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Jewish Foods, by Course:
Appetizers


Foods, by Course: Table of Contents | Side Dishes | Main Dishes


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Click Any Dish to Reveal Recipe:


Apple Blintzes

Baba Ghanouj (Eggplant with Tehina)

Blueberry Blintzes

Burekas

Cheese Blintzes

Cheese Fritters (Sirniki)

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Chopped Chicken Livers

Felafel (chickpea patties)

Fried Goats' Cheese

Fried Peppers

Hummus

Labaneh

Mufleta

Mutton Meatballs

Onions Agrodolce

Pickled Sardines

Roasted Garlic with Goats' Cheese

Spiced Chicken Wings

Stuffed Dates

Sugared Figs

Tehina

Turkey Egg Rolls

Turkish Style Eggpland

Vegetable Salad


Sources: Embassy of Israel; Israeli Foreign Ministry; Ruth's Kitchen; Manischewitz; Rogov's Ramblings- Reprinted with permission.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.

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