🍽️ Cuisine
Israeli cuisine fuses Middle Eastern traditions with diaspora influences—vibrant salads, hummus, and innovative modern cooking.
Falafel
Fried Chickpea Balls
Crispy chickpea fritters in pita—Israeli street food icon.
Ingredients: 480ml dried chickpeas (never canned!), 1 onion, 4 cloves garlic, Parsley, cilantro, Cumin, coriander, Baking powder.
Preparation: Soak chickpeas overnight. After that, grind with aromatics and herbs (don't puree). Add spices and baking powder. Then rest 1 hour. Form balls, deep fry. Serve in pita with tahini and salads.
💡 Never use canned chickpeas—they make falafel that falls apart.
Israeli Salad
Chopped Salad
Finely diced cucumber and tomato—on every breakfast table.
Ingredients: 3 tomatoes, 2 cucumbers, Fresh parsley, Lemon juice, Olive oil, Salt.
Preparation: Dice vegetables very small (5mm cubes). After that, chop parsley finely. Combine in bowl. Then dress with lemon juice and olive oil. Season with salt. Serve fresh.
💡 The smaller and more uniform the dice, the more authentic.
Shakshuka
Eggs in Tomato
Eggs poached in spiced tomato sauce—brunch perfection.
Ingredients: 1 can crushed tomatoes, 4 eggs, 1 onion, diced, 1 bell pepper, 4 cloves garlic, Cumin, paprika, harissa.
Preparation: Sautingé onion and pepper. After that, add garlic and spices. Add tomatoes, simmer 10 min. Then make wells, crack in eggs. Cover, cook until whites set. Finally, serve in pan with crusty bread.
💡 Yolks should be runny—the bread is for dipping.
