Welcome to the page about Israeli Foods!
Welcome! I hope you enjoy this web page, which I made about Israeli foods and recipes. But first, before we get to the recipes, I have a little background on Israel that you might find interesting. Israel, as you may well know, is a small country off the east coast of the Mediterranean sea. I have recently visited Israel, and it is a very peaceful country, as long as you don't visit the occupied territories. The mountains in the Golan heights, and the dusty desert by the salty Dead Sea all add to the beauty of Israel. The main language in Israel, is Hebrew, which doesn't use any English letters whatsoever. Well, now for the recipes.
This one I got off of the following news group:
From: firstname.lastname@example.org (Sridhar Venkataraman)
From: Hillel Sommer
The Israeli version for Falafel:
8 oz. chick peas (not canned, please. See note at the end.)
3 Tablespoons Wheatmeal or Cracked wheat or Burguhl.
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoon fresh coriander, chopped as fine as possible.
2 tablespoons flour
1 teaspoon salt
1/4 tsp. white pepper
1. Soak chick peas in water for 8 hours. Drain and grind.
2. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind.
3. Mix all ingredients together.
4. Form balls about 3/4 inch diameter.
5. Deep fry until golden brown (best fried in a net or a deep fryer).
6. Serve in/with pita bread, Hummus, Tahini sauce,
tomatoes-cucumbers-parsley-lemon juice salad. Save me some!
Note: It is possible to use canned chick peas. However, it is not as good, and you have to count more weight (because they are precooked, and absorbed water)
This recipe I got at the following site: http://www.mhrcc.org/mwcsd/salads.html
From the family of: Perlman
History of recipe: Mid-Eastern Origin
This version of the salad is a salad 'staple' in many Israeli
and Mid-Eastern households where lots of salads are
served. It's eaten at breakfast, lunch, and/or dinner; w/
pita, bread and butter, served with eggs, sandwiched, and
as a side dish with entrees. This salad is also what is often
used to top off a falafel here in the U.S. and in Israel.
Ingredients and Amounts:
4 - 5 tomatoes* (large ripe beefsteak)
3 scallions or onions (small)
2 T fresh chopped parsley (optional)
1 green pepper (or any favorite variety)
salt and pepper to taste
corn/veg/canola oil (not olive)
fresh lemon juice to taste
1 large sour pickle
Finely dice all the vegetables. Combine in a bowl. Add
enough oil and lemon juice to create a dressing. (Add a
Tablespoon of oil at a time, don't overdo. Try juice of 1/2
lemon to start). Add seasoning. Toss well. Juice from the
tomatoes help create the dressing. Refrigerate. Toss before
serving. Salad should 'glisten' but not taste oily. Add
lemon juice if too oily. Serve with slotted spoon.
* plum tomatoes can be substituted - farm fresh are better.
This recipe I got from a page, and the recipe is by Susan Ehrenfeld
Three Bean Salad
Combine in a large bowl:
1 can drained wax beans
1 can drained green beans
1 can drained pink beans
1/2 c. oil
1/2 c. vinegar
1/2 c. sugar
Let sit in refrigerator for at least 2 hours. Serve cold.
For this recipe and others, go to This page, or contact This e-mail
Copyrightę1996 Susan Ehrenfeld
Ehrenfeld, Susan. SusieQ, recipes. [Online]Avaliable
June 5th, 1997.
Pearlman family. Israeli Salad. [Online]Avaliable
Venkataraman, Sridhar. The Israeli Version for Falafel.
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