|Shakshouka: eggs cooked in tomato sauce, here garnished with fried eggplant,|
cheese, and grilled peppers. It's usually prepared and served in individual casseroles.
Now that I'm back from Israel, I'm thinking about how to make some of the Israeli favorite foods that I ate while I was there. I've already mentioned several of them: hummus, falafel, grilled fish and meat, and salads, and I also had a few others. I'm checking my cookbooks for recipes for some of the favorites --
|Joan Nathan -- The Foods of Israel Today|
Sherry Ansky -- The Food of Israel
Ottolenghi and Tamimi -- Jerusalem: A Cookbook
Lilian Cornfeld -- Israeli Cookery
Claudia Roden: The Book of Jewish Food
|Chopped salad served with the shakshouka at a cafe in Kiryat Ono where we stayed.|
|From Sherry Ansky's excellent cookbook: a recipe for Shakshouka. I've made it before.|
|Quinoa and other grains in an Israeli salad at the restaurant in Caesarea.|
Quinoa has become quite popular in Israeli cooking, along with rice.
|Claudia Roden traces the appetizers to Sephardic customs by Jews in Arab countries.|
Arab-Israeli restaurants also serve their own versions of these popular dishes.
|This was called "Jerusalem Shuk Salad" -- a version of the popular Israeli chopped salad with added egg and chick peas.|
|From Lilian Cornfeld's historic book (written 1962) -- the classic chopped salad.|
|Len's Caesar salad at Caesarea -- of course there's no connection as Caesar|
Salad is named for a chef in Tijuana, Mexico, who invented the recipe in 1924.
And Caesarea, Israel, was named by its founder Herod for Augustus Caesar.
|Despite its North American origin, Caesar Salad often appears on Israeli menus.|
Original Caesar Salad was prepared -- with flair -- by the waiter, but as in the US,
the Israelis bring it to the table already plated.
|The appetizer of many Israeli vegetable dishes, sometimes called Mezze.|
Here our selection at the Lebanon Restaurant in Abu Ghosh, an Arab village.
Most of the cookbooks provide recipes for fattoush, falafel, hummus, etc.
|Sabich, an Israeli vegetable and hard-cooked egg sandwich I ate in Tel Aviv.|
Ottolenghi's book Jerusalem has a very elaborate recipe for this.