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25 Jewish dishes to eat in NYC right now
(New York Jewish Week) — In a metropolis like ours — with both an incredibly rich Jewish heritage and a dynamic, ever-changing dining scene — it is almost impossible to choose just 25 dishes that define what Jewish food in New York City is like today.
And yet, that’s exactly what we tried to do with this list, created in partnership with our colleagues at The Nosher. Rather than present a “best of,” we aim to paint a vibrant portrait of the city’s Jewish food landscape, from classics like herring schmaltz and egg creams to new mashups like churros made from Yemenite malawach dough and bright-green vegan pickle-flavored soft serve.
This compilation of standout Jewish dishes across the boroughs is meant to capture what Jewish food — and maybe even being Jewish — is like in New York City today: joyful, a little bit syncretic, sometimes messy and always a source of pride.
From kosher adjaruli khachapuri — a Georgian cheese bread boat — in Queens to a Wagyu pastrami sandwich in Brooklyn, keep reading for our list of 25 Jewish dishes to eat in NYC right now.
Is your favorite Jewish dish not on our list? Let us know what we missed so that we may include it on a future list. Happy eating!
1 | Adjaruli khachapuri
Marani
(Shannon Sarna)
Ten years ago, one of the few places in New York City to get a Georgian cheese boat, or adjaruli khachapuri, was Marani, a two-level kosher Georgian restaurant in Rego Park, Queens. Today there are several more Georgian menus around town, but Marani remains the only kosher Georgian restaurant in the city. It’s really two restaurants in one: Upstairs, you’ll find a full bar and a meat menu with items like khinkali (Georgian soup dumplings). But downstairs, the dairy portion of the restaurant, is where you’ll find an Instagram-worthy cheese boat. Marani offers four varieties of khachapuri, but the classic boat-shaped adjaruli ($16), topped with raw egg and butter, is what cheesy carb dreams are made of. (Kosher) — Shannon Sarna
2 | Cheddar jalapeno knish
Yonah Schimmel
(Lily Lester)
Yonah Schimmel’s started as a Coney Island pushcart in 1890, and their Lower East Side storefront at 137 East Houston St. has been in business since 1910. Inside, the original counter still stands, and their knishes — essentially potato-filled Ashkenazi pastries — have been made the same way since then, too. Alongside the traditional potato, Yonah Schimmel’s has a host of knish flavors on the daily, from savory kasha and broccoli to sweet apple strudel and chocolate cheese, plus rotating daily specials. On the afternoon of our visit, we were lucky enough to try the cheddar jalapeno knish ($5.50) — a thick, almost mashed potato-filled pastry with a cheesy, mildly spicy kick. This one is definitely not your bubbe’s knish. (Kosher) — Lily Lester
3 | Chocolate rugelach
Lee Lee’s Baked Goods
(Lily Lester)
If you’re looking to meet a legend and taste legendary rugelach, we’ve got you covered: Alvin Lee Smalls, better known as “Lee Lee,” has been making rugelach in his Harlem bakery for more than 50 years. His mission has been to introduce rugelach to his uptown neighbors, as well to keep the craft of artisanal, handmade rugelach alive. Smalls, who is African American and not Jewish, started making the rolled cookies after seeing a recipe in the paper. After six months of tweaking, he perfected it. (His secret? Butter — and lots of it.) The soft, flaky, mouth-watering pastries come in three flavors: raspberry, apricot and, perhaps best of all, chocolate, which is especially memorable and gooey ($3 each). Sitting amid the homey, Southern kitchen-like decor at Lee Lee’s Baked Goods with a fresh plate of rugelach is a cross-cultural dream — and I don’t want to wake up. — Lily Lester
4 | Egg Cream
S&P Lunch
(Lily Lester)
Egg creams — which famously involve neither eggs nor cream — are one of those iconic New York Jewish foods with with mysterious origins. Does the name derive from a mispronunciation of the Yiddish word “echt,” meaning genuine? Or is it a riff off the phrase “Grade A milk”? No matter. If you are in search of the platonic ideal of a classic egg cream, head to Flatiron’s S&P Lunch. There, the folks behind the newly revamped old-school lunch counter use “the same ingredients that everybody uses,” as co-owner Eric Finkelstein told us us, adding, “the order of operations is very important.” I’m not a scientist, so I can’t tell you how or why S&P’s combination of seltzer, milk and Fox’s U-Bet syrup ($5) is so delicious — just trust me when I tell you that it is. — Lisa Keys
5 | Everything bagel with smoked whitefish salad
Modern Bread and Bagel
Upper West Side, Manhattan | Chelsea, Manhattan
(Shevy Baskin)
Embracing a gluten-free diet doesn’t mean your bagel-eating days are over. Thanks to the folks at kosher-certified Modern Bread and Bagel — which now boasts two locations in Manhattan — you can enjoy an everything bagel with whitefish salad ($13.95) that’s so good, you likely will forget it’s gluten-free. Don’t just take our word for it: These bagels have been named among the best in the city in a massive bagel-tasting project. We especially appreciate that the whitefish salad isn’t too salty, and that the pickled red onions add a welcome bite. (Kosher) — Shannon Sarna
6 | French fries with tehina ketchup
Laser Wolf
(Michael Persico)
For two summers in a row, New Yorkers and tourists alike have clamored for a table at Chef Michael Solomonov’s Tel Aviv-inspired eatery, Laser Wolf, located on the rooftop of Williamsburg’s Hoxton Hotel. The main attractions here are the skewers — meat, fish or vegetables — which are cooked on a charcoal grill and come with a bottomless and ever-changing selection of salatim, or Israeli salads. But the true revelation at Laser Wolf may be the french fries, which are a far cry from simple fried sticks of potatoes. These special spuds are brined, steamed, frozen and finally deep fried, creating the crispiest exterior and a super creamy interior. Each order ($14) is served with tehina ketchup. So what if the only reservation you can snag is at 10 p.m. on a weeknight? These fries are worth it. — Shannon Sarna
7 | Hummus masabaha with sauteed chicken liver
Miss Ada
(Courtesy Miss Ada)
The punnily named Brooklyn eatery Miss Ada — a play on the Hebrew word for restaurant, “misada” — is located just one block from Fort Greene Park. Inside the airy space, which has a charming backyard and an open kitchen decorated with fresh herbs, chef/owner Tomer Blechman offers his elevated take on traditional Israeli and Middle Eastern dishes. There’s no wrong dish to order, though the most comforting item on the dinner menu may be the creamy hummus masabaha with sauteed chicken liver — fresh hummus topped with warm chicken livers and caramelized onions ($15). You can “wipe” the delicious combo with fresh pita like an expert or eat it daintily with a knife and fork (well, as daintily as you can eat hummus). If you’re a chopped liver fan, this is one dish you won’t want to pass up on. As a bonus, a stroll through Fort Greene Park makes a great aperitif. — Lior Zaltzman
8 | Iced café slushie
Edith’s Sandwich Counter
(Brendan Cunningham)
On my first trip to Israel I fell in love with “ice café.” Not to be confused with a cold cup of coffee with ice cubes, Israeli ice café is essentially a coffee milkshake that’s delicious and refreshing in any season, but especially the scorching summer. Here in New York, Edith’s Sandwich Counter — a tiny Williamsburg spot that celebrates Jewish food from around the world — has made this treat even better. Edith’s iced café ($8.25) — a slushie made of cold brew, oat milk and tahini — is a delicious vegan concoction that’s both less sweet than a milkshake but creamier. What’s more, Edith’s offers a punch card to earn a free iced café slushie after your 10th purchase — which won’t be a difficult feat. — Julia Gergely
9 | Jachnun
12 Chairs Cafe
Soho, Manhattan| Williamsburg, Brooklyn
(Courtesy of 12 Chairs)
Jachnun is a hand-rolled Yemenite pastry that, while ubiquitous in Israel, is surprisingly hard to find in New York. But at 12 Chairs Cafe, an Israeli restaurant with locations in Soho and Williamsburg, you can get your fill: As part of their weekend brunch menu, you can order jachnun ($14), which is cooked slow and low overnight with a touch of date honey, resulting in a flaky, chewy and sweet pastry that melts in your mouth. The jachnun is served rolled up with traditional savory sides of zhug (a Yemenite spicy sauce), hard-boiled eggs and crushed tomatoes. The delectable treat might transport you to faraway lands, but be sure to take in the vibes right where you are: On the weekends, 12 Chairs is an especially lively spot where Israeli pop music is blasted through the speakers. — Julia Gergely
10 | Kafe Hawaij sticky bun
Fan-Fan Doughnuts
(Melissa Hom)
At Brooklyn’s Fan-Fan Doughnuts, James Beard-nominated Chef Fany Gerson makes decadent fried dough treats with juicy, oozing toppings and fillings. Gerson marries her Mexican and Jewish roots in her creations, which include guava and cheese doughnuts and, for Hanukkah, wonderfully comforting sufganiyot. Amid all these bright and inventive offerings are her sticky buns, a rolled pastry ($5.50) made with New York Shuk’s Kafe Hawaij, a transporting Israeli-Yemeni spiced coffee mix. Come early, prepare to stand in line and perhaps bring some extra napkins and wipes — because Fan-Fan is an immersive and sometimes sticky experience. — Lior Zaltzman
11 | Malawach churros
Balaboosta
(Peter Bonacci)
Chef Einat Admony’s Israeli dishes have been a staple of the NYC food scene since 2005, when Admony first opened Taim, a fast-service restaurant specializing in falafel. Since then, Admony has opened (and closed) several restaurants, including Kish Kash, Bar Bolonat and her second iteration of Balaboosta, a modern Israeli restaurant now located in the West Village, named for the Yiddish term for “perfect housewife.” Balaboosta is known for dishes like fried olives with labne and cauliflower with peanut tahini, but if you’re craving an extra-special sweet treat, save room for the malawach churros ($13). A riff on the popular Spanish/Portuguese treat, Admony’s churros are made of malawach — a flaky Yemenite flatbread that is popular throughout Israel. They are deep-fried, coated in cinnamon sugar and served with a mixed berry sauce and dulce de leche. — Shannon Sarna
12 | Manti
Chaikhana Sem Sorok
(Shannon Sarna)
Step off the subway in Rego Park, Queens and you’ll be surrounded by the melodious sounds of Russian, Spanish, Korean, Polish and more. This diverse neighborhood is also home to the largest Bukharian Jewish community outside of Israel; walk a few blocks east on 63rd Drive and you will have your choice of kosher restaurants that specialize in this Central Asian cuisine. Our pick of the bunch is Chaikhana Sem Sorok, a glatt kosher eatery featuring traditional Uzbeki and Bukharian cuisine, including some shlep-worthy manti dumplings topped with a hefty sprinkle of black pepper ($12 for four large dumplings the size of a child’s fist). The subway ride will feel worth it when you bite into the fatty meat surrounded by a delicate wrapping, but be sure to explore the rest of the menu, too, including the spiced lagman soup with noodles and hunks of meat; savory samsa pastries filled with beef, lamb or pumpkin; plus traditional tandoor bread to sop it all up. (Kosher) — Shannon Sarna
13 | Meat kubeh with beet broth
Kubeh
(Shannon Sarna)
The menu at Kubeh, which is dedicated to “lesser-known cuisines of the Middle East,” features seasonal salads, shareable plates and well-balanced cocktails. But what you really want to order is their namesake dish: kubeh, Iraqi-Kurdish stuffed dumplings served with your choice of broth. We recommend the traditional Kurdish siske kubeh, which are filled with slow-cooked beef. Pair them with selek, a rich beet and celery broth ($21). Before opening her restaurants, Long Island native Chef Melanie Shurka traveled to Israel and spent weeks with Iraqi grandmothers and renowned chefs learning how to carefully craft this regional dish. Now, New Yorkers get to enjoy the fruits of her labor: At Kubeh, they hand roll each dumpling they serve, carrying on this delicious, sacred tradition of comfort food. — Shannon Sarna
14 | Mercato Platter
Ras Plant Based
Crown Heights, Brooklyn | Chelsea, Manhattan
(Lily Lester)
Ras Plant Based, a happening, colorful spot on Franklin Avenue in Crown Heights, serves up tasty vegan Ethiopian cuisine. Though its owners, Milka and Romeo Regalli, aren’t Jewish, they decided to pursue kosher certification after a local rabbi offered to help them do it. “It was an easy decision to make,” Milka tells us. “We wanted to be able to open our space to everyone in the community.” The Mercato Platter ($21) is a must-try sampler of the eatery’s “spicier” dishes, including yakatilt — a medley of carrots, onions, cabbage and bell pepper; gomen, or braised collards; and missir, a red lentil stew with berbere sauce. The colorful spread arrives on a bed of spongy injera that melts in your mouth. With several rolled-up pieces of injera on the side, the platter is a fun meal to share with a friend. (Kosher) — Julia Gergely
15 | New York-style cheesecake
S&S Cheesecake
(Courtesy of S&S Cheesecake)
Up in the northern reaches of the Bronx, an unassuming storefront has been producing delectable cheesecakes every day for more than 60 years. Many consider S&S Cheesecake to be the best in a city known for its cheesecakes. The business was founded by Holocaust survivor Fred Schuster in 1960 and little has changed since then, including the recipe: The rich, creamy cheesecake is dense, flavorful and not too sweet with a soft, crumbly bottom. “The secret is to bake with love and serve with pride and passion,” says Yair Ben-Zaken, Schuster’s son-in-law, who operates the bakery today. The cakes are certified kosher and prices start at $20 for a 7-inch cake. (Kosher) — Julia Gergely
16 | Onion disc
Kossar’s Bagels & Bialys
Lower East Side, Manhattan | Hudson Yards, Manhattan | Upper East Side, Manhattan
(Julian Voloj)
Kossar’s Bagels and Bialys is world-famous for its bialys, with good reason: They’ve been baking the crusty rolls, with a center filled with toasted onion, on the Lower East Side since 1936. Buying a bialy (or a dozen) from Kossar’s is never the wrong move, though savvy New Yorkers know to arrive early or pre-order a large onion disc, also known as pletzl. This giant wheel of a carbohydrate, topped with caramelized onions and poppy seeds, is an incredible value at $6.95. Grab some cream cheese on your way out the door and you’ve got a hearty snack for the whole family. — Lisa Keys
17 | Pickle soft serve
Jacob’s Pickles
Moynihan Train Hall, Manhattan
(Courtesy of Jacob’s Pickles)
“Are you sure you want to do this?” asked the person behind the counter at Jacob’s Pickles when we ordered the pickle soft serve ($5). The correct answer: Yes, yes you do. The vegan, oat-milk-based pickle-flavored soft serve, topped with pickle slices, tastes like cucumber sorbet and is the refreshing treat you didn’t know you needed. Be warned: The portion size is enormous, so whether you’re looking for a palate cleanser or a revitalizing midday snack, sharing this frozen treat is an excellent group activity for anyone but the faintest of hearts. — Lily Lester
18 | Pickles (with a side of books)
Sweet Pickle Books
(Isabella Armus)
Ever sit down with a good pickle and wished you had a book to enjoy with it? Or vice versa? Well, both come hand-in-hand at Sweet Pickle Books — a one-of-a-kind used bookstore that also sells its own line of pickles. Located on Orchard Street near the Lower East Side’s historic “pickle alley,” owner Leah Altshuler came up with the idea for her hybrid shop at the beginning of the pandemic and it’s still thriving today. Drop by the cozy space, which is filled with love-worn paperbacks that hover below the $10 mark, and either swap your book donations for a jar of bread-and-butter, spicy or dill pickles — or simply buy a jar the old-fashioned way ($9.50-$12.95). — Isabella Armus
19 | Schmaltz & a Shot
Russ & Daughters Cafe
(Courtesy of Russ and Daughters)
When people think of Russ & Daughters, their first thought is usually smoked fish, and rightly so: The family-owned appetizing business has been specializing in the stuff since they opened in 1914. But at Russ & Daughters Cafe on Orchard Street, a sit-down restaurant around the corner from the original Russ & Daughters location, a herring dish, Schmaltz & a Shot ($17), draws upon the legacy of the eatery’s Jewish founder: Back in the day, Joel Russ would sit at a small table at his Houston Street shop where he’d kibbitz with friends and customers over schmaltz herring (extra-fatty herring) and schnapps. Today, the nostalgic plate of herring, raw onion and boiled potato hearkens back to this intimate, old-school vibe — while the bracing shot of vodka brings you right back to the present. — Lily Lester
20 | Schmaltz potatoes
Agi’s Counter
(Courtesy of Agi’s Counter)
Ashkenazi influences are peppered throughout the menu at Agi’s Counter, a charming neighborhood restaurant in Crown Heights that’s owned and operated by Chef Jeremy Salamon. The wine list is composed of exclusively Hungarian wines — a nod to Salamon’s heritage — and if you’re a fan of strong Eastern European flavors like caraway seeds, beets and trout, this is the spot for you. But perhaps the best reason for Jewish food lovers to come to Agi’s Counter is for the schmaltz potatoes, which are prepared confit-style in chicken fat and served with a healthy dollop of schmaltz aioli and lots of fresh chives. It comes as a side dish for $13, but it shines like the main attraction. — Shannon Sarna
21 | Seder Plate Margarita
Gertrude’s
(Lana Schwartz)
The Passover seder plate is rife with symbolism: bitter herbs represent the bitterness of slavery; saltwater represents the tears of our ancestors; and, in recent years, an orange has come to represent women and LGBTQ+ Jews, whose stories aren’t often told. For those who love the ceremony of the seder, you can now seek it out year-round: Gertrude’s, a newish Jewish bistro from the folks behind popular Williamsburg diner Gertie, has a Seder Plate Margarita ($15) on their imaginative cocktail menu. The drink combines some of these Passover flavors — bitter orange, parsley and salt water, plus lime and mezcal — for a unique, refreshing beverage that pairs well with dishes designed to “push the Ashkenazi tradition,” as co-owner Nate Adler says. Four cups of wine not included. — Lana Schwartz
22 | Seoul Meets Bagel sandwich
Between the Bagel
(Courtesy of Between the Bagel)
Walk into Between the Bagel on Astoria’s busy 30th Avenue corridor and you’ll spot a typical Jewish-American bagel menu of eggs, schmears and sandwiches. You’ll also notice, perhaps incongruously, a menu of Korean classics like yachaejeon (Korean vegetable pancakes) and dumplings. The true standouts at this spot are the mashups of of the two cuisines, particularly the popular Seoul Meets Bagel — a bagel topped with beef bulgogi (marinated and grilled beef), egg, cheese, kimchi and gochujang mayo ($10.83, tax included). This spicy, hearty sandwich will keep you full for hours. The friendly owner, Ben Suh, who describes the neighborhood as “a smorgasbord of culture,” has become a local legend: Not just popular for his culinary creations, Suh is known to give candy and samples to his customers, and treats for their dogs. — Lisa Keys
23 | Tahini soft serve sundae
Seed & Mill
(Courtesy of Seed & Mill)
At their stall in Manhattan’s Chelsea Market, Seed & Mill — a New York-based company known for its high-quality tahini and halva — serves a oat-milk-based soft serve that may forever change your mind about vegan desserts. Their satisfying tahini soft serve sundae ($8) is topped with crumbled halva and a drizzle of tahini, resulting in a creamy, salty concoction with just the right amount of contrasting crunch. While you’re there, grab a piece of their rich dark chocolate halva to go. — Shannon Sarna
24 | Thai Tea Babka French Toast
Thai Diner
(Philissa Cramer)
A Thai restaurant might be an unorthodox place to grab babka, but then again the Thai Tea Babka French Toast ($15) at Nolita’s happening Thai Diner is unorthodox in its own right. Only available during brunch and lunch, the dish features thick pillows of homemade babka, swirled with vanilla and fragrant with thai tea. A bright orange Thai-tea-flavored crema and a tiny pitcher of sweetened condensed milk allows customers to intensify the dish’s distinctive blend of rich spices and sweet milkiness. Thai Diner’s pandan-flavored green-and-white cookie offers another Southeast Asian twist on a Jewish deli classic, black-and-white cookies, but the French toast has been a signature dish since the restaurant opened in 2020 for good reason. — Philissa Cramer
25 | Wagyu Pastrami Sando
Shalom Japan
(John Keon)
Since opening in South Williamsburg in 2013, Shalom Japan has been making waves online and IRL. The restaurant is owned by husband-and-wife team Aaron Israel and Sawako Okochi, who draw upon their respective Jewish and Japanese roots. You’ve probably seen, or even tried, their iconic matzah ball ramen, which combines two of the world’s greatest comfort soups into a singular stellar dish. However, the star of the impressive menu may be their melt-in-your-mouth Wagyu Pastrami Sando ($22), which features house-cured pastrami simply dressed with Gulden’s mustard and piled between pillowy slices of shokupan, Japanese milk bread. I don’t give this title lightly: This sandwich is the softest thing I’ve ever eaten. — Isabella Armus
Is your favorite Jewish dish not on our list? Let us know what we missed so that we may include it on a future list!
—
The post 25 Jewish dishes to eat in NYC right now appeared first on Jewish Telegraphic Agency.
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Gaza Terrorist Spokesperson Reveals How Media Falls for Terror Group’s Lies
People inspect the area of Al-Ahli hospital where Palestinians were killed in a blast from an errant Islamic Palestinian Jihad rocket meant for Israel, in Gaza City, Oct. 18, 2023. Photo: REUTERS/Ahmed Zakot
When Pinocchio lied, his nose grew longer. His falsehoods were too obvious to be ignored.
But media outlets barely raised an eyebrow after a Big Lie was exposed last week, perhaps because it also exposed them as wooden marionettes.
On Monday, April 8, it was revealed that Gaza terror organizations have been deliberately spreading false narratives on the Israel-Hamas war, and that international media outlets have been playing an unwitting, or even willing, role in enabling this mass manipulation.
Unsurprisingly, the foreign press ignored the exposure, even though everyone received the announcement distributed by the IDF.
Israel released a video that showed the interrogation of Palestinian Islamic Jihad spokesperson, Tariq Salami Otha Abu Shlouf, who had been captured during the IDF’s recent raid on Gaza’s Shifa hospital.
During his conversation with the interrogator, which amounts to an incriminating account concerning news coverage of Gaza, Abu Shlouf reveals how the well-oiled media manipulation machine of Islamic Jihad and Hamas operates:
Top figures in the group decide on a beneficial narrative, such as focusing on the humanitarian angle rather than the military one.
The message is circulated to news outlets.
Reporters uncritically echo what the terror group says, to avoid harming ties with sources.
The chilling testimony of an Islamic Jihad spox revealed how terrorist orgs manipulated the media to blame Israel for acts it did not do in this war.
It’s a day after the IDF released the testimony & neither @AP nor @Reuters have mentioned him at all. pic.twitter.com/eKT3IXeR5b
— HonestReporting (@HonestReporting) April 9, 2024
Abu Shlouf references the Al-Ahli hospital incident as an example: he admits his group decided to falsely blame Israel for the deadly strike, in order to erase the fact it had been caused by an Islamic Jihad rocket — a fact known to local reporters.
He also tells the interrogator how the “humanitarian angle” is being pushed to pliant reporters, with specific messages fed to international news outlets:
Abu Shlouf: The international media differs from the Arab ones, they focus on humanitarian issues, we don’t speak to them in the language of violence, destruction, and revenge. They come and say “let’s talk for a minute or two, but only talk to me about the humanitarian side, meaning, for instance, you’d say “it’s our right to live,” “we want the situation to return to normal, and our children to live like other children in the world,” “we have the right to receive capabilities and institutions.” This is the humanitarian side. And the other side, some of the international media organizations automatically address events like al-Ahli, when an event happens, they turn to us.
He adds that terrorist officials even vet news stories before publication. And he describes how “interviews” are conducted with international media reporters:
Abu Shlouf: They like to do interviews with figures from the political bureau, senior figures, like Khaled al-Batsh. There were a few international media outlets that conducted interviews with him. He sits with someone, then the journalist starts asking him questions, because it’s under the table, the humanitarian situation doesn’t interest the journalist. Only three things interest him: was the fallen rocket yours? Khaled al-Batsh, of course, answers him “No, it’s from the occupation.” Of course, the journalist knows that the rocket is indeed ours and not yours.
Interrogator: Even though the journalist knows, does he still echo what is said by the organization [Islamic Jihad]?
Abu Shlouf: Yes, because they ask him to review the article before publication, telling him to send it to us before he can publish it so we can review it.
Interrogator: And if it’s not to your liking, it doesn’t get published?
Abu Shlouf: No, of course not, because he [the journalist] needs us for more interviews.
Media outlets might argue that Abu Shlouf’s account as an IDF prisoner had been given under duress. But it seems — even with the video cuts — that rather than giving short answers, he willingly provided elaborate details and names. And that also suggests it’s true.
The foreign press can also argue that what he said about al-Ahli and terrorists’ use of hospitals and ambulances isn’t new. But that’s why it may be even more incriminating, as further proof that Gaza reporters have most likely known about it all along and kept silent.
The unavoidable conclusion from Abu Shlouf’s account is this: People in his position are constantly contacted by foreign press reporters to quote data, request interviews, and get reactions. So the editorial line on Gaza news is not being decided by the local reporter or his/her editors in Jerusalem or London. It first passes through the terrorists’ filter.
Is this not worth reporting? Don’t news consumers deserve to know the truth?
These questions are important because media outlets have published many stories focused on their Gaza reporters throughout the war — from their personal safety concerns to their electricity challenges. But when it now comes to focusing on the actual work they do, the media silence is deafening.
This is also defining the foreign press’ inability to carry out any self-reflection. If they care so much about the truth they purport to pursue, these media outlets ought to be the first to acknowledge that a huge shadow of doubt has just been cast on the professionalism of every reporter in the Hamas-run Strip. And it also hovers over their vetting procedures of new hires in Gaza.
HonestReporting has questioned the journalistic ethics of Gazan reporters since the beginning of the war. We exposed how some of them infiltrated into Israel with Hamas on October 7, as hundreds of Israelis were slaughtered.
Now, when it’s become even clearer that everything we see and read from Gaza is being manipulated by terrorist propagandists, it’s time for a media reckoning.
Pinocchio managed to transform into a responsible human being.
Why can’t journalists covering Gaza see who is pulling their strings, and do the same?
The author is a contributor to HonestReporting, a Jerusalem-based media watchdog with a focus on antisemitism and anti-Israel bias — where a version of this article first appeared.
The post Gaza Terrorist Spokesperson Reveals How Media Falls for Terror Group’s Lies first appeared on Algemeiner.com.
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Understanding the Meaning of Elijah This Passover
Then-Israeli Ambassador to the United Nations Gilad Erdan hosted a mock Passover seder at the United Nations on April 6, 2022. Photo: Shahar Azran.
“Behold I will send you Elijah (Eliyahu) the prophet before the great awesome Day of God, and he will reconcile fathers to children and children to fathers” (Malachi 3:24).
This is part of the Haftarah for Shabbat HaGadol — the Shabbat before Pesach. But why is it associated with Elijah? It is true that in terms of stature and his place in our tradition, Elijah was the greatest of the prophets, even if no book is attributed to him. His public victory over the Prophets of Baal during the reign of Ahab and Jezebel was his most famous triumph — but just as significant was the Chariot of Fire that took him up to Heaven when he died. This became the symbol of mysticism that he was always associated with. And mystics love messianism and days of judgment.
In the Talmud, Elijah figures prominently in the debates about messianism and whether he was to be the messiah or the pathfinder and precursor. But the tradition developed that he would pave the way for a messianic era, and would instruct us what to do and what parts of our tradition would be revived or survive when it came about.
In the Talmud, there are many episodes in which Elijah is said to appear to rabbis and guide them, and he is associated with solving unresolved halachic issues.
Elijah has a special affinity with children in tradition. He figures prominently in the circumcision ceremony where the Sandek, the equivalent of a godfather, sits on a special Chair of Eliyahu (Kisey Shel Eliyahu) at a Bris. He is metaphorically the Sandek and protector of us all. Stories in the Bible have Elijah helping barren women conceive and reviving children who are mortally sick. And yet one could also point out the negative side. When he chooses Elisha to join and succeed him. Elisha asks permission to bid goodbye to his parents, but Elijah refuses and insists he leave them without ever saying goodbye.
Elijah has multiple associations with Pesach. The most obvious is when towards the end of the Seder, we have the Fifth Cup of wine dedicated to him, and we invoke his presence in asking God to remove our enemies.
Why is this fifth cup specifically Elijah’s? On the one hand, it makes sense because he is our concept of a messiah. But it’s also Elijah’s cup because there is a debate as to whether we drink four or five cups of wine at the Seder to commemorate the four terms used in the Torah to describe the process that gave us our freedom from slavery — “I freed you, I saved you, I redeemed you, I took you out.” But some say “I brought you” counts as a fifth. So are there four cups or five cups? The debate is left unanswered. Although we are only obliged to have four cups of wine, we add an extra one just in case. Elijah has helped us solve the debate.
This year, we have much to be sad about. So many beautiful young and not-so-young lives have been killed in defense of our land. So many more lives have been injured or ruined. And yet there have been so many examples of deliverance, self-sacrifice, and heroism.
Is this the year the messiah will come? We can hope. But in the meantime, we have to do our best to reconcile, and to heal the chasms amongst us. We must come together to go forward united with pride and joy. Thank you, Eliyahu.
The author is a writer and rabbi, currently living in New York.
The post Understanding the Meaning of Elijah This Passover first appeared on Algemeiner.com.
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‘Washington Post’ Platforms Superficial ‘As a Jew’ Op-Ed on Israel & Gaza
Peter Maass, a journalist and former senior editor at left-wing publication The Intercept, admits that his “Jewish identity was always a bit vague.” He is also not an expert on international law, military tactics, or even the Middle East in general.
However, none of this has stopped Maass from using his Jewish heritage and past experience covering the war in Bosnia in the 1990s as a platform to not only falsely accuse Israel of war crimes in the present day, but also to re-invent history in a recent op-ed for The Washington Post.
Titled “I’m Jewish, and I’ve covered wars. I know war crimes when I see them,” Maass’s op-ed is rife with inappropriate analogies, context-free claims, and a heavy reliance on his “vague” Jewish identity — all in an effort to harm the image of Israel and to besmirch the Zionist movement in general.
Neither his Jewish identity nor experiences covering the Balkans & other conflicts qualify @maassp to pass judgment on Israel & accuse it of war crimes.
But that won’t stop @washingtonpost from blending “As a Jew” tokenism & superficial military analysis.
Full analysis https://t.co/Udc6oHeu1A pic.twitter.com/z52FdtJeI8
— HonestReporting (@HonestReporting) April 10, 2024
Peter Maass’ Crooked Line Between Bosnia & Gaza
In 1992 and 1993, Peter Maass served as an on-the-ground journalist during the war in Bosnia, reporting on the war crimes and ethnic cleansing that had become central features of that conflict.
Over 30 years later, and 1,000 miles away, Maass appears certain that his experiences in Bosnia are relevant to an analysis of the current war between Israel and Hamas in Gaza.
However, while his reporting from Bosnia might have been laudable, his understanding of Gaza is superficial and amateurish.
Take, for example, his claim that Israel’s “grind through Gaza” — when it “bombs and shoots civilians, blocks food aid, attacks hospitals and cuts off water supplies” — reminds him of the war crimes that he witnessed in Bosnia.
Despite what Maass might have observed in Bosnia, this is not at all what is occurring in Gaza.
Israel is currently trying to uproot a terrorist infrastructure that has spent years embedding itself within the civilian areas of Gaza, turning schools, hospitals, mosques, and even private homes into rocket launching pads and other military installations.
Civilian deaths in Gaza are due to Hamas’ cynical manipulation of civilian areas for their terrorist purposes, not because Israel is indiscriminately targeting civilians on a whim.
Similarly, when Israeli forces enter hospitals, it is due to the use of those facilities by Hamas gunmen and leaders, not out of abject cruelty or spite. The recent extensive IDF operation at Al-Shifa Hospital, in which hundreds of Hamas gunmen were killed, and hundreds more were arrested, attests to this reality.
As for his claim that Israel is blocking food aid or cutting off water supplies, this is simply an inversion of reality.
Further in the piece, Maass alleges that, based on his understanding of international law, Israel is committing war crimes and that its conduct is tantamount to genocide.
How does he come to such conclusions?
For the war crimes allegations, Maass asserts that Israel is undertaking a revenge operation in Gaza, where it is purposefully targeting civilians and is violating the rule of proportionality by harming a large number of civilians “for a minor battlefield gain.”
Despite his lack of access to Israeli military intelligence, his unfamiliarity with modern urban warfare, and his observing the war from thousands of miles away, Maass seems perfectly confident in his understanding of Israel’s war conduct that he is able to make such a bold assertion.
With regards to his claim of genocide, Maass alleges that “sufficient evidence for indictments” against Israel “appears to exist” as, according to its legal definition, the crime of genocide includes the intent to destroy a group “in whole or in part.”
For Maass, Israel can be credibly accused of genocide as it is seeking to destroy the Palestinian population of Gaza “in part.”
However, the “part” of the Palestinian population in Gaza that Israel is seeking to destroy is the Hamas terror group. According to Maass’s twisted logic, every army bent on destroying a terror group or enemy military force could, in theory, be accused of committing genocide.
No, the key words are “intent to destroy…a national, ethnic, racial or religious group.”
Israel is not trying to eradicate the Palestinians. It’s addressing the rampant culture of terrorism that led to 10/7.
Targeting terrorists does not a genocide make. https://t.co/9lst462LfP pic.twitter.com/G22aahMjIT
— Jacki Alexander (@JackiAlexander_) April 10, 2024
Perhaps the most perfect example of how Maass’ experiences in Bosnia cannot correlate to the current war in Gaza cannot be found in this op-ed, but in a tweet he posted on October 18, 2023, the day after the Al-Ahli Hospital explosion.
Although Israel was initially blamed for the damage wrought outside the hospital, by the time Maass tweeted, it was becoming clear that the explosion had actually been caused by an errant Palestinian Islamic Jihad rocket directed at Israel.
Nevertheless, Maass felt it appropriate to tweet about how, during the conflict in the Balkans, the Bosnians were falsely accused of bombing themselves. For Maass, since it was inaccurate in Bosnia, it must also be inaccurate in Gaza.
Ironically, in the same week that a video was released where an Islamic Jihad leader admitted that it was a rocket that caused the explosion, Maass is still peddling his “expertise” in war crimes and false analogies between Bosnia and Gaza in order to tarnish Israel’s reputation and to harm its fight against terrorism.
From my book “Love Thy Neighbor,” on claims the Bosnians bombed themselves:
“Thankfully, we have not always been so circumspect, and did not demand, during World War II, that Winston Churchill provide proof that the bombs exploding in London were German rather than British.”
— Peter Maass (@maassp) October 18, 2023
A Simplistic Understanding of Zionist History
Coupled with Peter Maass’ poor understanding of the current war in Gaza is his simplistic view of Zionist history and the idealization of “non-Zionism.”
Maass draws on his own family history, pointing out how, despite financially supporting the immigration of Jews to the British Mandate of Palestine, his ancestors were opposed to a Jewish state in the land, as it would lead to “bloody heads and misfortune.”
For Maass, this non-Zionism appears to be the ideal: Jews living in the land but holding no sovereignty, amicably sharing control with local Arabs.
Peter Maass sees a continuation of this ideal in the likes of Jews protesting the Israeli “occupation” (which he deems to be the “underlying problem” in the conflict) and Jewish groups protesting against Israel’s war against Hamas.
However, the fly in the ointment for Maass’ idealized non-Zionism is the fact that it has already been tried and failed.
Prior to Israeli independence, a group called Brit Shalom was founded, which advocated for the non-Zionism that Maass holds dear. However, by 1948, the group had practically ceased to exist as the British Mandate’s Jewish community was forced to come to terms with three decades of Arab violence and intransigence.
In both his “analysis” of the war in Gaza and his view of Zionist history, Peter Maass seems to place the onus for all the violence and carnage on Israel and Zionism, either ignoring or diminishing the role of Palestinian Arabs, including Hamas.
This view of the war in Gaza, and Israeli history in general, is not only superficial and immature but it also creates a skewed paradigm through which one party to a conflict is absolved of any responsibility while the other must shoulder all the blame.
A skewed paradigm can ultimately lead to a deadly and dangerous reality.
It shouldn’t matter that Peter Maass is Jewish. It shouldn’t matter that he reported on ethnic cleansing 30 years ago.
What should matter is that The Washington Post has platformed an amateurish analysis that is based on false assertions, misleading statements, and a superficial understanding of the Israeli-Palestinian conflict.
The author is a contributor to HonestReporting, a Jerusalem-based media watchdog with a focus on antisemitism and anti-Israel bias — where a version of this article first appeared.
The post ‘Washington Post’ Platforms Superficial ‘As a Jew’ Op-Ed on Israel & Gaza first appeared on Algemeiner.com.
