Discover the Delicious Flavors of Israel: 18 Must-Try Recipes
Israel is known for its vibrant culture, rich history, and mouth-watering cuisine. From classic hummus to flavorful shakshuka, and from crunchy falafel to tender grilled chicken skewers, Israeli food is a true reflection of the country’s diverse heritage. In this article, we’ll take you on a culinary journey through 18 of Israel’s most beloved recipes that will make your taste buds dance with joy. From savory dishes to sweet treats, these mouth-watering recipes are sure to become new favorites in your kitchen.
Classic Hummus with Tahini
This timeless Middle Eastern dip is a staple for any gathering or snack time. Made with simple ingredients and a few short steps, classic hummus is a flavorful and healthy treat.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika or other spices for garnish
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender, combine the chickpeas, garlic, tahini, lemon juice, and olive oil.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Season with salt and pepper to taste.
5. Transfer the hummus to a serving bowl and garnish with paprika or other spices, if desired.
Cooking Time: 10 minutes
Falafel with Fresh Herbs
Experience the vibrant flavors of the Middle East with this simple and delicious falafel recipe, infused with a burst of fresh herbs.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon baking powder
– Salt and pepper to taste
– 1 egg, lightly beaten (optional)
– Pita bread or serving vessel
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash the chickpeas using a fork until coarsely textured.
3. Add parsley, cilantro, garlic, lemon juice, and baking powder. Mix well.
4. Season with salt and pepper to taste.
5. If desired, add the lightly beaten egg and mix until just combined (to help hold falafel shape).
6. Shape mixture into small patties or balls.
7. Place falafel on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, flipping halfway through, until golden brown.
Cooking Time: 20-25 minutes
Shakshuka with Feta and Parsley
Shakshuka, a North African staple, gets a delicious twist with crumbly feta cheese and fresh parsley. This flavorful dish is perfect for brunch or a quick dinner.
Ingredients:
– 2 large bell peppers (any color), seeded and chopped
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 cup canned crushed tomatoes
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves, chopped (for garnish)
– 2 eggs
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the bell peppers and cook until tender, about 5 minutes.
5. Stir in the crushed tomatoes, feta cheese, salt, and pepper.
6. Create 2 wells in the sauce and crack an egg into each well.
7. Cover the skillet with a lid and cook for 8-10 minutes or until the whites are set.
8. Garnish with chopped parsley leaves and serve hot.
Cooking Time: 20-25 minutes
Sabich Sandwich with Eggplant and Amba
This Sabich sandwich takes a classic Middle Eastern dish to new heights by adding the sweetness of eggplant and the tanginess of amba. Perfect for a quick lunch or dinner, this flavorful sandwich is sure to become a favorite.
Ingredients:
– 2 large eggs
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1/4 cup ambra (amba) chutney
– 4 pita breads
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat a non-stick skillet with a small amount of vegetable oil over medium heat.
2. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. In a separate pan, fry the eggs to desired doneness.
4. Spread ambra chutney on each pita bread.
5. Layer the fried eggplant, eggs, and chopped parsley on top of the chutney.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Israeli Salad with Cucumbers and Tomatoes
This classic Middle Eastern salad is a staple at many Israeli gatherings. With its vibrant colors, refreshing flavors, and simplicity, it’s perfect for hot summer days or any time you need a light and revitalizing snack.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 3-4 medium tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine cucumber slices, tomato cubes, and red onion.
2. Sprinkle chopped parsley over the top.
3. Drizzle lemon juice evenly over the salad and toss gently to combine.
4. Season with salt to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None required! This salad is best served fresh, but it can be prepared ahead of time if needed.
Jerusalem Bagels with Za’atar
These chewy, flavorful bagels are a staple of Middle Eastern cuisine, perfect for breakfast or as a snack. This recipe combines the classic ring shape with the savory, slightly bitter flavor of za’atar.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 2 tablespoons za’atar (thyme, oregano, marjoram blend)
– Sesame seeds for topping (optional)
Instructions:
1. Combine warm water, yeast, and sugar in a large bowl; let sit for 5 minutes.
2. Add flour, salt, and olive oil to the bowl; mix until shaggy dough forms.
3. Knead dough on floured surface for 10 minutes.
4. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 400°F (200°C). Divide dough into 8-10 pieces; roll each into a ball.
6. Use your thumbs to shape each ball into a bagel ring.
7. Brush tops with water and sprinkle with za’atar.
8. Bake for 15-20 minutes, or until golden brown.
9. Let cool on wire rack before serving.
Cooking Time: 15-20 minutes
Malawach with Honey and Tehina
A traditional Syrian dessert, Malawach is a crispy, flaky pastry often served with sweet or savory toppings. Here’s a simple recipe to pair it with honey and tehina (sesame paste) for a delightful treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Honey, for serving
– Tehina, for serving
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add in the oil and mix until a dough forms.
3. Knead the dough for 5 minutes until smooth.
4. Divide the dough into 8 equal pieces.
5. Roll out each piece into a thin circle.
6. Cook Malawach on a non-stick skillet or griddle over medium heat for 30-45 seconds on each side, until crispy and golden.
7. Serve warm with honey and tehina drizzled on top.
Cooking Time: 15 minutes
Bourekas with Cheese and Spinach
These flaky pastry pockets are filled with a savory blend of melted cheese, wilted spinach, and crispy phyllo. Perfect for snacking or as an appetizer.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 cup crumbled feta cheese
– 1/2 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together feta cheese, spinach leaves, and Parmesan cheese.
4. Lay out one sheet of phyllo dough and brush with some beaten egg.
5. Place about 1/4 cup of the cheese mixture onto the center of the dough, leaving a 1-inch border around it.
6. Fold the 1-inch borders over the filling to form a triangle or rectangle shape, pressing edges to seal.
7. Brush tops with remaining egg and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Challah Bread with Sesame Seeds
This traditional Jewish bread gets a delightful upgrade with the addition of sesame seeds, adding a nutty flavor and satisfying crunch to each bite. Perfect for sandwiches, toast, or just snacking, this challah is sure to become a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 tablespoon sugar
– 1/4 cup warm water
– 1/4 cup vegetable oil
– 2 large eggs, beaten
– 1 teaspoon salt
– 1/4 cup sesame seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, yeast, sugar, and warm water. Mix until a shaggy dough forms.
3. Add oil, beaten eggs, and salt. Knead the dough for 10 minutes until smooth and elastic.
4. Roll out dough to a rectangle shape, about 1/4 inch thick. Sprinkle sesame seeds evenly over the surface.
5. Roll up the dough tightly, starting from one of the long sides. Pinch seam closed.
6. Place the challah on the prepared baking sheet, leaving some space between each loaf.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Matbucha Spicy Tomato Dip
This spicy tomato dip is a popular appetizer or snack in Middle Eastern cuisine, perfect for veggie lovers and spice enthusiasts alike.
Ingredients:
– 2 cups of ripe tomatoes, diced
– 1/4 cup of red pepper flakes
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Optional: 1/4 cup of chopped fresh parsley for garnish
Instructions:
1. In a medium-sized bowl, combine the diced tomatoes, red pepper flakes, garlic, salt, and pepper.
2. Stir well to combine all the ingredients.
3. Drizzle the olive oil over the mixture and stir again.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled or at room temperature with your favorite dippers, such as pita chips, crudités, or crackers.
Cooking Time: None! This recipe is a no-cook, quick and easy dip that’s ready in just a few minutes.
Grilled Chicken Skewers with Zhug
Elevate your outdoor cooking game with these flavorful chicken skewers infused with the bold, herby taste of zhug. Perfect for a quick and easy dinner or as an appetizer for a summer gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup zhug ( Middle Eastern herb sauce)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together zhug, olive oil, garlic, and lemon juice.
3. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until chicken is cooked through.
6. Serve hot with additional zhug on the side for dipping.
Cooking Time: 16-20 minutes
Lentil Soup with Cumin and Lemon
Warm up on a chilly day with this aromatic and nutritious lentil soup infused with the brightness of lemon and the earthiness of cumin. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can diced tomatoes
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, cumin, smoked paprika (if using), and broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the diced tomatoes and lemon juice. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Stuffed Grape Leaves with Rice and Herbs
These stuffed grape leaves are a classic Mediterranean delight, filled with a savory mixture of cooked rice, herbs, and spices. Perfect as an appetizer or main course.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, parsley, mint, scallions, and olive oil. Mix well.
3. Lay a grape leaf flat, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Place the stuffed grape leaves seam-side down in a baking dish, leaving some space between each leaf.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until the grape leaves are tender.
Cooking Time: 45-50 minutes
Roasted Eggplant with Tahini Drizzle
Roasted Eggplant with Tahini Drizzle Recipe
Elevate your eggplant game with this creamy and flavorful roasted dish!
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey
Instructions:
- Preheat oven to 425°F (220°C).
- In a large bowl, toss eggplant slices with olive oil, garlic, salt, and pepper until well coated.
- Spray baking sheet with cooking spray and arrange eggplant slices in a single layer. Roast for 20-25 minutes or until tender and lightly caramelized.
- In a small bowl, whisk together tahini, lemon juice, and honey until smooth.
- Drizzle the tahini mixture over roasted eggplant and serve immediately.
Cooking Time: 20-25 minutes
Israeli Couscous with Mushrooms and Herbs
This recipe combines the nutty flavor of Israeli couscous with the earthy taste of sautéed mushrooms and fragrant herbs, making for a delicious and nutritious side dish or main course.
Ingredients:
– 1 cup Israeli couscous
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Cook the couscous according to package instructions using 2 cups of water.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and minced garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in chopped parsley and dill. Season with salt and pepper to taste.
5. Combine cooked couscous with mushroom mixture. Serve hot.
Cooking Time: 20-25 minutes
Labneh with Olive Oil and Za’atar
Elevate your snack game with this simple recipe that combines the creamy richness of labneh, the savory goodness of olive oil, and the earthy flavor of za’atar.
Ingredients:
– 1 cup whole milk yogurt
– 1/2 teaspoon salt
– 1/4 cup warm water
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon za’atar ( Middle Eastern herb mix)
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Line a strainer with cheesecloth or a clean, thin kitchen towel.
2. Pour the yogurt into the strainer and let it drain for 3-4 hours, or overnight in the refrigerator.
3. After the yogurt has drained, gather up the edges of the cheesecloth or towel and give it a good squeeze to remove excess liquid.
4. Transfer the labneh to a serving dish and drizzle with olive oil.
5. Sprinkle za’atar evenly over the top.
6. Garnish with fresh herbs, if desired.
7. Serve at room temperature or chilled.
Cooking Time: 3-4 hours (draining yogurt) + serving time
Pita Bread with Garlic and Parsley
A classic combination of flavors, this pita bread recipe is perfect for a quick snack or as a side dish to your favorite meals. With the simplicity of garlic and parsley, you’ll be enjoying freshly baked goodness in no time!
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C). In a large mixing bowl, combine flour, yeast, and salt.
2. Add olive oil, garlic, and parsley to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape into 2-3 pita breads, depending on desired size.
6. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Tahini Cookies with Pistachios
Experience the rich flavors of the Middle East with these crunchy and nutty Tahini Cookies, infused with the subtle sweetness of pistachios.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup tahini paste
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped pistachios
– Salt to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine tahini paste, softened butter, egg, and vanilla extract. Mix until smooth.
4. Add the flour mixture to the tahini mixture and stir until combined.
5. Fold in chopped pistachios and salt to taste.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Summary
Discover the flavors of Israel with these 18 delicious recipes! From classic hummus and falafel to shakshuka and sabich sandwiches, there’s something for everyone. Other highlights include spicy matbucha tomato dip, grilled chicken skewers, lentil soup, and stuffed grape leaves. For a sweet treat, try tahini cookies or labneh with olive oil and za’atar. And don’t forget the bagels, bourekas, challah bread, and pita bread for a taste of Israel’s rich culinary heritage.
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