The first time I tried Israeli food was on a trip to Tel Aviv a few years ago. I was strolling through the Carmel Market and enjoyed the smell of fresh pidta and grilled meats.
I have been trying to recreate those flavors, and these recipes are now core parts of the dinners that I make.
1. Israeli Hummus with Tahini
This hummus spreads perfectly and goes well with anything. It is a dream that is wonderfully created.
Ingredients
Note that it is easier to use canned chickpeas for this recipe. You will need to drain and rinse 3 cans to replace the dried chickpeas.
- 2 cups dried chick peas (or 3 cans chick peas, drained and rinsed)
- 1 teaspoon baking soda (for soaking)
- 3/4 cup tahini paste
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup ice water
- 1 1/2 tsp salt
- 1/4 tsp cumin
- Extra virgin olive oil for drizzling
- Paprika for garnish
- Fresh parsley, chopped
Instructions
Step 1
For dried chick peas, the best option to prepare the night before is to use a large bowl with the baking soda.
You will need to cover it with water and leave it soaking overnight.
You will need to leave it covered for 3 inches of water. The baking soda is meant to soften the skin.
The following day, drain and rinse the chickpeas, ensuring they are cold.
Place the chickpeas in a large saucepan.
Add enough fresh water to cover the chickpeas and allow for 2 inches of water. Heat the water on high heat until it boils.
When it begins to boil, reduce the heat to medium. Allow the chickpeas to simmer for 45 minutes so that they are soft and tender.
You should be able to mash them between your fingers. This is the time when some skins will start to fall off, which is a good sign.
Once the chickpeas are done cooking, drain them.
Be sure to set aside a whole cup of the cooking liquid. While the chickpeas are still warm, move them to a food processor.
For 2 minutes, blend the chickpeas. They should be a thick, grainy paste. You will likely need to stop a couple of times to scrape down the sides.
For the next step, add the tahini and minced garlic, lemon juice, and salt. Blend until everything is combined.
For the next step, add the ice water in a slow drizzle while the processor runs.
This will lighten the color of the hummus and increase the smoothness.
Blend for a total of 3 to 4 minutes. The longer you allow it to process, the creamier it will become.
Step 2
Adjust for taste, adding salt or lemon juice if you think it needs it.
If the consistency is too thick, you can add reserved cooking liquid or ice water again.
Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a well or swirl in the center of the hummus.
Let extra virgin olive oil drizzle and let it pool in the center before sprinkling with paprika, cumin, and chopped fresh parsley.
Hummus can be served as a spread for sandwiches, with fresh vegetables, or warm pita bread. This hummus keeps for 5 days in the refrigerator.
2. Shakshuka with Feta and Herbs
Eggs poached in a rich, spiced tomato sauce with pockets of creamy feta, this is comfort food that looks absolutely gorgeous in the pan.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon sugar
- Salt and black pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta cheese
- Fresh cilantro, chopped
- Fresh parsley, chopped
- Crusty bread for serving
Instructions
Step 1
Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat. Make sure your pan has a lid because you’ll need it later.
Add the diced onion and chopped bell pepper to the hot oil. Cook them, stirring occasionally, for about 8 minutes until they’re soft and starting to turn golden brown.
You want them sweet and tender, not crisp.
Add the minced garlic, cumin, paprika, and cayenne pepper to the pan.
Stir everything together and cook for just 30 seconds until the spices smell wonderful and the garlic is fragrant. Be careful not to burn the garlic.
Pour in the entire can of crushed tomatoes and add the sugar. The sugar helps balance the acidity of the tomatoes. Stir everything together well.
Add some salt and black pepper to the sauce. Start with 1 teaspoon of salt and 1/2 teaspoon of pepper. Taste and adjust accordingly.
Leave the sauce to simmer for another 15 minutes on medium-low heat. Stir every so often.
The sauce ought to thicken a bit, and the flavors should harmonize. You want the sauce to be so thick that it holds the shape of a well when you spoon it.
Take a spoon and use the back to create 6 small wells or indentations. Space them evenly around the pan. These wells will hold your eggs.
Crack one egg into a small cup or ramekin before gently sliding it into one of the wells you made. Repeat with the other eggs. This will help control the egg and keep the yolk intact.
Sprinkle the crumbled feta around the eggs and between them, but not on top of the yolk.
Step 2
Put a lid on the pan and turn the heat down to the lowest setting.
Allow the eggs to cook for about 8 to 10 minutes. Start checking after the 8-minute mark; the whites should be set and opaque, while the yolks should be runny.
If you want to make the yolk firmer, cook for an additional 2-3 minutes.
When the eggs are ready, remove the lid and the pan from the heat. Add more chopped cilantro and parsley on top.
It’s best to serve the shakshuka straight from the pan.
Placed on a trivet in the center of the table with a generous portion of crusty bread, everyone can scoop the eggs and sauce right from the pan.
Everyone gets to take a portion with a big spoon.
3. Sabich (Israeli Eggplant Sandwich)
This beautiful chaos of a sandwich has fried eggplant, hard-boiled eggs, Israeli salad, and tahini, all stuffed into a soft pita.
Ingredients
- 2 large eggplants
- Salt for sprinkling
- Vegetable oil for frying
- 4 large pita breads
- 4 hard-boiled eggs, peeled and sliced
- 1 cup hummus
- 1 cup Israeli salad (diced cucumber, tomato, and onion)
- 1/2 cup tahini sauce
- 1/4 cup amba (mango pickle sauce, optional)
- Fresh parsley leaves
- Sliced pickles
Instructions
Step 1
Slice the eggplants into rounds about 1/2-inch thick.
You should get about 8 to 10 slices from each eggplant. Lay the eggplant slices on paper towels or a baking sheet.
Sprinkle both sides generously with salt and let them sit for 20 minutes. This draws out moisture and bitterness.
After 20 minutes, pat the eggplant slices completely dry with paper towels.
Remove as much moisture as possible.
Pour vegetable oil into a large skillet to a depth of about 1/2 inch.
Heat the oil over medium-high heat until it shimmers. To test if it’s ready, drop in a small piece of eggplant, it should sizzle immediately.
Working in batches, carefully place the eggplant slices in the hot oil without crowding the pan.
Fry for about 3 minutes on the first side until golden brown.
Using tongs, flip the slices, and fry the second side for another 3 minutes.
It’s done when the eggplant is tender on the inside and golden and slightly crispy on the outside.
When the eggplant is done, remove it to a paper towel-lined plate to soak up the oil. If needed, add more oil and repeat for the remaining slices.
To warm your pita breads, place them in a dry pan or microwave for 10 seconds. This makes them soft and easy to open.
Cut each pita in half to create the pockets.
Step 2
Spread about 2 tablespoons of hummus in each pita pocket to coat the inside walls.
Layer 2 to 3 slices of fried eggplant into each pocket. It is best when still warm.
Right on top, add 2 to 3 slices of hard-boiled egg.
For each sandwich, add about 1/4 cup of Israeli salad.
Drizzle about 2 tablespoons of tahini sauce and, if using, 1 tablespoon of amba. This condiment is strong and tangy.
Add fresh parsley and a few slices of pickle.
Eggplant is best served warm, and these deliciously messy sandwiches will be a big hit.
4. Israeli Couscous with Roasted Vegetables
Stealing the show with its sweetness, this side dish is pearl couscous with roasted vegetables and fresh herbs.
Ingredients
- 2 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon za’atar
- Salt and black pepper to taste
- 2 cups pearl couscous
- 3 cups vegetable broth
- 1/4 fresh mint leaves
- 1/4 fresh parsley
- 2 tablespoons fresh lemon juice
- 1/3 cup pine nuts
- 1/2 cup crumbled feta cheese
Instructions
Step 1
Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly oil.
In a large bowl, toss the diced zucchini, bell peppers, and onion wedges with 2 tablespoons of olive oil. Zaatar and the remaining veggies.
When the oven is preheated, place the baking sheet inside to roast for about 25 to 30 minutes.
While roasting, the vegetables should be stirred and turned with a spatula around the 12 to 15-minute mark to ensure they brown evenly throughout.
When the vegetables are gently soft with brown and faintly charred edges, take them out of the oven and set them aside.
While the vegetables roast, the pine nuts can also be toasted.
For this, place them in a small dry skillet over medium heat. Shake the pan frequently and watch them carefully because they can burn very quickly.
It should take about 3 to 5 minutes for them to brown and smell fragrant. As soon as this is done, transfer them to a small bowl.
To prepare the couscous, which involves the remaining 1 tablespoon of olive oil in a medium pot over medium heat.
Add the Israeli couscous to the hot oil. For 2 to 3 minutes, stir and watch the couscous to ensure it is not burning.
It is done when it starts to smell, becomes light golden brown, and then brown. This step is to ensure the couscous has a good flavor.
Step 2
Add the vegetable broth and cover the pot. Finally, boil it on high heat, and once it is boiling, reduce the heat to low.
You allow the couscous to simmer gently for 10 to 12 minutes for it to become tender and for the water to be absorbed completely.
At 10 minutes, check to see if the pearls are soft yet still slightly chewy. This is important so it doesn’t turn mushy.
You remove it from the heat and let it sit for two minutes before you fluff it with a fork. This helps the couscous expand and become airy.
The next step is to plate the couscous in a large serving bowl.
In addition to the couscous, you add the roasted vegetables, lemon juice, and chopped mint and parsley to complete the salad.
You toss the mixture. For taste, you should add lemon juice, salt, and pepper to the salad.
If you are using it, add the crumbled feta cheese and toasted pine nuts on top.
You can serve it warm, and it’s also good at room temperature.
This is a great salad for meal prep and for a potluck to refrigerate for 3 to 4 days.
5. Chicken Schnitzel with Lemon
Crispy, golden, and juicy chicken schnitzel that the Israeli children eat and grow up with, and the klebs in adults never stop craving it.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup regular breadcrumbs
- Vegetable oil for frying
- 2 lemons, cut into wedges
- Fresh parsley for garnish
Instructions
Step 1
Take a chicken breast and a cutting board first.
Use a large piece of plastic wrap, or a large zip-top bag should also work, and cover the chicken.
With a meat mallet or the bottom of a heavy pan, pound the chicken breast from the center outward until it is 1/4-inch even all the way around.
This is important for quick, even cooking. Do this for the rest of the chicken breasts.
For the 3 shallow dishes, or pie plates, in a row to be your breading station.
The first dish: add the flour, paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use a fork to mix it all.
The second dish, scramble the eggs until the yolks and whites are totally mixed.
In the last dish, combine panko breadcrumbs with regular breadcrumbs. This creates the best texture.
For one pounded chicken breast, dredge it entirely in the flour mixture, making sure the flour covers both sides. Remove excess flour.
Dip the floured chicken into the beaten eggs, turning it so both sides are coated, then letting excess egg drip back into the dish.
Step 2
Press the chicken into the breadcrumb mixture, coating both sides while pressing down so the crumbs really stick.
After, you can set the breaded chicken on a plate, then repeat this with the remaining pieces.
Pour vegetable oil into a large, heavy skillet to a depth of about 1/4 inch.
Heat over medium-high heat until the oil shimmers. You can test with a dropped breadcrumb; it should sizzle right away.
To not overcrowd the pan, carefully place one or two pieces of breaded chicken in the hot oil.
This will avoid a drop in temperature, keeping your schnitzel from becoming greasy.
Fry for 3 to 4 minutes on the first side without moving the chicken. This will ensure you will get that deep golden-brown crust.
Flip the chicken carefully with tongs to fry for another 3 to 4 minutes on the other side.
This chicken should be fully cooked at 165°F, and the golden brown color signifies that.
Move the cooked schnitzel to a plate lined with paper towels, and while it’s hot, top it with a little of the remaining salt.
For the other chicken pieces, do the same procedure while layering oil and heating it in the pan.
Serve the schnitzel with lemon wedges and fresh parsley.
They are great with a salad, French fries, or stuffed in pita bread.
Mujadara
Mujadara is a great peasant dish because it is just lentils and rice, but when combined with deeply caramelized onions, it is on a whole new level.
Ingredients
- 3 large yellow onions, halved and thinly sliced, and another or two
- 1/4 cup olive oil, plus more for drizzling
- 1 cup brown or green lentils, rinsed and picked over
- 4 cups water or vegetable broth, divided
- 1 cup long-grain white rice (such as basmati), rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- plain yogurt for serving
- Fresh herbs for garnish
Instructions
Step 1
For the first step, we have to caramelize the onions because this method takes the most time.
Begin with the 1/4 cup olive oil in a large skillet over medium heat.
Put all the sliced onions in the big pan. It might look like a lot, but don’t worry, they will go down a lot in size while cooking.
Stir occasionally for 30 to 40 minutes. It will take time, so don’t rush.
They will go through stages: softness, light gold, deep gold, and finally, deep brown and sweet.
There is no need to burn them; just be patient.
Next, get the lentils ready. Place 3 cups of water/broth and the rinsed lentils in a medium pot.
On high heat, bring the lentils to a boil, then turn down the heat and simmer. 15 minutes without a lid will get you just tender lentils that hold their shape.
The goal is not to have a mushy lentil.
Step 2
Now add the rinsed rice to the pot with the lentils. There is no need to drain the lentils first; the rice will cook in the remaining liquid.
Add the cumin, coriander, salt, black pepper, and the 1 remaining cup of water/broth and give it all a gentle stir.
Again, over high heat, bring the mixture to a boil and then turn the heat to the lowest possible setting.
Keeping the lid on tightly, let it cook for 15 to 18 minutes without peeking. When ready, the rice will be tender and the liquid fully absorbed.
After 5 minutes, the lid can be removed, and the rice and lentils can be fluffed as desired.
The mujadara can be moved to a serving platter or bowl. Be generous with the caramelized onions on top, and let everyone enjoy the sweet onions.
For extra flavor and presentation, a drizzle of olive oil and a sprinkle of herbs can be added.
The dish can be served warm or at room temperature, with plain yogurt on the side. Mixing the lentils and sweet onions with the yogurt creates a delicious flavor combination.
Kofta Kebabs with Tahini Sauce
These spiced ground meat kebabs are juicy, aromatic, and ridiculously good fresh off the grill or broiler.
Ingredients
- 1 1/2 pounds ground beef, lamb, or a mixture of both
- 1 small onion, very finely minced (almost grated)
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 wooden or metal skewers
- Olive oil for brushing
- Tahini sauce, pita bread, and salad for serving
Instructions
Step 1
If using wooden skewers, place them in a shallow dish and cover completely with water.
Let them soak for at least 30 minutes.
This prevents them from burning on the grill.
In a large mixing bowl, combine the ground meat, minced onion, minced garlic, chopped parsley, chopped cilantro, cumin, coriander, cinnamon, cayenne, salt, and black pepper.
Using your hands, mix everything thoroughly.
Squeeze and knead the mixture for 2 to 3 minutes until all the herbs and spices are evenly distributed, and the mixture becomes slightly sticky.
This helps it hold together on the skewers.
For this step, you will need to wrap the bowl with plastic wrap and let it sit in the refrigerator for at least thirty minutes and up to four hours to let the flavors sit and soften the mixture enough to work with it.
To shape the kebabs, you will need to remove the mixture and portion it into eight equal pieces, for about a third of a cup.
To keep the mixture from getting too sticky, you will need to wet your hands with water.
Take your portion of the meat and shape it around the skewer to form an elongated, oval kebab.
The kebab should be six inches long and about one inch thick.
Make sure to smooth the meat around the skewer tightly so that it will not fall off during the cooking process.
Take all the kebabs, form them, and place them in a row on a plate.
Step 2
If you will be grilling the kebabs, you will need to do this when the grill is on medium-high heat.
Make sure that you oil the grill grates well.
If you will be using the oven broiler, you will need to place the rack about six inches from the heat source and preheat the broiler.
Kebabs should be brushed with oil before grilling.
To grill the kebabs, place the kebabs on the grill. It will need to be grilled for about ten to twelve minutes.
Make sure to turn the kebabs every three minutes to ensure all sides have been cooked and have a charred appearance.
To cook the kebabs, line a baking sheet with foil, place the skewers on it, then broil for 10 to 12 minutes, turning the kebabs every 3 minutes for even cooking.
The kebabs will be finished when the outside is golden brown, and the meat is 160°F for beef or 165°F for a beef-lamb mixture.
To enhance the flavor and maintain the juices, the kebabs should rest for 3 to 5 minutes.
Accompany the kebabs on warmed pita bread and add tahini sauce, fresh salad, pickles, and sliced onions.
The meat can also be removed from the skewers and placed directly into the pita.
8. Matbucha (Cooked Tomato and Pepper Salad)
Sweet, smoky, and slightly spicy roasted red pepper and tomato condiment with a kick, goes on everything.
Ingredients
- 4 large red bell peppers
- 6 large ripe tomatoes
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1
Roast the bell peppers first. If you have a gas stove, place the peppers directly on the burner grates over a medium-high flame.
If using an electric stove, place them under the broiler on a baking sheet.
Turn the peppers with tongs every 2 to 3 minutes until the skin is completely blackened and charred all over.
This takes about 10 to 15 minutes total. Don’t worry about burning them, that’s what you want.
Place the charred peppers in a bowl and cover tightly with plastic wrap.
Let them steam for 10 minutes. The steam helps loosen the skin.
While the peppers steam, prepare the tomatoes. Bring a pot of water to a boil.
Using a sharp knife, cut a small X in the bottom of each tomato.
Drop the tomatoes into the boiling water for 30 seconds, then transfer them immediately to a bowl of ice water.
Once cool enough to handle, peel off the tomato skins, they should slip right off.
Cut the tomatoes in half, squeeze most of the seeds out, and then dice them into small pieces.
Now for the peppers, peel off the charred skin under cool running water, and the skin should come off easily.
Remove the stems and seeds, then dice the roasted pepper flesh into small pieces.
Heat the olive oil in a large, deep skillet over medium heat.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant, but not browned.
Step 2
Then add the roasted diced peppers and diced tomatoes. Add the tomato paste, paprika, cumin, cayenne, sugar, and salt.
Then mix well and bring to a simmer. Reduce the heat to medium-low.
Cook uncovered for 45 minutes to 1 hour, stirring occasionally.
The mixture should reduce and thicken significantly.
You want most of the liquid to evaporate so the mixture has a thick, spreadable consistency.
You’ll know it’s done when you can drag a wooden spoon across the bottom of the pan and see the bottom for a second before the mixture flows back.
Allow the mixture to sit (covered) and cool to room temperature before incorporating the chopped parsley.
Then taste to check if the seasoning needs adjustment; more salt, cayenne, or more lemon juice works if you find it needs more flavor.
Transfer the mixture to a serving bowl or a container for storage, a container. The Matbucha should remain at room temperature and will last in the fridge for 2 weeks.
Accompanied by pita bread, or challah, and eaten with eggs, fish, or chicken. You can use it to top steaks or serve grilled.
9. Israeli Salad (Salat Yerakot)
No Israeli meal is complete without this simple, fresh salad made up of precisely chopped ingredients.
It can be enhanced with a light dressing made of oil and lemon juice, allowing the natural flavors of the vegetables to shine.
Ingredients
- 4 Persian cucumbers (or 2 regular cucumbers)
- 4 ripe medium tomatoes
- 1 small red onion
- 1 red or yellow bell pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 3 tablespoons fresh parsley or mint, finely chopped
Instructions
Step 1
If you’re using regular cucumbers, you must peel, cut lengthwise, and scoop the watery seeds. Persian cucumbers don’t require seeding or peeling.
First, the most important part of making Israeli salad is the dice.
Everything should be cut into very small, uniform pieces about 1/4 inch or smaller. This creates the texture signature of the salad.
To start the salad, first prep the cucumbers.
Cut them into 1/4 inch thick slices, then cut each slice into 1/4 inch strips, then cut across to make tiny cubes. Take your time with this step.
For the tomatoes, cut them in half and squeeze out some of the seeds and excess juice, then dice the flesh into small, uniform pieces.
This is to make sure your salad does not become watery.
Peel the red onion and dice it very finely into the same size pieces as all other veggies. If raw onion is too strong for your taste, you may soak the diced onion in cold water for 5 minutes, then drain it very well.
Dice the bell pepper into the same small, uniform pieces as all the other vegetables, discarding the seeds and white ribs.
Now, all the diced vegetables are ready and can be placed into the same bowl.
You may cover the vegetables and refrigerate them for a few hours at this time if you are prepping ahead.
Step 2
Just before serving (remember not to dress the salad too early or it will get watery), add the lemon juice, olive oil, salt, and black pepper.
Gently toss everything together. Ensure that the dressing thoroughly covers all the vegetables.
Adjust the seasoning as needed. Depending on the tomatoes’ ripeness, you could need more lemon juice, salt, or olive oil.
Lastly, add the chopped fresh parsley or mint and toss again.
For the best flavor and crunch, serve this salad immediately. Once dressed, this salad will not stay fresh, so only dress the portion you intend to consume.
If there are leftover vegetables, store the undressed salad in the fridge, and dress individual portions as needed.
10. Jachnun with Grated Tomato and Zhug
This overnight-baked pastry is deeply caramelized from hours in the oven and is buttery, flaky, and tender. It’s amazing as dinner too, although it’s traditionally eaten for Shabbat breakfast.
Ingredients
For the Jachnun:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1 cup butter or margarine, softened
For serving:
- 4 large ripe tomatoes
- Salt to taste
- 4 hard-boiled eggs, peeled
- Zhug (spicy cilantro sauce) or hot sauce
Instructions
Step 1
In a large bowl, combine flour, salt, and sugar. Mix with a fork or whisk.
Little by little, sprinkle the warm water and stir. When the dough is shaggy, turn it out onto a clean surface.
Knead for 8 to 10 minutes, until the dough is pliable and soft. It should have the texture of Play-Doh. Add flour if the dough is too sticky.
If it’s too dry, add a teaspoon of water at a time.
Cut the dough into 6 pieces. Roll each into a smooth ball.
Place them on a plate, cover with a damp kitchen towel, and let them rest for 30 minutes. This helps with the rolling out process.
Make sure your butter is soft enough to spread, nearly to room temperature.
Having rested the dough, work with one ball at a time.
On a very lightly floured surface, roll it out to a thin rectangle, approximately 12 inches by 8 inches.
You want it very thin, nearly translucent.
Spread the dough with about 2 tablespoons of soft butter, using your hands or a knife, leaving a small border around the edges.
Starting from one short end, roll the dough up tightly like a carpet or jelly roll. You should see a snake of dough.
Step 2
Now take that rolled snake and coil it into a spiral, like a cinnamon roll. Tuck the end underneath.
Place the coiled dough in a deep baking dish or oven-safe pot, seam side down.
Repeat with the remaining dough balls, placing them snugly next to each other in the dish.
Cover the dish very tightly with aluminum foil. You want no steam to escape during the long baking time.
Set your oven to 225°F to bake for 10 to 12 hours or overnight.
This is both correct and important, slow cooking is what creates the golden color and incredible texture.
In the morning or after the baking time, the jachnun is ready for the tomato.
Prepare the tomato by cutting it in half across the middle.
Grate the flesh against the large holes of a box grater, cutting it until you hit the skin.
Discard the skin. Grate and season with salt.
The jachnun is ready. It is deep golden, almost caramelized, and very tender.
When serving, jachnun is to be warm and accompanied by the grated tomato, hard-boiled eggs, and zhug or hot sauce to spice it up.
The jachnun is to be complemented with the buttery pastry, fresh tomato, creamy egg, and spicy sauce.
11. Chicken Shawarma with Pickles and Tahini
These spice-rubbed chicken thighs taste like they’ve been slowly turning on a shawarma spit all day, yet they are done in your oven.
Ingredients
- boneless skinless chicken thighs 2 lbs
- olive oil 1/4 cup
- garlic (minced) 3 cloves
- fresh lemon juice 2 tbsp
- ground cumin 2 tsp
- paprika 2 tsp
- turmeric 1 tsp
- cinnamon 1/2 tsp
- cayenne pepper 1/4 tsp
- salt 1 1/2 tsp
- black pepper 1/2 tsp
- Pita bread with tahini sauce, pickles, tomatoes, cucumbers, and onions
Instructions
Step 1
In a bowl, mix the olive oil, garlic, lemon juice, cumin, paprika, turmeric, cinnamon, cayenne, salt, and black pepper, and whisk. T
This will be your shawarma marinade.
After that, insert the chicken thighs into the bowl and flip them so that they are covered with the marinade. You can also massage the marinade into the chicken thighs.
Refrigerate the marinated chicken for a minimum of 2 hours, but for 4 hours or overnight for best results.
This will make the chicken tenderer.
Once the marinated chicken is ready, heat your oven to 425 degrees, and take a large baking sheet with parchment or aluminum foil for easy cleanup.
Arrange the marinated chicken thighs on the baking sheet in a single layer, not touching.
Let the excess marinade drain back into the bowl; we don’t want the chicken to sit in leftover marinade.
Roast in the preheated oven for 25 to 30 minutes.
The chicken should be cooked to a minimum safe temperature of 165°F, and the edges should be caramelized, a little crispy, and charred in places.
After 25 to 30 minutes have elapsed, the oven should be turned off, and the chicken should be kept in the baking sheet while it cools for 5 minutes.
This should be enough time for the rest of the chicken to be siphoned off.
This time, thicker slices should be cut for the chicken before it is put into a bowl.
The slices should be cut against the grain and as thin as possible so they can be stacked inside the pita.
Step 2
Warm the pita bread by wrapping it in foil and heating it in the oven for 5 minutes. You can also warm it in a dry skillet.
To assemble, cut the pita to create a pocket.
Fill each pita with the chicken, drizzle tahini on top, and add the chopped tomatoes, cucumbers, onions, and pickles.
For an Israeli twist, add a few French fries with the chicken inside the pita.
It sounds weird, but it works.
For serving, wrap the bottom of the pita in parchment paper or foil to catch any drips, and it is good to go right away.
12. Kubbeh Soup (Semolina Dumplings in Beet Broth)
This beautiful crimson dish topped with soft semolina dumplings is comfort served in a bowl, and it is absolutely worth the time to prepare. It is definitely worth the effort.
Ingredients
For the broth:
- 2 pounds fresh beets, peeled and cut into 2-inch chunks
- 8 cups chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the dumplings:
- 2 cups fine semolina flour
- 1/2 teaspoon salt
- 2/3 cup warm water
- 1 pound ground beef
- 1 small onion, very finely diced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1
You are going to start with the broth. Put the beet chunks in with a portion of chicken or vegetable broth into a large pot.
You are going to set it to high heat and bring it to a boil.
Once you reach the boil, you will decrease the heat to medium-low and let the beets simmer for 45 minutes until very tender.
When the fork pierces, the broth will yield a pleasant, deep crimson color.
Puree the soup until it is completely smooth with an immersion blender.
If you don’t have an immersion blender, you will have to transfer the soup to a regular blender in batches, leaving the lid slightly open to let steam escape.
Once the soup is pureed, pour it back into the pot and add the lemon juice, sugar, salt, and pepper.
The soup is finished when you let it warm and taste it.
The seasoning can still be adjusted.
The soup should have a warm, slightly sweet, and tangy taste.
While you prepare the dumplings, keep the soup warm on the stove over low heat.
Prepare the dumplings by combining semolina flour and salt in a medium bowl.
While you stir the mixture with a fork, add the warm water in small amounts.
Step 2
After 2 to 3 minutes, you should be able to form a soft, pliable dough.
Kneading occurs during this time. You can then let the dough rest, covered with a damp towel, for 15 minutes.
As the dough rests, prepare the filling.
To do this, warm a skillet and add the ground beef and the diced beef. Stir for about 8 minutes to soften them.
Mix the cumin, salt, and black pepper with the meat, then stir and cook for another minute.
Take the meat off the heat and let it cool down for a little while.
Shaping the dumplings comes next.
It might take a little practice, but it is not as difficult as it looks! Take the dough and divide it into 12 pieces evenly.
Take one piece and roll it between your palms, then flatten it until it is a circle about 3 inches wide (like a thick tortilla).
Take the circle and place about 1 tablespoon of the meat filling in the center.
Bring the sides up and pinch them closed at the top, then flatten it into a smooth oval, while checking for holes or cracks.
Set them aside, then repeat with the filling and dough.
To finish, bring the beet soup to a gentle simmer and drop the dumplings in one at a time.
Cover the pot and let the dumplings cook for 20 to 25 minutes. The dumplings will float to the top and feel firm when they are done cooking.
Scoop the soup into bowls, ensuring everyone receives 2 to 3 dumplings, as each serving should have 2 to 3 dumplings.
Serve it hot with extra lemon wedges for squeezing.
13. Sabzi Polo (Herbed Rice with Fish)
Persian-Israeli fusion dish Sabzi Polo features fragrant rice with fresh herbs and crispy-skinned fish.
Ingredients
- 2 cups basmati rice
- 8 cups of water for boiling, plus more for rinsing
- 2 tablespoons of salt for boiling water
- 3 tablespoons butter, divided
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 4 fish fillets (sea bass, salmon, or white fish), about 6 ounces each
- 2 tablespoons olive oil
- Salt and pepper for seasoning fish
- Lemon wedges for garnish
Instructions
Step 1
Place rice in a large bowl and cover with cool water. Swish the rice, then drain.
Repeat rinsing 3 to 4 times until water runs mostly clear. This removes starch to prevent mushy rice.
In a pot, bring 8 cups of water to a rolling boil. Add 2 tablespoons of salt and taste. It should taste like the sea.
Add the rinsed rice to the boiling water and cook uncovered for exactly 6 minutes.
The rice should be parboiled, tender on the outside but still firm in the center. Test by biting a grain.
To prevent the rice from overcooking, drain it in a colander, then rinse it with cold water immediately.
Transfer the parboiled rice to a large bowl, then add the chopped herbs, which in this case are parsley, cilantro, and dill.
Combine the ingredients without applying too much pressure; otherwise, the rice grains will break.
The rice should be well distributed, with flecks of green visible all over.
Use a large, heavy-bottomed pot with a tight-fitting lid and melt 2 tablespoons of butter over medium heat.
Carefully add the herbed rice to the pot, forming a pyramid in the center, fluffing as you go. Avoid compacting the rice.
With the handle of a wooden spoon, poke 4 to 5 holes straight through the rice to the bottom of the pot. These are for letting the steam escape.
Dot the butter over the rice.
Put a clean kitchen towel over the pot, then place the lid on top of the towel.
Tuck the edges of the towel over the lid so they don’t catch fire.
The towel absorbs excess moisture and helps create a crispy bottom layer.
Step 2
Cook over very low heat for 45 minutes. During this time, do not lift the lid.
The rice steams and becomes fluffy, while the bottom layer gets golden and crispy.
Prepare the fish while the rice cooks. Pat the fish fillets completely dry and season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat.
When the oil shimmers, place the fish fillets in the pan, skin side down if they have skin.
Do not move the fish for 4 to 5 minutes, until the skin is crispy and golden, or browned if skinless.
For the first minute, gently press the fish down with a spatula to prevent curling.
Carefully flip the fish and cook for another 2 to 3 minutes, depending on thickness. The fish is done when it flakes easily with a fork.
Once you see that the rice is ready, take the pot off the heat.
Remove the lid and the towel, but be careful, the steam can be very hot.
Fluff the rice gently with a fork, and then transfer it to a large serving platter.
Make sure to try and get some of the burnt bottom layer of rice (tahdig) because it is the best part.
Lay the fish fillets on top of the herbed rice.
Serve hot with lemon wedges for squeezing.
Ingredient Swaps and Substitutions
One of the wonderful things about Israeli cooking is its flexibility.
Try making your own tahini by blending hulled sesame seeds with a little olive oil until smooth and creamy.
Za’atar is simply dried thyme, ground sumac, and toasted sesame seeds all combined in equal portions.
You can swap Persian cucumbers for seeded English cucumbers.
Most of the recipes are vegetarian-friendly and can be made with chickpeas, lentils, and other robust vegetables such as eggplant and cauliflower.
In the kofta kebabs and kubbeh, ground turkey or chicken is a suitable substitute for beef or lamb.
For a substitute to Israeli couscous, use regular couscous or orzo pasta.
For dried herbs, use 1/3 of the amount and add them early in the cooking process.
For the shakshuka, you may add other vegetables such as spinach, zucchini, or mushrooms.
You can use regular breadcrumbs in place of panko breadcrumbs, just be aware that the texture won’t be as crispy.
How To Store And Reheat
More meals are refrigerated, which makes meal prep easier.
Put hummus in the fridge. It’s good for five days. To keep it from drying, put a thin layer of olive oil on top.
Shakshuka sauce can be made in advance, refrigerated for three days, and reheated to add fresh eggs when it’s time to be served.
Schnitzel, as well, is best served fresh and crispy, but it can be refrigerated for two days, and then re-heated for about 10 minutes at 350 to regain some of that crispness.
Breading is the last thing to go in the microwave.
Mujadara is also better next day after the flavors settle.
Store in an airtight container for four days and reheat on the stove with a splash of water or broth.
Matbucha refrigerated for two weeks in a sealed container. Matbucha is even better as a condiment when it is refrigerated.
Because the vegetables lose moisture when dressed, it is best enjoyed fresh.
Undressed chopped vegetables can be stored for a day in the fridge, dressed just before serving.
Properly wrapped in plastic and foil, cooked kofta kebabs can be frozen for three months.
Just defrost in the fridge overnight and reheat in a 350-degree oven.
The herbed rice should be made fresh, as it does not reheat well, and the fish is good in a salad even after two days if stored in the fridge.
Tips For Success
The tips for amazing Israeli cuisine are not intricate, but some key methods help.
Always remember to toast your whole spices or ground spices for a few seconds in oil before adding the other ingredients.
This technique, called “bloomin,g” will help in the awakening of the essential oils and deeper flavor creation.
When handling eggplant, don’t forget the salting.
This means that when you sprinkle the eggplant slices with salt and after 20 minutes allow for oil to be drawn out, the bitterness is removed,
Then the moisture will be drawn out, and the oil will not be absorbed excessively during cooking.
For the absolute silkiest chickpea hummus, serve warm chickpeas straight from cooking, while ice water is poured in and blended.
This temperature contrast creates a creamy texture.
When it comes to caramelizing, remember to be patient.
For a sweet jammy consistency, use low to medium heat for a full 30-40 minutes and then sweeten with burnt onions.
Icy herbs and the vibrant essence in fresh herbs will be held till the very end of cooking.
For the more delicate stems of herbs like rosemary or thyme, they can withstand longer cooking times. Do not overcrowd your grill or your fry pan.
Conclusion
These 13 authentic Israeli recipes use ingredients and techniques that any home cook can master to bring the vibrant sun-kissed flavors of the Middle East to your dinner table.