What makes Israeli food easy to cook at home?
Israeli cooking draws on many traditions: Middle Eastern and Mediterranean flavors, and the food of Jewish communities that came from North Africa, the Middle East, Eastern Europe and elsewhere. Many of the best-known dishes rely on fresh vegetables, olive oil, eggs, legumes, herbs and tahini, so they are naturally quick and rarely need special equipment. Much of the home cooking overlaps with the wider region, which we cover in Levant cuisine recipes.
Pantry staples
- Olive oil and lemons
- Tahini (sesame paste)
- Canned chickpeas
- Eggs
- Tomatoes, cucumbers, onions, parsley
- Cumin, paprika, and za’atar
- Pita or other flatbread
- Optional extras: silan (date syrup), pomegranate molasses, harissa or schug (a spicy herb sauce)
Recipe: chopped Israeli salad
The classic is a finely diced mix of cucumbers, tomatoes, onion and parsley, dressed with lemon and olive oil. Many cooks add mint or other additions; the core version is simple.
Serves 4.
- 3 to 4 small cucumbers (Persian or similar), finely diced
- 3 ripe tomatoes, finely diced
- 1/2 small red onion, finely chopped
- 1/2 cup chopped parsley (mint optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
Toss everything together just before serving so the vegetables stay crisp. Cut the pieces small and of similar size; this is what gives the salad its character. Serve with hummus, eggs or grilled fish.
Recipe: shakshuka
Eggs poached in a spiced tomato and pepper sauce, a one-pan dish popular in North African and Israeli kitchens. For a related idea from Iran, see the tomato and egg dishes in Iran breakfast recipes.
Serves 2 to 3.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin and 1 teaspoon paprika
- Chili flakes or harissa, to taste
- 1 can (about 400 g) crushed tomatoes
- Salt and pepper
- 4 to 6 eggs
- Chopped parsley or cilantro, to serve
Method
- Soften the onion and pepper in oil over medium heat for about 8 minutes.
- Add garlic and spices and stir for a minute.
- Add the tomatoes and simmer 10 to 15 minutes until thick.
- Make small wells in the sauce and crack in the eggs. Cover and cook gently until the whites are set and the yolks are as firm as you like, roughly 5 to 8 minutes.
- Sprinkle with herbs and serve with bread.
A spoonful of labneh alongside is a nice touch; see our labneh breakfast recipes.
Recipe: quick hummus and tahini sauce
Hummus (serves 4 as a dip)
- 1 can (about 400 g) chickpeas, drained, a little liquid kept
- 1/3 cup tahini
- Juice of 1 to 2 lemons
- 1 small garlic clove
- 1/2 teaspoon salt
- 2 to 4 tablespoons cold water or reserved chickpea liquid
- Olive oil and paprika to finish
Blend the tahini and lemon first until pale and thick, add garlic and salt, then add chickpeas and enough water to reach a smooth, creamy texture. Blend for a few minutes. Taste and adjust.
Tahini sauce: whisk together tahini, lemon juice, a little crushed garlic, salt and cold water until pourable. Use it over vegetables, falafel, grilled meat or fish.
More easy ideas
- Falafel: fried chickpea patties, usually from soaked dried chickpeas with herbs and spices. Canned chickpeas are generally too wet for a good result.
- Sabich: pita filled with fried eggplant, boiled egg, salad, tahini and amba (a tangy mango sauce).
- Israeli couscous (ptitim): toasted pasta pearls cooked like pasta or pilaf and tossed with vegetables and herbs.
- Schnitzel: breaded chicken cutlets, popular as a family meal.
- Roasted eggplant with tahini: char whole eggplants, scoop the flesh and dress with tahini and lemon.
- Halva with fruit or yogurt as a no-cook dessert.
If you are cooking for the spring holiday, check our Passover snack recipes, since some ingredients above (bread, couscous, legumes) are restricted during Passover depending on custom.
Salad for people who do not like salad
Chopped Israeli salad can win over salad skeptics because it is not lettuce-based. Tips:
- Dice very small so every bite has everything in it.
- Leave out any one vegetable the eaters dislike (onion is the usual one) and add something else, such as bell pepper, radish or chickpeas.
- Dress it lightly, and serve it as a topping on hummus or in pita.
What is Israel’s best food?
It depends on who you ask. Falafel, hummus, shakshuka and sabich are frequently mentioned as favorites, and street food and market stalls are a big part of the eating culture. It is more accurate to say Israeli food is diverse than to name a single winner.
What is a traditional Hebrew meal?
There is no single answer. For Jewish households, a Sabbath (Shabbat) meal might include challah bread, soup, a main dish such as roast chicken, and sides. Dishes differ widely by family background: for example, Ashkenazi families may serve gefilte fish or kugel, while Sephardi and Mizrahi families may serve rice dishes, stuffed vegetables and spiced stews. Everyday Israeli meals are often lighter, with salads, eggs, cheese and bread.
A simple Israeli-style dinner
- Hummus with olive oil and warm pita
- Chopped Israeli salad
- Shakshuka, or schnitzel with lemon
- Roasted vegetables with tahini
- Halva or fresh fruit