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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Israeli
    RecipesManiac.com   >   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.

      Kibbeh

    • Labneh - Yogurt strained to remove the whey.

      Labneh

    • 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).

      Skhug

    • 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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    Israeli Cookbooks

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    Divine Food: Israeli and Palestinian Food Culture and Recipes

    Gestalten
    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.

    Zahav: A World of Israeli Cooking

    By Michael Solomonov

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2015-10-06
    Hardcover (368 pages)

    Zahav: A World of Israeli Cooking
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    • Rux Martin Houghton Mifflin Harcourt
    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.

    Modern Israeli Cooking: 100 New Recipes for Traditional Classics

    By Danielle Oron

    Page Street Publishing
    Released: 2015-10-13
    Kindle Edition (240 pages)

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

    An Incredible Food Culture at Its Best

    Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.

    Sababa Cookbook: The Israeli Soul Cookbook (The kosher cookbook with the best of israeli recipes from Middle Eastern and Mediterranean Food)

    By Rinah Malka

    Released: 2019-08-29
    Kindle Edition (62 pages)

    Sababa Cookbook: The Israeli Soul Cookbook (The kosher cookbook with the best of israeli recipes from Middle Eastern and Mediterranean Food)
     
    Product Description:

    Sababa Cookbook: The kosher cookbook with the best of israeli recipes from Middle Eastern and Mediterranean Food!


    This kosher cookbook includes recipes from Middle Eastern and Mediterranean. Enjoy! You will get:


    In Hebrew "sababa" means "everything is awesome". This is a beautiful cookbook with the best of israeli recipes. Lets start cooking Sababa Meals with this Cookbook!


    • The BEST Sababa Coobock
    • Delicious Recipes for Middle Eastern and Mediterranean Food
    • Unforgettable Dishes - New Recipes (Updated for Today's Kitchen)

    Israeli Cookbook That Will Be Your Guide in Kitchen: 50 Israeli Recipes That Anyone Can Make

    By Allie Allen

    Independently published
    Paperback (86 pages)

    Israeli Cookbook That Will Be Your Guide in Kitchen: 50 Israeli Recipes That Anyone Can Make
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    Product Description:
    Do you love to prepare the most famous international dishes? If you are the cook that loves to experiment, then you will love this Israeli Cookbook. It brings the ultimate secrets at your fingertips. As soon as you open it, you will be able to cook the best authentic recipes for you and your family.

    The best 50 recipes are here to make you a chef. With having some pretty clear instructions, you will get the basics in no time. Everyone will admire your culinary skills!

    Do you want to prepare the tastiest dishes of the authentic Israeli cuisine? Get your Israeli Cookbook right now and explore the endless possibilities!

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