Tootie Fruity

Tootie Fruity

 

This tasty sweet and sour Tootie Fruity dessert is popular dish in Israel. With bananas and strawberries making up the sweet, and sour cream adding in the sour, it’s the perfect combination. Great as a light dessert after a large meal, or simply as a nice healthy sweet snack.

Tootie Fruity
 
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Strawberry Banana Sour Cream Dessert
Author:
Recipe type: Dessert
Cuisine: Israeli
Serves: 3-4
Ingredients
  • 2 Bananas
  • 5 Strawberries
  • 6-8 oz Sour Cream
  • 1½ Tbsp White Granulated Sugar
Instructions
  1. Cut bananas and strawberries into small ½ inch cubes.
  2. Add fruit, sour cream, and sugar to mixing bowl.
  3. Mix together well, and serve. Makes about 2½ - 3 cups.
Notes
Can be garnished with sliced bananas and strawberries.

 

Cooked Green Olives with Parsley

Cooked Green Olives with Parsley

 

This Cooked Green Olive dish is often eaten as a topping over rice or couscous. It can also be eaten as a side by itself alongside a larger meal. This tasty dish can be served warm, cold or at room temperature. It can also be made into a vegetarian dish as well by just omitting the chicken powder.

Cooked Green Olives with Parsley
 
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Cooked Green Olives with Parsley
Author:
Recipe type: Side Dish
Cuisine: Israeli
Serves: 2-3
Ingredients
  • 1 can Pitted Green Olives (about 540 grams)
  • 2 Parsley Stalks chopped
  • 1 Garlic Clove chopped
  • Pinch of Turmeric
  • Pinch of Salt
  • Pinch of Black Pepper
  • ¼ tsp Sweet Paprika
  • 1 tsp Chicken Powder Flavor
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Canola Oil
Instructions
  1. Add can of olives to a strainer, rinse well, and add to a cooking pan. Cover with water and bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Chop Garlic and Parsley leaves into small pieces.
  3. Once Olives have finished cooking, drain water and add the oil and garlic. Cook on medium heat for 3 minutes while occasionally stirring.
  4. Add water back into pot until almost covering the Olives, and add the Spices and Tomato Paste. Mix well and bring to a boil.
  5. Once boiling starts, reduce heat to simmer and allow to cook for 20 minutes.
  6. Finally, add the chopped Parsley and Lemon Juice and cook for an extra 5 minutes.
  7. Serve over rice or couscous, or as a stand alone side dish.

 

Creamy Avocado Salad

Creamy Avocado Salad

 

This Creamy Avocado Salad is a light and delightful dish from the Israeli cuisine. The salad was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter treat, and are cut into salads or eaten as a spread on pita bread. There are are a variety of ways to make an avocado salad, depending on the chef’s preference.

Creamy Avocado Salad
 
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Israeli Creamy Avocado Tomato Egg Salad
Author:
Recipe type: Appetiser, Salad,
Cuisine: Israeli
Serves: 2-3
Ingredients
  • 1 Avocado
  • 1 Tomato
  • 2 stalks of Green Onion
  • 1 hard boiled Egg
  • Pinch of Salt and Pepper
  • 1 Tbsp Olive Oil
Instructions
  1. Boil the Egg (takes about 15 mins).
  2. Mash Avocado into a paste using a fork.
  3. Chop the hard boiled Egg, Tomato, and Green Onion into pieces and add to Avocado.
  4. Add Salt, Pepper, Olive Oil to the Avocado and mix all ingredients together.
  5. Serve at room temperature or cold, and store leftovers in refrigerator.

 

Potato Bourekas

Potato Bourekas

 

Bourekas are a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). Bourekas were most likely invented in what is now Modern Turkey. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. Among the most popular fillings are salty cheese, mashed potato, mushrooms, spinach, eggplant and pizza-flavor. The top of the borek is often sprinkled with sesame seeds. This particular recipe is going to show you how to make Potato Bourekas.

Potato Bourekas
 
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Potato Bourekas
Author:
Recipe type: Pastry
Cuisine: Turkish
Serves: 4-6
Ingredients
  • 2 Potatoes (around 300 grams)
  • 2 Eggs
  • 1 medium Onion chopped fine
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tsp Oil for brushing (used to apply sesame seeds)
  • Sesame seeds
Instructions
Potato Mixture:
  1. Peel and boil potatoes till soft (about 20 mins). Drain water and let potatoes cool for a few minutes.
  2. In separate frying pan add the chopped onion and fry with oil (about 2 Tbsp) until onion start to become clear, then remove and add to potatoes.
  3. Add the salt, pepper, 1 egg, to potatoes and then mash and mix all ingredients together well.
Pastry Sheets:
  1. Defrost Puff Pastry (2 sheets) as directed on the package.
  2. With a rolling pin, stretch each sheet of dough out about 1 inch more in diameter.
  3. Cut each sheet into 9 squares (18 total squares).
Final cooking stage:
  1. Preheat oven to 350° Fahrenheit (177° Celsius).
  2. Now add enough of the potato mixture (about 2 teaspoons) to each pastry square, leaving enough room to be able to fold sheet in half.
  3. To close pastry squares, fold into half, and press the outer edges with your fingers slightly to hold pastry in place. Finish sealing pastry by pressing outer edge with the end of a fork and then place bourekas onto cookie sheet (about 9 bourekas per cookie sheet).
  4. In a small mixing bowl, add 1 egg, teaspoon of oil, and mix well.
  5. With pastry brush, brush egg yolk mixture on the top of each pastry square and then top with a sprinkle of sesame seeds.
  6. Place bourekas in hot oven and bake for 20-25 minutes, or until golden brown color.
  7. You can serve as is, or add harissa inside to spice it up!

 

Potato Harissa Salad

Potato Harissa Salad

 

The ground cumin gives this dish it’s Tunisian flavor, while the spicy harissa gives it a nice Moroccan kick. Potato Harissa Salad is a great compliment along side any meal. Serves great as a pita stuffer, or simply eaten alone. Eaten at about room temperature, and stores in the fridge for about a week.

Potato Harissa Salad
 
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Potato Harissa Salad
Author:
Recipe type: Salad
Cuisine: Tunisian, Morrocan
Serves: 4 - 6
Ingredients
  • 4 Potatoes (about 500 grams)
  • ¼ tsp Salt
  • 2 Tbsp Canola Oil
  • 2 Garlic Cloves (finely chopped)
  • ½ Tbsp Harissa (add more for spice)
  • 1 tsp Cumin
  • 1 tsp Paprika (sweet or hot)
  • Juice from ½ Lemon
Instructions
  1. Peel potatoes and cover with water in cooking pot. Bring to boil, then reduce heat to simmer for about 10 minutes (don't overcook, they should still be somewhat firm on the inside).
  2. Allow cooked potatoes to cool, then chop into about 1 inch cubes.
  3. Now add the spices, oil, lemon juice, garlic, and mix together.
  4. Serve at room temperature, or slightly warmer.

 

Falafel

Falafel Recipe

 

Falafel is a deep-fried ball or patty made from ground chickpeas (also known as garbanzo beans). Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket to hold other toppings, such as salads, pickled vegetables, harissa,  ect, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack, or served as an appetizer.

Falafel
 
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Falafel Recipe
Author:
Recipe type: Vegetarian
Cuisine: Levant
Serves: 30 Falafel Balls
Ingredients
  • 250 grams dried Chick Peas
  • ½ Big Yellow Onion
  • ¼ bushel of Parsley
  • ¼ bushel of Cilantro
  • 5 Garlic Cloves
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Cumin
  • ½ tsp whole Coriander Seeds
  • Oil for frying
Instructions
  1. Cover Chick Peas with 3 inches of water in a mixing bowl and let soak overnight. The following day strain the water and rinse the Chick Peas.
  2. Now feed the Chick Peas through a meat grinder, while at the same time alternatively adding the Onion, Parsley, Cilantro, and Garlic through the grinder as well (you can also use a food processor if you don't have a grinder, but be careful to not over-process!).
  3. Add all the spices to the ground up contents and mix well.
  4. Cover the Falafel mixture and place in a cold fridge for about 1 hour (this is too aid in the frying process).
  5. In a frying pan, add enough oil to deep fry the Falafel balls.
  6. Make the Falafel balls about 1½ inches in diameter and fry till a nice golden brown color (2-3 minutes per side to brown. 5-6 minutes total).
  7. Serve in a pita, or as a snack dipped in tahini sauce.

 

Basmati White Rice

Basmati White Rice

‘Bas’ in Hindi language means “aroma” and ‘Mati’ means “full of” hence the word Basmati i.e. full of aroma. This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy. Basmati rice is grown only in Northern India and in parts of Pakistan touching India.

This recipe is a simple, yet tasty, version of Basmati white rice cooked with onion. Served great as a side to proteins; like chicken, beef, fish, ect.

Basmati White Rice
 
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Basmati White Rice Recipe
Recipe type: Side
Serves: 2-3
Ingredients
  • 1 cup of Basmati Rice
  • ¼ teaspoon Salt
  • 1½ cups of Water
  • ¼ Onion
  • 1 Tablespoon Canola or Vegetable Oil
Instructions
  1. Chop Onion into small pieces and briefly wash Rice in a fine strainer.
  2. In a 2 QT cooking pot (size of pot can vary), add Oil, Onion, and fry onion on medium heat till onion starts to become clear.
  3. Now add Rice, Salt, Water to pot with the Onion and mix.
  4. Cover pot and turn heat to high. Bring contents to boil and then reduce heat to low/simmer and allow Rice to cook for 15 minutes.
  5. When ready, turn off heat and mix Rice with spoon. Cover and let sit for 5 minutes before serving. Enjoy!

 

Okra And Tomato Stew

Okra Tomato Stew

In most of the Middle East, okra is known as bamia or bamya. In Syria, Tunisia, Egypt, Albania, Greece, Bulgaria, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen, and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables, meat, or both. The recipe we will be showing you is a Okra and Tomato Stew, which can be made quickly as a side dish to any savory meal.

Okra And Tomato Stew
 
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Okra and Tomato Stew Recipe
Recipe type: Side, Salad
Cuisine: Middle Eastern
Serves: 3-4
Ingredients
  • 1 pound Frozen Okra (can use fresh as well)
  • 1 teaspoon Chicken Powder
  • 3 Garlic Cloves (chopped)
  • 3 Tablespoons of Tomato Paste
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
Instructions
  1. Add frozen Okra to strainer and let defrost.
  2. Chop Garlic cloves very small.
  3. When Okra is defrosted, add to a cooking pan
  4. Add Oil and Garlic to pan with Okra, cook on medium heat for 5 minutes, stirring occasionally.
  5. Add Water till Okra is almost fully covered. Now add Chicken Powder, Tomato Paste, Salt, Pepper, and Lemon Juice - Mix together.
  6. Turn heat to high and bring contents to boil.
  7. Once boiling, reduce heat and simmer on med-low for 30 minutes.
  8. Enjoy!

 

Israeli Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

This is an Israeli Roasted Bell Pepper Salad that is made with multiple colored bell peppers (not green). Red, yellow, and orange bell peppers are known to be sweeter than their green bell pepper cousin, hence the sweetness of this salad. Roasting the Peppers also gives this salad a light smokey flavor which complements as a nice side to a larger meal. A very popular way to east this salad is as a topping on pita bread, with some white rice, or, it can be eaten as is. Either way, tastes wonderful!

Israeli Roasted Bell Pepper Salad
 
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Roasted Bell Pepper Salad Recipe
Recipe type: Salad, Side
Serves: 4-6
Ingredients
  • 4 Bell Peppers (Red, Yellow, or Orange combination)
  • ⅛ cup Extra Virgin Olive Oil
  • ½ Tablespoon Fresh Lemon Juice
  • 2 Garlic Cloves (mashed)
  • ¼ teaspoon Salt
  • ¼ teaspoon Cumin
  • ½ teaspoon Sweet Paprika
  • Pinch of Black Pepper
Instructions
  1. Set oven to broil.
  2. Place bell peppers on cookie sheet into the hot oven and roast bell peppers for about 30 minutes, rotating every 5 minutes as to evenly cook all sides.
  3. When done roasting turn the oven off and let bell peppers cool down in oven for about 20 minutes. The steam inside the oven will help release the outer skin of the bell pepper and make them easier to peel later.
  4. Cut bell peppers in half, take out seeds and peel the outside charred layer of skin off. Now cut the bell pepper into long ½ inch strips and place in strainer to allow excess moisture to drain for about 10 minutes.
  5. Now place bell pepper strips into mixing bowl. Add olive oil, lemon juice, mashed garlic, and spices. Mix together.
  6. Serve as is, or a side salad to another meal, or as a topping on pita bread. Enjoy!

 

Cheese Bourekas

Cheese Bourekas

Borek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). Bourekas were most likely invented in what is now Modern Turkey. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. Among the most popular fillings are salty cheese, mashed potato, mushrooms, spinach, eggplant and pizza-flavor. The top of the borek is often sprinkled with sesame seeds. The particular recipe is going to show you how to make Cheese Bourekas, which are complimented with hard boiled egg and harissa.

Cheese Bourekas
 
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Cheese Bourekas Recipe
Recipe type: Pastry
Serves: 5-8
Ingredients
  • 1 package of Puff Pastry Sheets (1.1 lbs, 490 grams)
  • Ricotta Cheese (1/2 lb, 200 grams)
  • 3 oz Queso Fresco Semi-Soft Crumbling Cheese
  • 1 teaspoon Corn Starch
  • Pinch of Salt
  • 2 Egg yolks
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Water
  • ⅛ cup Sesame Seeds
Instructions
  1. Defrost Puff Pastry (2 sheets) as directed on the package.
  2. With a rolling pin, stretch each sheet of dough out about 1 inch more in diameter.
  3. Cut each sheet into 9 squares (18 total squares).
  4. In a mixing bowl, add both cheeses, corn starch, salt, 1 egg yolk and mix well.
  5. Preheat oven to 350° Fahrenheit (177° Celsius).
  6. Now add enough of the cheese mixture (about 2 teaspoons) to each pastry square, leaving enough room to be able to fold sheet in half.
  7. To close pastry squares, fold into triangle shape, and press the outer edges with your fingers slightly to hold pastry in place. Finish sealing pastry by pressing outer edge with the end of a fork and then place bourekas onto cookie sheet (about 9 bourekas per cookie sheet).
  8. In a small mixing bowl, add 1 egg yolk, teaspoon of water, and mix well.
  9. With pastry brush, brush egg yolk mixture on the top of each pastry triangle and then top with a sprinkle of sesame seeds.
  10. Place bourekas in hot oven and bake for 20-25 minutes, or until golden brown color.
  11. You can serve as is, or add hard boiled egg and/or harissa inside.