As one of Israel’s most recognized chefs, Chef Moshe Segev was a natural choice to redesign EL AL Israel Airlines’ in-flight dining. After a careful selection process, Chef Segev introduced refreshed first-, business- and economy-class menus beginning in October 2010. His appointment reflects EL AL’s ongoing commitment to enhancing both service and culinary offerings on every flight.
Outside his work with the airline, Chef Segev owns two successful restaurants in Israel. SEGEV in Herzliya was named one of Israel’s top 10 restaurants for the third consecutive year by Al Hashulchan gastronomy magazine, which also awarded him the 2009 Chef of the Year honor. SEGEV EXPRESS operates in Tel Aviv.
Chef Segev is also a familiar presence in many Israeli homes through his television cooking programs. Known for his charm, warmth and engaging smile, he is frequently asked to prepare meals and cater events for heads of state, visiting dignitaries and other VIPs.
Experience Chef Segev’s inventive and evolving dishes on your next EL AL flight.
Segev’s sweet potato soup
Serves 4
1⅔ cups water
1⅔ cups oven-steamed sweet potatoes
¾ cup roasted white onions
¼ teaspoon ground dried hot pepper
⅓ cup Chinese pecans
1½ teaspoons truffle oil
In a food processor, blend the water, sweet potatoes and roasted onions to a smooth paste. Add the hot pepper, pecans and truffle oil and process until fully combined and silky.
PRESENTATION: Spoon into bowls and season with salt and black pepper to taste.
Malabi
Serves 4
1 cup sweet cream
1 cup milk
⅜ cup sugar
⅛ cup corn flour
A few drops rosewater
Bring the cream, ¾ cup of the milk and the sugar to a gentle boil. Dissolve the corn flour completely in the remaining ¼ cup of milk. Stirring constantly, slowly add the corn flour mixture to the hot cream and milk. Simmer gently until the mixture thickens, then stir in the rosewater.
Transfer to individual serving dishes and cool until set.
For the topping:
⅜ cup flaked, desiccated coconut
¼ cup unsalted, crushed, toasted almonds or peanuts
1 teaspoon cinnamon
Combine the topping ingredients and mix well.
For plating:
4 teaspoons pomegranate syrup
Lemon juice
PRESENTATION: Spoon a heaping teaspoon of the coconut and nut topping onto each serving. Add a drop or two of lemon juice to each teaspoon of pomegranate syrup and serve alongside the malabi.
Leek pancakes with sweet potatoes in a chive sour cream sauce
Serves 12
For the pancakes:
2 pounds sweet potatoes, peeled
3 leeks, thinly sliced
1 clove garlic, sliced
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 eggs
¼ cup coarse breadcrumbs
1 heaping tablespoon flour
1 level teaspoon salt
A pinch of finely crushed pepper
Cook the sweet potatoes in water until completely tender. Drain and place in a strainer for at least five hours to remove excess liquid. Lightly sauté the leeks in a little olive oil until golden. In a large bowl, combine the sweet potatoes with the garlic, parsley, basil, eggs, breadcrumbs, flour, salt and pepper, then fold in the cooked leeks. Form into individual pancakes and fry in a non-stick pan with a little olive oil for about one minute per side, until golden and heated through.
For the chive sour cream sauce:
1 cup 27% sour cream
2 heaping tablespoons unflavored cream cheese
1 tablespoon freshly chopped chives
1 tablespoon olive oil
A pinch of salt
A dash of pepper
Whisk all sauce ingredients together and chill thoroughly.
PRESENTATION: Serve the pancakes piping hot with the chive sour cream sauce ice-cold for contrast.
Avocado in soy sauce, peanuts, mango and chili
Serves 1
For the sauce:
10 tablespoons sweet soy sauce
3½ tablespoons hot chili sauce
2 tablespoons unsalted roasted peanuts
2 tablespoons roasted sesame seeds
2 tablespoons chopped coriander
2 mint leaves
1 garlic clove, finely chopped
Blend the sauce ingredients briefly until combined but still slightly textured.
For the presentation:
½ fresh mango, coarsely sliced
1 avocado, coarsely sliced
1 teaspoon toasted sesame seeds
PRESENTATION: Gently combine the avocado and mango and place in the center of a flat plate. Spoon two generous tablespoons of sauce over the fruit, sprinkle with toasted sesame seeds and serve immediately.
Segev’s Caesar salad dressing
Serves 12
1½ teaspoons small capers
¾ teaspoon crushed garlic
3 tablespoons olive oil
1½ teaspoons Dijon mustard
¾ teaspoon fresh green coriander paste
1½ teaspoons green parsley paste
2 tablespoons lemon juice
1 cup mayonnaise
Salt and pepper, to taste
Combine all ingredients in a food processor and blend to a smooth, creamy consistency. Taste and adjust seasoning with salt and black pepper if needed.
PRESENTATION: Dress fresh lettuce hearts with the dressing and finish with sliced almonds, homemade croutons and grilled chicken breast slices if desired.
EL AL Israel Airlines
tel 800 223 6700
elal.co.il