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Israeli Salad | Watermelon Vinaigrette With Green Beans And Peaches
Ultimate Israeli Salad Bar Salad
Judging by its popularity, you would think that the avocado has been grown in Israel for many years. In fact, until recently, they were not grown in Israel at all. Today, the avocado is an Israeli favorite and avocado fields dot the countryside.
1 medium avocado
1 minced onion
lemon juice to taste
2 hard boiled eggs
salt, pepper, paprika to taste
Cut avocado in half, scoop out fruit. Add chopped eggs, onion, seasonings and lemon juice. Serve on lettuce.
Carrot salad is easy to make and refreshing. When Israelis abroad long for their homeland, they recall the incomparable tastes of Israel's fruits and vegetables.
1 handful raisins
1/4 cup fresh orange juice
1/2 tsp. sugar
Peel and grate carrots. Mix in a bowl with raisins and orange juice. Add sugar to taste.
This is a Romanian dish which is also featured in Middle Eastern menus. Israeli green peppers are known for their sweetness.
4 large green peppers
1/3 cup vegetable oil
2 tbs. lemon juice
2 garlic cloves, minced
salt and pepper to taste
Preheat oven to 400 deg F (210 deg C). Place whole peppers on a flat baking tray and roast, turning often, until skin is soft. Remove from oven and peel. Remove seeds and cut peppers into strips. In a non-metal dish, mix oil, lemon juice and garlic. Stir in pepper strips, season with salt and pepper, and chill.
Green pepper or red pepper (not sweet)
Green small hot pepper according to level of spiciness desired
Oil, salt, pepper
Chop the tomatoes with the skin, and the peppers into cubes. The hot pepper, cut into big pieces, so you can take it out before eating. Put everything in a big pot with boiling oil. At first, you cook it on medium light; afterwards, about an hour later, on low heat until the tomatoes turn a part of the mixture. You can eat it hot or cold, as dressing for rice or potatoes. And the best is to dip it with fresh Challah on Friday.
1/3 cup oil
1 tablespoon mustard seeds
2 fresh chopped hot peppers
1 big chopped onion
5 cloves of chopped garlic
1 tablespoon curry leaves (dried)
1 kilogram boiled potatoes -slightly smashed
Salt, black pepper
2 teaspoons turmeric
1 cup fresh chopped coriander
1 cup humus flour
1 teaspoon turmeric
Put oil in the pot, and fry mustard seeds, garlic, onion, curry leaves and hot peppers. Stir it for about 5 minutes. Lower the heat and add the potatoes. Mash and stir for a minute. Turn off heat, and add the coriander and spices. Stir, cover and chill well.
Put the humus flour in a bowl. Add egg, turmeric, and salt. Stir and add water until you get a thick and smooth mixture.
You make from the potato mixture, small flat balls, the size of ping-pong, dip them in the humus mixture coating and deep fry in oil until the coating turns a little golden. Drain oil (on paper towel) and serve with coriander and mint chutney.
The idea of salad for breakfast is probably a little strange to North Americans. But this trademark Mediterranean salad is enjoyed by Israelis three times a daybreakfast, lunch, and supperregardless of whether they are from Russia, Morocco, Yemen, or the United States.
1/2 head lettuce
1/4 head cabbage
4 medium tomatoes
2 medium cucumbers
2 medium carrots
2 hard boiled eggs
2 tbs. parsley
2-3 tbs. lemon juice
2-3 tbs. oil
Cut vegetables (except carrots) into small cubes. Grate carrot and egg. Garnish with parsley. Combine lemon juice and oil, add to salad before serving and mix well.
6 small zucchini
1/2 cup olive oil
2 chopped onions
salt and pepper
1 chopped green and/or red pepper
1 cup chopped tomatoes
Cut zucchini into rings and fry in oil. Set zucchini aside. Fry chopped onion until transparent. Add tomatoes, black pepper, salt and green and/or red pepper. Saute until soft. Pour over zucchini rings.
6 medium Persian cucumbers
1 large sweet red pepper
2 cups assorted cherry tomatoes
1/4 medium red onion, sliced thinly
1/4 cup olive oil
Lemon juice, salt and pepper to taste
1 to 1½ cups mild feta cheese
Sumac and lemon wedge for garnish
Chop the vegetables
Dress with olive oil, lemon juice, and spices
Sprinkle with shredded cheese and garnish
5 pitted peaches
200 grams (1 cup) fresh green beans, cooked in water about 10 minutes
150 grams (2/3 cup) shelled sliced almonds
2 cups cubed watermelon
Juice of 1 lemon
2 tablespoons balsamic vinegar
1 tablespoon honey
3 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper
Puree watermelon cubes in a food processor until they reach a uniform texture. Add the remaining vinaigrette ingredients and mix well.
Slice the peaches into rounds and arrange on a serving platter.
Cool the cooked beans briefly in ice water. Drain and add to the platter.
Pour the vinaigrette over the salad, sprinkle with almonds and serve.
Hand cut 1 bunch Romaine lettuce
Add chopped ½ roasted sweet potato
1 chopped small roasted beet
¼ cup cooked bulgur wheat
¼ cup pitted green olives
¼ cup cooked black lentils
1 sliced hard-boiled egg
½ can of white tuna
½ cup feta cheese, coarsely grated
A sprinkle of zaatar
Squeeze juice from ½ lemon
Toss salad ingredients
Drizzle with thousand Island dressing