Salads in Israel

Israel is the country of the salads and that’s true. For the European and American tourists, you can find strange combinations in the salads, but when you have an open mind, try them. You will be surprised how tasty they are. And not only that, you can try them all out at your home, because the recipes are included on this site.

And you will find that you can find different salads when you eat in Russian, Arab, Muslim, Bedouin, Jewish communities and all of those communities have dozens of varieties of those salads.

For those who take a group with us, you have the choice in what you want to eat or try to eat when we are discussing the menus at the first day of the tour. And there is a reason why Israelis and Arabs alike eat so many salads! It’s hot and eating salads is helping to fight the heath.

  1. Avocado Salad with Labaneh and Mint (10/12/2016) - The farmers who first planted avocado trees on the coastal plain in the 1920s mashed the fruit into a pulp, added some chopped green (spring) onion, and flavored it with salt and lemon juice. Sometimes chopped hard-boiled eggs or mayonnaise were added to the pulp . The avocado soon became a winter delicacy.
  2. Caviar of the poor (10/12/2016) - Eggplant, or aubergine, is generally considered the Israeli national vegetable, and every cook in Israel knows a hundred ways to prepare it.And preparing eggplant for your salad, you can choose different ways to do that; raw, grilled, smoked, cooked, baked and more ways (the sky is the limit). The most flavorful way to prepare the eggplant for the salad is to place it whole and unpeeled over a charcoal grill and allow it to blacken until soft inside. Failing that, you can place it over a gas flame on top of the stove, where it makes a bit of a mess as its liquid drips but it still emits a smoky flavor. Otherwise, it can be placed under a broiler (grill).
  3. Chopped Liver Salad (10/12/2016) - Chopped Liver salad is expensive. But the characteristic European Jewish cooking is to combine inexpensive ingredients with something more costly, thereby enriching the diet while extending the servings. As chickens produce only a single liver, hard-boiled eggs and fried onions were added to make that single liver feed more people.
  4. Eggplant with onion and tomato and other Variations (10/12/2016) - What you can do with eggplant! So many variations and possibilities. In this recipe we see a combination with onions and tomatoes. And of course you can add your own ingredients and combinations or change it totally.
  5. Fresh Cucumber Salad with Labneh (10/12/2016) - This is a very nice, simple and fresh salad, which can belong on every table, when you want to have nice salads, especially for the kids (and me). The recipe is simple, easy and fast to make with a maximum impact for your guests and family (or yourself), not to forget healthy.
  6. Gefilte Fish – Fish Cakes Simmered in Vegetable Broth (10/13/2016) - Gefilte fish in is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike, which is typically eaten as an appetizer. It is dish traditionally served by Ashkenazi Jewish households. There are of course variations for the recipe (sweet, spicy) and the variations of your creativity. But before you play with the recipe, taste the real one in this recipe.
  7. Pickled Herring in Vinegar or ‘Zure Haring’ (10/13/2016) - Along with Gefilte Fish, Eastern European Jews also brought herring to the Holy Land from Holland, where it's called "zure haring" (sour herring). Recent Russian immigrants have brought new versions, and today herring is considered a delicacy by all Israelis. You can use this recipe to make the pickled herring in vinegar on your sandwich, or as side dish or as your main meal. In Holland it's a snack and side dish. In the Russian Israeli communities it's specially being used as a side dish.
  8. Pita and Pomegranate Salad, the ‘Arab principles of the poor kitchen’ (10/12/2016) - This Arab salad uses the principles of the poor kitchen, incorporating as it does all the leftovers from other meals in addition to those ingredients on hand. Stale pita is broken into small pieces to absorb the flavors of the salad, making it a perfect snack or light meal.
  9. The Ancient Art of making Falafel (10/12/2016) - Falafel is actually an ancient dish introduced into Egypt by the Copts, descendants of the pharaohs, who today make up a community of nine million Egyptian Christians. For some Europeans, Falafel is a bit dry and spicy. But combinations with Hummus and other sauces, Falafel is tasty and healthy. And the Falafel is not expensive and you can buy it everywhere, especially the markets.
  10. The Ancient Art of making Hummus (10/12/2016) - Kick everything modern out of the kitchen, remove wife too, and phones, computers and everything electronic or electric too. Why? Everybody makes Hummus in Israel, and there is little doubt that the Arabs make the best. That is because they don't cut comers or make changes to the basic recipe, nor do they use modem food processors and other so-called improvements to prepare recipes that have been passed down to them through the ages.
  11. The many Israeli variations of the simple German Potato Salad (10/12/2016) - Potato salad came to Israel by way of immigrant Jews from Germany, who prepared it in their own special way: cooked cubed potatoes adorned with pickles, apples, and chopped onion, and dressed with mayonnaise and vinegar.

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