Israeli Recipes

• Matbucha -Tomatoes, roasted peppers, oil and garlic are cooked together, allowed to cool, and then eaten together as a salad.
  
  
• Israeli salad - A simple salad made by finely chopping cucumber and tomato. Parsley and spring onions may optionally be added. It is usually dressed with olive oil and lemon juice.
  
  
• Labneh - Yogurt strained to remove the whey.
  
  
• Bourekas - Savoury pastries.
  
  
• Sambusac - Small triangular or crescent-moon shaped fried pastries, containing various savory fillings, such as chickpeas, ground (minced) meat and onions, or cheese.
  
  
• Malawach - A thin bread made of many layers, similar to a crêpe.
  
  
• Sabich - A sandwich originally from Iraq. It is made by filling pita bread with peeled and fried eggplant (aubergine), hard-boiled egg, hummus, tahini, tomato, cucumber, onion, and optionally amba (mango pickle) and/or chilli sauce.
  
  
• Mujadara - Rice with lentils and onions.
  
  
• Falafel - Fried Balls made of fava beans or chickpeas.
  
  
• Chopped liver - A spread made from sautéed liver and onions in rendered animal fat ("schmaltz) with hard-boiled eggs and seasoning.
  
  
• Skhug, also known as "kharif" - Originally from Yemen, skhuge is a spicy dip made from fresh hot peppers, garlic, coriander and various spices. It can be made from red peppers ("skhug adom"), green peppers ("skhug yarok), or green peppers with tomatoes added ("skhug chum").
  
  
  
• Jachnun - Rolled dough, slowly baked over night for approximately 10 hours. When cooked, it is eaten with tomato dip, hard boiled eggs and skhug.
  
  
• Kibbeh - Ground (minced) meat, flour and spices, made into torpedo shapes, and then fried.
  
  
  
• Shakshouka - Eggs, tomatoes, onions and garlic. Usually eaten with pita bread.
  
  
• Shawarma - The Israeli version of doner kebab. It is served with pita bread and salad, as well as hummus or French fries.
  
  
• Halvah - A dessert or sweet made from sesame tahini, sugar, vanilla and saponaria (a herb).

• Israeli Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Israeli Food in America: Easy recipes, Mediterranean cooking, Israeli style (English and Hebrew Edition) By Galit Urich & Jennie Starr CreateSpace Paperback (66 pages) List Price: $20.00* Lowest New Price: $20.00* Lowest Used Price: $97.19* Usually ships in 24 hours* *(As of 13:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: Easy, Israeli, Mediterranean Style recipes reflecting the most popular dishes in Israel so you can bring a taste of Israel into your home using local ingredients. Recipes are written in English and in Hebrew. Hebrew Translation by Sarah Fedida-Gershon and additional assistance by Miriam Gingold Forward by Shoshi Barkai, MS, RD Photography by Galit Urich Cover designs and Tarbuton, Israeli Cultural Center Logo design by Geri Rosen Additional Design Consultation by Deborah Fedida

The Book of New Israeli Food: A Culinary Journey By Janna Gur Schocken Released: 2008-08-26 Hardcover (304 pages) List Price: $35.00* Lowest New Price: $19.96* Lowest Used Price: $17.09* Usually ships in 24 hours* *(As of 13:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land. “In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.

The Foods of Israel Today By Joan Nathan Knopf Released: 2001-03-06 Hardcover (448 pages) List Price: $40.00* Lowest New Price: $18.95* Lowest Used Price: $14.43* Usually ships in 24 hours* *(As of 13:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: "Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes." --Teddy Kollek, former mayor of Jerusalem In this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges. Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel (made with native-raised turkey) accompanied by a Turkish eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices. To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years--to a Syrian Alawite village on the northern border for a vegetarian kubbeh and to Bet She'an for potato burekas; to the Red Sea for farmed sea bream and to the Sea of Galilee for St. Peter's fish; to Jerusalem's Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake-like bread, and to a Druse village for paper-thin lavash; to a tiny restaurant in Haifa for Turkish coconut cake and to a wedding at Kibbutz May'ayan Baruch in the upper Galilee for Moroccan sweet couscous; and to many, many other places. All the while, she seeks out biblical connections between ancient herbs and vegetables and their modern counterparts, between Esau's mess of pottage and today's popular taboulleh, and she delights us with tales of all she encounters. Throughout, Joan Nathan shows us how food in this politically turbulent land can be a way of breaking down barriers between Jews, Moslems, and Christians. Generously illustrated with colorful photographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel.

Israeli Recipes By R. D. Dalen 2020:Marketing Communications LLC Released: 2012-01-23 Kindle Edition   Product Description: Israel, of course, is known in the Bible as the land of milk and honey. But for a long time the country did not have a recognized culinary heritage. Thankfully, today it does! Israel's diverse population makes its cuisine unique. People from more than seventy different countries, with many different foods and customs, currently live in Israel. Many people began arriving in 1948, when the country, then known as Palestine, gained its independence from Great Britain. At that time, large numbers of Eastern European Jews hoped to establish a Jewish nation in Israel. They brought traditional Jewish dishes to Israel that had been prepared in countries like Poland, Hungary, and Russia. The Palestinians, most of whom were of Arab descent, enjoyed a cuisine adapted from North Africa and the Middle East. Try the recipes, you’ll like them!

The Children's Jewish Holiday Kitchen: 70 Fun Recipes for You and Your Kids, from the Author of Jewish Cooking in America By Joan Nathan Schocken Released: 2000-09-05 Paperback (176 pages) List Price: $18.00* Lowest New Price: $6.57* Lowest Used Price: $1.65* Usually ships in 24 hours* *(As of 13:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: Seventy child-friendly recipes and cooking activities from around the world will draw the entire family into the spirit and fun of preparing Jewish holiday celebrations. Covering the ten major holidays, each of the activities has a different focus--such as Eastern Europe, biblical Israel, contemporary America--and together they present a vast array of foods, flavors, and ideas. The recipes are old and new, traditional and novel--everything from hamantashen to pretzel bagels, chicken soup with matzah balls to matzah pizza, fruit kugel to Persian pomegranate punch.

Sephardic Israeli Cuisine: A Mediterranean Mosaic By Sheilah Kaufman Hippocrene Books Hardcover (261 pages) List Price: $24.95* Lowest New Price: $19.16* Lowest Used Price: $12.94* Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your credit card will not be charged until we ship the item.* *(As of 13:52 Pacific 4 Feb 2012 More Info) Click Here Product Description: These 120 kosher recipes celebrate the flavors of Israeli cuisine--a colorful and delicious mosaic composed of a variety of culinary traditions. Typical Sephardic ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina, and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the Israeli kitchen with special sections on the origins and development of Israeli cuisine, kosher dining, Jewish holidays, and food terms.