This is inspired by a recipe for traditional Hawaij. A great and simple blend of spices that has become one of our favorite general seasonings. I use this as a rub for chicken a lot, but it is also a great seasoning for rice, fish, pork, even shrimp and mixed veggies.
Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!
Lived in Israel for a few years and lived on Re:Bar's shakes, now that I'm back in America I can't get them. This tastes almost exactly the same as their Re:Vive shake does. It's my favorite one! For a thicker shake freeze your yogurt before blending.
Matbucha (Mott-Boo-Chah) is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. The name Matbucha literally means 'cooked salad' in Arabic. It is usually served as a side dish, but it also works well over fish.
This Tunisian dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.
Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.
Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.
Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!
This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.
This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.