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    You are in: Home / Cookbooks / Israel
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    Israel

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    This is a nice treat from the Middle East. Makes a nice gift too.

    Recipe #85048

    1 Reviews |  By Mirj

    Tahina is one of my favorite foods, I use it as a salad dressing, I drag some pita through it, or spread it on bread as a great base for sandwiches. I have even been known to mix it into tuna fish salad.

    Recipe #15743

    This is my husband's absolute favorite thing I make. It's a bit of work, but it's worth it! It's a typical Israeli snack which you can eat any time of the day.

    Recipe #197731

    Savory, cheese-filled pastries. (Thanks to Moosewood)

    Recipe #134242

    What can be better than shortbread with spiced tea or Turkish coffee? This is an untried recipe from Moosewood Collective that I am posting for Zaar World Tour 2005.

    Recipe #134298

    Turnovers inspired by the Sephardic tradition-simple and delicious. Adapted from Nava Atlas' cookbook Vegetarian Celebrations.

    Recipe #135695

    From Liberty Advance

    Recipe #197483

    A rustic, whole wheat version of Italian Bread. Posted for a request, but I haven't made it myself.

    Recipe #38746

    3 Reviews |  By Elmotoo

    This Sephardic recipe looks fabulous so I am submitting it for the Zaar World Tour.

    Recipe #134681

    Traditional Jewish pastry filled with Cheese or anything else!

    Recipe #156025

    Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won’t taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za’tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.

    Recipe #178162

    This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

    Recipe #118932

    I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.

    Recipe #96980

    This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple.

    Recipe #172780

    Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!

    Recipe #184017

    From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.

    Recipe #133096

    You will need to make niter kebbeh (Ethiopian butter) and berbere (Ethiopian spice paste). This is a nice side dish to go with an Ethiopian stew and injera bread.

    Recipe #132544

    Niter Kebbeh is essential to Ethiopian cooking, and is great for experimental fusion cooking. You may want to make a berbere spice paste as well.

    Recipe #132541

    You will need to first make niter kebbeh, berbere paste, and Injera bread (the one made of teff is the best!). Versions are available on the site. To serve, spread layers of injera bread on individual plates and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew and eat it with your fingers.

    Recipe #132542

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