by Monita Buchwald
Ingredients:
4 plum tomatoes fine dice
1 cucumber fine dice
4 scallions (white and green) finely minced
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Cut the vegetables and toss together. Set aside.
To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad […]

by Monita Buchwald
Ingredients:
1 large eggplant
3 tablespoons sesame paste
Juice of 1 lemon
1 garlic clove crushed and salted
3 tablespoons cold water
1 teaspoon hot paprika
2 tablespoons of chopped parsley
Extra virgin olive oil as needed
Directions:
1. Prick holes in the eggplant and roast it in a 400° oven until the eggplant “collapses.” Remove the charred eggplant skin and squeeze out […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
1/3 cup sesame paste
1/3 cup fresh lemon juice
3 garlic cloves minced
½ teaspoon cumin
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
Salt and pepper to taste
Directions:
1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight.
2. Drain well. Cook the […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
2 oz salmon fillet
1-2 minced garlic cloves
1 tablespoon parsley
1 tablespoon fresh lemon juice
1.5 tablespoons sesame paste
¼ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
1 egg
2 tablespoons breadcrumbs
Canola oil as needed for cooking
Pita bread for serving
Directions:
1. Place the beans in a bowl and cover with water 2” above […]

by Jonathan Friedman
In 60 short years, Israel has to put together a list of accomplishments worthy of a much older country, not the least of which is setting up a world-class wine industry in the heart of the Middle East. Israel’s wide variety of climates and her pool of dedicated and talented vineyard workers and […]

by Laura Frankel

What better way to celebrate Israel Independence Day, than with a typically Israeli dish? In this case, I’m referring to shakshouka, or braised eggs in a spicy tomato sauce. The name comes from the Hebrew verb “leshakshek,” which means to shake, because it’s a bit of a scramble. And while there are […]

by Chana Citron
Move over edamame, there’s a new bean in town. Actually, chickpeas, garbanzo or ceci-beans, have been a staple of Mediterranean and Middle Eastern diets since Biblical times. This ultimate Israeli ingredient is the stuff of falafel, hummus and countless other Sephardic dishes. And while we know how delicious it is, it’s also a […]

by Chana Citron

Ingredients:
2 cups cooked chickpeas
1-3 cloves garlic
3 tablespoons tahini
1/2 teaspoon sea salt
2 tablespoons olive oil (optional)
2 tablespoons lemon juice
1/2 cup or more spring water, use chickpea water

Directions:
1. Place all ingredients in a blender or food mill and purée
until creamy.
2. Add more garlic, tahini or lemon juice to taste.
[…]

Ingredients:
1 large Yukon gold potato, peeled and diced
1 can of chickpeas, drained and rinsed
1 onion, finely chopped
1/2 a cup of fresh parsley, roughly chopped
2 cloves of garlic, minced
1 tablespoon of tahini (or sesame paste)
2 teaspoons of freshly squeezed lemon juice
1/2 a teaspoon of turmeric
1/2 a teaspoon of coriander
1 teaspoon of cumin
6 whole grain pitas
Butter or […]

by Shoshana Filene
Esteemed wine critic Robert Parker finally agreed to sample Israeli wines for the first time last month. Out of the 100 bottles he sampled, only 15 received more than a 90 point rating—a great accomplishment for a 28-year-old wine industry. Of these coveted vintages, only one is a dry […]