PHOTO: Michael Persico/Houghton Mifflin Harcourt; Hummus Tehina (recipe follows) is the base for six variations chef Michael Solomonov shares in Zahav.
Laura Brehaut, Postmedia News
Originally published on February 8, 2016; National Post
It was at a small Yemenite place in Tel Aviv that I had my first taste of truly sublime hummus. There were pickles, hard-boiled eggs, fresh pita, and tea with mint leaves, but the hummus was unquestionably the star of the show. It was unlike any I had eaten before, and was just one of many deliciously memorable dishes I enjoyed in Israel: shakshuka and borekas (savoury Ottoman pastries) in the ancient port of Jaffa; ka’ak (ring-shaped bread sprinkled with sesame seeds) with an envelope of za’atar for dipping in Jerusalem’s Old City; grilled fish in the northern coastal city of Acre (a.k.a. Akko); and fully-loaded falafel in Daliyat el-Carmel, a Druze village on the slopes of Mt. Carmel.
Windsor Star: February 17, 2016; page C1 / Front 
Regina Leader-Post: February 17, 2016; page C2
Saskatoon StarPhoenix: February 17, 2016; page C2
Sarnia Observer: February 20, 2016; page D3
Daily Observer (Pembroke): February 20, 2016; page B11
Orillia Packet & Times: February 20, 2016; page Page: D1 / Front
Kingston Whig-Standard: February 20, 2016; page Page: F1 / Front
The Sault Star: February 22, 2016; page B6
Northumberland Today: February 24, 2016; page D4
Brantford Expositor: February 25, 2016; page D3
London Free Press: April 16, 2016; page F6
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