Israeli cuisine - traditional dishes: baba ganush, shakshuka, forshmak, hummus. Recipes of national cuisine

Israeli cuisine is very diverse. Part of the dishes "migrated" to it from the culinary arts of other countries - Russia, Poland, Germany and the United States. For other dishes for centuries influenced the traditions of the Middle East. Today we want to share with you recipes for the most popular Israeli dishes, which you can easily cook at home.

Forshmak. Recipe for herring classic

This cold appetizer is usually cooked from fish, but sometimes meat or by-products are used for its preparation. Also, the traditional dish includes apples, eggs, bread, butter and onions. Sometimes there are quite amazing variations. For example, instead of the usual products, a cream cheese or tomato juice is added to the snack. However, today we want to tell you how the traditional forshmak is preparing . The recipe for herring classic looks like this:

• Cut three slices from a loaf, put them in a bowl and fill with water.
• Peel green apples (we will need one and a half pieces), remove the core and cut them into cubes.
• Remove the bulb from the husks, and then cut into several small pieces.
• Put the prepared foods in a bowl of a food processor, add to them 500 grams of salted herring (fillets) and two boiled eggs.
• Grind the ingredients, and then shift the snack into a separate bowl. If desired, you can finely chop all these products with a knife. Serve Forshmak to the table with slices of black bread.

Israeli cuisine is known for its other delicious dishes. We will describe some of them below.

Recipe hummus at home

This dish is very popular among the peoples of the Near and Middle East. Prepare it usually from chickpeas, and then mash with any vegetable oil and a variety of spices. We would like to offer you a classic recipe of hummus. At home, it can not be cooked. So:

• 100 grams of chickpeas soak in hot water for the whole night.
• In the morning, put groats in the same water for two hours.
• When peas become soft, drain most of the liquid (there should be about one glass left).
• Transfer the chickpeas into the blender, add to it 20 grams of olive oil, and then grind to a mashed state.
• Put 40 grams of tahini in the bowl and chop the food again.

At the very end of the cooking, add the paprika and the zir.

Cold appetizer of eggplant

"Baba ganush" is the original name of the dish, which we will make of blue, garlic, hot pepper and cilantro. Take into account: according to the rules, eggplants should be cooked on an open fire, so you can cook this snack at the cottage or during a picnic. So, how to make a woman ganush? The recipe for the dish read below:

• Take two aubergines, oil them, make punctures in several places, and then wrap them in foil. Place the vegetables in the oven and bake until ready (just do not forget to turn them in time).
• Free the eggplants from the skin and finely chop the pulp with a knife. In the same way, do with a half of hot pepper, two cloves of garlic and a bunch of cilantro.
• Season the snack with butter and mix well.

Serve it to a table with cakes or thin bread slices.

Shakshuk

This dish is ideal for breakfast, as it is an omelet prepared on stewed vegetables. The recipe for this dish is very simple, and the Jewish shakshuk is prepared as follows:

• Peel two onions, and then chop them very finely.
• Two Bulgarian peppers cut into cubes, and one chili - ringlets.
• Tomatoes (about 500 grams), peel, then cut the pulp with a cube.
• In a heated frying pan fry the onion first, then add peppers to it, and at the very end - tomatoes.
• Add a pinch of salt and cook all together until the excess liquid evaporates.
• After this, make a few spouts in the vegetables with a spoon and break the eggs into them.

Season the dish with salt and spices, wait until it is cooked, and serve to the table.

Hamin

The classic version of the traditional soup is prepared for a day, but we suggest reducing the time to 11 hours. The recipe for Jewish soup can be read below:

• Soak over 200 grams of beans for the night.
• Peel one onion and ten cloves of garlic. First chop the first product randomly, and cut the second into slices. Fry onion and garlic in vegetable oil.
• Kilogram of beef wash and then cut into small pieces.
• At the bottom of a large clay pot, put the beans that came up, lay on it 150 grams of peas and 75 grams of lentils.
• Next, put the mashed potatoes, onion and garlic. This layer needs to be salted.
• Cut the celery and zucchini into cubes, and then put the vegetables over the potatoes.
• Next, lay another 75 grams of lentils.
• At the very end, put the potatoes once more, and the meat on it.
• Season the dish with turmeric, zira and ginger.
• Dilute four tablespoons of paprika in water and pour liquid into the pot.
• Put the hamin in a preheated oven to 180 degrees. Do not forget to periodically pour water into the pot in return for the one that has evaporated.
• Two hours before cooking, soup should be taken from the oven and added to it chopped parsley.
• 120 grams of washed rice wrap in gauze (preferably in several layers). Place the structure on top of the pot and secure it with the lid so that the rice is cooked for a couple.
• Prepare the dish by the plates and add to it two spoons of steamed cereal.

The appearance of Hamina is closely connected with the Sabbath, when the believers were forbidden to work. This means that they could not cook. Therefore, a delicious soup of beans and meat languished in the oven all the time that the family spent in the synagogue.

Jelly

The Jewish dish "Regel krusha" is a jelly from cow's feet. The recipe for the dish is quite simple:

• Prepare two pcs. Cow's feet, a little beef and three chicken pieces (you can take wings or hips).
• Peel one carrot, and remove the upper peel from the bulb.
• Cook five eggs.
• Boil your feet on a slow fire, and after a while, put to it prepared vegetables, meat, salt and sweet pepper.
• When the beef boil, you need to get it, and throw away the vegetables and spices.
• Separate the meat from the bones, divide it into fibers and spread it into molds for the holland.
• Pour broth into the forms and decorate the future dish with halved boiled eggs.

Put the jelly for a while in the fridge so that it can freeze.

Eggplant salad

As you know, Israeli cuisine is famous for its variety of delicious and fast dishes. And this time we recommend you to prepare a spicy salad of baked vegetables. The recipe for the dish is very simple:

• Peel three eggplants, cut the pulp into cubes, season with salt, transfer to a colander and leave them alone for one hour.
• Bake three red sweet peppers on the grill. When they are ready, transfer them to a bowl and cover with food film. After an hour, remove the paprika skin and cut them into small cubes.
• Fry eggplants in small portions in olive oil with garlic. Prepare the vegetables a little on a paper towel to get rid of excess fat.
• Combine the prepared foods with chopped herbs, salt, two teaspoons of sugar and a spoonful of vinegar.

Stir the food and put it in the refrigerator for the whole night.

Conclusion

Israeli cuisine is very bright and full. It contains meat, fish, poultry, lots of greenery and fresh vegetables. Also local chefs gladly savor their dishes with spices and seasonings.

Although Israel's national cuisine is Mediterranean, it is conditionally divided into several parts. Ashkenazi dishes came with Jews from Poland and Hungary. Sephardic cuisine can be recognized by "oriental" tastes. For example, they include couscous and shakshuka. The Arab population of the country also influenced the national cuisine and gave it some dishes characteristic of North Africa.

Some products for the Israelis are prohibited, and others are only provided that they do not combine with the third. This interesting feature stands out against the background of other culinary traditions.