Meet the Chef: Bilal Voubi of Itzik Hagadol Grill

Head chef of Itzik Hagadol Grill, Bilal Voubi, was born and raised in Israel. He always dreamt about one day cooking in America. "In Israel when people hear America, they open their eyes wide because we consider it the land of opportunity," Voubi said.

As a child growing up in Israel, Voubi loved to cook with his mother and quickly realized it was his passion. He went on to attend culinary school in Tveria, to hone his cooking skills. After mastering Israeli cuisine and cooking in restaurants for more than 12 years, he realized he wanted to share his food with the world.

"I wanted Americans to have a new experience with different types of ingredients and in the way food was presented," Voubi said passionately. "I wanted to bring a new spirit to the food." 

The restaurant he works for now, Itzik Hagadol Grill, specializes in Middle Eastern Cuisine and in particular, authentic Israeli food.  Voubi, who moved to Encino only six short months ago, has already decided he wants to stay here permanently.

Itzik Hagadol Grill opened about one year ago and they already have a following. According to the restaurant's manager, Ido Hamdi, they always make sure to buy the freshest food available and opt for organic ingredients. They want the highest quality for their customers to leave them wanting more. 

Chef Voubi's specialty is salads, which are not like traditional American based salads. Israeli salads have more of a pasta or dip type of consistency, that is often times served cold. At Itzik Hagadol Grill, they serve more than 20 of these types of salads, which are all very different in taste and appearance.  These salads include: grilled eggplant, pickled carrots, chopped liver, hummus, Israeli salad and Turkish salad, to name just a few. Voubi's favorite salad is his "Baba Ghanoush," which is a mixture of grilled eggplant, garlic and a variety of spices. 

True to Israeli form, the restaurant is also known for their delicious meats. Itzik Hagadol Grill serves skewers made with turkey shishlik, lamb, veal sweetbreads and chicken thighs. Their "House Kebab" is highly recommended by the staff, which contains freshly ground veal and lamb.  They also have entrees which feature filet mignon, lamb chops and Chilean sea bass. 

"I'm living my dream by cooking here and I want to share that with our customers," Voubi said.

Authentic Israeli food for very reasonable prices is a major draw for local Encino residents to come try this unique dining experience.  The restaurant is open from noon to 11 p.m. daily. Visit their website for more information.  

Baba Ghanoush (Serves 1)

2 eggplants

3/4 cup Tahini sauce

3/4 cup water

4 pieces of garlic

1 tablespoon salt

1 ½ cup lemon salt

½ cup white pepper

½ cup parsley

Instructions:

Grill the eggplant until they are soft and then peel the skin off. Cut the eggplant into small pieces. Take the Tahini sauce and mix it with water. Chop the garlic into small pieces and then mix all the ingredients together in a bowl.

Next, add in the salt, lemon salt and white pepper.  Lastly, add parsley and mix. 

The finished color should be creamy white.  If it's too dark you can add some water. Now just plate it and you have a delicious authentic Israeli meal to enjoy.