Modern Israeli Cooking Recipes
Pomegranate Glazed Salmon
8 six-ounce boneless salmon fillets (can be made with or without skin, based on preference)
1/4 cup pomegranate nectar (pure pomegranate concentrate) + 2 tablespoons pomegranate nectar
1/4 cup soy (can be gluten free or tamari) sauce
4 garlic cloves, smashed
1 tablespoon finely grated fresh ginger
1 teaspoon salt
1/2 teaspoon black pepper
Optional: Fresh pomegranate arils and parsley for garnish
1. Preheat oven to 400°F.
2. Combine the pomegranate nectar, soy sauce, garlic, ginger, salt and black pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
3. Place salmon on foil-lined baking pan and pour the marinade over the fillets. Bake for 10 minutes or until fish flakes easily with a fork. Dash the remaining tablespoons of nectar across the fish for presentation and add optional pomegranate and parsley garnish.
Flame-fired Eggplant with Tehina and Pomegranate Nectar Glaze
1/4 cup pure tehina paste
1 tablespoon pomegranate nectar
Optional: parsley for garnish
On a gas stovetop, place the eggplant directly over the medium-high flame. Tip: as the eggplant will release liquid and will char, you may want to place some tin foil around the burner for an easier clean up process.
Once you see the eggplant shrinking, use tongs to rotate it once and leave the eggplant to continue to char and shrink. Once it is sufficiently shriveled and soft, turn off the gas and using the tongs, transfer the eggplant to a serving plate.
The eggplant can be served warm from the fire or can be cooled. To serve cut the eggplant lengthwise (serve with skin on) and drizzle on the tehina, pomegranate nectar and squeeze the juice from 1/2 lemon. Add optional parsley garnish.
Roasted Cauliflower with Sumac and Tehina
1 large head of cauliflower
1/3 olive oil
1 tbsp. ground sumac
1 large pinch kosher salt
Fresh black pepper
Tehina to drizzle on
Clean the cauliflower, leaving the outer leaves intact. Choose a large pot that can hold the cauliflower submerged in water and fill ¾ of the way with water. Once the water reaches a rolling boil, put in cauliflower and 1 tablespoon of salt. Preheat the oven to the highest heat. After the water has boiled for 10 minutes, begin checking the cauliflower. Insert a knife towards the bottom. If the knife inserts easily, take out the cauliflower.
Once the cauliflower is tender, remove it from the water and place on a baking sheet covered with baking paper. Cover with 2 tbsp. olive oil, salt and pepper. Place in the oven and check after 35 minutes. Once charred, remove from the oven and cover with remaining olive oil, sumac, doah and tehina.
Decorate with pomegranates and parsley.
Tomato Spice Shakshuka
6-8 medium size tomatoes cut up into pieces
½ white onion finely chopped
½ jalapeno pepper deseeded and chopped (can be adjusted based on preference of spice level)
1 garlic clove finely chopped
1 tsp. salt
1 tsp. pepper
Pinch of sugar
½ cup of cheese (optional)
2 tablespoon Olive Oil
1 handful of chopped parsley
Heat olive oil over medium high heat. Add the onions and cook for a several minutes until soft and translucent. Add the garlic and cook for another 2 minutes. Add the tomatoes, salt, pepper and sugar and stir for several minutes. Reduce the heat to medium, cover the pan with a lid and cook for 10-15 minutes until the sauce has thickened.
Crack the eggs evenly over the sauce and make sure to spread the egg whites either by tilting the pan or distributing with a spoon, making sure now to disturb the yolks. Cook for another 5-10 minutes until the eggs reach your desired consistency. Top with herbs and cheese of your choice.
Fennel, Kohlrabi, Orange and Pomelo Salad
2 Fennel bulbs (with fronds)
1 Orange, thinly sliced
1 Pomelo or grapefruit, peeled, segmented and the insides taken from the skins
2 tablespoons fresh chopped Mint
1 tablespoon of Dukkah
1 tablespoon Olive Oil
Salt and Pepper
Trim the fennel bulbs and kohlrabi, thinly slice them with a sharp knife or mandolin and place in ice water while you prepare the remaining ingredients.
Drain the fennel and kohlrabi and place in a bowl with the fennel fronds, citrus, mint, and dukkah. Drizzle with the oil and a squeeze of lemon juice, silan and sprinkle with salt and pepper. Toss, and then taste and adjust the seasoning before serving.
Caesar Salad dressing (below)
1 Romaine Lettuce Hearts
½ red onion, thinly sliced
1 Fennel, thinly sliced
1 cup cherry or plum tomatoes, halved
Combine salad components in a bowl and dress with Caesar Salad Dressing (recipe below). Finish with shaved Parmesan cheese.
2 tablespoons Parmesan cheese
6 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon vinegar
2 tablespoons mayonnaise
½ cup olive oil
Lemon juice, salt and pepper to taste
Minced anchovy filets, optional
Blend all ingredients with a hand blender or food processor. Drizzle over Israeli-style Caesar salad.
Pita bread, either small sized for appetizer “sliders” or half of square pita for unique shape
4 hard boiled eggs
1 large eggplant, sliced thinly
Vegetable oil for frying
Israeli Salad (see below)
2 tbsp. lemon juice
Olive oil, salt and pepper
Salt and press sliced eggplant between paper towels to remove excess water. Fry in vegetable oil.
Combine tomatoes, cucumbers, onion, parsley and season with salt, pepper, olive and lemon juice.
Boil the eggs until fully cooked. Peel once cool and slice.
Put it all together in the pita - combine eggplant, salad, hardboiled eggs and tehina and amba to your liking.
½ jar of tehina
1 head of garlic
½ cup lemon juice
½ cup water
Mince the garlic. Combine with the tehina paste. While whsisking, begin to slowly add the water until the tehina reaches the desired consistency. Season with lemon juice and salt to taste
Coconut Cream Malabi
2 cups coconut milk
1/2 cup sugar
2 1/2 tbsp cornstarch
3 tbsp water
1 tbsp rose water
1/4 tsp ground cardamom
2 ounces crushed or chopped nuts, to taste
Pomegranate molasses, thinned with a little water
In a small saucepan combine the coconut milk, ground cardamom and sugar. Bring to a boil.
Meanwhile, in a small bowl mix the cornstarch and water until well combined.
While continuously stirring, add the cornstarch slowly to the saucepan.
Over medium heat continue stirring until the pudding thickens. May take 3 to 5 minutes.
Mix in the rose water and then pour or ladle into 4 small bowls. Allow to cool before refrigerating.
When ready to serve, top with layer of pomegranate molasses (or silan), desiccated coconut, and ground nuts.
Cardamom and Cinnamon Poached Apples
1/2 tablespoon cardamom pods or ground pomegranate
3/4 cup silan (date syrup), or sugar
1½ tablespoons fresh lemon juice
3 slices of fresh ginger
1-2 cinnamon sticks
Pinch of salt
4 firm apples, peeled
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, sugar, lemon juice, cinnamon, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer.
Add apples and add water if needed to completely submerge apples. Cover with lid slightly ajar and simmer, turning occasionally, until apples are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer apples to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes. Let syrup stand at room temperature. Rewarm syrup before serving.
Tehina Ice Cream
1 cup of milk
1 cup of heavy cream
1 cup of pure (from the jar) tehina
½-1 cup of condensed milk
1 teaspoon vanilla
1. Thoroughly mix all ingredients in a bowl.
2. Pour into frozen bowl of ice cream maker and mix until creamy.