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     >   National + Regional Cookbooks   >   Mediterranean   >   Israeli   >   National + Regional Cookbooks   >   Middle Eastern   >   Israeli


    How to Cook dishes from Israel

    Israel Israel is home to a very varied and diverse cuisine. This is because immigrants from all over the world have introduced recipes, there are of course traditional Jewish recipes, and Arab influences have been absorbed too. Israeli cuisine can be broadly divided into two main categories: Israeli-Mizrahi cuisine, which is influenced by Arab cuisine, and traditional Israeli cuisine, which is influenced by the various countries from which Jews immigrated to Israel, and includes Ashkenazi, North African, Balkan, Yemenite, Iraqi and North American dishes, although many dishes have gained popularity outside their original ethnic origin.

    Some Israeli recipes and dishes include:
    • Bourekas - Savoury pastries.

    • Falafel - Balls or patties made from fava beans or chickpeas, and fried.

    • Israeli salad (known in Israel as "Salat Aravi") - Finely diced tomatoes and cucumbers, dressed with lemon juice and olive oil.

    • Jachnun - Rolled dough, slowly baked over night, and eaten with tomato dip, hard boiled eggs and skhug.

    • Kibbeh - Ground meat, flour and spices, made into a ball, and then fried.


    • Labneh - Yogurt strained to remove the whey.


    • Malawach - A thin bread made of many layers, similar to a crêpe.

    • Matbucha - A salad made from tomatoes, roasted peppers, oil and garlic, which are cooked together and then allowed to cool.

    • Sambusac - Small triangular fried pastries, containing various savory fillings.

    • Shakshouka - Eggs, tomatoes, onions and garlic. Usually eaten with pita bread.

    • Shawarma - The Israeli version of doner kebab. Served with bread and salad, and hummus or French fries.

    • Skhug, also known as "kharif" - A spicy dip/sauce, originally from Yemen. The dip is made from fresh hot peppers, coriander, garlic and spices. There are several variants including skhug adom (red skhug, made from red peppers), skhug yarok (green skhug made green peppers), and skhug chum (brown skhug, made using green peppers and tomatoes).


    • Sufganiyah - Ball-shaped doughnuts, fried, injected with jelly or custard, and then covered with powdered sugar. They particularly in the run-up to, and during, Hanukkah.

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    Zahav: A World of Israeli Cooking

    By Michael Solomonov

    Released: 2015-10-06
    Kindle Edition (368 pages)

    Zahav: A World of Israeli Cooking
    Product Description:

    James Beard Award winner of Outstanding Restaurant (2019) 
    James Beard Award winner of Outstanding Chef (2017)

    James Beard Book of the Year and Best International Cookbook (2016)

    The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

    Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). 

    Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl."  It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. 

    Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

    Divine Food: Israeli and Palestinian Food Culture and Recipes

    Released: 2016-10-31
    Hardcover (304 pages)

    Divine Food: Israeli and Palestinian Food Culture and Recipes
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    • Gestalten
    Product Description:
    Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv.

    Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties ―from the Arab- Jewish kitchen of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast.

    The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.

    Israeli Soul: Easy, Essential, Delicious

    By Michael Solomonov

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2018-10-16
    Hardcover (384 pages)

    Israeli Soul: Easy, Essential, Delicious
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    Product Description:
    For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. 
    Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.
    Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.

    Sweets, Holidays and Family Recipes - Israeli-Mediterranean Cookbook (Cook In Israel - Kosher Recipes, Mediterranean Cooking 1)

    By Orly Ziv

    Released: 2013-12-25
    Kindle Edition (101 pages)

    Sweets, Holidays and Family Recipes - Israeli-Mediterranean Cookbook (Cook In Israel - Kosher Recipes, Mediterranean Cooking 1)
    Product Description:

    Fresh and healthy Mediterranean flavors easily explained.

    Sweets, Holidays and Family Recipes presents 34 selected no-fail recipes, inspired by Mediterranean Israeli cooking. The recipes are accompanied by beautiful color photographs, easy explanations and clarifications and step-by-step photos that make the recipes easy to follow.

    Winner of the Gourmand World Cookbooks Awards (2013).

    Sweets, Holidays and Family Recipes includes Mediterranean dishes such as Greek Eggplant-pie, meatballs in tomato sauce (with a special Sephardic twist!) and the perfect (classic, but brilliantly simple) chocolate cake that every home cook needs master. It easily explains known Mediterranean cuisine such as and Malabi and delicious almond-cookies, as well as sweet and savory dishes such as potato pancakes (“levivot”), leek patties and zucchini pancakes, suitable for Jewish holidays or any time of year.

    User-friendly cookbook that will earn a permanent spot in your kitchen.

    All recipes included in Sweets, Holidays and Family Recipes are Kosher, and most are vegetarian. They all present fresh flavors and exquisite tastes, and include Mediterranean ingredients, such as tahini and fresh vegetables. The book also includes authentic family recipes that have been passed down in the author’s family, as well as her children’s favorites dishes. All the recipes are based on simple techniques and familiar ingredients, and are suitable for weeknight meals, just as for hosting and entertaining.

    Sweets, Holidays and Family Recipes includes:

    • Easy to follow, user-friendly recipes
    • New cooking tips and techniques
    • Photo of every recipe, including many step-by-step photos
    • A treasure trove of 100% kosher recipes!

    Healthy and delicious home cooking doesn’t need to be time consuming or complicated! Learn how to cook delicious and healthy Israeli food like a pro, with this award winning cookbook.

    Get your copy of Sweets, Holidays and Family Recipes now!

    Modern Israeli Cooking: 100 New Recipes for Traditional Classics

    By Danielle Oron

    Page Street Publishing
    Released: 2017-11-14
    Paperback (240 pages)

    Modern Israeli Cooking: 100 New Recipes for Traditional Classics
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    Product Description:

    Oron studied at The French Culinary Institute―now the International Culinary Center―and draws cooking inspiration from her Israeli and Moroccan background. Oron is the chef and owner of Moo Milk Bar in Toronto. In Modern Israeli Cooking, Oron offers an incredible collection of Israeli recipes for the modern home cook.

    Oron takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel.

    Even the format gets a modern twist with chapters like Weekdays―Everyday Kind of Food; Friday―Special dishes made on Shabbat or holidays; Beach―Just like sitting in Tel Aviv on the beach; Midnight―It's late, and you're hungry aka the carb chapter; and more.

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