Explore the freshest Israeli Cuisines: Both with local recipes and adaptations with typical and local products, Israel’s recipe book has numerous options for preparing fresh dishes to combat the high temperatures.
(P.C – Marco Verch)
Israeli Cuisine – Cold beet soup
Ingredients
- 2 or 3 small, cooked beets
- 1 natural yoghurt
- 150ml crushed tomato
- 1 clove of garlic
- Olive oil
Although this dish originated in Eastern Europe, it has become popular in Israel and has been adapted to local flavours and ingredients. In addition, beets have a historical and culinary connection to Israel. During the early years of Israel‘s founding as an independent state, beets were widely cultivated in the country as a nutritious and sustainable food source and became a staple and economical product for the population.
The preparation is quite simple, as it only requires cutting and beating the beets. At the same time, the garlic clove, crushed tomato, and yoghurt are put in a bowl suitable for whipping. The recipe also accepts other vegetables. It is necessary to obtain a fine and homogeneous mass to which the beet broth is added and seasoned to taste.
Israeli Cuisine – Tahini and date cream with sweetened cherry tomatoes
Ingredients
- 200g cherry tomatoes
- 300g of cream and 60g of sugar
- 100g tahini
- Date honey (or sylan)
It is a hybrid between dessert and starter. To prepare it, chop the cherry tomatoes and macerate them with sugar, olive oil, and vinegar for 10 minutes. Then, whip the cream until it is stable and gently fold in the tahini and sylan. To serve, simply place the tomatoes in a deep dish and spread a little cream on them.
Israeli Cuisine – Herb and tomato salad with tahini
Ingredients
- 30g of cilantro and parsley
- 30g spring onion
- 500g cherry tomatoes
- 150g tahini
- Zaʿatar and lemon juice
This is one of the more famous Israeli food recipes with many local flavours and because of its very simple cooking process remains one of the most easy Israeli food recipes. Start by cutting the herbs and the cherry tomatoes, the latter in half. Once chopped, put them in a bowl with the other ingredients (except the tahini) and season with salt, pepper, and za’atar. Then, little by little add the sesame paste until it covers the salad. It can be served on a deep plate with pita bread.
Israeli Cuisine – Israeli Couscous
Ingredients
- 300g Israeli couscous
- 50g of onion
- 50g arugula
- Feta cheese to taste
- Cilantro
- A handful of raisins
Also known as pearl couscous, it is characterized by being larger in size and made from bulgur wheat. It became popular in Israel in the 1950s, also because of its similarity to rice, which, at that time, was scarce. Once boiled with water, you can add the ingredients of the classic couscous (coriander, raisins, onion…) or be more innovative with feta cheese or arugula.
“Israel is a country with a rich cultural, historical, and religious heritage, and is home to a variety of attractions that offer something for everyone. Whether you are interested in history, culture, nature, or just looking for a unique experience, Israel is a destination that is sure to deliver,” shares Sammy Yahia Director of Tourism India and Philippines.
About Israel:
Whether road trips, city trips, swimming, wellness, active and cultural trips, rental car tours or family vacations, the Israeli State Tourist Office provides information about the various regions, cities, and sights in the Holy Land. Located in the eastern Mediterranean, Israel is no more than a seven-hour flight from India. The country offers a sunny climate, and a wide variety of historical, archaeological, and religious sites, including several UNESCO World
Heritage sites across the country, displaying an intriguing contrast between the ancient and modern periods.
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