Potato Latkes

  • 2½ pounds potatoes (about 8 large) or baking, boiling, or Yukon Gold
  • 2 medium onions
  • 2 large eggs
  • 1½ teaspoons salt
  • ½ teaspoon ground white pepper
  • ¼ cup all-purpose flour
  • About ¾ cup vegetable oil (for frying)

Preheat oven to 250°F. Line a tray with paper towels for draining latkes and have a baking sheet ready for keeping latkes warm.

Peel and grate potatoes and onions on the large holes of a grater or with a food processor fitted with a coarse grating disk, alternating onion and potato. Transfer grated onion and potato to a colander. Squeeze mixture by handfuls to remove as much liquid as possible.

Put potato-onion mixture in a bowl. Add egg, salt, pepper, and flour and mix well.

Heat ½ cup oil in a deep, large, heavy skillet. For each latke, drop about 2 tablespoons of potato mixture into pan. Flatten with back of a spoon so each pancake is 2½ to 3 inches in diameter. Do not crowd them in pan. Fry over medium heat 4 to 5 minutes on each side, or until crisp and golden brown. Turn carefully with 2 slotted spatulas so oil doesn’t splatter. Transfer to paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more latkes. After frying about half the batter, put latkes on baking sheet and keep warm in oven.

Pat tops of latkes with paper towels before serving. Serve hot or warm.

If you are making these ahead, simply refrigerate or freeze on a baking sheet until frozen then put them in a freezer-proof bag or container. Partially thaw and reheat in a preheated oven at 450°F for approximately 5 minutes. That’s all there is to it!

Serve with applesauce, sour cream or whatever takes your fancy!
Thanks to Faye Levy for the recipe.

Toffee Date cake

  • 1 cup of dates, pit removed & chopped
  • 1 ¼ cup of boiling water
  • I stick of butter, softened
  • 1 ½ cup of brown sugar
  • 3 eggs
  • 1 ½ cup of self-rising flour
  • ½ tsp cinnamon
  • 1 tsp baking soda

For the toffee topping:

  • ½ stick of butter
  • 3 tbsp. of cream
  • 1/3 cup of cane sugar

Put the dates in a bowl and add the boiling water
Preheat the oven to 350F/180C and prepare a round 9 in/24 cm pie tin.
Beat the butter and sugar until fluffy in a large mixing bowl. Add the eggs, one at the time. Stir in the flour and cinnamon.

Add the baking soda to the dates and stir. Add the date mixture in with the cake batter and make sure it is well incorporated. Pour the batter in the prepared pie tin and bake it in the oven for 45-55 minutes. Check for readiness with a toothpick; when it comes out dry the cake is ready.

Take the cake out of the oven and turn on the broiler on the highest setting.
Heat the butter, cream and sugar in a saucepan, bring it to a boil and let it simmer for 3 minutes. Pour the topping over the cake and put it under the broiler until bubbles form on top.
Let the cake cool in the tin until the toffee becomes solid. Transfer to a wire rack to cool completely.

Israeli Falafel
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.

Israeli Hummus

  • 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.

Eggplant Dip

  • 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!

  1. Partially cook the rice that will be used to stuff the chicken
  2. 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!
  3. 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.
  4. Combine the pomegranate seeds with the seasoned rice and some olive oil. Stuff it into the chicken.
  5. 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!