Kichlach (cookies)
Derived from central Europe, the popular kichlach (Yiddish for "cookies") are to be found in many of the packages prepared by parents for their children serving in the Israeli military.
3 eggs
1/2 cup vegetable oil
2 tablespoons sugar
1 cup sifted flour
1/4 teaspoon salt
4 tablespoons poppy seeds (optional)
Shishlik (Meat Kabobs)
The simple method of preparing meat on an open grill goes back to ancient biblical times.
1 pound tender beef or lamb, diced into 1-inch cubes
1 clove garlic, crushed
1 tablespoon oil
Salt and pepper
Shakshuka (Eggs in Tomato Sauce)
45 minutes
This dish is a Sephardi favorite.
1 large onion, finely chopped
oil for frying
6 medium tomatoes, grated on largest holes of a grater
4 eggs
salt and pepper to taste
Tarato (Yogurt Soup)
This cold soup is particularly suitable for hot summer nights in Israel. Yogurt, the main ingredient, has been a popular food in Israel for many years.
3 cups plain yogurt
3 cups water
Dash of salt
2 tablespoons olive oil
1 tablespoon vinegar
2 cucumbers, diced or cut into small pieces
Crushed nuts
Burekas
45 minutes
This Jewish Sephardic dish, similar to the Turkish burak, is served on festive occasions, but also widely sold on Israeli street corners.
Dough:
2 sticks margarine
1 teaspoon salt
3 cups self-rising flour
Warm water
...................................................................
Filling:
1/2 cup feta cheese
1 cup cooked spinach
3 egg yolks
...................................................................
Garnish:
1 egg yolk
Sesame seeds to cover