5 Best Israeli Food Recipes | Israeli Food Guide

Israeli food is famous for its delicious flavours and inventive cooking techniques. Here are some of the best Israeli food recipes, as well as tips on where to eat in Israel.

Israeli Food Recipes | Israeli Food Guide

One of the healthiest cuisines in the world, Israeli food is packed full of nutrients. The country is considered by many to be the vegan food hub of the world. In cities such as Tel Aviv there are over 400 vegan and vegetarian restaurants.

How to Cook Israeli Food

The food in Israel is a blend of flavors from Mediterranean and Middle Eastern cuisine. North Africa is also an important influence.

Spices are key in Israeli cooking, with za’atar being one of the most popular spice mixes. It’s a tasty spice mix of herbs such as oregano and thyme with cumin, sumac and sesame seeds.

You can make it yourself or if you’re in Israel, get it from a local food market. In Jerusalem, head to Mahane Yehuda Market and in Tel Aviv, try Carmel Market or Levinsky Spice Market.

Israeli street food is an important part of the food culture. Quick bites such as bourekas and schnitzel are healthy and delicious. Try them at a street food stall in any of the larger cities.

Israel is also known for its meze small dishes such as falafel and stuffed vine leaves, inspired by Middle Eastern recipes. Two of the best restaurants for meze in Tel Aviv are Manta Rei and Yulia Restaurant. They both have lovely terraces and panoramic sea views.

At the First Station in Jerusalem, there are also some great Israeli restaurants. A 19th century railway station, it’s been fully restored to its former glory.

Walk across an old railway track and enjoy the free music shows before heading for dinner at Adom Restaurant and Wine Bar. Their delicious dishes such as fish massabacha and goat milk panna cotta have a Mediterranean influence.

Fresh fruit is also in abundance, with over 40 varieties being produced thanks to the diverse climate. Some of the fruits that you should try when in Israel are dates, loquats, prickly pear and pomegranates. 

Thanks to the variety of fruits, Israeli homemade jam is delicious.

Easy Israeli Recipes

Here are 10 popular Israeli dishes that are simple to make at home yet extremely tasty. From Israeli dinner recipes to breads, these are nutritious meals for the whole family.

1. Baba Ganoush

Dips are central to Israeli cuisine and one of the best dips is baba ganoush. This Eastern Mediterranean spread is made from eggplant, garlic, lemon juice, olive oil and tahini sauce.

Also known as baba ghanouj, this Israeli recipe is extremely easy and a good vegan option. It’s also low in calories yet a good source of vitamins B and E, magnesium and iron. 

Ingredients

• 1/3 cup of tahini
• 2 juiced lemons
• 2 roasted eggplants
• 1 clove raw crushed garlic
• 1 tbsp extra virgin olive oil
• 1/4 tsp ground cumin
• 3/4 tsp salt
• Pinch of cayenne pepper or smoked paprika to garnish
• 2 tbsps chopped flat leaf parsley to garnish

Instructions

1. Preheat your oven to 450 degrees Fahrenheit.
2. Place halved eggplants on a baking tray with the halved side down and brush them with olive oil.
3. Roast until soft for around 35 minutes .
4. Remove from the oven and allow to cool.
5. Scoop out the eggplant with a spoon, discarding the skin and place in a bowl.
6. Add tahini, lemon juice, garlic, salt, cumin and cayenne pepper or smoked paprika to the bowl.
7. Mash with a fork until all ingredients are combined.
8. Add the cumin and parsley, season with more6 salt and lemon juice if required.

Notes

Serve with carrot sticks or warm pita bread

2. Bagels

Bagels, also called beigels, originated from Poland in the 17th century. They’re now found throughout the world and in Israel they became popular in the 1960s.

The word beygl means ring in Yiddish and the key feature of a bagel is the hole in the middle. This enables the dough to be cooked evenly all over.

Traditionally topped with poppy or sesame seeds, bagels taste delicious when served with lox and cream cheese.

Ingredients

• 750 g bread flour
• 1 teaspoon dry yeast
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 1/2 cups lukewarm water
• Poppy or sesame seeds

Instructions

1. Mix the yeast, warm water and sugr in a large bowl or with a stand mixer.
2. Add half the flour and the salt and mix with a whisk.
3. Add the remaining flour and mix until smooth. If doing by hand, transfer to a floured surface to knead the dough and form it into a ball.
4. Place the dough ball in a clean bowl, cover with plastic and leave at room temperature for a minimum of 3 hours. It should double in size.
5. Flour a baking sheet and preheat the oven to 350° F.
6. Divide the dough into 10 pieces. Roll each into a ball and make a hole in the middle with your fingers.
7. Heat a saucepan over medium heat, filled halfway with water.
8. Add 5 bagels to the pan and allow to simmer for 2 minutes.
9. Turn the bagels in the pan with a spoon and simmer for 2 more minutes.
10. Remove with a spoon and place on kitchen towel to dry.
11. Transfer to the baking sheet and sprinkle poppy or sesame seeds over.
12. Cook for 25-30 minutes until golden brown.
13. Cool on a wire rack.

Notes

Fill the sliced bagel with lox, cream cheese or sliced tomatoes.

3. Challah Bread

There are many different types of bread in Israeli cuisine. One of the most important is challah bread. This traditional Israeli food is frequently eaten at family celebrations and religious occasions.

Challah bread is traditionally plaited and a small portion of the dough is usually separated before cooking and discarded. Once cooked, the bread is covered with a cloth before serving. 

Ingredients

• 4 cups all purpose flour
• 1 tablespoon instant yeast
• 2 large eggs
• 6 tablespoons vegetable oil
• 1/4 cup honey
• 1 1/2 teaspoons salt
• 1/2 cup lukewarm water
• 1 large egg yolk for the glaze
• 6 tablespoons vegetable oil
• 1 tablespoon cold water for the glaze

Instructions

1. Combine the flour, yeast, vegetable oil, honey, eggs, salt and lukewarm water in a bowl.
2. Mix and knead by hand or in a bread machine until the dough is smooth.
3. Cover with plastic wrap and allow to rise for around 2 hours.
4. Remove dough and place on a greased working surface.
5. Divide the dough into 3 long pieces.
6. Braid into 3-strand braids and press the ends together.
7. Place the plaited loaf on a lightly greased baking tray.
8. Cover with plastic wrap and allow to rise at room temperature for around 2 hours.
9. Preheat the oven to 350°F.
10. Mix the egg yolk with 1 tablespoon of cold water for the glaze and brush it over the raised loaf.
11. Bake for around 30 minutes until the loaf is browned.
12. Let the loaf cool on a rack.

Notes

Serve warm and store uneaten bread in an airtight container

4. Falafel

One of the most iconic foods of Israel is the humble falafel. This ball shaped snack is a tasty mix of chickpeas, herbs, spices and onions.

Falafel is the national dish of Israel and one of the most popular street foods. It is thought to have been popularized by Yemeni Jews in the 1950s. This filling snack is high in protein and soluble fiber. Try it at one of the many falafel stands in Israel or make your own.

Ingredients

• 2 cups dried chickpeas
• 1/2 cup chopped parsley
• 2 crushed garlic cloves
• 2 chopped shallots or 1 chopped white onion
• 2 tablespoons all purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. Wash chickpeas and soak overnight in a large bowl with cold water.
2. Drain chickpeas in a colander.
3. In a food processor, blend the chickpeas, coriander, cumin, garlic, shallots, flour, baking powder, salt and pepper for two to three minutes until completely combined.
4. Shape the mixture into around 20 tablespoon-sized balls .
5. Refrigerate the balls for 1 hour.
6. Heat the oil in a large frying pan over medium heat.
7. Fry the falafel in batches of 5 for around 4 minutes, turning them until they are golden brown on all sides.
8. Drain on kitchen towel and serve warm.

Notes

Don’t use canned chickpeas, they won’t hold together as well.

Serve with tahini or hummus.

5. Flatbreads

Cooked at high heat in a clay oven, Israeli flatbreads originate from the Eastern Mediterranean. For some of the best ones in Israel, head to Ivry Dairy in Moshav Azaria.

Located around 30 minutes from both Tel Aviv and Jerusalem, it’s also known for its kosher mozzarella and alverca cheeses. Try their burrata cheese flatbread, it’s absolutely delicious.

The sweet flatbreads with Nutella and mascarpone are equally good. David Ivry and his family are really passionate about cheese making and very welcoming.

Ingredients

• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon za’atar
• 1 1/2 cups full fat plain Greek yoghurt
• 1 teaspoon kosher salt
• 1 pack cherry tomatoes
• 1 burrata cheese
• 1/2 pack mixed salad leaves
• Balsamic glaze
• Olive oil

Instructions

1. Add the flour, baking powder and salt to a mixing bowl and stir with a fork.
2. Add the yoghurt and stir until it forms a dough.
3. Place the dough on a floured work surface, then knead until smooth.
4. Make 6 balls and flatten them with your hand.
5. Cover with plastic wrap and refrigerate for 30 minutes.
6. Heat the grill on medium high.
7. Remove the dough from the refrigerator and with a rolling pin, make 6 inch rounds.
8. Place on a baking tray and brush with olive oil on both sides.
9. Grill for 2-4 minutes on each side until crisp.
10. Remove from the grill, sprinkle with za’atar and add the chopped tomatoes, salad and burrata.
11. Drizzle with balsamic glaze and serve warm.

Notes

You can also top the flatbreads with hummus instead of burrata cheese.