Chef Eli Recommends
We are in good hands at Eli’s Jerusalem Grill.
By Jan Walsh
Eli’s Jerusalem Grill is a family-owned and operated business. Here off Highway 280 in Hoover, you will find the whole Markshtien family. Eli’s wife Laurel greets us and works the front of the house along with their daughter, when not in school. And Eli is always where he belongs, in the kitchen.
Today the family welcomes us, and Eli asks what we plan to order. Kev is undecided and asks for Eli’s suggestion. Lamb Chops Plate it is. On this Saturday I came for the Moroccan Fish Plate, which is a weekend only special. Eli agrees. He also makes suggestions for our accompaniments.
We order glasses of organic wine to pair with lunch. Carmel Cabernet for the lamb. Santa Julia Pino Grigio for the fish. I would come to Eli’s just for the wine. Where else can you order from a list of organic wines? Eli’s also serves a stellar selection of local and imported beer, ciders, and local, Better Kombucha: Fig, Strawberry, and Hibiscus. So, we order them all! If you are not familiar with kombucha. It is a black or green tea that is fermented and slightly effervescent. Think probiotics in an organic health drink rich in antioxidants and polyphenols. They offer many flavors including seasonal ones. And all three we taste are delightful! Kev’s favorite is the strawberry. Mine is the fig. And we both enjoy the hibiscus. Better Kombucha are also available for retail at local Piggly Wiggly stores.
Kev is not typically a fan of lamb. Previous experiences of gaminess turned him off. Yet much of lamb’s flavor comes from what they eat. And Eli’s lamb is grass-fed, as is his beef. On first bite his eyes light up and exclaims that it is delicious and juicy with none of the expected gaminess. This is an interesting example of how we all think we don’t like a certain food from “one bad apple.” He offers me a chop. But I settle for a bite. Indeed, the lamb is tender and tastes pure and mild. Eli’s secret blend of spices attributes much to these flavorful chops as does Eli’s grilling expertise. The chops are served atop generous helpings of organic yellow basmati rice alongside Israeli Salad and house made pita. The nutty, aromatic rice is a healthy option boasting turmeric, which gives it the yellow color. The fresh, chopped salad is a delightful and refreshing mix of tomato, cucumber, onion, and parsley in olive oil and lemon juice. The plump, moist pita bread is made in house daily. I often rave that Eli’s pita and hummus are the best I have ever had in this world, even though I have traveled to Egypt and Turkey. Chops are highly recommended!
Today’s fish is redfish. Eli’s fish depends on what is freshly wild caught each week, varying between redfish and grouper. A generous filet of redfish is coated with traditional Moroccan seasonings along with tomatoes, garlic, and cilantro. It floats atop a comforting bed of Israeli Couscous. The protein and starch are accompanied by a scrumptious Moroccan Carrot Salad of cooked carrots in a Moroccan spice blend, herbs, lemon juice, garlic and olive oil. Catch the Moroccan fish this weekend!
We skipped dessert today, although Eli’s Baklava and Knafeh should never be missed. Pair with Turkish Coffee.
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