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     >   National + Regional Cookbooks   >   Mediterranean   >   Israeli   >   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.


    • 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.

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    Zahav: A World of Israeli Cooking

    By Michael Solomonov

    Released: 2015-10-06
    Kindle Edition (368 pages)

    Zahav: A World of Israeli Cooking
    Product Description:

    James Beard Award winner of Outstanding Restaurant (2019) 
    James Beard Award winner of 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.

    Divine Food: Israeli and Palestinian Food Culture and Recipes

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

    Divine Food: Israeli and Palestinian Food Culture and Recipes
    List Price: $45.00*
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    • Gestalten
    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 Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food Of The World Cookbooks)

    By Sherry Ansky

    Periplus Editions
    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)

    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.

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