Israeli Recipes & Cookbooks

How to Cook dishes from Israel

• 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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