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My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.

URJ Crane Lake Camp's favorite Sunday breakfast is our delicious shakshuka recipe, an Israeli breakfast dish consisting of poached eggs in a cumin-spiced tomato, pepper, and onion sauce.

Schnitzel is a very popular preparation served on Shabbat around the world. Its origins are Austrian, and it refers to any meat, pounded thin, coated with some breading, and then pan-fried.

Chocolate spread permeates Israeli meals and is even packed in army supply kits.

To make authentic hummus you must start with dried chickpeas.

 The secret to great Israeli-style hummus is an obscene amount of techina (tahini).

Jerusalem hummus is garnished with hot, spiced ground beef, often with the addition of pine nuts.

This recipe is a perfect example of when homemade just completely crushes the store-bought equivalent.

Moroccans, Tunisians, and Yemenites all claim this quick egg dish as their own. The term shakshuka comes from either the Hebrew verb “to shake,” as one does to a pan over a hot stove, or from Arabic slang for a mixture or stew.