Baku Kitchen! An independent reference of traditional food

Israel

44 dishes.

Ambafenugreek-turmeric pickled mango sauce, Basra's gift to falafel standsArak eshkoliyotArak poured long over ice with fresh grapefruit juice, clouding milky white.BabkaTwisted yeasted loaf marbled with chocolate or cinnamon, sold in bakery slabs.Bambapeanut-butter puffed corn snack, national childhood iconBourekasBalkan-origin filled puff pastries: cheese, potato or spinachChallahbraided egg-enriched loaf blessed and torn at the Shabbat tablefermented & pickledChamutzimBarrel-brined cucumbers and vegetables, sold by weight and eaten with everything.Charosetpaste of fruit, nuts and wine eaten at the Passover sederCholentovernight Shabbat stew of beans, barley, potatoes and beefChraimefish simmered in fiery tomato-pepper sauce; North African Shabbat dishFalafelfried chickpea balls in pita with salads, tahini and ambaGazozSoda water poured over fermented fruit and herb syrups, garnished in the glass.Gefilte fishpoached patties of minced carp or pike, served cold with horseradishwine & spiritGoldstarDark amber lager poured in pubs and at street bars.HalvaDense semolina or sesame sweet, sliced and eaten with coffee.HilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.Hummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppingsIsraeli saladfinely diced cucumber-tomato salad with lemon and olive oilwine & spiritIsraeli wineMediterranean reds and whites from the Galilee, Golan and Judean hillsJachnunYemenite rolled dough baked overnight, with grated tomato, zhug and eggsnackJaffa orangethick-skinned sweet Shamouti orange, easy to peel and to shipJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatKrembochocolate-coated marshmallow cream on biscuit, winter-only treatKubanehbuttery pull-apart bread baked overnight, served with grated tomato and zhugKubbeh soupIraqi-Kurdish semolina dumplings in beet or sour brothKugelbaked noodle or potato pudding, sweet or peppery, served on ShabbatLaffaLarge soft flatbread baked on a taboon wall, wrapped around shawarma or falafel.LevivotFried grated potato pancakes eaten with sour cream or apple sauce.Limonanafrozen mint lemonade slushMalabicold milk pudding under rose syrup, coconut and crushed peanutsMalawachflaky fried Yemenite flatbread with honey or savory dipsMatbuchacooked Moroccan tomato-pepper relish opening every mezze spreadMatzahflat unleavened cracker baked fast, eaten through the week of PassoverOznei HamanTriangular filled cookies with poppy seed, chocolate or date, eaten at Purim.Ptitimtoasted pasta pearls, austerity-era invention turned comfort foodRugelachchocolate-swirled crescent pastries from yeasted dough

  • Amba

    Fenugreek-turmeric pickled mango sauce, Basra’s gift to falafel stands. Ready in 30 min prep and 20 min cooking. 1 large…

  • Babka

    Twisted yeasted loaf marbled with chocolate or cinnamon, sold in bakery slabs. Ready in 45 min prep and 35 min…

  • Bamba

    Peanut-butter puffed corn snack, national childhood icon. Ready in n/a prep and n/a cooking. 1 bag, but nobody makes it…

  • Bourekas

    Balkan-origin filled puff pastries: cheese, potato or spinach. Ready in 45 min prep and 25 min cooking. 24 pastries. A…

  • Challah

    Braided egg-enriched loaf blessed and torn at the Shabbat table. Ready in 30 min prep and 30 min cooking. 2…

  • Chamutzim

    Barrel-brined cucumbers and vegetables, sold by weight and eaten with everything. A fermented & pickled recipe from Israel.

  • Charoset

    Paste of fruit, nuts and wine eaten at the Passover seder. Ready in 20 min prep and none cooking. About…

  • Cholent

    Overnight Shabbat stew of beans, barley, potatoes and beef. Ready in 30 min prep and 14 hr cooking. 8 servings.…

  • Chraime

    Fish simmered in fiery tomato-pepper sauce; North African Shabbat dish. Ready in 20 min prep and 35 min cooking. 6…

  • Gefilte fish

    Poached patties of minced carp or pike, served cold with horseradish. Ready in 45 min prep and 2 hr 15…