On this episode, Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market.
Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous “Risotto” with Asparagus.
Then, Chris serves up Yogurt Panna Cotta with Sumac Syrup, which adds tart brightness to the rich, custardy dessert.
Finally, Milk Street Cook Catherine Smart shows Chris how to make Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.
About Season 4:
CHRISTOPHER KIMBALL'S MILK STREET TELEVISION searches the world over for techniques and ingredients that can transform the way America cooks and eats – such as a new way to use spices, a simpler way to cook chicken, a fresh combination of ingredients, or a trick that turns everyday food into something special. In season four, host Chris Kimball and his team travel to Italy, Mexico, Israel, Greece, Vietnam, India and Spain, where they meet cooks who inspire a new style of home cooking.
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Christopher Kimball’s Milk Street is on Facebook, Instagram, Pinterest, and you can follow @177MilkStreet on Twitter. Follow @cpkimball on Twitter. #MilkStreetTV
Credits:
Presented by WGBH and distributed by American Public Television.
