RecipesSend this page to a friend
We'd like to share with you our collection of Israeli food and recipes that you can serve all year round Israeli cuisine is based on a mixture of recipes that came with emigrants from other countries and cultures. The Israeli kitchen today is influenced by vegetables and cooking methods found around the Mediterranean from Northern Africa to Greece. If you have a family recipe you'd like to share please contact us and let us know.
Chicken Salad Tel-Aviv
This is a lovely summer salad. When you serve it in a glass bowl, all the colors will be seen. You can add all sorts of green leaves and other fruits according to your market supply. INGREDIENTS: 1/2 broiled chicken without bones cut into cubes 1 papaya cut into cubes 1 mango cut into cubes 1 cup grapes cut into halves 1 cup walnuts For the dressing: 2 tablespoons wine vinegar ¼ cup orange juice 1 teaspoon mustard 4 tablespoons oil 2 tablespoons mayonnaise Salt & pepper to taste PREPARATION: Start by mixing all dressing ingredients, than toss in everything else.
Enjoy this very easy and very tasty chicken recipe. It brings together east and west. This is a variation of a recipe brought to Israel by immigrates from India. INGREDIENTS: 6 poultry thighs (or 3 chicken breasts) 4 quinces peeled and sliced 1 large onion peeled and chopped ½ cup dried prunes ½ cup dried apricots 1 cup coconut milk Oil for frying 2 tablespoons Curry powder Salt and pepper to taste PREPARATION: Fry the onion until light golden. Add the poultry thighs and fry from all sides. Now add the fruits and the coconut milk with the curry powder. Bring to boil and lower the heat. Cover and let cook for an hour. Check every now and than that there is enough liquid in the pan. Add water or more coconut milk if necessary. Season the dish with salt and pepper. Serve on rice.
Israeli kitchen integrated many ethnic recipes one of them is the Romanian cornmeal porridge that is similar to the Italian polenta and is a basic side dish boiled in water, stock or milk. I was introduced to Mamaliga by my wife who made Aliyah to Israel as a child Mamaliga can be served with cheese or sour cream or be added to roast of fish. Here the serving suggestion is with green asparagus and chopped almonds. INGREDIENTS: 3.5 cups water 1 teaspoons salt 1.5 tablespoons butter or margarine 1 cup coarse yellow cornmeal PREPARATION: Boil the water and add the salt. Now add the butter, and stir to melt. With a wooden spoon, add the cornmeal very gradually and go on stirring constantly in the same direction until boiling again. Lower the heat all the while stirring frequently, until the dish thickens and starts to pull away from the sides of the pot. Serve hot with Feta cheese, grated Parmesan, or sour-cream.
Potato Salad With Capers
This is not the traditional salad. As with most recipes you can do your own version by adding green pepper stripes, carrots or exchanging the olive oil with mayonnaise. INGREDIENTS: 1 1/2 pounds red potatoes cooked peeled and sliced 2 cups frozen peas, thawed 1/4 cup chopped sweet red pepper Dressing: 1\4 cup fresh lemon juice 1\4 cup olive oil 1\2 cup capers cut into two Salt and pepper to taste 1small chopped onions PREPARATION: Mix the dressing. Add the potatoes peas and peppers.
My grandmother who was born in Strasburg used to do this quiche a lot. Serve it warm with a small salad and a light white wine. INGREDIENTS: For the Shortcrust pastry (or make a shortcut and use a ready one from your supermarket): 7oz plain flour 31/2 oz butter (unsalted) 6 tablespoonful water a pinch of salt In you mixer put the flour and the salt and add the butter cut in small cubes while mixing, add the a little water until the dough becomes a ball. Sprinkle the dough with flour and leave the dough for at least 30 minutes. For the filling: 1 cup shredded Swiss cheese 5 medium onions, sliced 4 large eggs 2 cups heavy whipping cream 1 tablespoon brown sugar Salt and pepper to taste Oil (or even better Butter) for frying PREPARATION: Fry the onions until brown. Add the sugar. Now mix it in a bowl with the rest of the ingredients. To prepare the dough put the flour and the salt in you mixer and add the butter cut in small cubes while mixing, add the a little water until the dough becomes a ball. Sprinkle the dough with flour and leave the dough for at least 30 minutes. Preheat the oven to 425 degrees. Butter the pie dish and spread directly the pastry into the form. Let the pastry stand a bit higher than the dish edge. Pour the filling mixture into quiche. Bake 15 minutes. Reduce temperature to 300 degrees and bake about 30 minutes longer or until knife in center comes out clean. Let stand 10 minutes before cutting.
This North African recipe made Aliah to Israel in the fifties. Since than it became a basic part of the Israeli kitchen. I personally am not so keen about cumin, so I omitted this ingredient from the recipe. Feel free to experiment and do your own kind. INGREDIENTS: 2 medium finely chopped onions Chopped fresh garlic or garlic powder to your liking 1 red and 1 green pepper 1 hot chilly pepper or Tabasco (only if you like it hot!) 4 large tomatoes peeled and chopped 8 eggs Oil for frying Salt and pepper to taste PREPARATION: Use a large skillet. Sauté the onions until they are golden. Add the garlic the peppers and the tomatoes. Stir well while frying. After about ten minutes turn down the heat and break the eggs one at a time, into the tomato mixture. Leave enough space between the eggs so that you can serve each separate. Cover and go on cooking on low heat for 20 minutes. It is ideal to serve with fresh bread or pitah.
This is a very simple recipe and when you use your slow cooker it practically does all the cooking for you. It‘s a busy parent‘s best friend, a nutritious family favorite that kids love. You can use peppers of any color. I personally prefer red and yellow ones that are sweeter than others and make a more colorful presentation at the table. INGREDIENTS: 6 medium, thick-fleshed bell peppers 2 cups of pre cooked rice (any kind you like) 2 tablespoons olive oil 1 pound lean ground beef (that can be exchanged with chicken or turkey) 1egg Salt and pepper to taste 1 large onion, chopped 4 cloves garlic, minced 1/3 cup minced fresh parsley 1 small hot pepper, chopped 2 cups peeled and chopped tomatoes 3 cups meat or chicken broth, from bouillon PREPARATION: Cut the top of the peppers and use as a decorative lid. Discard seeds and stem. In a large skillet over medium-high heat sauté the chopped onions until light brown and add the chopped pepper for another minute than remove from fire and drain if too greasy. Mix the meat, egg, rice, sautéed onion, parsley and spices in a bowl, add come chicken broth if too dry. Taste for seasoning. Stuff each pepper with the mixture. Cover with pepper lid. Place in one layer in the form or the slow cooker. Mix the broth with the chopped tomatoes and pour over the peppers. When cooking in a slow cooker start with high temp until boil than set to low for one hour. If using an oven: preheat oven to 350° F. Place the peppers in one layer in the baking dish. Bake covered, until hot and bubbly, for about 30 minutes than increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes. Bon Appétit.
Tabbouleh is a middle eastern salad made of Bulgur, cracked wheat, and Tahini, sesame sauce. Bulgur wheat is made of kernels of wheat that have been boiled, allowed to dry and then crushed. It has a soft, gummy feel and as is pre cooked it takes very little time to prepare. The Tabbouleh salad is a nutritious and balanced meal by itself and will make a lovely addition to a buffet dinner. Ingredients 150 g bulgur Olive oil 1 large red onion, quartered and sliced finely 100 g parsley, stemmed and chopped some people add also fresh coriander leaves that has a more distinct taste 50 g pine nuts, toasted 10 cherry tomatoes cut into very small cubes. 1 tablespoon Tahini 2 tablespoons water Juice of 1-2 lemon according to taste salt and pepper PREPARATION: Rinse the bulgur thoroughly in water and cook in boiling water for about 10 minutes until it is tender. Than drain the bulgur and set aside. Add pine nuts, onions and chopped tomatoes. In a bowl, combine the Tahini, water, lemon juice. Stir well adding more water if needs to be thinned. Pour this dressing over the bulgur mixture and combine well. Season to taste and garnish with a few parsley leaves and olives.