BBC Locusts, which eat the equivalent of their body weight every day, are gnawing their way through fields of potatoes and corn in Israel. So Israelis are eating their space invaders. Call it revenge, or just a practical killing of two birds with one stone - whatever the motivation, many Israelis have decided to cook them up, and eat them.
Locust is the only insect which is considered kosher. Specific
extracts in the Torah state that four types of desert locust - the red, the yellow, the spotted grey, and the white - can be eaten.
As with fish, there are no rules surrounding their ritual slaughter, making them a particularly versatile ingredient for culinary connoisseurs, like chef Moshe Basson, founder and owner of the famous Eucalyptus restaurant in Jerusalem, and a specialist in reviving ancient Biblical foods.
For the uninitiated, he recommends serving them crunchy - an effect that is best achieved as follows:
Drop them into a boiling broth, clean them off, and roll in a mixture of flour, coriander seeds, garlic and chilli powder. Then deep-fry them.
Pan-frying is another good option, and they are "crunchy, tasty and sweet", says Basson, when mixed with caramel and sprinkled into meringue.
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