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    You are in: Home / becki in Israel's Public Recipes
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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Delicious flour free rolls for the Jewish festival of Pesach I got these from my cosmetician, she is good baker and I promised to check them out- wasn't dissapointed and discarded what I had thought was my best recipe till I tasted these!! Now my family insists I bake them daily througout the holiday- when no bread is allowed :)

    Recipe #364071

    This is just a really simple tasty omlette recipe, My sister and I made it up in highschool and would make it for lunch when we came home (we had our "main meal" dinner, in the evening)

    Recipe #333691

    Oatmeal cookies, also go by names such as energy bars, Quaker oat cookies, or as we called them porridge biscuits are a great favorite of mine. This recipe is easy to make and very tasty. I got it when I was about 12yrs old from my best friend (rip) who got them from the Mom of another good friend, she was from South Africa so maybe that is the source.

    Recipe #333505

    This is a very basic recipe for a rolled- up- pastry- cookie with date filling, it has many variations in Israel, I will note some here. Very sweet & tasty,yet no added sugar. The pastry is very easy to make and is called "SFM" which stands for Sour cream, Flour and Margarine(in Hebrew-"shekem") The pastry itself can also be used for quiches,pies etc.

    Recipe #187909

    This is very "Israeli", When we were young students, my friend (Israeli of Tunisian parent), used to make this for us in the evening. Since then I make it for my family as a change to fried eggs.Tip: you can prepare a lot of the sauce (before eggs are added) and keep bottled in the fridge or freeze in parts and then it is ready for use. Can also be used cold as a side salad (w/out eggs!) yummy to soak up the hot sauce with fresh baguette.

    Recipe #148450

    This Mediterranean recipe is from one of those "special edition" recipe magazines that are often issued at holiday times. I made it for a family gathering at a vegetarian buffet type meal and it has been a hit ever since. Try to use up on same day, the fresh mint is a "must", it is great to eat even with the pasta and eggplant still warm...

    Recipe #138022


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