israeli food

Blend all spices in a spice grinder or food processor until fully blended, about 30 seconds. 

Jerusalem Mix Spice Blend

cinnamon

turmeric

cardamom

cloves

curry powder

black pepper

coriander

sumac

garlic

salt

paprika

chili powder

This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

Israeli Roast Chicken Recipe

boneless, skinless chicken thighs

Tbsp. kosher salt

tsp. black pepper

Rosemary

red onion, sliced

Preheat your oven to 350 degrees.

Season both sides of the chicken thighs evenly...

Season both sides of the chicken thighs evenly with paprika, salt, and pepper.

Heat the oil in a large skillet over...

Heat the oil in a large skillet over medium-high heat for five minutes.

Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves,...

Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.

Place four of the chicken thighs into the...

Place four of the chicken thighs into the pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through, you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.

Repeat with the remaining four chicken thighs. You...

Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.

Place all eight browned chicken thighs in the...

Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

Apio is a Sephardi dish of cooked celery root in lemon juice, sometimes with the addition of carrot, that&#039;s served at room temperature. My version here includes potatoes too, but those are optional.

Sephardi celery root and carrot in lemon (apio)

celery roots

carrots

purple baby potatoes (or any baby potatoes)

*corn oil oil oil

lemon juice

sugar

Bring to boil salted water in a saucepan.

To peel the celery root, cut off its top and bottom. Place root on its bottom, and using a sharp knife, cut off peel from top to bottom, following the shape of the root. Repeat with the second root and wash thoroughly to remove dirt. Slice roots in half and each half to three wedges, then cut each wedge to ¼ inch slices. Keep in a bowl.

Peel carrots and slice to ¼ inch. Add to celery root.

Wash potatoes, peel and slice into ¼ inch slices. Cook in the salted water just until fork tender. Strain and keep aside in a large serving bowl.

Put oil in a pot over medium-high heat. Add sliced celery root and carrot, cook while stirring for 3 minutes. Add ½ cup boiling water, lemon juice, sugar and salt and bring to boil. Reduce heat, cover and cook for about 20 minutes, until vegetables are tender. Pour cooked vegetables and juices over cooked potatoes, mix gently and let sit until the salad reaches room temperature. Mix gently, adjust salt to taste and serve.

Dress this sandwich with tahini and amba sauces for a taste of Israel. It's full of flavour, with aubergine, hummus, eggs, pickles and more

Sabich

tomatoes

cucumber

spring onions

olive oil

aubergines

pitta breads

eggs

hummus

radishes

shallots

small cauliflower florets

milliliters white wine or cider vinegar

sea salt flakes

tsp yellow mustard seeds

tsp caraway seeds

tsp black peppercorns

coriander seeds

red chilli

tsp black mustard seeds

fenugreek seeds

cayenne pepper

mangoes

white wine vinegar

lime juice

tahini

To make the pickles, put all the veg in a sterilised 1-litre jar. Put the vinegar, sugar, salt and spices in a pan with 400ml water and bring to the boil. Leave to cool, then pour over the veg. Seal and leave to pickle at room temperature for 48 hrs. Will keep in the fridge for up to four weeks.

To make the amba sauce, heat the oil in a pan set over a medium heat, then cook the garlic and chilli until just soft. Tip in the spices and cook for 1 min, add the mango and stir to coat, then add the vinegar, sugar and 100ml water. Cover and simmer for 10-15 mins until the mango is soft. Season to taste and squeeze over the lime juice. Will keep in the fridge for up to one week.

For the tahini sauce, combine the ingredients with 80ml water and season to taste. It should be the consistency of double cream.

Toss the tomatoes, cucumber and spring onions with the oil, season and squeeze over the lemon juice.

Heat some olive oil in a frying pan over a medium-high heat and cook the aubergines in batches for 5-8 mins on each side until just golden. Season, then reduce the heat and continue to cook until soft.

Toast and split open the pittas, then stuff with the aubergine slices, eggs, hummus, salad, pickles and amba sauce. Drizzle over the tahini sauce to serve.

Kubbeh batata are Iraqi fritters made with mashed potatoes and stuffed with ground beef.<br>The potatoes are baked and not cooked in water, to keep the batter dry and strong enough to hold its shape.

Kubbeh batata

Yukon Gold potatoes (about 1 ½ lb.)

matzo meal

Salt

Black pepper

ground beef (preferably chuck)

nutmeg

*Corn or olive oil oil

Turn the oven to 350 degrees. Wash the potatoes  and arrange in a heavy baking sheet. Cover with aluminum foil and seal well. Bake in the oven for 30 minutes, turn the potatoes over and bake for another 30 minutes, or until the potatoes are soft.

Let the potatoes cool a little. Take some of their skin off and mash with a potato masher. Add one egg, matzo meal, salt, pepper and 2 tablespoons olive oil. Using your hands knead the potato mixture to form a dough.

In a frying pan heat one tablespoon on olive oil over medium heat, add the beef and cook while stirring until the beef turns brown. Add salt and pepper to taste, cinnamon and nutmeg and take off from the heat.

Using your hands form a 1¾ inch ball from the potato dough. With your finger make a hole in the ball and stuff it with the beef. Seal the hole and press the ball of dough gently to form a flat round patty. Continue with the rest of the dough.

Mix the second egg and brush the kibbeh with it. Heat ⅛ inch of oil in the frying pan over medium heat and fry the kibbeh in two batches on both sides until golden brown, about 3 minutes per side. Transfer to a tray lined with paper towels. Serve immediately.

Top 5 israeli food recipes from across the web

The most viewed israeli food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jerusalem Mix Spice Blend

Israeli Roast Chicken Recipe

Sephardi celery root and carrot in ...

Sabich

Kubbeh batata

Top 5 israeli food recipes from across the web

The most viewed israeli food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jerusalem Mix Spice Blend

Israeli Roast Chicken Recipe

Sephardi celery root and carrot in ...

Sabich

Kubbeh batata

The most viewed israeli food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine