Cooking Like a Local: Simple Israeli Recipes for Beginners
Welcome to the vibrant world of Israeli cuisine, where the flavors are as rich and diverse as the country’s cultural heritage. Whether you’re a foreign worker new to Israel or someone looking to recreate the magic of Israeli dishes at home, this guide is your gateway to simple yet delicious Israeli cooking. Here, we’ll explore easy-to-follow recipes for some of the most beloved Israeli dishes, all of which can be made with ingredients found in your local market.
Hummus : The Heart of Israeli Cuisine
Hummus is more than just a dish; it’s a staple of Israeli tables, loved for its creamy texture and versatile flavor profile. Making hummus at home is straightforward and rewarding.
Ingredients:
- 1 cup prepared tahini (I use Roland brand)
- 4 garlic cloves, crushed
- 1 cup fresh lemon juice
- 1 teaspoon salt
Instructions:
- Blend garbanzo beans, tahini, garlic, salt and lemon juice in food processor until smooth and fluffy.
- Spoon onto small plate, flatten and add garnish per serving.
- Serve with warm pita bread, pickles and cherry peppers. For a detailed guide, check out this Hummus recipe.
Shakshuka – A Flavorful Start to Your Day
Shakshuka is a hearty and spicy dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
Ingredients:
- Olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 red bell pepper, in strips
- 1 yellow bell pepper, in strips
- 1 red chilli, seeded and finely chopped
- One 14-ounce (400 g) can chopped tomatoes
- 2 tablespoons harissa
- 2 teaspoons tomato purée
- 1 teaspoon cumin powder
- 4 eggs
- One 6.7-ounce (198 g) tin of MSC certified smoked herring, drained
- Salt and pepper, to taste
- Zest of ½ lemon
- Coriander leaves, to taste
Instructions:
- Heat a dash of olive oil in a frying pan with a lid over medium-high heat and sauté the onion, garlic, peppers, and chilli for 3 to 4 minutes, until softened.
- Add the chopped tomato, harissa, tomato purée, and cumin and cook for 15 minutes on low heat.
- Make four indentations in the sauce and crack an egg in each hollow. Arrange the herring fillets around it, cover with the lid, and let the eggs set in 10 minutes. Season with salt and pepper, scatter the lemon zest on top, and serve with plenty of coriander. For step-by-step instructions, visit this Shakshuka Guide .
