Food and Friends: Shabbat in Israel

One of the wonderful things about this blog has been the way it lets us keep in touch with old friends as well as make new ones. A few weeks ago, we sent out a request for ideas and recipes from our friends around the world. Dara, a college friend of Alicia’s, is currently living in Israel and working towards a Masters degree in International Affairs. Along with cultural and linguistic immersion, she has been honing her skills in the kitchen and was kind enough to share what she called “a simple shabbat menu” with recipes (it is several courses long and sounds amazing.) Thank you Dara!

Dara posing on her balcony with a view of the Knesset (Parliament) in the background. I asked her to give us some cheesy pictures and she is a wonderfully kind friend for obliging!

One of the most delightful ways to learn about another country is through its food, so we hope you enjoy reading the first international post in our Food and Friends category. We would love to hear about different cultures and diets no matter where you live, so if you have recipes to share, please email us at thehumblefoodie (at) gmail.com!

First course:

Challah (not homemade)
Hummus, Matbuka (chunky and spicy tomato sauce dish)
Israeli salad: Finely chop cucumbers and tomatoes. The smaller the cucumbers and tomatoes are, the tastier and more “Israeli” the salad is. Add olive oil, lemon juice, and seasonings.

Cucumbers
Tomatoes
Lemon juice
Olive oil
Salt and pepper to taste

Soup course:

Usually we make either a chicken soup or a veggie soup:
Veggie soup: Pour oil in crock pot. Throw in onions and cook until they are translucent and golden. Pour lots of water and a jar of tomato sauce in. Add chopped veggies. Let cook on low for a few hours.

Zucchini
Carrots
White onions
Green onions
Jar of tomato sauce
Olive oil etc.

Fish course:

Salmon: Oil a pan, put salmon fillets on the pan, stick chopped garlic around the salmon, quarter tomatoes and stick them around the pan. Pour teriyaki sauce over salmon. Put salmon in oven (not sure about the temperature because it’s C so we just guess, but maybe 200F) Cook until slightly browned on the top.

Salmon Fillets
Garlic
Cherry tomatoes
Olive oil
Onions
Teriyaki Sauce

Roasted cauliflower with tahini

Main Course:

Some chicken Dish (we usually do one from the Humble Foodie but here’s a recipe we invented)
Breaded chicken: Heat pan with a fair amount of canola oil and make pan really hot. Wash chicken, cut into bite-sized pieces. Put egg in a bowl and beat. On a plate, mix flour, spices, salt and pepper. Dip chicken in egg. Dip that on the plate with the flour etc. Fry in the pan. Repeat.

Fillet Chicken breasts (they call it schnitzle here)
A lot of random spices (I don’t know what they all are because the labels in Hebrew but just random ones)
Eggs
Flour
Canola Oil

Rice/and or Pasta
Deli roll
Veggie Side dish (recipe for cauliflower-tahini): Cut cauliflower, put olive oil in pan. coat cauliflower with olive oil, salt, pepper and garlic powder. Put in oven–like broiling. After it cooks for a while–browns the cauliflower–add tahini and serve.

Tahini (can be bought ready-made or made homemade)
Here’s a good site for directions on homemade tahini
Cauliflower
Olive oil
Salt, pepper, garlic powder

Dessert Course:

A few different cakes that we usually have someone buy (Parve or dairy-free because we ate meat for dinner)
Home-made rugula: Melt chocolate chips in a pot with the cream and margarine until it is nice and gooey. Spread the chocolate spread on filo dough and add melted chocolate. Roll up the dough and cut into small pieces. Beat the egg and spread some over it to prevent burning and provide a golden glaze. Put in oven and cook until melty and delicious looking.

Filo dough
Chocolate Spread (this is really really popular in israel and I have not really seen it in the states, it’s kind of like nutella without the hazelnut flavor)
Bittersweet chocolate and chocolate chips
Dairy-free cream
Egg
Margarine

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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One Response to Food and Friends: Shabbat in Israel

  1. Pingback: How to Braid and Bake Challah Bread | The Humble Foodie

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