatoes.
• Shislick word that comes from the language of Turkey
• Known as "skewerable" and "shipudiya"(skewer house")
• Vegetables served grilled to cut the fatness

Lamb Merguez

• Domestic lamb shoulder and lamb caisings used in sausage
• Sausdage meat lamb marinated in harissa
• Matbucha is an onion reduction that's slightly spicy
• Originated 1960's, as algerian immigrants
• Matbucha comes from "cooked", emphasizing a reduction
• Allergies: Allium, Nightshade

Eggplant

• Smoked tender with a chili and red peppet relish on top
• Brinded with salt and sugar before frying until tender and smoking
• Allergies: Allium, Nightshade

Mushroom And Green Onion Shishlik

• oyster mushroom are lightly fried before skewering
• marinated in an umami
• hazelnuts/castelvetrano are combined on top
• muschroom are pareve
• Allergies: Allium, Nightshade, Nuts

Dorade

• a mild and buttery version charred over coals with sea bean tzaziki
• fillets are salted before burning over coals
• beans echo flavor from the fish
• Allergies: Fish, Dairy, Alluim

striped bass

• a flakey bass with apple and turnip salad, all held by Black arrisa and lime juice
• hybrid bass farmed for high quality.
• Dried chilies are added to Harissa _Alergies: Fish, Allium, Night shade

14 Day Dry Age Meat

Lamb

• Lamb is cured in D'vora (D'vora Spice) for about 14 days
• Lamb is crusted in pistachios
• Aged erved with pistachio
• Allergies: Allium ,Nuts, pistashio

Ny Strip

• Dry aged prime meat
• Cured in shabazi for about one day
• Mixed with izak and citrus
• Allergies:Allium, nightshade

Vail

• A meat rubbed in Ararat
• then lets it age Allergies: Allium , seasame and Tehina Fish

Snapper Chraime

• Snapper is charrred
• Butterfiled before charing Served with Shallots and Lemons
• Allergies : Fish and Allium
• made during frydays for meal

Short Rib

• short rib is slow roasted
• then marinated in amba
• allergies - Allergium

mujaradara

• basmathi rice lentils spice and herb pilaf
• rice cooks while it sets and fluffs
• spiced woth Baharat

sides

Lamb Neck

• Prepped with brine and spices.
• slow braised, then deboned, and rolled . All topped of with sauce made of mint and chick peas.
• Allergies: Allium and nightshade

Zaatar

• chicken marinated in special oils and onion before spices and herbs.
• Allergies:Seasme, Onion Nigshade

French Fries

• The potatoes made in a way to hold most shape even while cooked.
• The ketchup has a combination of harissa and amba.
• allergies-Alluim/Night shade

Yeminte Pickels

• The pickels are made of a carrot and spice based turmeric.
• Allergies - Alluim / nigthshade

Salad katzoots

• Persian cucumer and tomato based.
• Allergies - Allguim

Dezerts

Key lime Knafe

• the philo pastry is layered with a key lime
• brushed with citrus
• alergiies - gulitn and dairy and eggs

coconot malabi

• made with powder instead of diary with cocunut milk and agar
• alergiies nne

Brown sugar soft serve

• the ice cream is churned when ordered to guarentee cremiest texsture
• the ice cream has various sugars and mixxes
• Allergies : dairy nuts crunch

Guava srbet

• it originates frok brazil
• allergy - gluten dairy crunvch