Israeli cuisine is a delightful fusion of various culinary traditions, reflecting the diverse cultures and histories of its people. Here are some traditional Israeli recipes that you can try at home:

 

1. Shakshuka (שקשוקה)

A popular breakfast dish of poached eggs in a spicy tomato sauce.

 

Ingredients:

- 2 tablespoons olive oil

- 1 large onion, diced

- 1 red bell pepper, diced

- 3 garlic cloves, minced

- 6 ripe tomatoes, chopped (or one 28-ounce can of whole tomatoes)

- 2 tablespoons tomato paste

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- 1 teaspoon ground coriander

- 1/4 teaspoon chili powder (optional)

- Salt and pepper to taste

- 6 large eggs

- Fresh cilantro or parsley, chopped (for garnish)

- Crusty bread (for serving)

 

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.

2. Add the garlic and cook for another minute until fragrant.

3. Stir in the tomatoes, tomato paste, cumin, paprika, coriander, chili powder, salt, and pepper. Simmer for about 15 minutes until the sauce thickens.

4. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.

5. Garnish with fresh cilantro or parsley and serve with crusty bread.

 

2. Falafel (פלאפל)

Crispy chickpea fritters served in pita with various toppings.

 

Ingredients:

- 1 cup dried chickpeas (soaked overnight)

- 1 small onion, roughly chopped

- 2 cloves garlic, minced

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh cilantro, chopped

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon baking powder

- Salt and pepper to taste

- Oil for frying

 

Instructions:

1. Drain the soaked chickpeas and blend them in a food processor with the onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper until a coarse mixture forms.

2. Refrigerate the mixture for at least 30 minutes.

3. Form the mixture into small balls or patties.

4. Heat oil in a deep pan over medium-high heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side.

5. Serve in pita bread with hummus, tahini, Israeli salad, and pickles.

 

3. Hummus (חומוס)

A creamy chickpea dip that is a staple in Israeli cuisine.

 

Ingredients:

- 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

- 1/4 cup fresh lemon juice

- 1/4 cup tahini

- 1 garlic clove, minced

- 2 tablespoons olive oil

- 1/2 teaspoon ground cumin

- Salt to taste

- 2-3 tablespoons water

- Paprika and olive oil for garnish

 

Instructions:

1. In a food processor, combine the chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt. Process until smooth.

2. Add water, one tablespoon at a time, until the hummus reaches your desired consistency.

3. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika.

4. Serve with pita bread, fresh vegetables, or as a spread.

 

4. Sabich (סביח)

A sandwich of fried eggplant, hard-boiled eggs, and various toppings, served in pita.

 

Ingredients:

- 1 large eggplant, sliced into rounds

- Salt

- Oil for frying

- 4 pita breads

- 4 hard-boiled eggs, sliced

- 1 cup hummus

- 1 cup Israeli salad (diced tomatoes, cucumbers, onions, parsley, lemon juice, olive oil, salt, and pepper)

- 1/2 cup tahini sauce

- Pickles and amba (mango pickle) (optional)

 

Instructions:

1. Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Pat them dry.

2. Heat oil in a pan over medium-high heat and fry the eggplant slices until golden brown and tender. Drain on paper towels.

3. Warm the pita breads in an oven or on a skillet.

4. Spread a layer of hummus inside each pita, then add a few slices of fried eggplant and hard-boiled eggs.

5. Top with Israeli salad, tahini sauce, and optional pickles and amba.

6. Serve immediately.

 

5. Malabi (מלבי)

A creamy milk pudding flavored with rose water and topped with syrup and nuts.

 

Ingredients:

- 4 cups milk (or a mix of milk and cream)

- 1/2 cup sugar

- 1/2 cup cornstarch

- 1 teaspoon rose water

- 1/4 cup pistachios or almonds, chopped

- 1/2 cup syrup (rose, raspberry, or any fruit syrup)

 

Instructions:

1. In a pot, mix the milk and sugar. Heat over medium heat until the sugar dissolves.

2. In a separate bowl, dissolve the cornstarch in a bit of cold milk.

3. Slowly add the cornstarch mixture to the pot, stirring constantly to avoid lumps.

4. Cook until the mixture thickens and comes to a boil, then remove from heat and stir in the rose water.

5. Pour into serving bowls and let cool to room temperature, then refrigerate until set.

6. Before serving, drizzle with syrup and sprinkle with chopped nuts.

 

These recipes offer a delicious introduction to traditional Israeli cuisine, allowing you to experience the diverse and rich flavors of Israel from your own kitchen. Enjoy cooking and tasting these wonderful dishes !