At least, that's what my husband believes. It doesn't matter what kind of soup I make-- pumpkin curry, for example-- he fills his soup with shkedei marak, which literally translates as "soup almonds." These cruchy, salty crutons are essentially osem soup powder in tiny cracker form.
I'm more and more convinced that the picture on our bag of shkedei marak above is not of a bowl of shkedei marak alone but rather of soup WITH shkedei marak, because the fact is that to many Israelis (especially those under 12, but who's counting?) the correct proportion of shkedei marak to soup is about 2:1-- two parts shkedei marak, one part soup. If it's possible to see the broth, you need more shkedei marak!
In fact, just yesterday my husband's aunt was talking about how (in the 60s) she used to eat shkedei marak by the handful-- her father ran a little grocery story (a macolet) and for some reason that meant shkedei marak were more plentiful than bisli. In fact, even though more Americans know of bisli's existence than of shkedei marak, I think shkedei marak are the true Israeli snack.
Why am I posting such a chametz-ish post right before passover? Because we recently discovered that Israeli grocery stores stock kosher for passover shkedei marak! Ok, so the kosher-for-pesach version tastes like potato chips and splinters (rather than crunches) in your mouth. I don't care. I love this country! And now I know my husband will eat my matzo ball soup... :)
My husband and I (and our cat Zeus) made aliyah to northern Israel in April, 2008. In Israel, we adopted two street kittens who have proceeded to make up for kittenhoods of deprivation by growing remarkably fat and shiny. In October of 2011, we welcomed our first daughter, Nitsah. Moving to a new country demands both a sense of wonder and a sense of humor. In this blog, I'll try to share both! DISCLAIMER: I actually can't tell you how to be Israeli, because I'm still working on it myself. But at least we can muddle towards Israeli-ness together!