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
 
Prep time
Cook time
Total time
 
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
 
Prep time
Cook time
Total time
 
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 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
 
Prep time
Cook time
Total time
 
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.

 

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
 
Prep time
Cook time
Total time
 
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!

 

Moroccan Carrot Salad With Parsley

Moroccan Carrot And Parsley Salad

This recipe is a variation of a traditional Moroccan Carrot Salad with Parsley that goes great as a side to a warm dinner. More traditional variations can also contain golden raisins, mint, coriander, or cinnamon. Typically this salad is served cold. Enjoy!

Moroccan Carrot Salad With Parsley
 
Prep time
Cook time
Total time
 
Moroccan Carrot Salad With Parsley Recipe
Recipe type: Side Salad
Ingredients
  • 1 lb Carrot chips (can use chopped or shredded as well)
  • 2 Garlic cloves (crushed)
  • Squeezed Juice from 1 Lemon
  • ⅛ cup chopped Parsley
  • ¼ cup Olive oil (dark or light)
  • 1 teaspoon Hot Paprika
  • ½ teaspoon Cumin
Instructions
  1. Add carrots to pot, cover with water and bring to boil. Once boiling, cover pot and reduce heat to simmer for 15 minutes.
  2. Place carrots in strainer and allow to cool down for about 15 min.
  3. Now add oil, carrots, and crushed garlic to frying pan and fry on medium heat for 5 minutes while stirring occasionally.
  4. Mix in spices and then remove the pan from heat.
  5. Finally, mix in lemon juice and chopped parsley.
  6. Store in the refrigerator until serving time.

 

Roasted Eggplant Bell Pepper Salad

Roasted Eggplant Bell Pepper Salad

This Roasted Eggplant and Bell Pepper Salad is a Levantine dish with various ways it can be prepared. The main ingredients are eggplant and red or yellow bell peppers due to their sweeter nature. This dish is typically eaten as a topping on pita bread, however, it can also be eaten in small doses with a fork as a side salad to complement a larger meal. This particular recipe is very popular in Israel and served with most large dinners accompanied by other various sides.

5.0 from 1 reviews
Roasted Eggplant Bell Pepper Salad
 
Prep time
Cook time
Total time
 
Roasted Eggplant Bell Pepper Salad Recipe
Recipe type: dip, side salad
Ingredients
  • 2 Eggplants
  • 2 Red Bell Peppers (other colors can be used as well)
  • 1 Garlic Clove (crushed)
  • ¼ Lemon (squeezed for juice)
  • ⅛ cup Light Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Sweet Paprika
Instructions
  1. Preheat oven to 350° Fahrenheit (180° Celsius).
  2. Prick eggplant with a fork a few times, then place eggplant and bell peppers on cookie sheet into the hot oven.
  3. Roast eggplant and bell peppers for about 45 minutes, rotating every 15 minutes, until inside becomes soft.
  4. While eggplant and bell pepper is roasting in the oven: in a mixing bowl, add crushed garlic, lemon juice, olive oil, salt, paprika, and mix together well.
  5. When eggplant and bell pepper are finished baking, set aside for 15 minutes to cool. Then carefully cut a slit from top to bottom to open each eggplant, and use a spoon to scoop out the inside pulp. Discard the skin.
  6. Place eggplant pulp in a fine strainer and let set for 5 minutes to allow the excess moisture to drip out. Then put eggplant pulp in container and mash with a fork till well blended together.
  7. Peel the skin off the bell peppers and clean inside of seeds.
  8. Cut bell pepper long ways into ½ inch strips.
  9. Now add the mashed eggplant pulp and the bell pepper strips to the other ingredients in the mixing bowl and mix together well.
  10. Serve as a side with other dishes, or can be eaten as a dip with pita or your bread of choice. Keep leftovers refrigerated.

 

Baba Ghanoush – Eggplant Tahini Dip

Baba Ghanoush - Eggplant Tahini Dip

Baba Ghanoush – also known as Baba Ghanouj and Baba Ganoush – is a dip or spread made of roasted eggplant and tahini, mixed with virgin olive oil and various spices. A popular preparation method is for the eggplant to be baked before peeling, so that the pulp is soft and has a smoky flavor. Often, it is eaten as a dip with pita bread, and is sometimes added to other dishes, or can even be eaten with a fork as a salad. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Syria, Kurdistan, and Egypt).

Baba Ghanoush - Eggplant Tahini Dip
 
Prep time
Cook time
Total time
 
Baba Ghanoush - Eggplant Tahini Recipe
Recipe type: Dip, Side Salad
Ingredients
  • 2 Eggplants
  • ¼ cup of 100 percent pure Tahini
  • ⅛ cup Olive Oil
  • 2 Garlic cloves
  • 1 Lemon (juice from lemon)
  • 1 Tablespoon Water
  • ½ teaspoon Salt
Instructions
  1. Preheat oven to 350° Fahrenheit (180° Celsius).
  2. Prick eggplant with a fork a few times, place eggplant on cookie sheet into the hot oven.
  3. Roast eggplant for about 45 minutes, or until inside becomes soft.
  4. While eggplant is roasting in the oven: in a mixing bowl, add tahini, olive oil, crushed garlic, lemon juice, water, salt and mix together well.
  5. When eggplant is ready, carefully cut a slit from top to bottom to open each eggplant, and use a spoon to scoop out the inside pulp. Discard the skin.
  6. Place pulp in a fine strainer and let set for 5 minutes to allow the excess moisture to drip out.
  7. Now add the eggplant pulp to the other ingredients in the mixing bowl and mix and mash together with a fork until you get a creamy consistency.
  8. Serve as a side with other dishes, or can be eaten as a dip with your bread of choice. Keep leftovers refrigerated.