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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Israeli
    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Israeli

       
     

    How to Cook dishes from Israel


    Israel Israel is home to a very varied and diverse cuisine. This is because immigrants from all over the world have introduced recipes, there are of course traditional Jewish recipes, and Arab influences have been absorbed too. Israeli cuisine can be broadly divided into two main categories: Israeli-Mizrahi cuisine, which is influenced by Arab cuisine, and traditional Israeli cuisine, which is influenced by the various countries from which Jews immigrated to Israel, and includes Ashkenazi, North African, Balkan, Yemenite, Iraqi and North American dishes, although many dishes have gained popularity outside their original ethnic origin.

    Some Israeli recipes and dishes include:
    • Bourekas - Savoury pastries.

    • Falafel - Balls or patties made from fava beans or chickpeas, and fried.

    • Israeli salad (known in Israel as "Salat Aravi") - Finely diced tomatoes and cucumbers, dressed with lemon juice and olive oil.

    • Jachnun - Rolled dough, slowly baked over night, and eaten with tomato dip, hard boiled eggs and skhug.

    • Kibbeh - Ground meat, flour and spices, made into a ball, and then fried.

      Kibbeh

    • Labneh - Yogurt strained to remove the whey.

      Labneh

    • Malawach - A thin bread made of many layers, similar to a crêpe.

    • Matbucha - A salad made from tomatoes, roasted peppers, oil and garlic, which are cooked together and then allowed to cool.

    • Sambusac - Small triangular fried pastries, containing various savory fillings.

    • Shakshouka - Eggs, tomatoes, onions and garlic. Usually eaten with pita bread.

    • Shawarma - The Israeli version of doner kebab. Served with bread and salad, and hummus or French fries.

    • Skhug, also known as "kharif" - A spicy dip/sauce, originally from Yemen. The dip is made from fresh hot peppers, coriander, garlic and spices. There are several variants including skhug adom (red skhug, made from red peppers), skhug yarok (green skhug made green peppers), and skhug chum (brown skhug, made using green peppers and tomatoes).

      Skhug

    • Sufganiyah - Ball-shaped doughnuts, fried, injected with jelly or custard, and then covered with powdered sugar. They particularly in the run-up to, and during, Hanukkah.


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    Israeli Cookbooks

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    Zahav: A World of Israeli Cooking

    By Michael Solomonov

    imusti
    Released: 2015-10-06
    Hardcover (368 pages)

    Zahav: A World of Israeli Cooking
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    • Rux Martin/Houghton Mifflin Harcourt
    Product Description:
    By a James Beard Outstanding Chef (2017)
    James Beard Book of the Year and Best International Cookbook (2016)


    The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

    Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). 

    Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl."  It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. 

    Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

    The Palomar Cookbook: Modern Israeli Cuisine

    By Layo Paskin

    Tomer Amedi Layo Paskin
    Released: 2017-03-21
    Hardcover (256 pages)

    The Palomar Cookbook: Modern Israeli Cuisine
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    • The Palomar Cookbook Modern Israeli Cuisine
    Product Description:

    Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant
     
    The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.

    Divine Food: Israeli and Palestinian Food Culture and Recipes

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

    Divine Food: Israeli and Palestinian Food Culture and Recipes
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    • Divine Food
    Product Description:
    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.

    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.

    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 (101 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 includes:

    • 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!

    The Arab Israeli Cookbook (Aurora New Plays)

    By Robin Soans

    Aurora Metro Press
    Paperback (96 pages)

    The Arab Israeli Cookbook (Aurora New Plays)
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    The Arab-Israeli Cookbook is a drama created from the everyday realities of the Israeli-Palestinian conflict. In a research trip to the occupied territories and Israel by the writer Robin Soans and directors Rimi Brihi and Tim Roseman, they met and interviewed people drawn from the widest possible background of culture class and creed. The one unifying feature of these meetings was that the subjects were cooking their daily meals.

    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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    Product Description:
    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)

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

    By Gordon Rock

    Rock Gordon
    Paperback (64 pages)

    The Israeli Cookbook for the Home Chef, Contemporary Israeli Cooking: 50 Great Israeli Recipes
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    • The Israeli Cookbook for the Home Chef Contemporary Israeli Cooking 50 Great Israeli Recipes
    Product Description:
    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!

    Modern Israeli Cooking: 100 New Recipes for Traditional Classics

    By Danielle Oron

    Oron Danielle
    Released: 2015-10-13
    Hardcover (240 pages)

    Modern Israeli Cooking: 100 New Recipes for Traditional Classics
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    • Modern Israeli Cooking 100 New Recipes for Traditional Classics
    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.


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