Israelis Opt for Ready-Made Holiday Meals Over Home Cooking

As Rosh Hashanah approaches, Israelis are increasingly opting for pre-prepared holiday meals from delis and restaurants rather than cooking at home. This trend reflects a shift in consumer habits driven by busy modern lifestyles, where time constraints often outweigh the desire for traditional home cooking. "People today don't have time, everyone is so busy with work and daily life," explained Shoshi Adib, who manages the "Bechor et Shoshi" culinary institution. "It's not that people don't know how to cook, they are simply looking for home-quality food without spending hours by the stove."

Institutions like "Bechor et Shoshi," specializing in North African cuisine, and "Sander," known for Eastern European dishes, are experiencing a surge in demand for holiday staples. "Chraymeh must be served at the holiday," stated Adib, highlighting popular dishes like festive "mafroum" and stuffed "moussaka." At "Sander," traditional favorites such as chopped liver and "gefilte fish" are in high demand, with the establishment preparing over a thousand units of "gefilte fish" for Rosh Hashanah alone. Customers view these meals not just as a convenience but as an emotional connection to their past and family traditions.

For those who still choose to cook, experts emphasize patience and specific techniques for achieving tender, flavorful meat dishes. Matan Zohar from "BUTCH" advises slow cooking at low temperatures for cuts like beef shoulder or lamb shank. He also recommends cooking meat a day in advance, refrigerating it in its sauce overnight to allow flavors to meld and textures to unify, making slicing easier for a presentable holiday table.

Interestingly, even culinary experts who prepare food for thousands during the holidays often choose to relax and dine out themselves. Shoshi Adib revealed that she opts for a hotel stay each year after the extensive preparations, seeking a break from the kitchen.