Foodie Feast

Eli’s Jerusalem Grill boasts new menu.

By Jan Walsh

Today we got lucky to pop in for lunch at Eli's Highway 280 location in Shelby County, just before the statewide mask mandate was enforced. We often rely on Eli’s for organic takeout, even before the curb. I always took it for granted, but no longer. So today having a healthy lunch in their dining room, with no face coverings required, is the joy of the day.

We start with their new Roasted Red Pepper Hummus with pita bread. Chef Eli makes his own fresh pita bread daily—and it shows. It is soft to the touch and fresh to the palate. And there is no better hummus in this world. I have had hummus in the Middle East, and Eli’s rivals it. And the red peppers turn it up a notch. The peppers were roasted over an open fire and seasoned with olive oil, fresh garlic, and lemon juice.

I also start with the lentil soup. A hearty, earthy bowl of vegan soup is filled with generous amounts of lentils, carrots, celery, parsley, tomatoes and onions. It also comes with pita.

I order my favorite sandwich of organic chicken pita. And Kev opts for a laffa of marinated grass-fed beef. My delicious sandwich is overfilled with chicken, hummus, and with Israeli salad. And for my side, I find a new favorite—Fried Cauliflower. This gluten free, golden cauliflower is cooked to perfection and absolutely delicious. Highly recommended! Kev’s scrumptious house-made fresh laffa (flatbread) is plump with beef, hummus, and Israeli salad. The roll is also easy to eat.

We catch up with Eli and Laurel Markshtien over lunch. She recommends I try the new salmon next time. It is Alaskan wild caught and is sautéed in olive oil and spices. So, the following weekend we catch it to go along with Eli’s Moroccan Fish Plate (special on weekends) of wild caught cod at the curb

What a fish feast! The lovely salmon is thick, flaky, pink, and mild. It is served with an acidic and zingy Israeli salad, and our choice of Basmati rice. The succulent cod is white, pristine, and brings back memories for Kev of the cod he grew up eating in Pennsylvania. It comes from the Barents Sea. We substitute a crunchy, flavorful red cabbage salad for Israeli salad on the cod plate. And both fish dishes are also available with couscous.








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