Israeli Recipes
Shakshuka
Ingredients:
- 4 eggs
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 ripe tomatoes, chopped
- 2 tbsp olive oil
- 1 tsp paprika, salt, chili flakes
Instructions:
- Sauté onion and pepper in olive oil. Add tomatoes and spices.
- Simmer 10 minutes. Crack eggs on top and cover.
- Cook until whites are set. Serve with bread.
Labneh (Strained Yogurt Cheese)
Ingredients:
- 2 cups plain full-fat yogurt
- 1/4 tsp salt
- 2 tbsp olive oil
- Za'atar (optional)
Instructions:
- Mix yogurt with salt. Place in cheesecloth and drain 24–48 hours.
- Scoop into bowl, drizzle with olive oil and sprinkle za'atar.
- Serve as dip or spread.
Me’orav Yerushalmi (Jerusalem Mixed Grill)
Ingredients:
- 1 lb chicken liver, hearts, gizzards (or chicken thighs)
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp cumin, paprika, turmeric
- Salt, pepper, lemon juice
Instructions:
- Sauté onion in olive oil. Add meats and spices.
- Cook until browned and cooked through.
- Finish with lemon juice. Serve in pita with tahini.
Tahini Sauce
Ingredients:
- 1/2 cup tahini paste
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 cup water (as needed)
- 2 tbsp olive oil, salt
Instructions:
- Whisk tahini, lemon juice, garlic, salt, and water until smooth.
- Drizzle olive oil on top. Serve with falafel, sabich, or grilled meats.
Sabich (Eggplant & Egg Pita Sandwich)
Ingredients:
- 1 eggplant, sliced and fried in olive oil
- 2 hard-boiled eggs, sliced
- 1 pita bread
- 1/4 cup Israeli salad (tomato/cucumber)
- 2 tbsp tahini sauce
- Pickles or amba (optional)
Instructions:
- Stuff pita with eggplant, eggs, salad, tahini, and pickles.
- Drizzle with olive oil or amba and serve warm.