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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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Sweets, Holidays and Family Recipes - Israeli-Mediterranean Cookbook (Cook In Israel - Kosher Recipes, Mediterranean Cooking 1)

By Orly Ziv

Released: 2013-12-25
Kindle Edition (102 pages)

Sweets, Holidays and Family Recipes - Israeli-Mediterranean Cookbook (Cook In Israel - Kosher Recipes, Mediterranean Cooking 1)
 
Product Description:

Fresh and healthy Mediterranean flavors easily explained.

Sweets, Holidays and Family Recipes presents 34 selected no-fail recipes, inspired by Mediterranean Israeli cooking. The recipes are accompanied by beautiful color photographs, easy explanations and clarifications and step-by-step photos that make the recipes easy to follow.

Winner of the Gourmand World Cookbooks Awards (2013).

Sweets, Holidays and Family Recipes includes Mediterranean dishes such as Greek Eggplant-pie, meatballs in tomato sauce (with a special Sephardic twist!) and the perfect (classic, but brilliantly simple) chocolate cake that every home cook needs master. It easily explains known Mediterranean cuisine such as and Malabi and delicious almond-cookies, as well as sweet and savory dishes such as potato pancakes (“levivot”), leek patties and zucchini pancakes, suitable for Jewish holidays or any time of year.

User-friendly cookbook that will earn a permanent spot in your kitchen.

All recipes included in Sweets, Holidays and Family Recipes are Kosher, and most are vegetarian. They all present fresh flavors and exquisite tastes, and include Mediterranean ingredients, such as tahini and fresh vegetables. The book also includes authentic family recipes that have been passed down in the author’s family, as well as her children’s favorites dishes. All the recipes are based on simple techniques and familiar ingredients, and are suitable for weeknight meals, just as for hosting and entertaining.

Sweets, Holidays and Family Recipes included:

  • 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!

Healthy and delicious home cooking doesn’t need to be time consuming or complicated! Learn how to cook delicious and healthy Israeli food like a pro, with this award winning cookbook.

Get your copy of Sweets, Holidays and Family Recipes now!

Modern Israeli Cooking: 100 New Recipes for Traditional Classics

By Danielle Oron

Page Street Publishing
Released: 2015-10-13
Hardcover (240 pages)

Modern Israeli Cooking: 100 New Recipes for Traditional Classics
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Product Description:

An Incredible Food Culture at Its Best


Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.

The Israeli Cookbook for the Home Chef, Contemporary Israeli Cooking: 50 Great Israeli Recipes

By Gordon Rock

CreateSpace Independent Publishing Platform
Paperback (64 pages)

The Israeli Cookbook for the Home Chef, Contemporary Israeli Cooking: 50 Great Israeli Recipes
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Love international cuisine but feel like it’s out of your realm as a home cook? Get this Israeli cookbook and learn the fundamentals of this delectable cuisine! Bring Israeli cooking to life for your friends and family with these exquisite 50 Israeli recipes. Your favorite taste’s, texture’s, and flavors of Israeli cooking in a modern, time saving format using easy to find convenient ingredients. If you desire genuine Israeli recipes to incorporate into your repertoire get this Israeli cookbook!

The Book of New Israeli Food: A Culinary Journey

By Janna Gur

Brand: Schocken
Released: 2008-08-26
Hardcover (304 pages)

The Book of New Israeli Food: A Culinary Journey
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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.

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 (99 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

Israeli Food in America: Easy recipes, Mediterranean cooking, Israeli style (English and Hebrew Edition)

By Galit Urich & Jennie Starr

CreateSpace Independent Publishing Platform
Paperback (66 pages)

Israeli Food in America: Easy recipes, Mediterranean cooking, Israeli style (English and Hebrew Edition)
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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

Balaboosta

By Einat Admony

Workman Press
Released: 2013-09-03
Hardcover (288 pages)

Balaboosta
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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves―her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.

The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.



 
 
 

 
 
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