Nancy Silverman - Israeli Recipe Collection Cookbook: Easy-to-Follow Collection of Healthy & Affordable Israeli Recipes
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This collection of Israeli recipes will help to widen your understanding of these dishes while you appreciate their exotic tastes! You will learn with ease how to prepare classic Israeli meals. Discover how to make such dishes as Yemenite soup, or yummy fluffy matzo balls! These recipes are sure to delight those dining at your table! Perhaps you might enjoy the vegetable classic of Israeli salad that I use mangoes and persimmons in place of out-of-season tomatoes.
I hope through the use of this book, you will be guided into the utter joy of learning how to prepare Israeli-based dishes for many years to come! Hopefully, you can gather your friends and loved ones around your table to help you to dine on this assortment of amazing meals! This collection of Israeli recipes is sure to enhance the lives of those who dine on them!
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Israeli Recipe Collection Cookbook
Easy-to-Follow Collection of Healthy & Affordable Israeli Recipes
BY: Nancy Silverman
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2020 Nancy Silverman All Rights Reserved
Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying.
The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.
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https://nancy.gr8.com
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Table of Contents
This is a beautiful simple sauce that you are sure to master and will be able to do a million things with it!
Preparation time: 10 minutes
Cook time: none
Servings: Makes 4 cups
Ingredients:
- 2 cups tehina
- 1 teaspoon kosher salt
- teaspoon ground cumin
- cup of lemon juice (three lemons)
- 1 head of garlic
Directions:
1. Break up your head of garlic by using your hands, allowing the unpeeled garlic cloves to fall into your blender. Add lemon juice and teaspoon of kosher salt.
2. Blend on high for a few seconds or until the puree is coarse. Let your mixture stand for about 10 minutes to allow the garlic to be mellow.
3. Pour your mix through a fine-mesh strainer that is set over a large mixing bowl. Press the solids to aide in extracting as much liquid through your strainer as possible.
4. Discard of the solids, then add the tehina to the strained lemon juice in the mixing bowl and add 1 teaspoon of kosher salt along with cumin.
5. Whisk your tehina mixture until smooth using your food processor. To help thin it out, add a couple of tablespoons of ice water.
6. As you whisk, the sauce will lighten in colour, as the tehina tightens, continue adding your ice water, little by little (about 1 cups in total).
7. Keep whisking until you have a smooth, creamy thick sauce.
8. Add more cumin and up to 1 teaspoons of salt if you like. Your tehina sauce will keep up to a week if refrigerated, or you can freeze it up to a month. Serve and enjoy!
The great secret to a beautiful Israeli-based hummus is a large amount of tehina! This hummus recipe is based on the marriage of chickpeas and tehina that creates a delight to the tastebuds!
Preparation time: 12 minutes
Cook time: 1 hour and 10 minutes
Servings: 3 cups
Ingredients:
- 1 cups of Basic Tehina Sauce (see recipe), and a bit more for topping
- 2 teaspoons baking soda
- 1 cup dried chickpeas
- olive oil for drizzling
- chopped fresh parsley
- paprika to taste
- teaspoon ground cumin
- 1 teaspoon kosher salt
Directions:
1. Place your chickpeas in a large mixing bowl, with 1 teaspoon of baking soda, then cover with water.
2. Your chickpeas will double in volume, so use more water than you think that you will need. Soak your chickpeas overnight at room temperature.
3. The next day drain your chickpeas and rinse them under cold water.
4. Place your chickpeas into a large cooking pot along with the remaining 1 teaspoon of baking soda and add some cold water to cover your chickpeas by at least 4-inches.
5. Bring your chickpeas to a boil over high heat. Carefully, skim the scum off the surface of the water, then lower to medium heat and cover your pot.
6. Continue to simmer for about 1 hour, or until the chickpeas are tender. Drain.
7. Next, combine your chickpeas with salt, tehina sauce, and cumin in your food processor. Puree the hummus for about several minutes, or until smooth and creamy.
8. Spread your hummus in a shallow bowl, dust with paprika, some parsley and more tehina sauce to top if you like. Finish off generously drizzling with oil. Serve and enjoy!
This recipe is filled with a luxurious flavour that is sure to put a smile on your face!
Preparation time: 10 minutes
Cook time: 10 minutes
Servings: 4 cups
Ingredients:
- ! cups shredded lamb meat
- 1 cup Fava beans, fresh and shelled
- cup of leftover sauce from Zahav Lamb Shoulder or other braised meat
- 2 tablespoons fresh mint, chopped
- squeeze some fresh lemon juice into the meat
Directions:
1. Combine your shredded lamb with meat sauce and 1 cup of Fava beans (boiled for 1 minute and peeled), or green chickpeas, in a saucepan.
2. Warm your meat mixture over medium-high heat until your meat is heated through, and the Fava beans are tender.
3. Add 2 tablespoons of chopped fresh mint into the mix, along with a squeeze of fresh lemon juice into the meat mixture.
4. Serve over Hummus Tehina and enjoy!
This recipe is a classic hummus accompaniment, using Pitryot mushrooms to bring forth the earthy and meaty flavours while keeping the dish vegan!
Preparation time: 10 minutes
Cook time: 8 minutes
Servings: 5 cups
Ingredients:
- 2 tablespoons canola oil
- 1 cups Hen-of-the-Woods Mushrooms
- 2 slivered garlic cloves
- 1 tablespoon fresh dill, chopped
- parsley fresh chopped
- paprika to taste
- olive oil as needed
- 31/2 cups Hummus Tehina
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