The Peddler and the Baker
The Peddler and the Baker is a clever book about the importance of sharing. It talks of the delicious smells coming from a baker’s goods, which many of us can relate to! Food plays an important role on Yom Ha’atzmaut when lots of families in Israel celebrate by having picnics and barbeques in local parks or at the beach.
Here are some tasty recipes for popular Israeli treats. Watch the videos from Ilana Epstein of Ta'am as well to learn how to make it.
Chocolate Balls
Kadurei Shokolad
כַּדּוּרֵי שׁוֹקוֹלָד
Ingredients
500 grams digestive biscuits
1 cup caster sugar
¾ cup cocoa powder
1 cup cold water
a dash of vanilla extract
⅔ cup margarine
Method:
1. Place the biscuits in a sealed bag
and beat with a spoon until crumbled
2. Place sugar, cocoa powder, water
and vanilla in a saucepan and heat over a
medium flame until it simmers
3. Remove from heat and mix in the margarine
4. Pour the chocolate mixture over
the biscuit crumbs and mix well
5. Roll the mixture into 1-inch balls and
freeze for two hours
Hummus
חוּמוּס
Ingredients
2 x 400 gram cans of chickpeas
saved chickpea juice
4 tsp. tahini
2 crushed cloves of garlic
1 tsp. salt
6 tbsp. olive oil
3 ½ tbsp. freshly lemon juice
paprika
parsley leaves for garnish
Method:
1. Rinse chickpeas in cold water, and blend
in a mixer with tahini, crushed garlic, salt,
lemon juice and 7 tbsp. reserved liquid from chickpea cans
2. Slowly blend ingredients while adding oil
3. Garnish with olive oil, whole chickpeas,
paprika and chopped parsley
Israeli Salad
Salat Israeli
סָלָט יִשׂרְאֵלִי
Ingredients
1 cucumber
3 tomatoes
1 red onion
juice of half a lemon
a pinch of salt
1 tbsp. olive oil
a sprinkle of zataar
parsley for garnish
Method:
1. Finely dice cucumber, tomato and red onion
2. Add juice of half a lemon and
a pinch of salt and mix well
3. Garnish with olive oil, zataar and parsley
Shakshuka
שָקשׁוּקָה
Ingredients
4 tbsp olive oil
1 onion, finely sliced
1 red and green pepper, diced
6 garlic cloves, crushed
2 teaspoons sweet paprika
½ tsp ground cumin
1-½ tsp cayenne pepper (optional)
800g tinned tomatoes (or ripe tomatoes in season)
2 tsp sugar
1 tbsp lemon juice
6 eggs
fresh coriander, roughly chopped (optional)
Method:
. 1. Heat oil in a lidded pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until soft, then add garlic. Cook for another couple of minutes.
2. Pour in tomatoes and roughly mash, bring to a boil, turn down the heat and simmer for 30 minutes. Stir in spices, sugar and...
Click below to download the full recipe.