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

    Israel

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    Displaying up to 20 pages of results. To see all results, or register.

    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

    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

    Ras el hanout is a North African Spice and it's name translates loosely to "House Blend". It can contain as many as 50 ingredients including rosebuds and Spanish fly. This is a simple mix I'm submitting here. I've been lucky to be given some, but I'll be posting recipes using it, so thought others might like this recipe.It's apparently good for poultry, rabbit, pork, seafood eggs, vegetables, soups, tagines, braises, sautes, roasts, pastas, risotto and cooked pulses, It can also be mixed with flour to dust or coat food!!!

    Recipe #80983

    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 a very tasty yemenite hot sauce recipe which comes from Joan Nathan. It is a great condiment with real heat and flavour. It can be used in spreads, salad dressings, soups, marinades. You name it. Enjoy!

    Recipe #57689

    For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.

    Recipe #79179

    7 Reviews |  By alAmira

    I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.

    Recipe #84654

    Another recipe from The Vegan Chef

    Recipe #109777

    1 Reviews |  By Dancer^

    This tangy dip was made with goat or sheep's cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original.

    Recipe #38826

    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

    1 Reviews |  By Ducky

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

    Recipe #87865

    This is from SaveurMagazine. Posted for ZWT 2006

    Recipe #174663

    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

    8 Reviews |  By Rita~

    The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon & nutmeg. I came up with this recipe because I was making Jewelies Grilled Pineapple and Banana With Honey #94074. This is used in puddings, pies, cakes and biscuits.

    Recipe #94921

    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

    Tej is a wine made from fermented honey and a special kind of hops called gesho. It is similar to mead, this is a shorcut way to make it. Ethiopians believe tej was the wine used for a toast between the Queen of Sheba and King Solomon. from what4eats.com For zaar world tour 2006!

    Recipe #169456

    From Aglaia Kremezi. The Lebanese believe that zaatar, a mixture of thyme, sumac and sesame seeds, gives strength and clears the mind. For this reason, before leaving home on exam days, all school children eat a slice of bread spread with a mixture of zaatar and olive oil. The traditional recipe for zaatar calls for thyme, but savory -- which has an aroma similar to a combination of oregano and thyme -- works much better.

    Recipe #65710

    8 Reviews |  By Mirj

    This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).

    Recipe #15196

    2 Reviews |  By Mirj

    This is adapted from the December 2003 issue Bon Appetit, and has to be one of the reasons I pay the extra $$$ for an international subscription. I've made this twice already, once to keep for my very own and once to give as gifts, using pretty oil bottles with pouring spouts. This oil is wonderful in some pasta or grilled fish. You can also use it to make extra-special brushetta. Oh, and don't even think of using dried herbs instead of the fresh!

    Recipe #85544

    5 Reviews |  By Mirj

    A very Middle Eastern spice mix, I use it in almost everything that has even a hint of the Mediterranean. Sprinkle this over a plate of hummous, dip some pita in olive oil and za'atar, have some lemonade with mint and you're in paradise.

    Recipe #16621

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