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How to Cook dishes from 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.
- Labneh - Yogurt strained to remove the whey.
- 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).
- 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.
On this page, you will find a selection of Israeli cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Sherry Ansky
Periplus Editions
Hardcover (144 pages)
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The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure of a great destination guide. Find recipes fro 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 zaÆatar 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. |
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By Galit Urich & Jennie Starr
CreateSpace
Paperback (66 pages)
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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 |
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By Janna Gur
Schocken
Released: 2008-08-26
Hardcover (304 pages)
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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. |
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By R. D. Dalen
2020:Marketing Communications LLC
Released: 2012-01-23
Kindle Edition
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Israel, of course, is known in the Bible as the land of milk and honey. But for a long time the country did not have a recognized culinary heritage. Thankfully, today it does! Israel's diverse population makes its cuisine unique. People from more than seventy different countries, with many different foods and customs, currently live in Israel. Many people began arriving in 1948, when the country, then known as Palestine, gained its independence from Great Britain. At that time, large numbers of Eastern European Jews hoped to establish a Jewish nation in Israel. They brought traditional Jewish dishes to Israel that had been prepared in countries like Poland, Hungary, and Russia. The Palestinians, most of whom were of Arab descent, enjoyed a cuisine adapted from North Africa and the Middle East. Try the recipes, you’ll like them! |
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By Joan Nathan
Schocken
Released: 2000-09-05
Paperback (176 pages)
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Seventy child-friendly recipes and cooking activities from around the world will draw the entire family into the spirit and fun of preparing Jewish holiday celebrations. Covering the ten major holidays, each of the activities has a different focus--such as Eastern Europe, biblical Israel, contemporary America--and together they present a vast array of foods, flavors, and ideas.
The recipes are old and new, traditional and novel--everything from hamantashen to pretzel bagels, chicken soup with matzah balls to matzah pizza, fruit kugel to Persian pomegranate punch. |
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