A Pocket Culinary Tour Through Israel


Experience the tastes, flavors and spices of Israel with Israel to Go: Look & Cook Book, a pocket culinary tour through Israel released by Taglit-Birth­right Israel.

Experience the tastes, flavors and spices of Israel with Israel to Go: Look & Cook Book, a pocket culinary tour through Israel released by Taglit-Birth­right Israel, the organization working to build understanding, friendship and lasting bonds with the land and people of Israel.

Since its inception, more than 350,000 Jewish young adults have taken part in Taglit-Birth­right Israel from more than 65 countries.
The cookbook, featuring 20 specially selected recipes derived from the spices and foods native to the Mediterranean, is being given as a thank-you gift to trip participants and generous donors.
Several recipes feature the traditional cuisine of some of the home countries of trip participants, including the United States, Israel, Brazil, Russia and England.
The book also includes photographs detailing trip activities, historic sites and colorful markets. All recipes are designed to be easy for the home cook to follow. 
Recipe by Meredith Patrick of Phila­del­phia
1 and 1⁄2 tsps. olive oil
1 medium onion, chopped (about 1 and 1⁄3 cups)
1 red bell pepper, diced (about 1 and 1⁄3 cups)
2 cloves garlic, minced (2 tsps.)
8 Roma tomatoes, diced (4 and 1⁄2 cups)
1 Tbsp. tomato paste
4 large eggs
3 Tbsps. chopped parsley, optional
Heat the oil in skillet over medium heat. Add the onion and bell pepper and saute for 7 to 9 minutes.
Add the garlic and saute ­1 minute more. Add the tomatoes, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
Uncover and cook 6 to 8 minutes, or until the mixture thickens. Stir in the tomato paste, and cook 1 minute more. Reduce the heat to low.
Make 4 wells in the mixture with a spoon. Break 1 egg into a small dish, and slip it into the well. Repeat with remaining eggs.
Cover, and cook 8 to 10 minutes, or until egg whites are set. 
Serves 4.
Bedouin Pitas
Recipe by Daniel Joselsons of Brazil
3 cups wheat and a little more flour to flour the table
1 and 1⁄2 tsps. salt
1 tsp. baking powder
2 Tbsps. oil
1 cup milk
In a large bowl, combine the flour and baking power. Mix together.
Open a little space in the center of the flour and pour the oil in the middle. With your fingertips, mix the ingredients.
Add the milk in two steps: First add half and,with your hands, mix well. Then add the remaining milk and mix again until you can form a ball. When it sticks to your hands, it is the right texture.
Transfer the dough to a floured surface and smooth it. Knead the dough for a maximum time of 3 minutes.
Again, form a ball and roll the dough on the work surface to form a roll approximately 8 centimeters in diameter. Slice the roll in 6 equal pieces. (If not using all the dough, separate what you will not use, then wrap and freeze.)
Cover the dough with a clean and damp (but not soaked) towel so that the dough will not dry out.
Heat a non-stick skillet on high heat. Meanwhile, spread a piece of dough with a rolling pin until it forms a disk about 20 inches in diameter.
When the skillet is hot, place the disk in it and make several holes in the dough with a fork. When the bottom starts to get dark dots, after 2 minutes, turn and repeat on the other side, making the holes with a fork.
Serves 4 to 6.
Moscow Borscht
From Kostya of Russia
2 and 1⁄4 lbs. beef on bone
4 liters of water
1 large onion, chopped
1 medium carrot, coarsely grated
1 medium beet, coarsely grated
2 Tbsps. vegetable oil
1 Tbsp. sugar
1 tsp. vinegar
2 Tbsps. tomato paste
1⁄2 head of cabbage, cut into strips
1 red bell pepper, cut into strips
4 medium potatoes, cut into strips
salt and pepper to taste
Rinse the beef and place it in a pan. Fill the pan with water and boil for about 1 and 1⁄2 hours.
While the broth cooks, saute the on­ions and carrots in the pan with the vegetable oil. Add the beets, sugar, vinegar and tomato paste, and brown in the pan.
Pour in half of the meat broth and simmer for 40 minutes.
Pull the meat from the broth and cut it off the bone. Carefully strain the broth and pour it into the pan. Add the cabbage to the broth.
After 5 minutes add the potatoes and then the peppers and boil for 15 minutes. Add salt and pepper to taste.
Now add the rest of the ingredients and meat and cook for an additional 10 minutes.
Serves 12.


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