ISRAELI SHAKSHUKA
Delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! Sauce can be made in a advance to be reheated at the time that eggs are done. In this recipe, I've reduced the amount of oil used to make it low fat, but you can use more if you need to.
Provided by AniSarit
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
- Add red bell pepper and continue sauteeing until it softens up.
- Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
- With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
- Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
- The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
- Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
- Cover tightly with a lid and simmer for 20 minutes.
Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 84, Carbohydrate 13.3, Fiber 3.8, Sugar 8.5, Protein 8.8
ISRAELI SALAD
Fresh ingredients add bold flavors to this simple, no-cook salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine all ingredients together in a large bowl and season with salt and pepper to taste.
ISRAELI SALAD
Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.
Provided by Maslow
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g
ISRAELI BREAKFAST SALAD
Breakfast was my favorite meal (by far) when in Israel. Salads and vegetables in general are very common for breakfast. This mixed cheese salad was a favorite and leaves lots of room for variations. Enjoy! (Cook time is just rest time)
Provided by Miraklegirl
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
- In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
- Mix thoroughly and season generously with salt and pepper.
- Drain the cucumber and cut into small cubes.
- Mix into the cheese mixture.
- Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.
CLASSIC ISRAELI SALAD (PAREVE)
Steps:
- Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.
Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SABICH (ISRAELI BREAKFAST SANDWICH)
Steps:
- Preheat the oven to 400 degrees F.
- Brush the eggplant slices with the olive oil and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes.
- Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg.
- Slice 1 inch from the top of a pita and open the pocket. Spread 1/4 cup of the hummus on one side, add a few slices of eggplant, a few spoonfuls of the Israeli Salad, some cabbage, few dashes of the hot sauce, if using, and then the eggs. Wrap in foil or parchment. Repeat with the remaining ingredients.
- Toss the tomatoes, cucumber, parsley, lemon juice, olive oil, vinegar and some salt and pepper in a medium bowl.
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- Here is the way I like to dice the Persian cucumbers-- it produces small, even, triangular pieces. Slice the Persian cucumber in half lengthwise.
- Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand. Note: Persian cucumbers have lots of little seeds, which add to their flavor. If you have trouble digesting seeds, you can seed the cucumber easily by slicing it in half lengthwise and scooping out the seed-filled center.
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- In a large bowl, combine all of the ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve.
- Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary.
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- Add tomatoes, tomato paste, chicken soup powder, and enough water to almost cover the tomatoes.
- Simmer on a low flame, occasionally pressing down on the tomatoes with the bottom of your spatula until you have a very thick sauce. Add salt and pepper to taste.
- Indent the sauce and drop the eggs into that spot and continue simmering until the whites are cooked but the yolk is still runny.
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- Set aside the avocado oil, salt, and pepper before preparing the vegetables to make it easier when it is time to incorporate it into the chopped veggies.
- Chop the vegetables: This includes the cucumber, tomatoes, onion, and bell pepper. Chop the herb: Finely chop the parsley to incorporate to the salad. Cut the lemon: Best to cut the lemon (or lime) in wedges as it makes it easier to squeeze the juice out.
- Once the ingredients are prepared, place the ingredients into a bowl suitable for tossing. Start by adding the vegetables, then the herb, lemon juice, avocado oil, then salt and pepper.
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- Mediterranean diet. The healthful foundation of Israel’s way of eating is common to all countries bordering the Mediterranean Sea. “The Mediterranean diet has the most evidence of being the ‘super diet,’ and it’s also sustainable especially if it’s local,” says Dr. Elliot Berry, professor emeritus of human nutrition and metabolism at Hebrew University Hadassah Medical School, and consultant to the United Nations and the Israeli Health Ministry.
- Salad with breakfast, lunch and dinner. Freshly chopped salad is the cornerstone of all Israeli meals. The most basic Israeli salad starts with locally grown cucumbers and tomatoes dressed with herbs, sea salt, extra-virgin olive oil (the only kind available here) and squeezed lemon juice.
- Big breakfasts. If you’ve ever enjoyed a traditional Israeli breakfast buffet at a hotel or restaurant, you know what we’re talking about. In addition to a huge variety of raw sliced vegetables and vegetable salads, you’ll find shakshuka (eggs poached in pepper-and-onion-studded tomato sauce), freshly baked breads, a large variety of cheeses, porridge and other warm delights to jumpstart your day.
- Hummus, hummus, hummus. If you don’t see a plate of homemade hummus at mealtime, you’re probably not in Israel. This delicious and nutritious creamy paste – based on protein-rich chickpeas, sesame tahini, sea salt and lemon juice – is not only for dipping here in Israel.
- Tahini. Tahini (tahina to Israelis), simply ground sesame seeds, is not only an essential ingredient in hummus but has pride of place in Israeli cuisine as the basis of an all-purpose dip and dressing (think falafel, sabich or whole-roasted eggplant).
- Pomegranates. The regal red pomegranate is one of the seven indigenous crops mentioned in the Bible (the others are wheat, barley, grapes, olives, figs and dates) and is a visual symbol of Israel itself.
- Tomatoes. Israelis don’t consider a salad to be a salad if it doesn’t have chopped tomatoes in it. Israel is a powerhouse in breeding better tomatoes and we grow a lot of them: Some 140,000 tons of tomatoes for fresh consumption each year, and twice that amount for processed foods such as tomato sauce and paste.
- Olive oil. Unrefined extra-virgin olive oil is the foundation of the Mediterranean diet, and hence in Israeli cooking. Often considered a fountain of youth, EVOO is a rich source of healthful monounsaturated fat, antioxidants, vitamins and minerals.
- Dates and date honey (silan) We pop ’em like candies, stuff ’em with walnuts and use their silan (nectar) as a low-glycemic honey, straight up and in an endless assortment of stews, sauces, rubs and marinades.
- Bamba. We cannot deny that Bamba, Israel’s favorite packaged snack, is a processed food. But it belongs on this list because scientific studies have shown that the peanutty snack plays a key part in keeping Israeli children free of the peanut allergies that plague their peers in the West.
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