There is nothing like an Israeli Falafel while visiting Israel, but now you can make it at home when you return from your tour. Enjoy!
- 15 oz. can of chickpeas, drained
- ½ small onion (optional)
- 1tablespoon. minced garlic or finely shopped
- 1teaspoon cumin, ground
- 1 tsp coriander
- 2 tablespoons parsley, finely chopped
- 2 tablespoons flour
- salt to taste
- pepper to taste
- oil for your frying time
Combine in a medium bowl chickpeas, onion, garlic, cumin, coriander, parsley, flour, salt and pepper. Mix well. Be sure that you mash the chickpeas well or use your food processor.
Make small balls of 2 inches and fry in 2 inches of oil at 350 degrees about 2 to 5 minutes.
- 1 16 oz. can of garbanzo beans or chickpeas
- ¼ cup liquid from can of garbanzo beans or chickpeas
- 1 ½ to 2 tablespoons tahini
- 3 small cloves garlic, crushed
- ½ teaspoon salt
- 2 tablespoons olive oil
Before starting drain the garbanzo beans or chickpeas and save the liquid. Combine all the remaining ingredients in food processor. Add the ¼ cup or more of liquid from garbanzo beans or chickpeas to the ingredients. You will decide the consistency for your taste. Blend for 3-5 minutes on low until thoroughly mixed and smooth to your liking.
It is best to serve to your guest after making the delicious hummus to enjoy right away. The best way to enjoy your hummus is with Israeli pita bread.
As you become experienced in the making of hummus, you will enjoy garnishing it with some wonderful spices. Make sure that you put the hummus in a beautiful bowl, make a center and add wonderful oil olive.
Zatar is a wonderful spice to have along side the hummus.
- 1 large eggplant, (firm and shiny is the best)
- 4 tablespoons tahini
- ¾ teaspoons garlic, crushed
- 3 to 4 tablespoons lemon juice to taste, fresh is best
- ½ teaspoons salt or more to taste
- 3 to 4 tablespoons cold water
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Make holes with a toothpick all through the eggplant. Wrap in aluminum foil and place over a gas grill until you see that it has changed shape and steam is coming out.
While still hot, place in cold water and peel immediately. Make sure that you squeeze the pulp to remove all the bitter juice from the eggplant. Puree eggplant.
Place in blender tahini, garlic and lemon juice. Thin the mixture with water. Keep the blender running and add eggplant, salt, pepper and good olive oil.
Place on a beautiful dish and garnish with parsley, tomatoes. Be imaginative with your garnishes. Enjoy!
Israeli Salad Recipe
Make sure you pick the freshest vegetables for this wonderful salad!
- 3 tomatoes, chopped to the size you like. (Israeli’s like their vegetables chopped small.)
- 2 cucumbers, peeled and chopped
- 1 green pepper, seeded and chopped
- ¼ cup fresh parsley, finely chopped
- 1 small to medium onion, finely chopped
- 1 whole lemon squeezed
- 3 to 4 tablespoons olive oil
- Salt and pepper to taste
In a serving bowl, combine all chopped vegetables. Add lemon juice, olive oil, and salt and pepper to taste. Drizzle over vegetables and toss. It is best to serve immediately.
Be creative the next time you make this wonderful salad. Add olives, zucchini, or any other vegetable that you like.
Israeli Pita Bread
- 1 package of yeast, or quick rising yeast
- ½ cup warm water
- 3 cups all purpose flour (experiment with 1/2 wheat flour)
- 1 ¼ teaspoon salt (or 1 ½ teaspoon to your taste)
- 1 teaspoon sugar or more to your taste
- 1 cup lukewarm water
Dissolve yeast in ½ cup of warm water. Add sugar and stir until totally dissolved. Let sit for 10-15 minutes until water is foamy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water into depression. Add 1 cup of warm water slowly, and stir with wooden spoon until elastic. Place dough on well floured surface and knead for 10-15 minutes. When the dough is not sticky to the touch and is smooth and elastic, it has been kneaded properly. As you become better with each time you make it, you will be able to just feel and know it is ready. Next, spread bowl with vegetable oil and place dough in bowl and turn upside to make sure that all dough is coated. Allow to sit in a warm place for about 3 hours, or until it has double in size. Once the dough has doubled in size, roll out in a rope and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 degrees F. and make sure rack is at the very bottom of oven. It is good to preheat your baking sheet. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and ¼ inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes longer. Take wooden spatula and gently push down each pita. You can then store in a storage bag for future use. Enjoy!
Roast whole chicken stuffed with rice and pomegranate seeds.
It’s pomegranate season and the ways to enjoy them are endless: juice them, sprinkle them in salads whether sweet or savory, top off a yoghurt or a cheesecake or make pomegranate molasses…
Here’s another way to use them- courtesy of our General Manager Uri. Enjoy!
- Partially cook the rice that will be used to stuff the chicken
- Season with fresh parsley and coriander, dried cumin, ground paprika, fried onions, salt and pepper to taste and any other herbs or seasonings you wish. You could use fresh mint and lemon too, pomegranate molasses whatever you like- make the dish your own!
- Remove the seeds from one or two large pomegranates (depending on how many you like). The best way to do this is to halve them and hit them with a rolling pin over a bowl until the seeds fall into it.
- Combine the pomegranate seeds with the seasoned rice and some olive oil. Stuff it into the chicken.
- Roast the chicken as you normally would, allowing extra time for the stuffing. The rice will finish cooking inside the chicken, absorbing the juices from the meat as it roasts- delicious!