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This salad is served with every meal ordered in a typical Israeli restaurant as well as eaten at home. It takes only a few minutes to put together this salad to eat as a side dish or a whole meal. The secret is chopping the vegetables into small pieces. If you
When you have less than an hour to prepare a meal for half a dozen guests what will you make Weelicious host has a great idea and a delicious meal recipe that is quick to make and inexpensive. Its Moroccan Israeli couscous salad using a lot of Mediterranean
Israeli Couscous Salad
Watch Leah as she teaches in detailed steps how to make sufganiyot. GETTING READY 1. In a large bowl add flour sugar yeast salt nutmeg and whisk till combined. Pour the margarine warm water and milk and eggs and continue to mix them till it forms dough. 2.
How To Make Chanukah Donuts - Sufganiyot
Betty demonstrates how to make Limonana Israeli Mint Lemonade . This refreshing drink recipe was sent in by Alex Zaprudsky. It is a typical drink you can find all over the Middle East. Making Combine the lemon juice mint sugar and water in a blender. Blend at
Betty's Limonana (Israeli Mint Lemonade)
The Bourekas are delicious pastries from Israel. Essentially it is a puff pastry with a variety of different fillings. You can really get creative there. In this video our chef shows us how to make them with Gruyere chesse. Yum Enjoy A delicious pastry from
Watch Leah as she teaches in detailed steps how to oven bake Kosher Latkes. GETTING READY 1. Preheat the oven to 400 degrees F. MAKING 2. In a large bowl mix all the ingredients except potato and cooking oil. Add the shredded potatoes and mix well till
How to Oven Bake Latkes
GETTING READY 1. In a large bowl grate the potato. And squeeze the excess water. MAKING 2. Add in the egg to the potatoes and mix well. 3. Add in the chives salt pepper and onion. Incorporate all the ingredients well. 4. Stir in the flour and mix well. 5. In a
The Israeli classic shakshuka fits into any meal and we got Timnas chef Nir Mesika to show us his take on this favorite. MAKING For charring vegetables make holes in eggplant and red pepper. Burn skin on open flame for about 10 minutes each side or until skin
Hummus for everyone Delicious simple healthy. A perfect recipe There are so many things other than pita chips to eat it with I actually like to eat it with wheat thins or carrots. Toasted bread is yummy too. It is super versatile Enjoy this video from
This is a very cool drink. I marry the bubbly effervescence of one of my favorite buts Galil Brut courtesy of my friends at Kosher Wine .com http bit.ly 1Bpzcs8 with the unique flavor of Australian Wild Hibiscus in Syrup from my new friends at Wild Hibiscus.
Galil Brut Hibiscus Cocktail
Chef Michael Solomonov from Zahev in Philadelphia makes Slow Roasted Short Ribs Spiced Beef Grape Leaves and Tehina Sauce. This video is a creation of hypehits. You can visit hypehits for complete recipes and more videos.
Chef Michael Solomonov makes Israeli Beef Specialties
GETTING READY 1 In a bowl put the raisins. 2 Cover them with warm water and leave to soak. 3 Peel carrots and in a serving dish grate them. 4 Peel avocados and remove seeds. MAKING 5 Squeeze juice from two of the oranges and mix well. 6 Peel remaining oranges
Israeli Sweet Sour Salad
Israeli Honey Cookies are great to be made in order to mark the Jewish New Year. Israelis eat honey and apples on the New year day for a sweet year ahead. Israeli honey cookies can also be made into a food gift for a Jewish family on New Year. MAKING 1 In a
Israeli Honey Cookies
Mix flour or matzo meal and 1 2 teaspoon salt. Combine milk and 2 eggs gradually add to flour beating till smooth. Pour about 2 tablespoons batter into hot lightly greased 6 inch skillet quickly swirl pan to spread batter evenly. Cook over medium heat till
Israeli Cheese Blintzes
MAKING 1 Apply 1 tablespoon oil over aubergines and soften the vegetable by baking in an open ovenproof dish. 2 Let cool hollow out pulp and then through a coarse wire sieve rub the skin. 3 Take a bowl and using a fork mash aubergine pulp and skin in it. 4 Add
Aubergine Appetizer Israeli Style
Cut eggplant in half and place cut side down in an oiled bake pan. Bake at 400F for 30 minutes or until fork tender. Cool and peel Chop eggplant onions and tomatoes into small dice. Stir the next six ingredients together in a medium size bowl and add the bread
Israeli Eggplant Salad
MAKING 1. In a salad dish place all the vegetables. 2. Combine olive juice pepper garlic salt and lemon juice. 3. Mix well. SERVING 4. Serve Israeli Salad immediately.
The yummiest Israeli Salad Chop all the ingrediants. Combine all in a medium bowl. Mix well and chill. Add the Ice cubes a couple minutes before serving.
Scoop flesh from avocados into a bowl and mash with lemon juice until smooth. Rub inside of fondue pot with cut garlic clove. Pour in wine and heat until bubbly. Over low heat stir in cheese and cook until melted. In a small bowl blend cornstarch and sour
Combine cottage cheese 1 2 teaspoon salt and sugar beat in 1 egg. Mix flour and remaining salt beat in 1 cup cold water and remaining eggs. Batter should be smooth and thin. Brush hot skillet lightly with shortening pour in just enough batter to cover bottom
MAKING 1 In a bowl mix together the cottage cheese salt and sugar 2 Add in 1 egg and beat well using an electric mixer 3 Tip in the flour remaining slat and beat in 1 cup of cold water and the eggs to make a smooth and thin batter 4 Lightly coat a skillet with
Presoak pot top and bottom in water for 15 minutes. Rub chicken parts with generous amounts of salt and place in pot. Combine orange juice lemon juice and honey and pour over the chicken. Add the chilies. Place covered pot in cold oven. Set temperature to 480
Israeli Chicken With Kumquats
Mix flour or meal and salt. Combine milk and 2 eggs gradually add to flour beating till smooth. Pour about 2 tablespoons batter into hot lightly greased 6 inch skillet quickly swirl pan to spread batter evenly. Cook over medium heat till golden on bottom and
Israeli Cheese Blintzes
1. Combine tomatoes cucumber bell pepper and scallions in a bowl. 2. Combine lime or lemon juice and oil in a small bowl whisking to blend. Add salt and pepper. Pour dressing over vegetables and toss to coat.
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