Two weeks ago, Yom Ha’Atzmaut was observed, the day that commemorates the Israeli Declaration of Independence in 1948. The holiday got me thinking about Israel and the two times I have been fortunate enough to visit there. Traveling gives one the opportunity to get to know the country and some of its people, but it won’t surprise you to hear that one of my favorite things about any destination is sampling the local cuisine. I like to explore by eating my way through a destination. So this month I’m sharing with you dishes that are reminiscent of some of the delicious bites I had during my travels to Israel.
Israel is truly a vegetarian paradise. There is something about their vegetables that makes them taste better than nearly anything I’ve ever had here in the States. I suspect much of it has to do with what they don’t put on their vegetables to keep them looking good in the store, like we do here. The climate and the water are obviously different as well, and I know there is a lot of science that goes into their fruits and vegetables. It is a point of national pride that the cherry tomato and other tomato hybrids are products of Israeli ingenuity and innovation. Israelis love their tomatoes, even though they are not native to that country. Some time back in the 1970s, professors from the Hebrew University transformed the cherry tomato from a bland garnish into the tasty fruit we know today. They enhanced its sweetness and juiciness, making it appealing to broader markets, and now this little fruit is a symbol of Israel’s agricultural advancements. As we get closer to tomato season here in the States, hang on to the Tomato, Basil & Caramelized Onion Quiche recipe to make in late summer when tomatoes are at the peak of their flavor.
Not only are the tomatoes delicious in Israel, but probably the tastiest vegetable I had there was eggplant. I always looked forward to seeing it on the menu. Eggplant is a versatile vegetable, so I’ve included two recipes here that highlight some of this versatility in an appetizer and a main dish. Also included is also a zucchini recipe from an Israeli chef that is fresh, light, and satisfying.
When it comes to a quick and inexpensive bite for lunch, falafel is the way to go. In the neighborhoods of Jerusalem, you can’t go wrong with a pita filled with falafel and all the trimmings. The Baked Falafel recipe I have for you is an homage to this food that tastes better in Israel than anywhere else. I recommend you try to recreate these as you’d get them in Israel — in a pita, with tahini, hummus, and slaw (you can use Baba Ghanoush too) — but if you like, you can eat them on salads, as sliders, or as part of a mezze (small bites) platter. You can even make them a larger size and eat them like a veggie burger. As a rule, I rarely deep-fry anything, so I like that this recipe works well in an oven or air fryer. Part of the beauty of making falafel yourself is you can customize their size and flavor and accentuate whatever you like most about them. Want them more herbaceous? Go heavy on the parsley or cilantro. You can even try a little dill or mint if you like. Want more garlic or onion? Go for it!
I hope you enjoy these delectable dishes that are meant to celebrate the flavors of Israel. Each bite is a tribute to the rich agricultural heritage that makes the cuisine so extraordinary. These recipes will bring a taste of Israel to your kitchen and hopefully inspire you to explore the world through food. Am Yisrael Chai! Here’s to joyfully cooking and eating, from my kitchen to yours!
Stuffed zucchini with pine nut salsa
Photo credit: Marci Rosenston
Stuffed Zucchini with a side of couscous
A recipe from Israeli Chef, Yotam Ottolenghi. Serves 2 as a main or 4 as a side.
Ingredients:
2 large zucchini, halved lengthwise
1/2 garlic clove
1 large egg, beaten
1 1/2 ounces Parmesan or Pecorino, finely grated
1 cup sourdough bread crumbs (from about one large slice)
Salt
3 to 4 ounces cherry tomatoes, quartered
1 large lemon, zested to get 2 teaspoons and juiced to get 1 tablespoon
1/4 cup finely chopped oregano leaves, plus a few extra for garnish
A generous 1/4 cup pine nuts, lightly toasted
3 tablespoons olive oil
Directions:
• Preheat the oven to 475° F.
• Use a small spoon to hollow out the flesh of the zucchini and make them into the shape of canoes. Don’t scrape them out completely, you want the sides about 1/2 inch thick so that they still hold their shape. Transfer the flesh to a sieve and squeeze and discard as much liquid as you can. You should be left with about one cup of strained zucchini flesh. Roughly chop the flesh and put into a medium bowl. Stir in the garlic, egg, Parmesan, bread crumbs, and 1/4 teaspoon of salt. Use your hands to crush the tomatoes, then add these to the bowl of zucchini mixture. Stir to combine and set aside.
• In a separate bowl, mix the lemon zest, oregano, and pine nuts. Stir half of this into the zucchini mixture and set the rest aside for the salsa.
• Place the hollowed zucchini on a medium baking sheet or ovenproof dish, hollowed side facing up. Drizzle 1 tablespoon oil over the zucchini and season with a dash of salt. Spoon the zucchini mixture back into the hollows and bake for 15-20 minutes until the filling is set and golden brown.
• While the zucchinis are baking, make the salsa. Add the lemon juice, remaining 2 tablespoons of oil, and 1/8 teaspoon of salt to the bowl of oregano and pine nuts. Let the zucchini cool a little. Spoon the salsa on top and sprinkle with oregano leaves before serving.
Baked Falafel
Makes 10 to 12 small patties. This recipe includes instructions for oven baking as well as air frying.
Ingredients:
1 cup dried chickpeas, soaked for 8 to 24 hours (canned chickpeas are too soft)
3 medium garlic cloves, peeled
1 1/2 packed cups parsley or cilantro, or a mix of both
1 small white or red onion, cut into 1-inch chunks
1/4 cup chickpea flour (also known as besan flour, gram flour, or garbanzo bean flour)
2 teaspoons baking powder
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Directions:
• Drain the chickpeas in a colander and shake well to get rid of as much water as possible.
• In a food processor, combine the chickpeas, garlic, herbs, and onion. Purée on high speed until everything is thoroughly broken down into a chunky paste, stopping to scrape down the sides as needed.
• Transfer to a large bowl and sprinkle in the chickpea flour, baking powder, coriander, cumin, salt, and pepper. Toss to combine. Place the bowl in the fridge and chill for 30 minutes.
• Meanwhile, preheat the oven to 450° F. *
• When ready to bake, generously coat the bottom of a rimmed baking sheet with oil or use parchment paper. Form the dough into small patties and arrange on the baking sheet in a single layer, spacing at least an inch apart. (If the dough isn’t holding together well, mix a tablespoon or two of chickpea flour into the dough.)
• Bake until the falafel are very brown on the bottom, about 15 minutes. Flip gently and bake for 10 to 15 minutes more. (If the falafel is sticking, return to the oven for a few minutes before attempting to flip again; they will release after they’ve formed a nice crust.)
* These work well in an air fryer too. Fry at 350° F for about 20 minutes, flipping over halfway through.
Baba Ghanoush
Photo credit: Marci Rosenston
Baba Ghanoush served with an assortment of vegetables
Serves 4 to 6
Ingredients:
2 medium eggplants (American or Italian, not skinny Japanese eggplants)
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/2 teaspoon sea salt
2 tablespoons finely chopped parsley, plus more for garnish
1/8 teaspoon smoked paprika, plus a pinch for garnish
1/8 teaspoon cumin
Pita and veggies for serving
Directions:
• Preheat oven to 450° F with a rack in the upper third of the oven. Line a large baking sheet with parchment paper.
• Halve the eggplants lengthwise and brush the cut sides with olive oil. Place them on the parchment paper, cut sides down.
• Roast for 35 to 40 minutes until eggplant collapses to the touch. Remove from oven, flip over, and set aside to cool until they can be handled.
• Scoop the eggplant flesh out of the skin and into a strainer. Discard the skins and be sure to pick any bits of skin out of the flesh. Discard clumps of seeds, if any. Let it rest for 20 minutes or so, then shake or stir to eliminate as much excess water as possible.
• Place eggplant, tahini, lemon juice, olive oil, garlic, salt, parsley, paprika and cumin in a food processor and pulse until very smooth, scraping down the sides as needed.
• Transfer baba ghanoush to a serving dish and sprinkle with parsley and a pinch of paprika. Serve warm or cold.
• Any leftovers can be stored in the refrigerator for 3 or 4 days.
Tomato, Basil & Caramelized Onion Quiche
8 servings
Ingredients:
1 tablespoon salted butter
1 medium yellow onion, halved and thinly sliced
1 1/4 teaspoon sea salt
2 garlic cloves, minced
1 deep-dish unbaked pie crust (thawed if store-bought)
6 large eggs
3/4 cup heavy cream
1/2 teaspoon freshly cracked black pepper
12 ounces assorted tomatoes, cut into ¼-inch-thick slices (use meaty varieties and remove the seeds)
8 fresh basil leaves, thinly sliced, plus more for garnish
2/3 cup grated Parmesan
Directions:
• In a medium skillet, heat the butter over medium heat. Once the butter is melted, add the onions and cook, stirring often, until softened and translucent, about 10 minutes. Season with 1/4 teaspoon of the salt. Reduce the heat to medium-low, spread the onions into a single layer, and cook, stirring every 10 to 15 minutes, then returning the onions to a single layer, until the onions are golden brown and caramelized, about 45 minutes total. If the onions are browning too quickly, add water, 1 tablespoon at a time, until they stop browning and return to caramelizing. Add the garlic to the onions and cook until fragrant, about 5 minutes longer.
• Preheat the oven to 375° F with a rack in the center position
• Using a fork, poke holes all over the pie crust. Bake for 20 minutes. Remove from the oven and set aside.
• Reduce oven heat to 350° F
• Whisk together the eggs, heavy cream, and remaining 1 teaspoon salt and pepper until smooth.
• Spread the onions evenly in the pie crust, layer with the tomatoes and then top with the basil and 1/2 cup of the Parmesan. Pour the egg mixture over the tomatoes. Bake until the egg mixture is set and just barely jiggles, about 40 – 45 minutes.
• Before serving, sprinkle with remaining parmesan and basil.
