Ever dreamt of bringing the vibrant flavors of Israel right into your North American kitchen? You’re in for a treat! Our roundup of 18 Delicious Israeli Recipes Authentic is your golden ticket to exploring the rich, diverse cuisine of Israel, from comforting classics to fresh, zesty dishes. Perfect for home cooks looking to spice up their meal rotation, these recipes promise a culinary adventure. Let’s dive in!
Shakshuka with Feta and Fresh Herbs
Breakfast just got a whole lot more exciting with this simple yet flavorful dish that combines eggs poached in a spicy tomato sauce, topped with creamy feta and fresh herbs. Perfect for a lazy weekend morning or a quick weeknight dinner, this shakshuka is as versatile as it is delicious.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- Salt to taste
- For the eggs and toppings:
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add diced onion and red bell pepper to the skillet. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and season with salt. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
- Using a spoon, make 4 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
- Sprinkle crumbled feta cheese, chopped parsley, and cilantro over the shakshuka. Serve immediately with crusty bread for dipping.
Rich and hearty, the shakshuka boasts a perfect balance of spicy, tangy, and creamy flavors. The runny yolks mix beautifully with the sauce, creating a dish that’s both comforting and elegant. Try serving it with a side of avocado salad for a refreshing contrast.
Classic Hummus with Tahini
Every great meal starts with a simple, wholesome dish, and today we’re diving into the world of homemade Classic Hummus with Tahini. This creamy, flavorful spread is not only easy to make but also packs a nutritious punch, perfect for any occasion.
Ingredients
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 to 3 tablespoons water
Instructions
- In a food processor, combine the chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt. Process for 1 minute until the mixture is thick and smooth.
- Scrape down the sides of the food processor with a spatula. With the processor running, slowly add 2 tablespoons of water through the feed tube. Process for 30 seconds, then check the consistency. If too thick, add another tablespoon of water and process for another 30 seconds.
- Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with a pinch of cumin or paprika for garnish.
- Tip: For an extra smooth texture, peel the chickpeas before processing. This step is optional but makes a noticeable difference.
- Tip: Adjust the lemon juice and salt to your liking after the initial blend. This allows you to tailor the flavor to your preference.
- Tip: Let the hummus sit for 10 minutes before serving. This resting period helps the flavors meld together beautifully.
Outstanding in its simplicity, this Classic Hummus with Tahini boasts a velvety texture and a rich, nutty flavor that’s irresistibly delicious. Serve it with warm pita bread, fresh veggies, or as a creamy layer in your next sandwich for a delightful twist.
Falafel with Tahini Sauce
Making falafel with tahini sauce at home is simpler than you might think, and the result is a crispy, flavorful dish that’s perfect for any meal. Let’s break down the process into easy-to-follow steps to ensure your falafel turns out perfectly every time.
Ingredients
- For the falafel:
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 small onion, quartered
- 3 garlic cloves
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- Vegetable oil for frying
- For the tahini sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 cup water
Instructions
- Drain the soaked chickpeas and pat them dry with a paper towel.
- In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, salt, cumin, coriander, black pepper, cayenne pepper, and lemon juice. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl and stir in the flour and baking powder. Cover and refrigerate for 1 hour to firm up.
- While the mixture chills, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, salt, and water in a bowl until smooth. Adjust the consistency with more water if needed.
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Shape the chilled falafel mixture into small balls or patties, about 1.5 inches in diameter.
- Fry the falafel in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Serve the falafel hot with the tahini sauce on the side or drizzled on top.
This falafel boasts a crispy exterior with a moist, herb-filled interior, complemented by the creamy, tangy tahini sauce. Try serving it in pita bread with fresh vegetables for a complete meal.
Israeli Salad with Cucumbers and Tomatoes
Kickstart your day with a refreshing and vibrant Israeli Salad, a simple yet flavorful dish that brings the freshness of cucumbers and tomatoes to your table. Perfect for beginners, this recipe is a great way to practice your knife skills while creating a dish that’s as nutritious as it is delicious.
Ingredients
- For the salad:
- 2 cups diced cucumbers (1/4 inch pieces)
- 2 cups diced tomatoes (1/4 inch pieces)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Wash the cucumbers and tomatoes under cold running water. Pat them dry with a clean towel.
- Dice the cucumbers and tomatoes into 1/4 inch pieces, ensuring uniform size for even texture in every bite.
- Finely chop the red onion and fresh parsley, adding them to the bowl with the diced cucumbers and tomatoes.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper until well combined.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
- Serve the salad chilled or at room temperature. Tip: For an extra crunch, add some toasted pita chips on the side.
Zesty and crisp, this Israeli Salad is a testament to the beauty of simplicity. The juicy tomatoes and crunchy cucumbers, dressed in a tangy lemon-olive oil dressing, make for a refreshing side dish or a light meal on its own. Try serving it alongside grilled meats or as a topping for falafel wraps to add a fresh contrast to rich flavors.
Sabich Sandwich with Eggplant and Hard-Boiled Eggs
First, let’s dive into making a Sabich Sandwich, a flavorful Middle Eastern delight that combines creamy eggplant with hearty hard-boiled eggs, all nestled in a pita. This recipe is perfect for a quick lunch or a satisfying dinner, and I’ll guide you through each step to ensure delicious results.
Ingredients
- For the eggplant:
- 1 medium eggplant, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp salt
- For the hard-boiled eggs:
- 2 large eggs
- For the tahini sauce:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1/4 tsp salt
- 2 tbsp water
- For assembling:
- 2 pita breads
- 1/2 cup chopped parsley
- 1/4 cup amba (mango pickle) or substitute with pickles
Instructions
- Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Roast for 25 minutes, flipping halfway through, until golden and tender.
- While the eggplant roasts, place the eggs in a small pot and cover with water. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes, then transfer to ice water to cool before peeling and slicing.
- In a small bowl, whisk together tahini, lemon juice, and salt. Gradually add water until the sauce reaches a pourable consistency.
- Warm the pita breads in the oven for 2 minutes, then slice open the top to form a pocket.
- To assemble, spread tahini sauce inside each pita, then layer with roasted eggplant, sliced eggs, parsley, and amba or pickles.
Once assembled, the Sabich Sandwich offers a delightful contrast of textures, from the creamy eggplant and eggs to the crisp parsley and tangy amba. For an extra touch, drizzle with additional tahini sauce or serve with a side of Israeli salad for a complete meal.
Matbucha Spicy Cooked Tomato and Pepper Salad
Kickstart your culinary adventure with this vibrant Matbucha Spicy Cooked Tomato and Pepper Salad, a dish that marries simplicity with bold flavors. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the salad:
- 4 large ripe tomatoes, diced
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- For seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust for heat preference)
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add diced tomatoes and peppers to the skillet, stirring to coat with oil.
- Cook for 10 minutes, stirring occasionally, until vegetables begin to soften.
- Add minced garlic, salt, black pepper, paprika, and cayenne pepper, stirring to combine.
- Reduce heat to low (250°F) and simmer uncovered for 30 minutes, stirring every 5 minutes to prevent sticking.
- Remove from heat and let cool to room temperature before serving.
Great for those who love a bit of heat, this salad boasts a rich, smoky flavor with a velvety texture. Serve it as a dip with warm pita bread or as a side to grilled meats for an extra kick.
Jerusalem Bagels with Za’atar
Always looking for a way to bring a taste of the Middle East to your kitchen? Jerusalem Bagels with Za’atar are a delightful, aromatic option that’s surprisingly simple to make at home.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tbsp olive oil
- For the topping:
- 1/4 cup olive oil
- 1/4 cup za’atar
- 1 tsp salt
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast.
- Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces, rolling each into a rope about 12 inches long. Tip: For uniform bagels, weigh each piece of dough before shaping.
- Shape each rope into a circle, pinching the ends together to seal.
- Brush each bagel with olive oil and sprinkle generously with za’atar and salt.
- Bake for 20-25 minutes, until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
Vibrant with the earthy tones of za’atar, these bagels boast a chewy interior and a crisp crust. Serve them warm with labneh or hummus for an authentic Middle Eastern breakfast.
Malawach Yemenite Flatbread
Creating Malawach Yemenite Flatbread is simpler than you might think, and the results are incredibly rewarding. Carefully follow these steps to achieve a flaky, buttery flatbread that’s perfect for any meal.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- 1/2 cup vegetable oil
- For layering:
- 1/2 cup unsalted butter, melted
Instructions
- In a large mixing bowl, combine 4 cups all-purpose flour and 1 tsp salt.
- Gradually add 1 cup water and 1/2 cup vegetable oil to the flour mixture, stirring until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
- Divide the dough into 8 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 30 minutes.
- Roll out one dough ball into a thin circle, about 12 inches in diameter.
- Brush the surface generously with melted unsalted butter. Tip: Using a pastry brush ensures even distribution.
- Starting from one end, roll the dough into a tight log, then coil the log into a spiral. Press down lightly to flatten.
- Repeat the rolling, buttering, and coiling process with the remaining dough balls.
- Heat a skillet over medium heat and cook each coiled dough for 3-4 minutes on each side until golden brown. Tip: Adjust the heat if the flatbread is browning too quickly.
Delightfully crispy on the outside and tender within, Malawach is a versatile bread that pairs wonderfully with honey for breakfast or as a base for savory toppings. Experiment with adding herbs to the butter for an aromatic twist.
Chicken Schnitzel Israeli Style
Welcome to a delightful journey into making Chicken Schnitzel Israeli Style, a dish that combines crispy, golden crust with tender, juicy chicken. This recipe is perfect for beginners, offering a step-by-step guide to achieve that perfect schnitzel every time.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- 1/2 tsp black pepper
- For the coating:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 1 cup breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- For frying:
- 1/2 cup vegetable oil
Instructions
- Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Season both sides of the chicken breasts with salt and black pepper.
- Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with breadcrumbs mixed with paprika and garlic powder.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, and finally coat with breadcrumb mixture, pressing lightly to adhere.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
- Fry the chicken breasts in batches, about 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Mastering this Chicken Schnitzel Israeli Style rewards you with a crispy exterior that gives way to succulent chicken inside. Serve it with a side of lemon wedges and a fresh salad for a refreshing contrast, or layer it in a sandwich for a hearty meal.
Grilled Fish with Zhug Spicy Yemenite Sauce
Yearning for a dish that combines the simplicity of grilled fish with the bold flavors of Middle Eastern cuisine? This Grilled Fish with Zhug Spicy Yemenite Sauce is a perfect blend of tender, flaky fish and a vibrant, herbaceous sauce that packs a punch.
Ingredients
- For the fish:
- 2 lbs white fish fillets (like cod or halibut)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Zhug sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 garlic cloves
- 1 jalapeño pepper, seeded
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat (about 375°F).
- Brush the fish fillets with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
- Place the fish on the grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork.
- While the fish cooks, combine 1 cup cilantro, 1/2 cup parsley, 2 garlic cloves, 1 jalapeño, 1/2 tsp cumin, 1/2 tsp cardamom, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/2 tsp salt in a food processor.
- Pulse the sauce ingredients until smooth, scraping down the sides as needed.
- Transfer the grilled fish to a serving platter and drizzle generously with the Zhug sauce.
Rich in flavor and texture, this dish offers a delightful contrast between the smoky, tender fish and the bright, spicy Zhug sauce. Serve it alongside a simple quinoa salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.
Lentil Soup with Swiss Chard and Lemon
Every home cook needs a reliable lentil soup recipe in their repertoire, and this version with Swiss chard and lemon is both nourishing and vibrant. Let’s walk through the steps to create this comforting dish, perfect for any season.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 1 bay leaf
- For finishing:
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 lemon, juiced
- Salt to taste
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red pepper flakes. Cook until fragrant, about 1 minute.
- Add 1 cup rinsed green lentils, 4 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
- Remove the bay leaf. Stir in the chopped Swiss chard leaves and cook until wilted, about 3 minutes.
- Finish with juice of 1 lemon and salt to taste. Stir well to combine.
With its tender lentils, silky chard, and bright lemon finish, this soup is a delightful balance of textures and flavors. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.
Stuffed Grape Leaves with Rice and Herbs
Begin by exploring the delightful world of stuffed grape leaves, a dish that combines the freshness of herbs with the comforting texture of rice, all wrapped in tender grape leaves. This recipe is perfect for those looking to try something new and impress their guests with minimal effort.
Ingredients
- For the filling:
- 1 cup long-grain rice, rinsed
- 1/4 cup olive oil
- 1/2 cup finely chopped onions
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- For assembling:
- 1 jar (16 oz) grape leaves, drained and rinsed
- 2 cups water
- 2 tbsp lemon juice
Instructions
- In a medium bowl, combine the rinsed rice, olive oil, onions, dill, mint, parsley, salt, black pepper, and cumin. Mix well to ensure the rice is evenly coated with the herbs and spices.
- Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the rice mixture near the stem end of the leaf.
- Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, forming a small cylinder. Repeat with the remaining leaves and filling.
- Arrange the stuffed grape leaves seam side down in a large pot. Pour the water and lemon juice over them, ensuring they are just covered.
- Place a heavy plate on top of the grape leaves to keep them submerged. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for 45 minutes, or until the rice is tender and the leaves are soft.
- Remove from heat and let cool slightly before serving. For best flavor, allow them to sit for at least 30 minutes after cooking.
When served, these stuffed grape leaves offer a burst of fresh herbs and spices with every bite, complemented by the slight tanginess from the lemon juice. They’re perfect as an appetizer or a light meal, especially when paired with a dollop of yogurt or a squeeze of fresh lemon.
Roasted Eggplant with Tahini and Pomegranate
Unveil the flavors of the Middle East with this simple yet elegant dish that combines the smoky depth of roasted eggplant with the creamy tang of tahini and the sweet burst of pomegranate seeds. Perfect for a healthy lunch or a sophisticated side, this recipe is as nutritious as it is delicious.
Ingredients
- For the eggplant:
- 2 medium eggplants
- 2 tbsp olive oil
- 1/2 tsp salt
- For the tahini sauce:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 2-3 tbsp water
- 1/4 tsp salt
- For garnish:
- 1/4 cup pomegranate seeds
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the eggplants into 1-inch thick slices. Brush both sides with olive oil and sprinkle with salt.
- Arrange the eggplant slices on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
- While the eggplants are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until the sauce reaches a pourable consistency.
- Once the eggplants are done, let them cool for a few minutes. Then, drizzle with the tahini sauce and garnish with pomegranate seeds and chopped parsley.
- Tip: For an extra smoky flavor, you can grill the eggplants instead of roasting them.
- Tip: If your tahini sauce is too thick, add a little more water until it’s just right.
- Tip: To easily remove pomegranate seeds, cut the fruit in half and tap the back with a spoon over a bowl.
Great for sharing, this dish offers a delightful contrast of textures—from the creamy tahini to the crunchy pomegranate seeds. Serve it as part of a mezze platter or atop a bed of greens for a light meal.
Israeli Couscous with Mushrooms and Herbs
Ever wondered how to bring a touch of the Mediterranean to your dinner table with minimal fuss? This Israeli Couscous with Mushrooms and Herbs is your answer, combining simplicity with rich flavors for a satisfying meal.
Ingredients
- For the couscous:
- 1 1/2 cups Israeli couscous
- 2 cups vegetable broth
- For the mushrooms and herbs:
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- Salt, to taste
Instructions
- Heat the vegetable broth in a medium saucepan over high heat until it reaches a boil.
- Add the Israeli couscous to the boiling broth, reduce the heat to low, cover, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. Tip: Stir occasionally to prevent sticking.
- While the couscous cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they start to brown.
- Add the minced garlic to the skillet with the mushrooms and cook for an additional 1 minute, until fragrant. Tip: Be careful not to burn the garlic.
- Stir in the fresh thyme and parsley into the mushroom mixture, then season with salt to taste. Cook for another minute to blend the flavors.
- Combine the cooked couscous with the mushroom and herb mixture in the skillet, stirring gently to mix well. Tip: For an extra flavor boost, drizzle with a little more olive oil before serving.
Kindly note the delightful contrast of textures between the fluffy couscous and the earthy mushrooms, enhanced by the freshness of the herbs. Serve this dish as a standalone meal or as a sophisticated side to grilled meats or fish for a complete dining experience.
Potato Bourekas with Sesame Seeds
You’ll find these Potato Bourekas with Sesame Seeds to be a delightful treat, perfect for any occasion. With a crispy exterior and a soft, flavorful filling, they’re sure to impress.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tsp salt
- For the filling:
- 2 large potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1 tbsp sesame seeds
- 1 egg, beaten
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix the all-purpose flour, water, vegetable oil, and salt to form a dough. Tip: The dough should be smooth and not sticky; adjust flour or water as needed.
- Divide the dough into 8 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 10 minutes.
- While the dough rests, boil the diced potatoes in salted water until tender, about 10 minutes. Drain and mash with olive oil, salt, and pepper.
- Roll each dough ball into a thin circle. Place a spoonful of potato filling in the center, fold over to form a half-moon, and seal the edges. Tip: Use a fork to crimp the edges for a decorative touch.
- Brush each boureka with beaten egg and sprinkle sesame seeds on top. Tip: For extra shine, you can brush the bourekas with egg wash again halfway through baking.
- Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown.
Out of the oven, these bourekas boast a golden, flaky crust with a creamy potato center. Serve them warm with a side of tahini or yogurt sauce for dipping, or enjoy them as a standalone snack.
Challah Bread with Honey
You’ll find that making Challah Bread with Honey is a rewarding process, blending the sweetness of honey with the rich, tender texture of the bread. This guide will walk you through each step, ensuring your bread turns out perfectly every time.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1/4 cup honey
- 1/2 cup warm water (110°F)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- For the egg wash:
- 1 large egg
- 1 tbsp water
Instructions
- In a small bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine the flour, honey, eggs, vegetable oil, and salt. Add the yeast mixture and stir until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 3 equal parts. Roll each part into a long rope and braid them together on a baking sheet lined with parchment paper.
- Cover the braided dough with a damp cloth and let it rise for another 30 minutes. Tip: For a shiny crust, brush the dough with egg wash (1 egg beaten with 1 tbsp water) before baking.
- Preheat the oven to 375°F and bake the challah for 25-30 minutes, until golden brown. Tip: Tap the bottom of the bread; it should sound hollow when done.
Now that your Challah Bread with Honey is ready, you’ll notice its golden crust and soft, fluffy interior. Serve it warm with a drizzle of honey or use it to make the perfect French toast for a sweet breakfast treat.
Tehina Cookies with Halva
Kneading together the rich flavors of the Middle East with a touch of sweetness, these Tehina Cookies with Halva are a delightful treat that’s surprisingly simple to make. Perfect for beginners, this recipe guides you through each step to ensure your cookies come out perfectly tender and flavorful.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup tehina (well-stirred)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- For the filling:
- 1/2 cup halva, crumbled
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine 1 cup all-purpose flour, 1/2 cup tehina, 1/4 cup granulated sugar, and 1/4 tsp salt. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour until it’s manageable.
- Divide the dough into 12 equal pieces and roll each into a ball. Tip: Wetting your hands slightly can prevent the dough from sticking.
- Make a small indentation in the center of each ball with your thumb and fill it with a pinch of crumbled halva.
- Pinch the dough closed over the halva, ensuring it’s completely sealed inside, then gently flatten each cookie slightly.
- Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Watch closely towards the end to prevent overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The cookies emerge with a tender, slightly crumbly texture, offering a perfect contrast to the creamy, sweet halva inside. Serve them alongside a cup of strong coffee or tea for an authentic Middle Eastern experience.
Knafeh with Sweet Cheese and Syrup
Today we’re diving into the world of Middle Eastern desserts with a classic Knafeh, a sweet cheese pastry soaked in syrup. This recipe breaks down the process into manageable steps, ensuring even beginners can achieve delicious results.
Ingredients
- For the crust:
- 1 package (16 oz) kataifi dough, thawed
- 1 cup unsalted butter, melted
- For the filling:
- 1 lb sweet cheese (like Akkawi or Mozzarella), shredded
- For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp rose water
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Prepare the kataifi dough by separating it into strands and mixing it thoroughly with the melted butter in a large bowl.
- Press half of the buttered kataifi dough into the bottom of a 9-inch round baking pan to form the base layer.
- Spread the shredded sweet cheese evenly over the kataifi base, ensuring full coverage.
- Top the cheese layer with the remaining kataifi dough, pressing down gently to adhere.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
- While the Knafeh bakes, combine sugar, water, and lemon juice in a small saucepan over medium heat to make the syrup. Stir until the sugar dissolves, then simmer for 10 minutes without stirring. Remove from heat and stir in rose water.
- Once the Knafeh is baked, immediately pour the warm syrup over the hot pastry, allowing it to soak in.
- Let the Knafeh cool for about 10 minutes before slicing to allow the syrup to set.
Delight in the contrast of textures between the crispy, buttery crust and the soft, sweet cheese filling. Serve warm with a sprinkle of crushed pistachios for an added crunch and a pop of color.
Conclusion
Exploring these 18 delicious Israeli recipes offers a wonderful opportunity to bring authentic flavors into your kitchen. Each dish tells a story, inviting you to experience Israel’s rich culinary heritage. We’d love to hear which recipes became your favorites—leave a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
