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Israeli Food And Recipes

Discussion in 'Recipes and Cooking' started by jerusalemgifts, Oct 26, 2013.

  1. As a chef who lives in Jerusalem I would love to share recipes if people are interested? Questions are welcome in regards to food and cooking of the Holy Land.
  2. salad.jpg This is a staple of most Israeli's In Hebrew its called 'Salat Kitsus' or chopped salad. The finer the cubed tomatoes and cucumber the more skill is demonstrated.
    3 medium cucumbers cubed
    2 large tomatoes cubed (de seed if you want to be fancy)
    1 small red onion finely chopped
    small bunch coriander/cilantro chopped
    1/2 bunch fresh mint chopped
    juice of one lemon
    olive oil
    salt and pepper to taste
    Mix all prepared ingrediants. Season. Chill and serve!
    Goes perfect with Hummus and Falafel balls with fresh pita bread.
  3. #3 jerusalemhosts, Nov 8, 2013
    Last edited: Nov 8, 2013
    reposting as Jerusalem Gifts
  4. baba-ganoush.jpg
    Baba Ganoush / Salat Hatzelim
    This recipe is for another staple of Israeli life, the smokey aubergine pate.
    Variations of this divine dish can be found all over the world not just the Middle East.
    • 3 medium-sized eggplants
    • 1/2 cup tahini
    • 1 1/4 teaspoons coarse salt
    • 3 tablespoons freshly-squeezed lemon juice
    • 3 cloves garlic, peeled and smashed
    • 1/8 teaspoon chile powder
    • 1 tablespoon olive oil
    • a half bunch cilantro leaves

    1. Preheat the oven to 375F (190C).

    2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

    3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

    4. Remove from oven and let cool.

    5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

    6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzled with olive oil and served with pita.
    Where is the Messiah likes this.
  5. This goes in every Schwarma sandwich I eat :)
  6. OOOOOOOOOOOOOOOOOoooooooooooo that sounds goooooood! I'm gonna try it. Thanks for the grub brother hehe

    Chili out.
  7. Also I am gonna try this too. OOOOoooo. That looks REAL refreshing mmmmmmmmm. Thanks Bro

    Chili out.
  8. As we are now celebrating the festival of Hanukkah I thought I would post a recipe for latkes which are a tradition Hanukkah dish.
    • 1/2 kg or 1 pound white potatoes
    • 125 g or 1/2 cup finely chopped onion
    • 1 large egg, beaten
    • 1/2 teaspoon salt
    • 1/2 to 3/4 cup oil
    • sour cream to serve
    • applesauce to serve
    Peel potatoes and grate. Soak potatoes in a bowl of water for 1 to 2 minutes. Drain in a colander.
    Squeeze as much water out as possible. Mix with egg and salt.

    Heat oil in a nonstick skillet over medium high heat. Form 2 tablespoons potato mixture into flat patties and drop into skillet. Fry until browned, about 5 minutes on each side. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

    Serve laktes with sour cream and applesauce.

    Happy Hanukkah
    Where is the Messiah likes this.
  9. Moroccan Mint Tea
    Simple recipe with an authentic taste of the Holy Land.
    Boiling Water
    1 Bunch fresh Mint
    Black Tea 1T or 2 Tea Bags
    1 teaspoon Rose Water
    Pick mint leaves and add to a large tea pot with black tea.
    Top up tea pot with boiling water and steep.
    Remove tea bags.
    Sweeten to taste. Traditionally this drink is served very sweet.
    Add rose water and serve into middle eastern tea/coffee cups.
    Intojoy and JG27_chili say Amen and like this.
  10. Shakshuka
    This is a classic dish to be eaten in a Pita with salad or served right in the frying pan. Have it for breakfast or lunch.
    Olive Oil
    2 Cloves Garlic, minced
    1 small onion, chopped
    1 can crushed tomatoes
    1 small chilli pepper,chopped seeds discarded (optional) or 1 tsp Harissa
    2 eggs
    salt and pepper
    1. In a small frying pan saute the chilli garlic and onion in a nice glug of olive oil.
    2. Add canned tomatoes and simmer for 5 minutes
    3. Crack eggs over top
    4. Season with salt and pepper
    5. Cover pan and cook on medium heat until eggs are done to your liking
    Serve in frying pan with pitta and Israeli Chopped Salad

    Attached Files:

    JG27_chili likes this.
  11. FYI If you look back at previous recipes you will see they form anice Israeli lunch. Enjoy!
    Intojoy likes this.
  12. #12 jerusalemgifts, Dec 11, 2013
    Last edited: Dec 11, 2013
    Shalom From Jerusalem.
    I had an idea to look at the Seven Species of the Holy Land and try to create recipes from them.
    Deuteronomy 8:7-8
    "7 For the Lord your God is bringing you into a good land—a land with brooks, streams, and deep springs gushing out into the valleys and hills; 8 a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; "

    so we have;
    1. Wheat
    From Challah to Dumplings.
    2. Barley
    Great in Stews and Cholents which are traditional slow cooked meals eaten on Shabbat.
    3. Grapes
    Wine has always been produced in the Land of Israel.
    4. Figs
    Both fresh and dried figs with many uses in regional cuisine.
    5. Olives
    Preserved olives and olive oil are both staple foods in Israel
    6. Honey
    I will include a recipe for the best Honey Apple cake which is a perfect treat for the Jewish New Year.
    7. Pomegranates
    So good for you. How about a Pomegranate syrup recipe to pour on your pancakes instead of maple syrup that is full of vitamins and anti oxidants?
    Where is the Messiah likes this.

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