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Date, apple and almond desserts for a sweet Rosh Hashanah – Haaretz Com – Haaretz – Israel News

In early summer, Tina Martinov, the pastry chef of Tel Aviv sibling restaurants Dok and Ha’achim, served an heirloom-apricot and almond-cream tart, meringues with nectarine sorbet and a peach compote flavored with white savory (micromeria fruticosa). Summer’s end is a race to preserve the last of the season’s fruits. Martinov’s latest passion is making fruit vinegars with fig, prickly pear (“sabra”), pecan and raspberry.

Martinov, who was born in Moscow in 1988, immigrated to Israel with her family when she was 2 and grew up in Jerusalem. Her first job as a pastry chef was at the city’s David Citadel Hotel, after which she worked for four years, as a cook and pastry chef, in the Machneyuda restaurant group.

“We quickly discovered that we speak the same language,” says Asaf Doktor, a chef who owns Dok and Ha’achim (“the brothers,” in Hebrew) together with his brother Yotam. Martinov has worked…

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