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Israeli

Israeli

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Many thanks to everybody who contributed all  these wonderful recipies to our database.

Enjoy

Falafel  111111.JPG 

Ingredients
 

  • 1 cup chick peas
  • 2-3 garlic gloves
  • 1onion

  • 2 tblsp chopped parsley

  • 2 tblsp powdered cumin 

  • 1/2 tsp baking powder
  • salt and pepper -- to taste
  • oil for frying

Instructions

Soak chickpeas overnight, put all the ingredients, but baking powder in a blender or food processor and run the machine  until it becomes a paste. Transfer to a bowl and stir in baking powder. Check seasonings to your taste. If the batter is too thin add a little flour. Make little balls, deep fry in plenty of hot oil, a few at a time.

 

 

Shakshuka 111111.JPG

 

Ingredients

  • 1 tblsp  olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 red or green peppers chopped
  • 8 tomatoes chopped
  • 2 cans tomatoes, strained (peeled)
  • 1/2 tsp paprika
  • 1 tsp turmeric  
  • salt, pepper to taste
  • 1 tsp sugar
  • 4-5 eggs  
  • Zaatar mix

Instructions

 

Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned. Add garlic and bell peppers, and saute 2 minutes more. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute. Taste it and season with salt and pepper. Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference. Sprinkle with zaatar to taste, and serve with warm pita bread.

 

 

 

Salad Israeli     111111.JPG

Ingredients

  • 3 cucumbers
  • 3 tomatoes
  • 1 green or red pepper
  • 3 green onions
  • olive oil
  • lemon juice
  • salt
  • zaatar (hyssop spice)

Instructions

Chop the vegetables into small pieces. The secret to a really good Israeli salad is finely chopped vegetables. 
Immediately before serving, season lightly with olive oil, lemon juice, salt and zaatar.

 

 

 

Morrocan Beet Salad  111111.JPG

 

  

  • 1/4 cup wine vinegar
  • 6 large beets,
  • 1/2 cup olive oil
  • 1 tsp cumin 
  • 2 green onions sliced 
  • olive oil
  • salt and pepper to taste


Instructions


 

Wrap each beet in a piece of foil, sealing tight. Place all the beet
packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave
the beet packages on the baking dish, but carefully pull open a corner
of the foil package to let the steam escape. Let the beet packages sit
in this manner for 5-10 minutes. Carefully open the foil package more
fully. Let the beet packages sit in this manner for an additional 5-10
minutes or until the beets can be handled comfortably. Slide your
fingers over the surface of the beets and the skin of the beets will
peel off easily. Blend the vinegar and olive oil in a small bowl. Stir in the cumin and
green onions and mix well. Pour the dressing over the beets, being
careful not to crush them. Cover with plastic wrap and marinate in the
refrigerator before serving.

 

 

 

Kibbutz Salad                         1111.jpg

 

Source: "The Jewish Holiday Cookbook" by Gloria Kaufer Greene

Ingredients

  • 3 medium tomatoes, diced
  • 2 medium cucumbers, diced
  • 1 medium sweet pepper, diced
  • 2 scallions with tops, diced
  • 4-6 radishes, diced
  • 2 medium carrots, coarsley shredded
  • 1/2 of a medium lettuce, coarsely shredded
  • 2 tablespoons lemon juice
  • 2 tbls olive oil
  • salt and pepper to taste

Instructions

 

Put veggies in a bowl. mix lemon juice and oil and pour over salad. Season. Can be served as a side dish or added to falafel in pita bread.


Sephardic Salad          1111.jpg                                                                              

 Source: "The Jewish Holiday Cookbook" by Gloria Kaufer Greene

 

Ingredients

 

  • 3 cups drained cooked white beans
  •  8 oz. water packed artichokes, drained and cut lengthwise into quarters
  • 2/3 cup diced sweet pepper
  • 1/3 cup chopped olives
  • 1/4 cup chopped red or spanish onion
  • 1/4 cup chopped parsley
  • 1 teaspoon dried mint or 2 teaspoons chopped fresh mint
  • 3/4 teaspoon dried basil (ugh) or 1 1/2 teaspoons chopped fresh basil
  • 1/3 cup olive oil
  • Salt and pepper

 Instructions

Combine beans, artichokes, peppers, olives, onion, parsley, mint and basil in a jar, stir or shake oil and venegar and then toss dressing with rest of slad. Season with salt and pepper.

Refrigerate, covered, for several hours or overnight, stirring occasionally, to let flavors blend.

 

 

 

 

 

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The author says a perfect and small dice is a status symbol for kibbutz cooks.

 



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