Nowhere is the Israeli passion for life more pronounced than around
their food tables at home and in their restaurants
The storied land of Israel is best known as the cradle of three great
world religions: Judaism, Christianity and Islam. Since ancient times,
the rich interplay of cultures in this region has fostered one of the
world's most diverse and fascinating cuisines. Now you can take part in
enjoying diverse and delicious Israeli food in the comfort of your own
home. This Israeli cookbook blends the flavors of middle eastern food
with those of traditional kosher cuisine. The result is a medley of
tantalizing flavors and colors. This Israeli cooking book features 75
recipes of some of the tastiest offerings that the region has to offer.
Arab and Bedouin tribesmen, orthodox Christian groups and Jewish
settlers from all corners of the globe have thrived here on an
agricultural bounty of grains, fish, meats, citrus, milk and cheese,
olives, figs, dates, grapes and pomegranates. Each group has contributed
flavors and delicacies to the creation of present-day Israeli cuisine.
From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from
the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is
a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky,
peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such
classics as Falafel in piping hot Pita, Chicken Soup with Matzo
Dumplings, succulent Kebabs and hearty Jerusalem Chamin.
As well as presenting a wide range of recipes, The Food of Israel
introduces the reader to the fascinating culinary traditions of the
land. Striking color photography and detailed information on cooking
techniques make this book the ideal culinary guide to the land of milk
and honey.
Recipes include:
- Babbaghanouj
- Jerusalem Kugel
- Stuffed Vine Leaves
- Roast Chicken with Onions and Sumach on Pita Bread
- Goose Liver Confit
- Lamb Kebabs
- Mutabek (Sweet Sheep Cheese Pastry)
