Israeli Cuisine

Get A Taste For The Local Food


This is a simple method of preparing meat that goes back to ancient bible times. The Israelis prefer their meat prepared in this manner. Shishlik is one of the most popular dishes requested at restaurants.

  • 1 lb. tender meat (beef or lamb)
  • salt and pepper
  • 1 clove garlic, crushed
  • 1 tbs. oil

Marinate diced (3cm x 3cm) meat in garlic and oil mixture for 1/2 hour. Remove and put meat on skewers. Sprinkle with salt and pepper. Place over charcoal or in broiler until cooked.

Meat Cholent

Cholent is a very slowly cooked stew of beans, beef, barley and sometimes potatoes, usually done during the winter. It is a very heavy dish, after eating it, you would like to sleep for hours.

  • 2 cups dried lima beans
  • 3 lbs. brisket
  • 3 onions, diced
  • 2 tsp. paprika
  • 1/4 tsp. pepper
  • 1/4 tsp. ginger
  • 2 tbs. flour
  • 8 small potatoes (peeled)
  • 1 cup pearled barley
  • 8 eggs (uncooked)
  • 2 tsp. salt
  • 2 tbs. fat or margarine

Soak the beans overnight in water. Drain. Use a heavy saucepan and brown meat and onions in the fat (or margarine). Sprinkle with salt, pepper and ginger. Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika. Place uncooked eggs in shells on top. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours at 125°C (250°F) or for quicker cooking, bake at 180°C (350°F) for 4-5 hours.

Jewish Honey Candies

  • 1 cup sugar
  • 2 cups honey
  • 4 to 6 cups finely chopped walnuts, pecans, or almonds

Cook sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10 minutes. Gradually add nuts, and continue cooking, stirring frequently and being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle. Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 to 1/2 inch thickness. Let cool until firm but not hard, about 10 minutes. Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.


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