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

Cooking the Israeli Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) By Josephine Bacon Lerner Publications Hardcover (72 pages; 1) List Price: $25.26* Lowest New Price: $49.96* Lowest Used Price: $6.28* *(As of 22:35 Pacific 15 Mar 2010 More Info) Click Here Product Description: An introduction to the cooking of Israel including such traditional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. Also includes information on the geography, customs, and people of the middle eastern country.

The Diverse Israeli Table: Dining Out in Israel By Daniel Rogov IIC Paperback (103 pages) Lowest New Price: $29.99* Lowest Used Price: $32.40* *(As of 22:35 Pacific 15 Mar 2010 More Info) Click Here Product Description: Color cookbook of recipes from many of Israel's best chefs. Fabulous foods and photos. In English.

Simply Israel - A Collection of Recipes from the People of Israel By T. Gila Levine Simply Israel Spiral-bound (185 pages) Lowest New Price: $15.95* *(As of 22:35 Pacific 15 Mar 2010 More Info) Click Here Product Description: A collection of recipes from the people of Israel.

The Foods of Israel Today By Joan Nathan Knopf Released: 2001-03-06 Hardcover (448 pages) List Price: $40.00* Lowest New Price: $23.10* Lowest Used Price: $12.34* Usually ships in 24 hours* *(As of 22:35 Pacific 15 Mar 2010 More Info) Click Here ISBN13: 9780679451075 Notes: Brand New from Publisher. No Remainder Mark. 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.

Simply Israel By T. Gila Levine T. Gila Levine Spiral-bound (190 pages) List Price: $20.95* Lowest New Price: $20.95* Lowest Used Price: $82.46* 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 22:35 Pacific 15 Mar 2010 More Info) Click Here Product Description: Simply Israel; by T. Gila Levine is a sumptuous collection of original, and easy to follow recipes. Written in English and produced and published in Israel, it is a modern collection of old world culinary delights. This book is unique in the way that it presents a real example of what modern Israelis serve to their families today. It is one of the newest collections of recipes brought to you directly from the kitchens of the various people groups of Israel. These simple recipes, some accompanied with inviting photographs will inspire you to try each and every one. Spiral bound for easy use, the recipes include Breads, Soups, Salads, Eggs & Cheese, Beef & Lamb, Poultry & Fish, Cakes, Pies and Preserves. Scripture references from the Book of Proverbs accompany many recipes, inspiring the soul as well as the palate. This cookbook has a large type-style and straightforward instructions.

The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food of the World Cookbooks) By Sherry Ansky Periplus Editions Hardcover (144 pages) List Price: $18.95* Lowest New Price: $10.95* Lowest Used Price: $4.48* Usually ships in 24 hours* *(As of 22:35 Pacific 15 Mar 2010 More Info) Click Here Product Description: The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure and scope of a great destination guide. Find recipes from some of the best restaurants throughout Israel, including the many influences of the land: from the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning, Israeli salads made with the finest olive oils to Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the sweet Mutabeck, a pastry filled with salty sheep cheese and syrup. The modern Israeli palate is as vibrant and varied as its people. There is a recipe sure to please a wide variety of tastes.