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    You are in: Home / Cookbooks / Israel
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    82 recipes in

    Israel

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    Breakfast was my favorite meal (by far) when in Israel. Salads and vegetables in general are very common for breakfast. This mixed cheese salad was a favorite and leaves lots of room for variations. Enjoy! (Cook time is just rest time)

    Recipe #60284

    5 Reviews |  By Mirj

    This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.

    Recipe #13428

    1 Reviews |  By Ducky

    Charoset is used at the Passover seder. This recipe is originally found in "Tastes of Jewish Tradition."

    Recipe #87865

    5 Reviews |  By Mizzy

    This is a very simple and refreshing salad. My grandfather used to prepare this for us as kids. It goes well in a pita with hummus, or on the side with just about anything. Alot of the ingredients are also interchangable, and depend on your taste buds. I really like this salad tossed in some tahini sauce.

    Recipe #90214

    5 Reviews |  By Maeven6

    This is a strong tea served in Israel and middle east. I am posting this at the request of my Eldest daughter who loves this Tea and was afraid of loosing the family recipe, such as it is.

    Recipe #145734

    I was actually attempting to invent a recipe for Longhorn Steak House Bread, but instead discovered a bread that reminds me of a wonderful bread I had when visiting Israel. It tasted incredible with chocolate spread (like nutella). I would highly recommend a try:)

    Recipe #132779

    adapted from Kraft recipe

    Recipe #203304

    3 Reviews |  By arira

    This is more a dip than a salad. goes well with pita or turkish bread. You can have it as hot as you like, just adjust the amount of chilli powder that goes into it.

    Recipe #104873

    I like creamy hummus, no chalky hummus for this girl! This is a slightly modified recipe from my favorite vegetarian book 1,000 Vegetarian Recipes. For enhanced flavor, use homemade tahini (see recipe #126641). The hummus must be prepared several hours in advance for best flavor. Do not substitute dried parsley for fresh.

    Recipe #126463

    Whipped this up tonight since we have been a bit vegetable deficient lately. I LOVE hummus, as does my fiancé, so I thought this would be perfect. It turned out really well. This is based on my Lebanese friend's recipe for hummus--she is religious about hummus and tabbouleh, so I know I have the basic recipe down pat!! :-) Be sure to adjust anything you want; it is possible to make hummus more low in fat by reducing the amount of tahini or olive oil you add, and if you hate edamame, then omit it. Just make it up with water, stock, or the liquid from the can of garbanzo beans. IT occurs to me that this would be perfect for St Patrick's Day....it's completely green, with all the spinach and edamame.

    Recipe #77087

    Another recipe from The Vegan Chef

    Recipe #109777

    This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.

    Recipe #100197

    Great appetizer for a dinner or a party!

    Recipe #50357

    Recipe #22320

    6 Reviews |  By SharonP

    I have made Hummus before, but Dilled Hummus sounded interesting...have not tried this as yet...This is from an old copy of Better Homes and Gardens.

    Recipe #59899

    1 Reviews |  By Mirj

    This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.

    Recipe #107127

    These are delicious, and very low in fat! I've served these with all sorts of dips, salsas, or hummus, and they always disappear-even before all the store bought chips or crackers. Feel free to experiment with the different spices shaken over the tops. Cumin is great for Mexican dips, but the Garlic Powder works really well too. Cayene pepper might be nice too if you like things a bit more spicy!

    Recipe #78738

    This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.

    Recipe #48153

    There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it!

    Recipe #22060

    These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

    Recipe #77854

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