Chef Michael Kahan was born and raised in Jerusalem. While his love for the kitchen grew during his childhood with traditional family food from Morocco, Egypt and Syria, some of the best chefs of Israel like Assaf Granit and Chaim Cohen taught him the art of cooking. The rules of a kosher kitchen, he learned in the heart of Jerusalem in the Mamilla Rooftop Restaurant. 

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The original Arabic word „baladi" stands for growing food locally. Our mission at baladii food is to fuse Israeli cuisine with traditional Middle Eastern food – mixing the roots with a modern twist. 

 

Michael and his wife adding to every event a vibrant Israeli touch and bringing people from around the world together to enjoy a delicious experience. 

 

At baladii food we care about the planet and we constantly try to reduce plastic and make sure to use recycled packaging. 

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*Our food is supervised by Rabbi Jeremy Borovitz. All of the food is certified Kosher. All of the breads are pat yisrael. The hard cheeses are all chalav yisrael, but chalav stam milk and butter are used. For any questions regarding the Kashrut you can reach Rabbi Borovitz at jeremy@hilleldeutschland.org

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