Whole Wheat Israeli Couscous

 
Whole Wheat Israeli Couscous

November 15th 2010By Tamar Genger MA, RD

Make a traditional Israeli side dish a little healthier with this whole wheat version. Get the recipe here.

 

Roasted Vegetable Couscous

 
roasted-vegetable-couscous.

October 14th 2013By Tamar Genger MA, RD

I adapted this recipe from Bobby Flay's and basically any vegetables will work. I have made it with regular zucchini and peppers and I recently made it this way. Insteading of broiling large pieces of zucchini, I sauteed the baby zucchini and pea pods and added the cherry tomatoes at the end.

 

Old Fashioned Sweet and Sour Meatballs

 
sweet and sour meatballs

December 27th 2012By Dvora Rotter

This recipe is total comfort food to me, and the meat is mixed with soft bread crumbs, made from grated leftover challah or other bread, just the way my Bubby used to make it, for soft, tender meatballs.

 

Israeli Hummus

 
israeli style hummus

July 3rd 2013By Orly Ziv

This recipe homemade hummus is the superstar of any culinary tour in Israel. Although you can use canned chickpeas, if you want to make authentic hummus you must start with dry chickpeas. It takes a little bit of forethought but not that much more work and it’s worth it.

 

Homemade Dukkah

 
diy dukkah

July 15th 2013By Tamar Genger MA, RD

I first discovered Dukkah at Trader Joe's and then found the internet abuzz about this spice. My whole family fell in love and I began to make my own. I adapted this from Yotam Ottolenghi's recipe, but there are so many variations, give this at try and then make it your own.

 

Falafel

 
Black Olive Falafel from Taim

October 14th 2013By Einat Admony

This is the recipe that has led the media to proclaim me the queen of New York falafel. I know this sounds arrogant, but I never much liked falafel until I opened Taïm and developed this recipe. My version does without the baking powder, baking soda, flour, and bread typically used in other falafel balls. It’s a somewhat complicated recipe; though I make it without a meat grinder, I suggest you use one if you can. It makes for a better texture. If you don’t like black olives, skip them and grind parsley and cilantro as an alternative.

 

15 Israeli Inspired Recipes for Lag B’Omer