Schnitzel, A Middle Eastern Food

I am giving myself a bit of leeway when it comes to defining Middle Eastern food for this blog, today I am making schnitzel. If you ask any Israeli child their favorite food chances are they will say schnitzel, with french fries and ketchup on the side. I am not talking about its famous and sophisticated ancestor the Viennese veal cutlets, also called the Wiener schnitzel but simple chicken schnitzel, breaded and fried. Schnitzel means boneless in German, and indeed this dish uses only boneless chicken, turkey, veal or pork. Schnitzel was the Austrian Jewish contribution to Israel’s culinary melting pot, and today it is as popular as ever. In the early years of Israel’s existence, and which is still occurring at a smaller level, a large influx of people from many parts of the world, especially the Middle East, made Israel their home, each group with their own culinary traditions. Many of the authentic recipes had to be changed because traditional ingredients were unavailable and also perhaps to assimilate to the existing society (which was then mostly Ashkenazi, or European Jews). Over the years many ethnic recipes have been changed, improvised, merged and lost but the schnitzel was never in danger of falling into obscurity. Veal was difficult to obtain in the young country so was replaced by what was available, chicken or turkey. After more than sixty years high quality veal is still not easy to obtain but now everybody is happy with the chicken schnitzel and nobody thinks it is a substitute anymore. Although I always strive for authentic recipes, cuisine is always in evolution and my traditional schnitzel is Middle Eastern inspired, with sesame and nigella seeds, lemon zest and ground almonds. The current trend in Israel is a revival of ethnic cuisine, at least I would like to think so and there are little hole in the wall restaurants that cater to both the colorful and spicy Middle Eastern cuisine and the more delicate comfort food of the Ashkenazi.