BEYOND
MILK
AND
HONEY
Traditional Recipies
from an
Israel Kitchen
Embassy of Israel
Office of Public Affairs
Washington, D.C.
Despite its Biblical association with milk and honey, Israel lacks a long-
standing culinary heritage. Only a few years ago, Israelis even doubted the
existence of their own authentic cuisine.
Today, most people agree that there is a distinctive Israeli cuisine, though
like many aspects of the society, it is uniquely multifaceted. It reflects
the various communities in the country and their diverse geographical and
cultural origins. The Israeli kitchen is home to the multitude of foods and
recipes which have accompanied the Jewish people's return to the "Land of
Milk and Honey."
Historically, the Jewish holidays are accompanied by customary dishes linked
to the traditions and stories of each festival. The recipes for special
dishes, such as blintzes (eaten on Shavuot) and latkes (eaten on Hanukah),
have been passed down from generation to generation, and are now part of
Israeli cuisine.
In the years since Israel achieved independence, new culinary traditions
have crystallized. There is the practice of picnicking in the countryside,
where the usual menu consists of shishlik, kebob (an Eastern version of
American hamburger), or steak. First courses in these outdoor meals are
invariably tehina and hummus, foods stemming from our Arab neighbors which
have been incorporated into the Israeli bill-of-fare.
A second custom is the large Israeli breakfast. It is composed of salads, a
variety of cheeses, olives, distinctive Israeli bread, juice and coffee.
The loaded-down tables which characterize Israeli hospitality have their
basis in Jewish antiquity. The Bible relates the story of the three angels
who visited the tent of the patriarch Abraham and his wife Sarah and were
treated to a lavish meal.
The order and content of meals in Israel differs from that of the United
States. The principal meal of the day is generally served in Israel at
noontime, when the children return home from school. Very few families
follow the American pattern and have their large meal in the evening. The
evening meal is usually a light one consisting generally of dairy products,
salads and eggs.
There are a number of Jewish dietary laws stemming from the Bible which are
integral to Israel's culinary heritage.
According to these laws (Kashrut), only certain types of meat and fish may
be eaten. Pork and rabbit, for example, are excluded, as are shellfish.
In addition, dairy dishes must be cooked and eaten separately from meat
dishes. Foods such as fish, eggs, fruits and vegetables ("pareve" foods) may
be eaten with either meat or milk. Two sets of dishes, for milk and meat
meals, are used, stored and cleaned separately.
No cooking is permitted on the Sabbath, the day of rest, except for food
prepared in advance that can simmer for a long time under a low flame. The
traditional cholent, a robust stew, and kugel, a vegetable and noodle
pudding, are two such examples.
In the following, we have compiled a sampling of dishes served in the homes
of Israel's varied ethnic population. You will find that there is no single
Israeli cuisine in the sense that there is a French or Italian cuisine.
Native Israeli cooking depends on the land of origin of the cook.
Nonetheless, Israel has developed an authentic food culture which offers a
wealth of colorful, rich, and delicious choices.
- The recipes were all tested and tasted in order to bring you the special
flavor of Israel.
- We have been careful to choose only "strictly kosher" recipes - meat and
milk products have not been mixed.
- The quantities given in the recipes are all intended for four to six
persons, unless otherwise indicated.
CONTENTS
Appetizers
Tehina
Eggplant (Turkish style)
Hummus
Felafel (Chick-pea patties)
Baba Ghanouj (Eggplant with Tehina)
Vegetable salad
Chopped chicken livers
Burekas
Soups
Chicken soup
Tarato (Yogurt soup)
Meat borscht
Vegetables and Salads
Avocado salad
Carrot salad
Green pepper salad
Zucchini pritti
Shakshouka (Eggs in tomato sauce)
Main Dishes
Kebob (small hamburgers)
Shishlik
Moussaka
Lokshen kugel
Chicken paprika
Chicken curry
Meat cholent
Malawach
Blintzes
Latkes
Cakes and Desserts
Sponge cake
Wonder cake
Rugelach
Honey cake
Kichlach
Fruit salad
Baklava (honey and nut pastry)
Beverages
Mint tea
Turkish coffee