Discover the Flavors of Israel: 20 Delicious Recipes to Try
When it comes to cuisine, Israel has a reputation for being bold and flavorful. With its rich cultural heritage and Mediterranean diet, the country’s cooking traditions offer something for everyone. From classic dips and sandwiches to hearty stews and baked goods, Israeli food is all about bringing people together around the table.
In this article, we’ll take you on a culinary journey through Israel’s diverse regions and communities, exploring 20 authentic recipes that showcase the best of the country’s cuisine. Whether you’re a foodie looking for new inspiration or just curious about the flavors of Israel, these dishes are sure to delight your taste buds and leave you wanting more.
Classic Hummus with Tahini
This iconic Middle Eastern dip is a staple for any gathering. With its creamy texture and nutty flavor, it’s the perfect accompaniment to pita bread, vegetables, or crackers.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 tablespoons olive oil
– Salt, to taste
– Water, as needed
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, garlic, tahini, lemon juice, and olive oil.
3. Blend until smooth, adding water as needed to achieve desired consistency.
4. Season with salt to taste.
5. Serve immediately, garnished with paprika or parsley if desired.
Cooking Time: 10-15 minutes
Falafel with Fresh Herbs
This classic Middle Eastern street food gets a boost of flavor from a handful of fresh herbs, adding a bright and refreshing twist to the traditional recipe. With just a few simple ingredients and some careful shaping, you’ll be enjoying crispy falafel in no time!
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, garlic, parsley, cilantro, lemon juice, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Gradually add flour and process until mixture forms into rough patties.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry falafel for 3-4 minutes on each side, or until crispy and golden brown.
5. Drain falafel on paper towels and serve hot.
Cooking Time: 20 minutes
Shakshuka with Tomatoes and Peppers
This classic Shakshuka recipe is a staple of North African cuisine, where sweet peppers and juicy tomatoes are cooked together in a cast-iron skillet. Serve with crusty bread or over couscous for a satisfying meal.
Ingredients:
– 2 large bell peppers (any color), seeded and chopped
– 3 large tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: crumbled feta cheese or fresh parsley for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the chopped bell peppers and cook for 10 minutes, or until they start to soften.
6. Add the diced tomatoes, salt, and pepper. Stir to combine.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set.
8. Garnish with crumbled feta cheese or fresh parsley, if desired.
Cooking Time: 30-40 minutes
Sabich Sandwich with Eggplant and Hard-Boiled Eggs
This Middle Eastern-inspired sandwich combines the rich flavors of eggplant, garlic, and spices with the creamy texture of hard-boiled eggs. A perfect vegetarian option for a quick lunch or dinner.
Ingredients:
– 2 large eggplants
– 4 hard-boiled eggs, sliced
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 pita breads
– Chopped fresh parsley or cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a small bowl, mix together tahini, garlic, lemon juice, salt, and pepper.
4. Brush both sides of the eggplant slices with the tahini mixture.
5. Place the eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the eggplants are tender and lightly browned.
7. Assemble the sandwiches by spreading a layer of tahini on each pita bread, followed by a few slices of eggplant, a few slices of hard-boiled eggs, and some chopped parsley or cilantro (if using).
8. Serve immediately.
Cooking Time: 25 minutes
Israeli Salad with Cucumbers and Tomatoes
A refreshing and flavorful salad that’s perfect for hot summer days, Israeli Salad is a staple in Middle Eastern cuisine. This simple recipe combines juicy cucumbers and tomatoes with a hint of garlic and lemon.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 2 large tomatoes, diced
– 3 cloves of garlic, minced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cucumbers, diced tomatoes, minced garlic, and chopped red onion.
2. Sprinkle the chopped parsley over the top of the salad.
3. Squeeze the lemon juice over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Malawach Flaky Yemenite Pancakes
Malawach Flaky Yemenite Pancakes: A Traditional Breakfast Treat
These flaky, buttery pancakes are a staple breakfast food in Yemen and are often served with a dollop of yogurt or a sprinkle of sugar. With their delicate layers and rich flavor, it’s no wonder they’re a beloved morning treat.
Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable oil
– 1/2 cup lukewarm water
– 1 tablespoon white vinegar
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Gradually add in the vegetable oil and mix until the dough comes together.
3. Add in the lukewarm water and vinegar, and mix until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes.
6. Divide the dough into 6-8 equal pieces.
7. Roll out each piece into a thin circle, about 1/8 inch thick.
8. Heat a non-stick skillet or griddle over medium heat.
9. Cook the pancakes for 1-2 minutes on each side, until they’re golden brown and flaky.
10. Serve warm with your choice of toppings.
Cooking Time: 15-20 minutes
Jerusalem Bagels with Za’atar
This recipe combines the classic Jewish bagel-making process with the aromatic flavors of za’atar, a popular Middle Eastern herb blend. The result is a crispy-on-the-outside, chewy-on-the-inside bagel infused with the savory notes of thyme, oregano, and sumac.
Ingredients:
– 2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons za’atar blend (thyme, oregano, sumac, garlic, and toasted sesame seeds)
– Vegetable oil for brushing
Instructions:
1. Combine warm water, sugar, and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and za’atar blend to the mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
6. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and use your thumbs to create a hole in the center, then stretch and shape into bagels.
7. Brush the tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Bourekas with Cheese and Spinach
Bourekas with Cheese and Spinach Recipe
A classic Greek pastry filled with a savory blend of melted cheese and wilted spinach, perfect for a satisfying snack or light meal.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup grated Kefalograviera cheese
– 1/2 cup fresh spinach leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, combine cheese, spinach, and a pinch of salt and pepper. Mix well.
4. Layer 3-4 sheets of phyllo dough, brushing each sheet lightly with olive oil.
5. Place the cheese-spinach mixture in the center of the pastry, leaving a 1-inch border around it.
6. Fold the pastry over the filling to form a triangle or square shape, and press edges together to seal.
7. Brush top with beaten egg (if using) and cut a few slits for steam to escape.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Challah Bread with Honey Glaze
This recipe combines the rich flavors of challah bread with a sweet and sticky honey glaze, perfect for breakfast or brunch. With its tender crumb and crispy crust, this bread is sure to become a favorite.
Ingredients:
– 1 package active dry yeast
– 2 cups warm water
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– Honey glaze (see below)
Instructions:
1. In a large mixing bowl, combine yeast and warm water. Let sit for 5 minutes.
2. Add sugar, flour, and salt to the bowl. Mix until a shaggy dough forms.
3. Beat in eggs and melted butter.
4. Knead the dough for 10 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1 hour.
6. Preheat oven to 375°F (190°C).
7. Shape dough into a loaf and bake for 35-40 minutes, or until golden brown.
Honey Glaze:
– 1/2 cup honey
– 1 tablespoon powdered sugar
Mix until smooth. Brush over warm bread while it’s still in the oven.
Matbucha Spicy Cooked Tomato Salad
A flavorful and spicy twist on traditional tomato salad, Matbucha is a popular Palestinian dish that’s perfect for hot summer days. This recipe combines the sweetness of cooked tomatoes with the heat of chilies and a hint of cumin.
Ingredients:
– 3 lbs ripe tomatoes, chopped
– 2-3 dried red chilies, crushed or 1-2 fresh jalapeños, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the crushed chilies and cook for 1-2 minutes, until fragrant.
3. Add the chopped tomatoes, garlic, cumin, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
5. Remove from heat and stir in lemon juice. Taste and adjust seasoning as needed.
6. Serve warm or at room temperature, garnished with parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Grilled Chicken Skewers with Baharat Spice
Elevate your grilled chicken game with the warm, aromatic flavors of Middle Eastern Baharat spice. This simple recipe yields tender and flavorful skewers perfect for a quick weeknight dinner or outdoor gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons Baharat spice blend
– 1 tablespoon olive oil
– 1 lemon, cut into wedges (optional)
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together Baharat spice and olive oil. Add the chicken pieces and toss to coat evenly.
3. Thread 4-5 chicken pieces onto each skewer, leaving a small space between each piece.
4. Place skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, or until chicken reaches internal temperature of 165°F (74°C).
5. Serve hot with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Lentil Soup with Cumin and Lemon
Warm up with this flavorful and nutritious lentil soup infused with the bright, citrusy taste of lemon and the earthy warmth of cumin.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 4 cups vegetable broth
– 2 cups water
– 2 tablespoons freshly squeezed lemon juice
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and salt. Cook for 1 minute, stirring constantly.
3. Add lentils, broth, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in lemon juice. Taste and adjust seasoning as needed.
5. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Stuffed Grape Leaves with Rice and Herbs
Delight in the flavors of the Mediterranean with this classic recipe for stuffed grape leaves, also known as dolmas. A perfect combination of savory rice, fresh herbs, and tangy grape leaves.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Prepare grape leaves by blanching them in boiling water for 30 seconds to remove bitterness.
2. In a bowl, mix cooked rice with chopped herbs, salt, and pepper.
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of rice mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
6. Repeat with remaining grape leaves and filling.
7. Heat olive oil in a large skillet over medium heat. Add stuffed grape leaves seam-side down.
8. Cook for 20-25 minutes or until grape leaves are tender and filling is heated through.
Cooking Time: 20-25 minutes
Jachnun Slow-Cooked Yemenite Pastry
A traditional Yemenite pastry, Jachnun is a delicious and flaky treat that’s slow-cooked to perfection. This recipe brings the authentic flavors of Yemenite cuisine to your kitchen with minimal effort.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– ¼ cup warm water
– ¼ cup vegetable oil
– 1 egg, beaten (for brushing)
– Sesame seeds and nigella seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water and mix until dough forms.
3. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
4. Divide the dough into 6-8 equal pieces and roll each into a ball.
5. Flatten each ball into a thin circle (about 1/8 inch thick).
6. Brush edges with beaten egg and sprinkle with sesame seeds and nigella seeds if desired.
7. Place the Jachnun on a baking sheet lined with parchment paper, leaving space between each pastry.
8. Bake at 350°F (175°C) for 2 hours or until golden brown.
Cooking Time: 2 hours
Labneh with Olive Oil and Za’atar
Elevate your snack or appetizer game with this simple yet flavorful recipe for labneh with olive oil and za’atar. The creamy labneh is infused with the richness of olive oil and the earthy, herbaceous flavor of za’atar.
Ingredients:
– 1 cup plain Greek yogurt
– 1/4 cup heavy cream
– 1 tsp lemon juice
– 1/2 tsp salt
– 1/3 cup extra virgin olive oil
– 2 tbsp za’atar
Instructions:
1. Line a strainer with cheesecloth or a clean cotton cloth.
2. Pour the yogurt mixture (Greek yogurt, heavy cream, lemon juice, and salt) into the lined strainer.
3. Let it drain for at least 24 hours in the refrigerator to allow excess liquid to separate from the labneh.
4. Once set, crumble the labneh into a bowl and mix with olive oil and za’atar until well combined.
5. Serve chilled or at room temperature.
Cooking Time: None
Kubbeh Soup with Beet Broth
This hearty Middle Eastern-inspired soup combines tender kibbeh (ground meat and bulgur mixture) with a vibrant beet broth, creating a flavorful and nutritious meal.
Ingredients:
– 1 pound ground beef
– 1/2 cup fine bulgur
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper to taste
– 4 cups beet broth (see below)
– 2 tablespoons olive oil
– Fresh parsley or cilantro for garnish
Beet Broth:
– 2 large beets, peeled and chopped
– 4 cups chicken or vegetable broth
– 1 tablespoon apple cider vinegar
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine ground beef, bulgur, onion, garlic, paprika, salt, and black pepper. Mix well.
3. Shape mixture into small balls and place on a baking sheet lined with parchment paper. Drizzle with olive oil.
4. Bake for 15-20 minutes or until cooked through.
5. Meanwhile, prepare beet broth by simmering chopped beets, broth, and vinegar in a large pot over medium heat for 30 minutes. Strain and season with salt to taste.
6. Add baked kibbeh balls to the beet broth and simmer for an additional 10-15 minutes or until heated through.
7. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Roasted Eggplant with Tehina Sauce
A flavorful and aromatic side dish that pairs perfectly with grilled meats or as a vegetarian main course.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together tahini, lemon juice, garlic, salt, and pepper.
3. Add the sliced eggplant to the bowl and toss until coated with the tahini mixture.
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
5. Drizzle with olive oil and sprinkle with parsley (if using).
6. Roast for 30-40 minutes, or until the eggplant is tender and caramelized.
Cooking Time: 30-40 minutes
Pita Bread with Garlic and Parsley
Experience the classic Mediterranean flavors of garlic and parsley infused into a crispy and soft pita bread, perfect for sandwiches, dips, or as a side to your favorite dishes.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup lukewarm water
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– Optional: sesame seeds for topping
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water while stirring with a fork until a shaggy dough forms.
3. Add olive oil, garlic, and parsley; mix until the dough comes together in a sticky ball.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Shape into a ball, then flatten slightly into an oval shape.
6. Preheat oven to 425°F (220°C). Place pita bread directly on the middle rack.
7. Bake for 12-15 minutes or until puffed and golden brown.
Cooking Time: 12-15 minutes
Israeli Couscous with Mushrooms and Herbs
This hearty couscous dish is a staple of Israeli cuisine, perfect for a weeknight dinner or special occasion. The addition of sautéed mushrooms and fresh herbs adds depth and brightness to this comforting meal.
Ingredients:
– 1 cup Israeli couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as button, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste
– Grated lemon zest and juice for serving (optional)
Instructions:
1. Bring the couscous and water/broth to a boil in a large pot. Reduce heat, cover, and simmer for 15-20 minutes or until the couscous is tender.
2. In a separate pan, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms, garlic, parsley, and dill to the pan. Cook until the mushrooms release their liquid and start to brown, about 5-7 minutes.
4. Fluff the cooked couscous with a fork and add it to the mushroom mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with lemon zest and juice if desired.
Cooking Time: 30-40 minutes
Tahini Cookies with Sesame Seeds
These chewy cookies pack a nutritious punch, thanks to the addition of tahini and sesame seeds. The nutty flavor and satisfying crunch make them a perfect snack or dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup tahini
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 cup sesame seeds
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, cream butter and tahini until smooth. Beat in egg and vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Fold in sesame seeds.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Summary
Discover the flavors of Israel with these 20 authentic recipes! From classic hummus and falafel to shakshuka and sabich sandwiches, explore the country’s diverse culinary heritage. Try your hand at making malawach flaky Yemenite pancakes or Jerusalem bagels with za’atar. Other dishes include bourekas with cheese and spinach, challah bread with honey glaze, and matbucha spicy cooked tomato salad. There are also recipes for grilled chicken skewers, lentil soup, stuffed grape leaves, and more. Whether you’re looking to try new flavors or recreate old favorites, these Israeli recipes are sure to delight.
