Typically, gourmet cuisine is not associated with airline food.
However, things could soon change. Assaf Granit, a Michelin-starred Israeli chef, has been hired by El Al to “spice up” its menu, and you may experience his cuisine when you fly with them.
A variety of foods are available on the menu, including “textured mushrooms,” a kale salad, Musakhan, roasted chicken with fried onion and sumac served in laffa, Kohresh-e Ghormeh Sabzi, a Persian beef and vegetable stew, and Chraime, a dish created with mullet and served with couscous.
Dessert options include za’atar-crusted chocolate mousse or jam-filled basboussa.
With regard to his El Al menu, Granit stated: “Growing up in Jerusalem’s Ein Karem neighborhood, I sensed this particularly Israeli tribute to our varied cultures in the connection between my Moroccan neighbor Jacqueline’s excellent couscous and my grandma Leah’s Eastern European horseradish.
Israeli cuisine, which has long served as my culinary inspiration, focuses on bridging these various cultures.
Whatever it is—Persian Kohresh-e Ghormeh Sabzi stew, Moroccan Chraime fish, or a hint of za’atar in the chocolate mousse in your dessert—the food I bring you today is the result of our joint adventure.
The customized menus were first introduced on flights to Europe a few months ago by Granit, a partner in the Machneyuda restaurant who also owns other businesses in many nations.
They will soon be available on flights to the US, South Africa, and the Far East.
For late-night and early-morning flights, milk is substituted for meat, and dairy rolls are filled with either Gouda and sweet potatoes, garlic aioli, and mayo, or labneh, beetroot, and extremely spicy schug, which has supposedly been milded for in-flight consumption.
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