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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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Sababa: Fresh, Sunny Flavors From My Israeli Kitchen

By Adeena Sussman

AMERICAN WEST BOOKS
Released: 2019-09-03
Hardcover (368 pages)

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen
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Product Description:
"We should all be cooking like Adeena Sussman."
--The Wall Street Journal

"Sababa is a breath of fresh, sunny air."
--The New York Times

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.

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 Book of New Israeli Food: A Culinary Journey: A Cookbook

By Janna Gur

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

The Book of New Israeli Food: A Culinary Journey: A Cookbook
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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.

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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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

Kosher Air Fryer & Instant Pot Cookbook: The Israeli Jewish Cooking Guide to Most Wanted Keto Recipes from the Shuk for Your Air Fryer & Instant Pot with Meal Plan, Pictures & Nutrition Fact

By Dr. Alice Larsen & Dr. Urvashi Goodrich

Independently published
Paperback (380 pages)

Kosher Air Fryer & Instant Pot Cookbook: The Israeli Jewish Cooking Guide to Most Wanted Keto Recipes from the Shuk for Your Air Fryer & Instant Pot with Meal Plan, Pictures & Nutrition Fact
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THIS COOKBOOK GOES WAY BEYOND COOKING!


Kosher Air Fryer & Instant Pot Cookbook is your best choice. It will help those who cannot enjoy fried food for the amount of fat they have. Plus, it saves time, is healthier, and makes for easier cleanup.


What’s not to love?


These recipes show you how to faux-fry your way to healthier eats, from breakfast to dessert in the Kosher way of cooking.


Cookbook authors and food experts Alice Larsen, Eyal Shani & Urvashi Goodrich selects their favorite recipes that will use your air fryer & instant pot in fresh and interesting ways. Even if you've never used them  before, you'll master all of the innovative techniques and get the most out of your new dream machines.


ULTIMATE STARTER GUIDE

Not having enough tasty and healthy recipes can cause us to cut corners when it comes to enjoying healthy home cooked meals. Enjoy healthy and delicious meals three times a day made fast and easy in the Kosher Way


TANTALIZE EVERY TASTE

Choose from a wide range of vegetarian, meat, fish, and poultry meals, including variations on your family’s favorite recipes that adults and kids will love


MAKE THE BEST DISHES

Learn about timing and temps, oil options, and how to choose the best machine for you


NOT JUST ANY COOKBOOK

It’s the ultimate beginners’ cookbook for Kosher & Keto recipes


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Sababa Kosher Keto Instant Pot Cookbook: The Beginners Guide to Jewish Most Wanted Spicy, Sweet & Savory, Quick & Easy, Low Carb Ketogenic Recipes from the Shuk (the Heart of Israeli Home Cooking)

By Dr. Urvashi Goodrich

Independently published
Paperback (211 pages)

Sababa Kosher Keto Instant Pot Cookbook: The Beginners Guide to Jewish Most Wanted Spicy, Sweet & Savory, Quick & Easy, Low Carb Ketogenic Recipes from the Shuk (the Heart of Israeli Home Cooking)
List Price: $17.99*
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Product Description:

THIS INSTANT POT KOSHER COOKBOOK GOES WAY BEYOND COOKING!


ULTIMATE STARTER GUIDE

Not having enough tasty and healthy recipes can cause us to cut corners when it comes to enjoying healthy home cooked meals. Enjoy healthy and delicious meals three times a day made fast and easy in the Instant Pot


TANTALIZE EVERY TASTE

Choose from a wide range of vegetarian, meat, fish, and poultry meals, including variations on your family’s favorite recipes that adults and kids will love


MAKE THE BEST DISHES

Learn about timing and temps, oil options, and how to choose the best machine for you


NOT JUST ANY COOKBOOK

It’s the ultimate beginners’ cookbook for Instant Pot recipes


Discover the Israeli Soul in The Kosher way of Cooking with the Healthiest Foods and Most Delicious Meals…


So what are you waiting for?

Click “Add to Cart” to get your copy Now!

Divine Food: Israeli and Palestinian Food Culture and Recipes

Gestalten
Released: 2016-10-31
Hardcover (304 pages)

Divine Food: Israeli and Palestinian Food Culture and Recipes
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Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv.

Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties ―from the Arab- Jewish kitchen of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast.

The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.


 
 
 

 
 
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