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Travel Guide 2   >   Israel   >   Recipes

   
 

Israeli Recipes


As a relatively young ountry with many recent immigrants, Israel is still developing its own style of cuisine. As you might expect, immigrants to the country have brought many traditional Jewish recipes from all over the world to the country, some of which have become popular outside their original ethnic group. Additionally, another strand of Israeli cuisine, known as "Israeli-Mizrahi cuisine", which is influenced by Arab cooking, has developed.

Some popular Israeli dishes include:
  • 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").

    Skhug

  • 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.

    Kibbeh

  • 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).
Here are some recipe books and cookbooks for Israeli food:


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Books about Israeli Cooking and Recipes


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Cook in Israel: Home Cooking Inspiration

By Orly Ziv

Orly Ziv
Hardcover (245 pages)

Cook in Israel: Home Cooking Inspiration
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Nutritionist, cooking instructor, and culinary tour guide Orly Ziv is pleased to announce the release of her first cookbook, Cook in Israel: Home Cooking Inspiration with Orly Ziv. Filled with 100 kosher, mostly vegetarian Israeli recipes accompanied by beautiful color photographs (including many step-by-step illustrations), the cookbook shows that healthy and delicious home cooking doesn't need to be time consuming or complicated. Drawing on her Jewish-Greek heritage and the Middle Eastern and Mediterranean flavors of her Tel Aviv home, Orly focuses on fresh flavors and simple techniques that are as suitable for weeknight meals as they are for entertaining. Through her company, Cook in Israel, Orly welcomes people from around the world into her city and her home to get to know her culture through food and cooking. Now, this experience is available to anyone, anywhere through her cookbook. Winner of the 2013 Gourmand Award for Best First Cookbook - Israel.

TLV: Tel Aviv: recipes and stories from Israel

By Jigal Krant

Smith Street Books
Released: 2019-10-01
Hardcover (328 pages)

TLV: Tel Aviv: recipes and stories from Israel
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This comprehensive cookbook captures the essence and flavors of Tel Aviv--one of the most food-obsessed cities in the Middle East and in the world.

This book proves it: nowhere on the planet do you eat better than in Tel Aviv. This lavishly photographed cookbook focuses on the colorful streets of this Middle Eastern city. Find recipes for Tel Aviv's unsurpassed fast food like hummus, falafel, shakshuka, and sabich, the popular Israeli sandwich. On these pages you'll also see dishes common to the city's infinite restaurants, where chefs make poetic use of the eating traditions of their immigrant population and Arab neighbors. The result of this creative freedom is a fusion kitchen without rules and taboos.

Nowhere is life celebrated more exuberantly than in Tel Aviv, the happiest and most progressive city in the Middle East. This coastal city is paradise on earth: great weather all year round, beautiful beaches, leading museums, unique architecture, and a flourishing economy. The inhabitants are handsome, young, and creative, and radiate an unbridled zest for life. This zest is captured in the incredible location photography throughout TLV.

This is a cookbook, narrative, and photo essay in one beautiful volume. One day with this book in your possession, and you'll be booking a ticket to TLV as soon as humanly possible.

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen

By Adeena Sussman

Avery
Released: 2019-09-03
Hardcover (368 pages)

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen
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"The pages of this book ooze with [Adeena's] passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious."
--from the foreword by Michael Solomonov

In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety


In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.

Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

"Recipes For Peace"- Vegan Cookbook Based On The Traditional Arabic Cuisine - Bilingual Arabic And English Recipe Book - Delicious And Healthy Plant-Based And Low-Fat Dishes

By Kifah Dasuki

CreateSpace Independent Publishing Platform
Paperback (170 pages)

"Recipes For Peace"- Vegan Cookbook Based On The Traditional Arabic Cuisine - Bilingual Arabic And English Recipe Book - Delicious And Healthy Plant-Based And Low-Fat Dishes
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Vegan Recipes Based On The Traditional Arabic Cuisine

If you’re a vegan, you have probably tried numerous recipes of plant-based dishes.

However, you have probably never tried to recreate vegan recipes based on the traditional Arabic cuisine.

“Recipes for Peace” will help you discover the delicious and healthy vegan recipes that come straight from Palestine/Israel!

One Vegan Cookbook, Two Different Languages

“Recipes for Peace” is written in two languages, Arabic and English, and both versions are combined in one cooking book.

With this innovation the author wishes to bring two worlds together and make them live in peace and harmony.

This organic vegan cookbook will show you the story of the vegan Arabic kitchen as it really is. Get ready to taste some deliciousness!

Prepare A Full Course Vegan Plant-Based Meal

Thanks to this vegan recipe book, you’ll be able to prepare a complete plant-based full course meal for your friends and family.

The kindle book is very well written and the recipes are unbelievably easy to follow!

In its pages you’ll find vegan recipes for healthy main courses, tasty appetizers and delicious desserts.

You’ll also find out some additional surprises about the vegan Arabic cuisine. So get the book and start cooking!

Taste Some Unique Vegan Recipes

Get the “Recipes for Peace” vegan cookbook and try some new, low-fat vegan recipes with Arabic roots.

And if you have a friend who practices Veganism, then this is the best gift that you could get them!

This vegan cookbook will open new horizons and allow you to taste some Arabic flavors that are 100% vegan, healthy and cruelty-free.

What Are You Waiting For? Place An Order NOW!

Israeli Soul: Easy, Essential, Delicious

By Michael Solomonov

Rux Martin/Houghton Mifflin Harcourt
Released: 2018-10-16
Hardcover (384 pages)

Israeli Soul: Easy, Essential, Delicious
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For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. 
 
Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.
 
Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.

Modern Israeli Cooking: 100 New Recipes for Traditional Classics

By Danielle Oron

Page Street Publishing
Released: 2017-11-14
Paperback (240 pages)

Modern Israeli Cooking: 100 New Recipes for Traditional Classics
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Oron studied at The French Culinary Institute―now the International Culinary Center―and draws cooking inspiration from her Israeli and Moroccan background. Oron is the chef and owner of Moo Milk Bar in Toronto. In Modern Israeli Cooking, Oron offers an incredible collection of Israeli recipes for the modern home cook.

Oron takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel.

Even the format gets a modern twist with chapters like Weekdays―Everyday Kind of Food; Friday―Special dishes made on Shabbat or holidays; Beach―Just like sitting in Tel Aviv on the beach; Midnight―It's late, and you're hungry aka the carb chapter; and more.

Vegetarian and Salad Recipes - Israeli-Mediterranean Cookbook (Cook In Israel - Kosher Recipes, Mediterranean Cooking 3)

By Orly Ziv

Ally Nathaniel
Released: 2013-12-25
Kindle Edition (119 pages)

Vegetarian and Salad Recipes - Israeli-Mediterranean Cookbook (Cook In Israel - Kosher Recipes, Mediterranean Cooking 3)
 
Product Description:

Winner of the Gourmand World Cookbooks Awards 2013

How to cook delicious and healthy Israeli food like a pro

"Cook in Israel has earned a permanent spot in my kitchen." ~ This American Bite

This cookbook, presenting 39 original recipes, focuses on fresh flavors and simple techniques that are as suitable for weeknight meals as they are for entertaining. You will find recipes for Mediterranean and Middle Eastern classics like baba ghanoush, shakshuka, and stuffed peppers, as well as fresh takes on vegetables like orange and fennel salad and pumpkin stew with carrots and raisins.

100% vegetarian and kosher, many of the recipes are vegan and gluten free as well.

Featuring beautiful color photographs to accompany every recipe (including many step-by-step photos), this user-friendly cookbook shows that healthy and delicious home cooking doesn’t need to be time consuming or complicated.

In this book:

  • Easy to follow, user-friendly recipes
  • New cooking tips and techniques
  • Photo of every recipe, including many step-by-step photos
  • A treasure trove of 100% kosher recipes

Add this book to your cart now

The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food Of The World Cookbooks)

By Sherry Ansky

Periplus Editions (HK) ltd.
Released: 2000-05-15
Hardcover (144 pages)

The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food Of The World Cookbooks)
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Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants

The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer.

Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin.

As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey.

Recipes include:
  • Babbaghanouj
  • Jerusalem Kugel
  • Stuffed Vine Leaves
  • Roast Chicken with Onions and Sumach on Pita Bread
  • Goose Liver Confit
  • Lamb Kebabs
  • Mutabek (Sweet Sheep Cheese Pastry)


 
 
 

 
 
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