Authentic Israeli Recipes for Your Kitchen

With our expert recipe, you too can enjoy delicious Challah bread at your own table! Ingredients: 2.2 lbs (1 kg) 80/20 Hebron wholewheat flour (80% whole wheat, 20%regular flour)2 tablespoons dry yeast2 teaspoons baking powder¼ cup of lemon juice or apple cidervinegar1 tablespoon Dead Sea salt4 tablespoons honey½ cup Hebron olive oil2 large eggs + 1 egg for glazing3 cups of water, as needed Preparation: Pour all ingredients into a stand mixer bowl fitted with a dough hook and add enough until the dough comes together and becomes uniform.Cover the dough with a towel and let it rise for 90...

Ingredients: Chicken Thighs – 2 pounds (breast is fine just be aware it cooks quicker and won’t be as juicy!)Olive Oil – 4 tbspSumac – 1 1⁄2 tbspGarlic – 4 cloves minced or crushedCumin – 1⁄2 tspAllspice – 1⁄2 tspGround Cinnamon – 1⁄4 tsp Salt – to tastePepper – to tasteLemon Juice – 4 tbsp1 Red Onion – slicedPine Nuts – 2 tbsp Steps: In a bowl, pour in the lemon juice; 3 tablespoons of the oil; sumac; crushed garlic, cumin, allspice, and cinnamon. Mix it well and then add the chicken pieces to the bowl.Season with salt and pepper...

Are you ready to make Israeli-style Honey Pecan Pie?! Gather your ingredients and let’s get baking! Serves: 4-6 servings Ingredients: 4 large eggs1 cup of chopped caramel-coated pecans1 cup of light corn syrup1/4 cup of white sugar1/4 cup of packed brown sugar2 tablespoons of melted butter1 teaspoon of vanilla extract1/2 teaspoon of salt1/4 cup of runny honey1 9-inch unbaked pastry shell Method: Preheat your oven to 350°F (175°C). In a large bowl, mix the eggs, pecans, corn syrup, white sugar, half of the melted butter, vanilla extract, and salt. Stir together until they are well incorporated. This mixture will be...

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​ Whether you serve it warm or chilled, honey pecan pie is a dessert that can be enjoyed on any occasion. Its inviting aroma and mouthwatering taste make it an excellent choice for family gatherings, holiday celebrations, or simply as a well-deserved treat for yourself. Honey pecan pie is a true indulgence that combines the beloved flavors of pecans, caramel, and honey into a dessert that is both comforting and sophisticated. With its rich and gooey filling, topped with a caramelized pecan layer, this pie is sure to impress your taste buds and leave you wanting more. If you want...

Ingredients: 1/3 c. honey1/4 c. soy sauce2 tbsp. lemon juice1 tsp. red pepper flakes3 tbsp. extra-virgin olive oil, divided4 6-oz. salmon fillets, patted dry with a paper towelKosher saltFreshly ground black pepper3 cloves garlic, minced1 lemon, sliced into roundsFreshly chopped parsley, for garnish Preparation: 1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. 2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. 3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce. 4. Garnish with sliced lemon and parsley to serve.

Ingredients: 1 bag of mixed dried mushrooms for soup25 gr butter or 1/4 cup olive oil1 onion or 3 shallots, chopped1 teaspoon ground turmeric or 2 cm fresh turmeric root, grated1 cup pearl barley2 carrots cut into 1 cm cubes4 celery stalks, thinly sliced2 potatoes cut into 1 cm cubes2 cloves of garlic, chopped1 tablespoon flour8 cups of waterSalt and pepper1 bunch of chopped dill or cilantro1/2 cup of white wine (optional) Preparation: 1. In a medium size saucepan heat the olive oil or butter. Add the onion and fry on medium heat until the onion is transparent. Add the turmeric and continue frying until golden. 2. Add the pearl barley, the carrot, celery, potatoes, garlic and flour and mix well. Add the wine and water, break large mushrooms into medium sized pieces and add to the pot. Season with salt and pepper and bring to the boil. Lower the heat, cover and cook for about 45 minutes until the barley and vegetables are soft. 3. Add dill or cilantro, mix, taste and adjust seasoning as necessary. Cook for another 5 minutes. 4. Pour into soup bowls, garnish with parmesan and serve.

Ingredients: FOR SHORTBREAD COOKIE DOUGH: Unsalted butter - 170 grams ( 1 1/2 stick)White sugar - 225 grams (1 cup)All-purpose flour - 440 gramsBaking powder - 1 tspSalt - 1/4 tsp1 large egg + 1 egg yolkVanilla (or orange extract) - 2 tspOrange juice - 4 tsp CHOCOLATE FILLING: Chocolate - 200 grams (7 oz)Whipping cream - 2 tbspButter - 1 tbsp Preparation: 1. Sift and combine together flour, baking powder, salt. Cream butter, sugar until light and fluffy. Add vanilla or orange extract. Next, add egg and egg yolk one at a time. Add flour and orange juice. 2. Divide the dough into two and Form each into a flat disc. Place in the fridge for at least 30 minutes or until firm enough to roll.Roll the dough using as little flour as possible. 3. Using a 3 inch round cookie cutter cut as many discs as you can. Place a small teaspoon of filling in the center of the disc. 4. Dampen the disc edges very lightly with water or egg white. 5. Preheat the oven at 180 C / 360 F. Bake in a preheated oven for about 12 - 14 minutes.

Ingredients for 4-5 servings: 500 g pasta1 package (300 g) of asparagusOne pack (250g) Ricotta cheese5 tablespoons of sun-dried tomatoes in oil or ready-to-eat dried tomatoes cut into strips4 cloves of garlic, sliced25 g of butter2 tablespoons olive oilSalt and pepperFor serving: Parmesan cheese Preparation: 1. Cook the pasta till it is Al dente, drain and keep 1/3 cup of the cooking liquid. Cut 4cm off the bottom of the asparagus (discard) and slice the rest into quarters. 2. Heat butter and olive oil in a frying pan, add garlic, thyme, salt and pepper. When hot add the asparagus stalks, without the heads and steam while occasionally stirring for about 2 minutes. 3. Add the asparagus heads and cook for an additional minute. 4. Add the pasta to the pan and stir for about a minute. Add the sun-dried/ RTE tomatoes and stir for another minute, taste and adjust seasoning if necessary. 5. Add the Ricotta cheese in dollops and mix gently. 6. Serve with grated Parmesan cheese on top.

Ingredients: (Makes about 25 cookies) 1 stick (110g) butter, room temperature1/2 cup (100g) sugar2 eggs1 1/2 tsp (6g) baking powderFinely grated zest of 1 lemon1 tsp (5g) vanilla extract1 cup mix of dried fruits (cranberries, plums, apricots and raisins)1 1/4 cup (160g) all-purpose flour1/2 cup (50g) nuts, optional Preparation: 1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper. 2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well. 3. Add baking powder and flour and mix until well blended. Stir in dry fruits. 4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape. 5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.

Shavuot is celebrated with all kinds of dairy foods, but none as good as cheesecake! Below are a few easy, no-bake cheesecake combinations to make sure you have an incredibly sweet Shavuot. Mix and match crusts and toppings for a delicious holiday treat. CRUSTS Classic Grahm Cracker Crust 1.5 cups of crushed graham crackers4 Tbsp. melted butter Oreo Crust 1.5 cups of Crushed Oreo Cookies4 Tbsp melted butter Pretzel Crust 1.5 crushed pretzels1/4 cup granulated sugar5 Tbsp melted butter Preparation: 1. Mix the crust ingredients in a bowl. 2. Pour into a 9″ pan and press into the bottom. Pack down the cookie crumbs as tight as possible. 3. Set aside in the refrigerator for 10-15 minutes. Cheesecake Filling Ingredients: 16 ounces cream cheese1.5 cups powdered sugar3 cups whipped cream Directions: Mix the room-temperature cream cheese in a mixer on high speed, or by hand, until smooth and creamy.Add the powdered sugar slowly, about 1/2 cup at a time, until the sugar is incorporated into the cream cheese.Add the whipped cream and fold the mixture until the cheesecake filling is consistent.Pour into the prepared crust and leave in the refrigerator overnight.Pop the cheesecake in the freezer for an hour before serving.Add toppingsServe! TOPPINGS In-season Berries with Strawberry Sauce Drizzle store-bought Strawberry Sauce in zig-zags across the top of the cheesecakeLiberally apply in-season fruit, such as blueberries, strawberries, blackberries, and raspberries on the top of the cheesecake and around the edges. Whipped Cream with Oreo Crumbles Apply whipped cream in any design across the top of the cheesecake.Take 2 Tbs. of crushed Oreos and sprinkle across the whipped cream.Place two full Oreos in the center, or decorate by bordering the cake with Oreos broken in half.Chocolate and Peanut Butter Drizzle Take chocolate sauce and drizzle it across the top of the cheesecake.Heat up 2 Tbs. of peanut butter in the microwave for 30 seconds, stir.Take a spoon and quickly drizzle the peanut butter over the top of the cake in the opposite direction of the chocolate drizzle.

Orit Rappaport Orit and her husband, Ira, came to Judea and Samaria in 1975. Initially, they moved to Ofrah, but for the last thirty years they have resided in Shiloh.Shiloh A religious community in the Ephraim mountains of southern Samaria, belonging to the Binyamin regional council, and established 5738 (1978). Tel Shiloh and its visitors’ center, where the remains of ancient Shiloh have been the modern town of two hundred and thirty families. “I have very clear memories of those days . I found it hard to believe that we would succeed. It was quite amazing watching a handful of inspired young men who thought and believed that they could overcome all. For me that was a real lesson in resolution and faith. I had the great privileged of witnessing the birth of these communities from the first.” Pesto with Olives By Orit Rappaport Ingredients: 1/2 cup of sunflower seeds (soaked overnight)Walnuts6 Large cloves of garlicBunch of basil (no stalks)Bunch of Parsley and Coriander1 Lemon1/2 cup of olive oil1/2 cup of pitted green olivesSalt Preparation: 1. Process all the ingredients in a food processor until a thick consistency is achieved. Alternatively, you can use a blender or mortar and pestle.

Iyar Segal Iyar moved to Judea with her husband, Ran, in 2004 and lives is Givat Arnon (Hill 777) next to the town of Itamar. She served in the Israeli army as a welfare NCO in the Golani Brigade, the Artillery and Northern Command. She holds a masters’ degree in Middle Eastern Studies, but after working for the Ministry of Defense, she decided to go back to her passion of helping people. Iyar re-enlisted in the army, joining the mental health branch of the Medical Corps, after qualifying as a social worker. She has since worked in several positions in the IDF’s mental health system for the last ten years. Givat Arnon (Hill 777) This is a hill community belonging to Itamar and situated approximately six kilometers east of the town. It was established in 1998 by Bnei Hayil, a secular organization supporting the rural settlement communities connected to the Labor Party. Givat Arnon is named in memory of Aryeh Arnaldo Agronyoni, a resident of the community who was murdered whilst on guard duty on the hill. Today, Givat Arnon is home to eleven families. “There is a very special feeling on the Hill because of its pluralistic openness. Living with people so different to myself has made me more open and tolerant, and more willing to accept things as they are. In the city it’s easy to change one’s kindergarten and neighbors, but in a small place like this, this is one’s sole reality. And you have to work on your inner-self to adapt rather than make external changes.” Chocolate Truffles By Iyar Segal Ingredients: 1 container sweet cream4 bars of bitter chocolate (at least 60% cocoa)1 tablespoon Cherry or Coffee Liquor50gm butter Cocoa Preparation: 1. Boil the cream and melt the chocolate and butter into it until it takes on a sheen. 2. Line a rectangular tin with baking paper and pour in the mixture. Close it well and freeze overnight. 3. After frozen, seperate the chocolate from the paper and cut into cubes with a sharp knife (or shape into balls). 4. Place cocoa in a bowl and roll the chocolate in it until it is completely covered. 5. Store in freezer

Keren-Or Even-Danan Keren-Or and her husband, Raphael, moved to Judea and Samaria in 1995. In 2000 they founded Havat Massuot Yitzchak where they live to this day.Havat Massuot - New & Old The farm is situated next to the community of Bat Ayin, between Hevron and Jerusalem. Massuot Yitzhak was the name of a kibbutz in Gush Etzion that fell in the War of Independence, and in 2000 the Even-Danan family established the Massuot Farm- “Havat Massuot”- that attracts groups coming to study the history of Gush Etzion. “I have chosen recipes from my mother’s home and from my mother-in-law’s home - an amazing Israeli combination of an Ashkenazi kibbutznik and a Moroccan woman. I have completely altered both these recipes of course, and today they bear no resemblance at all to their originals - but therein lies our strength; to take the best from everything whilst adding to it our energy, our taste, and our family’s love.” Fried Cauliflower By Keren-Or Even-Danan Ingredients: 1 Large (or 2 medium) sized Cauliflowers250 gm. 5% white cheese1 cup grated mozzarella cheese2 1/2 cups of 70% whole wheat flour1 t baharat (or any spice of your liking)Oil for fryingSalt Preparation: 1. Scald the cauliflower in boiling water with 1 t. of salt 2. Mix the cheeses and flour in a mixer. Add salt and spices (recommended: baharat) to your liking. 3. Prepare a pot with oil for deep frying and dip the cauliflower into the mixture then fry on a medium flame until golden.

Michal Tawil Michal came to Judea and Samaria with her husband Raphael in 1993. They lived in Efrat for eight years and for the last nine years they have been residents in Alon Shvut.Alon Shvut A town belonging to the Gush Etzion regional council. It was established on the 20th of Sivan, 5738 (1978), adjacent to “Lone Oak,” a historic oak tree, which became a symbol of the Gush after its fall in the War of Independence. Today, Alon Shvut numbers well over 700 families and is one of the largest communities in Gush Etzion. Carrot Muffins Recipe By Michal Tawil Ingredients: 3 cups of flour1 t. baking powder1 t. baking soda1/5 t. cinnamon1/2 t. baharat1/2ct. peeled, grated, squeezed ginger1 packet of vanilla sugar (or 1t. vanilla essence)3 grated carrots1/2 cup olive oil2 eggs1 cup of water Preparation: 1. Mix the dry ingredients in a bowl, then add the vanilla, ginger, and carrots. 2. Slowly mix in the wet ingredients (oil, eggs, and water) until a soft and even consistency is formed. 3. Transfer the mixture into muffin tins (silicone molds are highly recommended). 4. Bake at 180C/350F for 20 min. *These muffins can be prepared from any fruit you may have at home: pears, apples, peaches, blackberries, dates, and even from pumpkin and zucchini.

Falafel is a beloved staple in Israeli cuisine, cherished for its crunchy texture and rich flavors. This article explores the journey of falafel, tracing its roots and significance in both Jewish and Israeli cultures. Historically, falafel is thought to have originated in Egypt, possibly linked to the Coptic Christian community, who might have eaten it during Lent as a meat substitute. We will delve into its history, culinary evolution, and how it became synonymous with Israeli identity. From its humble beginnings to its status as a national dish, falafel’s story is one of adaptation and cultural fusion. Falafel’s journey from...

Israeli shawarma captures the essence of Middle Eastern cuisine with its aromatic spices and tender meat, a tradition that dates back to the Ottoman Empire. In this recipe, we explore how to recreate this popular street food at home, creating a genuine taste experience right from your own kitchen. From choosing the right spices, like cumin and paprika, to achieving the perfect texture, we guide you through each step to ensure a delicious result. The Ottoman influence is evident in the use of spices such as turmeric and coriander, which add depth to the dish. By following this recipe, you...

Shakshuka, a dish with vibrant flavors and captivating history, holds a special place in Israeli cuisine. It’s more than just a meal — it’s a beloved tradition. Originating from North Africa, it was brought to Israel by Jewish immigrants. The dish’s name comes from the Arabic word for ‘mixture’, reflecting its diverse ingredients. This article explores the essence of Shakshuka, tracing its roots and providing a delightful recipe to enjoy at home. In short: Shakshuka is a culinary journey that tells the story of migration and cultural fusion, offering a taste of Israel’s rich history and vibrant present. The dish’s...

Welcome to the delicious world of Israeli schnitzel. This beloved dish has become a staple on many dinner tables across Israel, cherished for its comforting flavors and satisfying texture. Originating from European influences, particularly Austria’s Wiener schnitzel, it has been adapted to suit local tastes. The dish combines the perfect balance of crispiness and flavor, creating a meal that everyone can enjoy. In this article, we explore the origins of Israeli schnitzel, its cultural significance, and provide a step-by-step recipe to make it at home. The evolution of this dish is a testament to the adaptability of culinary traditions. The...