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With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod
(New York Jewish Week) — Israeli celebrity chef Eyal Shani, who currently boasts 40 restaurants worldwide, became a sensation on these shores when he opened Miznon in 2018 at Chelsea Market. There, he introduced New Yorkers to a new style of Mediterranean street food that eclipsed the usual falafel, hummus and shawarma offerings. Locals and tourists alike lined up to devour Shani’s smashed potatoes, inventive pita creations and now-iconic whole roasted cauliflower heads.
Last May, Shani opened the latest addition to his NYC restaurant group: The aptly named Shmoné, which is located on West Eighth St. — “shmoné” is eight in Hebrew. The restaurant’s fresh approach — it features a new menu daily — landed Shani in the Michelin guide for the first time ever earlier this year, nominated for coveted star status. According to Michelin, “this small, sleek space punches way above its weight with dazzling Neo-Levantine cuisine.”
“I’m very, very happy for that, [but] I’m not focusing on getting Michelin stars,” Shani told the New York Jewish Week.
In fact, though he takes pride in all his restaurants — and voices enthusiasm for every culinary feat — Shani doesn’t believe Shmoné is “his most creative spot.” And yet, he said Shmoné is a very personal place to him, one of his most beloved restaurants. Ever the raconteur, he spoke about the energy that he puts into his food there and the harmony that results. “You need the magic,” he said. “I cannot explain it.”
As with all his restaurants, Shmoné has an open kitchen, which allows diners to observe the “food choreography,” as he called it. “I’m not cooking without a precise address,” he said. “I will cook for you when I see you. I am cooking for your eyes. If I cannot see you, I’m not cooking for you.”
Local sourcing and farm-fresh ingredients play a key role, too — something that Shani sees as very Israeli. “[Our ancestors] used to eat very pure, very close to the earth,” he said. “When you serve pure food to people it reminds them of something that’s exciting them.” The staff at Shmoné comb the Union Square Greenmarket for fresh produce, while their chicken is sourced from a small farm in Pennsylvania.
Shmoné’s menu is divided into categories by “creature” — though Shani utilizes an unconventionally broad definition of the word, including not only animal life but produce, breads and desserts. A “wheat creature” could be focaccia with sour cream; an “earth creature” could be tomato ovaries and green chili or a “stretchy stracciatella lasagna” served in a pyrex tray. Shani’s distinctive sense of humor is evident throughout the menu; for example, Shmoné previously served a dish called “I think I’ve managed to make a better mashed potato than [renowned French Chef Joel] Robuchon and it’s vegan.”
Like Shani’s other restaurants, Shmoné has an open kitchen and focuses on fresh produce. (Max Flatow)
Shani, 64, was born in Jerusalem and now lives in Tel Aviv. A self-trained chef who had studied cinematography, he cited a few inspirations for his career, though a major one was his vegan grandfather, who lived upstairs. Shani’s grandfather served him raw food, juices and salads and, in taking Shani to vineyards and markets, taught him to appreciate the purity of vegetables and fruit.
After his army service, Shani traveled for two years in Europe. But when a girl broke his heart, he returned to Israel and lived on a friend’s farm in the north. It was there that he decided to become a chef. “I lived there for a year like a priest — I ate from the fields and drank the water that I took from the ground,” he said. “One day, there were some hunters who were my friends and they came to bring me four porcupines. I lit the fire and ate [them], drank two bottles of wine and fell asleep in the middle of the field. I woke up in the morning and decided that all I wanted to do was cook.”
After painting houses for a while, Shani got a job in 1988 at Hotel HaSharon’s restaurant in the Herzylia Pituah neighborhood of Tel Aviv. He admitted he did not know how to cook but promised to work hard. Once he advanced to sous chef, the future restaurateur could be found racing to the parking lot to refer to the Julia Child cookbook he had tucked away in his car.
In 1989, Shani opened his first restaurant, Oceanus, in Jerusalem. A small, 24-seat space, it offered bouillabaisse, focaccia, fish and salad, and it was there that Shani began to really hone his skills. It closed after 11 years and was followed by Ocean in Tel Aviv, open for two years. Then, in 2008 he and his partner, Shahar Segal, opened the trendy, high-end HaSalon in Tel Aviv, serving up modern takes on Israeli cuisine with some Italian influences. This was the start of his restaurant empire in Israel; soon HaSalon was followed by the casual Miznon and seven others.
After he established himself solidly as a force in Israel, Shani expanded the Miznon chain to Paris in 2013, then Vienna in 2016, followed by Singapore, Melbourne and, eventually, New York, where Shani said he was seduced by the city’s exciting, vast and diverse food scene, calling it “the essence of American culture.”
At the same time, Shani said he feels challenged to upend New Yorkers’ culinary expectations. “When they are putting walls around me it’s seducing me, it’s seducing me to break them,” he said. “It’s my nature.”
From that first Miznon outpost at Chelsea Market, Shani expanded to eight restaurants across Manhattan, including a two-story Miznon North sit-down restaurant on the Upper West Side in 2019. (One Miznon branch has since closed.) That same year he opened HaSalon on Tenth Ave., where he serves dishes like “Hell’s Chicken” (a play on the neighborhood, Hell’s Kitchen), and a hand-rolled 12-foot pici pasta noodle, inspired by the notion that everything in New York is big and presented on a large scale.
Shani opened Naked Tomato, a skewer restaurant with generous salad accompaniments, in Hudson Yards during the pandemic. There, he became notorious for serving a single tomato on a plate for $24, inspired by a “perfect tomato” that he came across in an upstate New York greenhouse. “If a dish is a sentence, my culinary sentence is one word and that is the subject,” he said. “If I’m doing something with tomato, it will only be tomato: no sauces to warp it, cover it or mask it. You have to serve it completely naked. You are standing completely naked in front of your plate, in front of your audience.”
Shani explained that, with each new restaurant he opens, he visits each location and tries “to get some signals.”
“I can feel the environment, I see my team, I’m looking at the architecture, absorbing the atmosphere, the energy, the vibe of the place,” he told the New York Jewish Week. “It’s like a new ingredient coming to me and something inside myself assembling [assembles] them into the shape of a new restaurant.”
Shani says he immerses himself fully into the process of opening a new place. “I’m there and all the outer world disappears, all the noises are cut and I’m completely focused on one thing, and that is the only thing that exists in my life.”
And the new places keep coming: Since 2021, Shani has opened restaurants in Toronto, London, Miami and Boston, and, most recently, Dubai. Currently in the works are expansions to Amsterdam, Mexico City, Barcelona and Zurich, and two more New York eateries are also coming soon: a Miznon outpost uptown at 2895 Broadway, near Columbia University, as well as a “gastro bar” called Port Said, which is slated to open at 350 Hudson St. this summer.
“When you are establishing a restaurant you cannot change it anymore — it’s got its own character,” he said. “Because I’m changing all the time, I’m opening restaurants all the time.”
As for the recent Michelin nod, even though it was for a New York-based restaurant, Shani said it was “one of the most wonderful things that can happen for Israel,” as it will continue to enhance the country’s reputation as a culinary destination.
“Israeli cuisine started 70 years ago — it began without roots in any tradition,” he said. “Nothing is shaping them besides their ideas and imagination. Israelis are importing ideas and then shaping them in their own way, and that makes the cuisine so special.”
Shani is not shy about the impact he has made when it comes to introducing Israeli food to the world. “I’m the godfather of Israeli cuisine,” he said. “The main structure of Israeli food was built by me.”
Ultimately, no matter the price point or location of his various restaurants, Shani believes his food brings people joy. “I think it’s about giving happiness to people, he said. “That is my cuisine.”
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In praise of difficult languages
די גאַנצע וועלט מיינט, אַז לערנען זיך ענגליש איז גרינג ווײַל ענגליש האָט אַזוי ווינציק סופֿיקסן: כּמעט אַלע סובסטאַנטיוון פֿורעמען דעם פּלוראַל אויף -s; ווערבאַלע קאָניוגאַציעס זענען זייער פּשוט; נישטאָ קיין גראַמאַטישער מין, בשעת פֿראַנצייזיש און שפּאַניש האָבן צו צוויי גראַמאַטישע מינים און רײַכע ווערבאַלע קאָניוגאַציעס.
וואָס שייך דײַטשיש און ייִדיש האָבן זיי אַלץ וואָס פֿראַנצייזיש און שפּאַניש, ווי אויך דרײַ גראַמאַטישע מינים, דרײַ אָדער פֿיר בייגפֿאַלן און כּלערליי פֿלעקסיעס (סופֿיקסן וואָס בײַטן דעם גראַמאַטישן טײַטש פֿון אַ זאַץ; grammatical inflections בלע״ז). וועגן לאַטײַן און די סלאַווישע לשונות שמועסט מען נישט: אַלץ וואָס אין דײַטשיש און ייִדיש, אָבער אויך פֿינעף, זעקס אָדער גאָר זיבן בייגפֿאַלן.
איז דאָך קלאָר ווי דער טאָג, אַז ענגליש איז דאָס גרינגסטע. וואָס דאַרפֿט איר מער? בער באָראָכאָוו, דער ייִדישער פֿילאָלאָג און טעאָרעטיקער פֿון דער ציוניסטישער אֵרבעטער־באַוועגונג (1881־1917), האָט נאָך געשריבן אין שמואל ניגערס „פּנקס“ (1913), אַז צוליב דעם וואָס די ענגלישע גראַמאַטיק איז אַזוי פּשוט איז ענגליש איינע פֿון די פּראָגרעסיווסטע שפּראַכן, און אַז הלוואַי וואָלט מאַמע־לשון געגאַנגען מיטן זעלביקן וועג און פֿאַרלוירן זײַנע איבעריקע סופֿיקסן: „דער געזעץ פֿון אַנאַליטישער שפּראַך־פֿאַראיינפֿאַכונג דריקט זיך בולט אויס סײַ אין די סעמיטישע, סײַ אין די [אינדאָ-אייראָפּעיִשע] פּראָגרעסיווסטע, די פֿאָלקסטימלעכסטע און צום מייסטן אַנאַליטישע שפּראַכן פֿון אונדזער צײַט: נײַ־פּערסיש, ענגליש, פֿראַנצייזיש און — ייִדיש“.
נו, מי לנו גדול כּבאָראָכאָוו, אָבער דאָ בין איך מיט אים מחולק: דאָס האָבן אַ שפּאָרע צאָל פֿלעקסיעס איז דווקא נישט קיין חסרון, נאָר גאָר אַ מעלה. פֿאַר וואָס?
לאָמיר אָנכאַפּן פּויליש. אמת, דער אָנהייבער מוז פֿאַרגעדענקען אָן אַ שיעור פֿאָרמעס: פֿלעקסיע פֿון סובסטאַנטיוון, ווערבן, אַדיעקטיוון, פּראָנאָמען און נאָך און נאָך, ווי אויך די דרײַ גראַמאַטישע מינים. אויף ענגליש, ווידער, דאַרף מען כּמעט גאָרנישט פֿאַרגעדענקען — עטלעכע אומרעגולערע סובסטאַנטיוון און אַ צאָל אומרעגולערע ווערבן. אָבער פֿאַר דער טירחה בײַם לערנען זיך פּויליש קריגט מען אַ „פֿעטן ביסן“; מע קען דאָס פֿאַרגלײַכן מיטן טעאַטער און מיטן קינאָ.
איז אַזוי: אַז איר זעט אַ פּיעסע אָדער קוקט אַ פֿילם דאַרפֿט איר דרינגען פֿון די טווּנגען ווער ס׳איז ווער: ווי די פּאַרשוינען הייסן, ווער ס׳האָט די הויפּטראָלע און ווער די קלענערע ראָלעס. טייל מאָל ווילט זיך זען די פֿאָרשטעלונג אַ צווייט מאָל כּדי בעסער צו פֿאַרשטיין דעם אָנהייב פֿונעם סיפּור־המעשׂה. אַזוי איז אויף ענגליש. כ׳ווייס נישט ווי איר, אָבער נישט איין מאָל מוז איך איבערלייענען אַ קעפּל אין אַ צײַטונג צוויי צי אַפֿילו דרײַ מאָל איידער איך פֿאַרשטיי עס, וואָרן מע דאַרף ערשט דערקענען וואָסער וואָרט ס׳איז אַ סובסטאַנטיוו, וואָסער אַן אַדיעקטיוו, וואָסער אַ ווערב. אויף ענגליש קען דאָך איין וואָרט זײַן אַלע דרײַ געווענדט אינעם קאָנטעקסט, און די מאָרפֿאָלאָגיע, ד״ה די פֿאָרעם פֿונעם וואָרט, העלפֿט גאָר נישט.
אויף פּויליש, ווידער, דאַרפֿט איר גאָרנישט דרינגען. מע דערקענט גלײַך וואָס ס׳איז דער סובסטאַנטיוו, וואָס ס׳איז דער ווערב און וואָס ס׳איז דער אַדיעקטיוו. ס׳איז אַזוי ווי אין טעאַטער אָדער אין קינאָ וואָלטן די אַקטיאָרן געטראָגן אויף זיך שילדן מיט אַלע פּרטים: „איך בין משה גאָלדבערג, דער הויפּטהעלד פֿון דער מעשׂה“, „איך בין דער צווייט וויכטיקסטער“ אד״גל. מע דאַרף אַפֿילו נישט קענען אַלע פֿלעסקיעס — אויב מע קען האַלב איז גענוג צו פֿאַרשטיין אַ זאַץ אָדער אַ צײַטונגקעפּל. מע דאַרף גאָר נישט דרינגען; די גאַנצע אינפֿאָרמאַציע האָט מען אונטער דער האַנט און פֿאַר די אויגן.
ייִדיש האָט, פֿאַרשטייט זיך, נישט אַזוי פֿיל זיך אויסצולערנען ווי פּויליש, אָבער גענוג, אַז דאָס קענען זיי אויסנווייניק איז שווערלעך; אָבער פֿאַרשטיין אַ זאַץ איז ווײַטער גרינגער ווי אויף ענגליש. חוץ דעם איז די בייגעוודיקייט פֿון מאַמע־לשון אַ מעלה. אַ שטייגער: אויף ייִדיש איז דער ווערטער־סדר אַ סך פֿרײַער; ענגליש איז געפּענטעט דערמיט וואָס דער ווערטער־סדר שפּילט אַזאַ גרויסע ראָלע בײַם פֿאַרשטיין אַ זאַץ. דהײַנו, אויף ענגליש מוז דער סוביעקט בדרך־כּלל קומען פֿאַרן ווערב, מע זאָל אים דערקענען, בשעת אויף ייִדיש, וואָס האָט די בייגפֿאַלן נאָמינאַטיוו, דאַטיוו און אַקוזאַטיוו, קען דער סוביעקט קומען אויף פֿאַרשיידענע ערטער, וואָס דאָס קען מען אויסניצן כּדי אונטערצושטרײַכן דאָס חשיבֿות פֿון אַ סובסטאַנטיוו וואָסער ראָלע ער זאָל אינעם קאָנטעקסט נישט שפּילן.
למשל: אויף ענגליש קען מען בלויז זאָגן Everyone knows David, בשעת אויף ייִדיש קען מען זאָגן „אַלע קענען דודן“ אָדער „דודן קענען אַלע,“ וואָס גיט דעם זאַץ אַ ביסל אַן אַנדער קנייטש.
מאַמע־לשון האָט אויך, פּונקט ווי דײַטשיש, די סלאַווישע און צום טייל אויך די ראָמאַנישע לשונות, אַ ברייטן באַניץ פֿונעם דאַטיוו, וווּ אויף ענגליש מוז מען אָנקומען צום נאָמינאַטיוו אָדער אין גאַנצן פּאַראַפֿראַזירן. למשל, דאָרטן וווּ ענגליש האָט אין תּוך אַרײַן בלויז איין מעגלעכן אופֿן דאָס אַרויסברענגען: he is cold, אַקעגן דרײַ מעגלעכקייטן אויף ייִדיש: „אים איז קאַלט“ (ער פֿילט זיך קאַלט), „ער איז קאַלט“ (ער איז טויט), „ער איז אַ קאַלטער“ (ער איז אַ מענטש וואָס ווײַזט נישט אַרויס קיין געפֿילן).
נאָך אַ משל: מאָטל פּייסיעס „מיר איז גוט, איך בין אַ יתום“ — ווי זשע גיט מען דאָס איבער אויף ענגליש אַז מע האָט נישט קיין דאַטיוו? איך האָב געפֿונען I’m lucky to be an orphan — טאַקע נישט קיין שלעכטער עקוויוואַלענט, אָבער ס׳האָט נישט קיין ייִדישן טעם. אַגבֿ, ווען מע באַקלאָגט זיך, אַז ס׳איז אוממעגלעך איבערצוזעצן ייִדיש, גילט דאָס מער פֿאַר ענגליש ווי פֿאַר אַנדערע אייראָפּעיִשע לשונות. אין דעם באַנד „מאַקס ווײַנרײַכן צו זײַן זיבעציקסטן געבוירן־טאָג“ (1964) האָט דער פֿילאָלאָג טעאָדאָר גוטמאַן געדרוקט אַן אַרבעט „שלום־עליכם אין די רויוואַרגשפּראַכן“, וווּ ער פֿאַרגלײכט איבערזעצונגען אויף דײַטש, העברעיִש, אוקראַיִניש, רוסיש און ענגליש פֿון שלום־עליכמס „דאָס טעפּל“. דאָרטן קומט ער צום אויספֿיר, אַז דער איבערזעץ וואָס שפּיגלט צום בעסטן אָפּ דער אָריגינאַל איז דער אוקראַיִנישער. דאָס איז צום טייל ווײַל שלום־עליכם האָט געלעבט און געשאַפֿן אין אוקראַיִנע, אָבער אויך דערפֿאַר וואָס די ענגלישע גראַמאַטיק איז אַזוי אומבייגעוודיק אַקעגן דער ייִדישער, וואָס דאָס שפּיגלט זיך אָפּ צווישן אַנדערן אין דעם, וואָס ענגליש האָט נישט קיין דאַטיוו!
דאָ קען מען אויך צוגעבן אַ משל פֿון פֿראַנצייזיש. דער אויסדריק s’il vous plaît פֿאַרטײַטשט מען אויף ענגליש if you please. נישטאָ קיין ספֿק, אַז 99% ענגליש־רעדערס מיינען, אַז דאָ איז you נאָמינאַטיוו, דער סוביעקט פֿונעם ווערב. דאָס פֿראַנצייזישע, אָבער, איז טײַטש if it pleases you, וווּ you איז דאַטיוו, דער אָביעקט פֿונעם ווערב. אויף ענגליש ווערט עס האַמעטנע; אויף ייִדיש, ווידער גיט מען עס גרינג איבער: אויב ס׳געפֿעלט אײַך.
אַ כּלל, באָראָכאָוו איז גערעכט, אַז די טענדענץ בײַ אַ סך לשונות איז צו פֿאַרלירן סופֿיקסן, אָבער דערפֿון קען מען נישט אויספֿירן, אַז אַזאַ פּראָצעס איז אַלע מאָל אַ ניצלעכער. ווען אים וואָלט געווען באַשערט לענגערע יאָרן וואָלט ער אפֿשר אײַנגעזען, אַז אין לשון קען פּראָגרעסיווקייט אויך זײַן אַ חסרון.
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NYPD chief pledges to protect Jews at Central Synagogue one week after Shabbat attack
(JTA) — New York City Police Commissioner Jessica Tisch said she felt a “deeply personal” commitment to protect Jews in a speech at Central Synagogue, where she is a member, in the aftermath of an attack during Shabbat services there.
Tisch addressed the Reform synagogue in Midtown Manhattan during its Friday evening prayers a week after a man disrupted the service by shouting obscenities, punched a congregant in the face and spat on and headbutted a Black security guard while calling him a racial slur. Suspect Larry Montes, who was arrested at the scene, has been charged with hate crimes in federal and state court.
Tisch said there were no serious injuries. She called the attack “a message written in violence,” intended to tell “everyone who shares the victim’s identity that they do not belong, that they are vulnerable, and that they should be afraid.”
She also noted that roughly half of confirmed hate crimes in New York City have for years targeted Jews, who make up about 10% of the population.
“As a proud Jew and a lifelong member of this congregation, you have my word that I stand with you in these uncertain and precarious times,” said Tisch, adding that her commitment at Central Synagogue was “deeply personal.”
Tisch spoke after an interfaith group of seven Christian, Muslim and Jewish leaders gave remarks about solidarity between their communities.
“Might our presence here be a testament to the ties, the durable ties that bind each of us together,” said Cardinal Timothy Dolan.
“We are here tonight to affirm that you do not walk through this city alone, but you are held in a covenant between our communities,” added Rev. Adriene Thorne of The Riverside Church. “What affects one of us touches all of us.”
Montes told NYPD officers after his arrest that he felt disrespected at the Central Synagogue service and described the incident as “a racial thing” and “all religious motivated,” according to a federal criminal complaint. He also said that he identified as Jewish.
His aunt, Myriam Montes, told The New York Post that he was “mentally traumatized because of his desire to belong to that religion [Judaism].” The New York Times reported that Montes had a history of mental health issues documented by the NYPD.
A Facebook page that appears to belong to Montes is littered with posts about Israel and Judaism. They include an image of a map of Israel with the text, “Keep Israel in your heart,” a video of Rabbi Yosef Mizrachi discussing why evangelical Christians support Israel and a video comparing Mayor Zohran Mamdani with Iran’s former supreme leader, Ruhollah Khomeini.
This article originally appeared on JTA.org.
The post NYPD chief pledges to protect Jews at Central Synagogue one week after Shabbat attack appeared first on The Forward.
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Israel slammed for closing probe into killing of seven World Central Kitchen workers
(JTA) — TEL AVIV — The United Kingdom, Canada and Australia jointly condemned Israel for declining to open a criminal probe into the April 2024 killing of seven World Central Kitchen workers in Deir al-Balah.
The three countries, whose citizens were among the dead, called the decision “shameful,” adding that “the victims of this incident and their families deserve justice and accountability, and we will continue to seek answers on their behalf.”
Poland, who also lost a citizen in the strike, also sharply criticized Israel and summoned its ambassador to the Foreign Ministry in Warsaw last week. Australia also summoned Israel’s ambassador.
The seven aid workers were killed by an Israeli airstrike after they had just dropped off food supplies at a warehouse. The army mistook them for Hamas operatives, according to the IDF.
In a statement released last week, the IDF said its prosecutors found that despite serious failures in its assessment that Hamas had seized the aid convoy, commanders’ decisions raised no “reasonable suspicion of criminal misconduct.”
The World Central Kitchen (WCK) had hired armed guards and had not coordinated the route with the IDF, leading the army to conclude Hamas had seized the supplies and that its operatives were in the vehicles that left the warehouse, according to the army.
José Andrés, the Spanish-American chef who founded World Central Kitchen, said at the time that the convoy had been targeted “systematically, car by car.”
The WCK denounced the IDF’s decision, writing in a statement last week, “There has never been any excuse or justification for the attacks, and there is nothing in this account that does so. The decision is inconsistent with the full truth and deeply offensive.”
It called for an independent investigation into the strikes on the convoy, “because the IDF cannot credibly investigate its own conduct.”
The WCK incident was one of five cases out of Gaza about which the IDF on Wednesday gave an update regarding its investigations, including the death of Hind Rajab, age 5, on January 29, 2024.
She had been traveling in a vehicle in Gaza with six members of the Hamada family, which included her aunt, uncle and five cousins. In its statement Wednesday, the IDF admitted for the first time that it fired at the vehicle, killing five members of the Hamada family. Hind and her 15-year old cousin Layan Hamada initially survived, but were trapped in a combat zone and killed within hours.
The IDF said it is opening an investigation into the events in the hours that followed the initial shooting of the five members of the Hamada family, including Hind’s death.
Hind’s killing resonated globally, galvanizing students 5,700 miles away who seized Hamilton Hall during the Columbia University protests, renaming it “Hind’s Hall” after her.
The film “The Voice of Hind Rajab,” built around recordings of her phone calls with the Red Crescent begging for help, was nominated for an Academy Award this year.
The IDF had initially said its forces were not within firing range of the vehicle. The army’s announcement Wednesday was a reversal of that position.
“Troops fired at a vehicle that was approaching them,” even though the army had issued a notice to Gaza residents to stay away from the area, the military explained.
“According to the reports published, this vehicle belonged to the Hamada family. As a result of the fire, five of the vehicle’s passengers were killed, and two survived: Hind Rajab and her cousin Layan Hamada,” the IDF stated.
The experience of the two girls caught in an active combat zone was documented by the Red Crescent after Layan called its operators. Once she was killed by gunfire, Hind continued to talk to the dispatchers until she too was killed.
The Israeli army described how it tried to coordinate with the Red Crescent to allow for an ambulance to evacuate the girls.
“Upon the ambulance’s arrival at the scene of the incident, a shell was fired toward it,” resulting in the deaths of the two paramedics travelling in it,” the IDF said. “Several days later, the bodies of the seven members of the Hamada family, including the bodies of Hind and Layan, were recovered from the vehicle. In addition, the bodies of the two paramedics were recovered from the ambulance.”
The statement does not say how Hind and Layan died.
The IDF said it was ordering the investigation because of failures in coordinating the ambulance’s movement, but that it could not release further details while the probe is ongoing.
In a statement to JTA, the Palestinian Red Crescent said it “demands an independent international committee of inquiry into this incident, as well as the protection of medical personnel wherever they may be.” It added, “There is no communication with the Israeli occupation regarding this matter or any other. The Palestinian Red Crescent will cooperate with the investigation once it is international and independent.”
The IDF said last week it was also opening a criminal probe into the killing of 15 Palestinian emergency workers, including a U.N. employee, in March 2025.
In its statement last week, the IDF on that day said its forces had set an ambush for Hamas vehicles in Tel al-Sultan. “Approximately one hour later, the troops received a report regarding five vehicles moving toward them at high speed,” the military said.
“The vehicles stopped in very close proximity to the troops, and their occupants rapidly disembarked. A decision was then made to open fire toward them. Approximately fifteen minutes later, the troops fired at an additional vehicle that arrived at the scene,” the military explained. Only later, the army said, did its forces understand that they had struck ambulances, a fire truck, and a U.N. vehicle. The army said that six of the emergency workers were also Hamas members.
The earlier IDF review led to the dismissal of a deputy commander after professional failures were found. At first, the military said that the vehicles approached without their emergency signals activated, an account contradicted by cellphone video recovered from one of the dead paramedics. On Wednesday, the military said that there was reasonable suspicion of criminal conduct.
The IDF declined to investigate two other incidents involving the deaths of four employees of the medical aid group Doctors Without Borders, two of whom were killed in the Khan Younis area in February 2024, and another two who were killed in Gaza City in 2023.
In a statement on its website, Doctors Without Borders rebuked the IDF’s decision to close the cases. “This is not justice,” the group said. “Two years of silence, followed by closures that raise more questions than they answer. However, it is the predictable output of a military apparatus investigating itself.”
B’Tselem, the left-wing Israeli human rights organization, went further, telling the JTA that Israel’s military law enforcement system, “is not a genuine mechanism for uncovering the truth and ensuring accountability, but a whitewashing mechanism designed to create the appearance of an investigation.”
Yair Dvir, the spokesperson, added that such investigations focus on low-ranking soldiers while “the policies, orders, and senior military and political officials behind them remain outside the scope of investigation.”
This article originally appeared on JTA.org.
The post Israel slammed for closing probe into killing of seven World Central Kitchen workers appeared first on The Forward.
