Israel is a culinary story, a land flowing with not just milk & honey, but also steaming hot pitas, melt-in-your-mouth falafel, and a freshly squeezed juice. It's a story of people and food, cultures gathered in from the exiles, sharing the flavors of the land from which they came. The Cookbook features recipes by friends of mine; some I have met while scouring Instagram, and others from walks in the local markets of Tel Aviv and Jerusalem. All of them have their own story to tell, but instead of words, let them tell you a tale of taste and flavor. I hope you enjoy them as much as I do.

The Cookbook

Featured recipe of the week

Hawaij spiced sweet potato pierogi with sumac caramelized onions

Zoe Primeaux

@challahbabe

-New York

By Cuisine

Ethiopian Injera topped with Middle Easter Za'atar. Iraqi hummus topped with the Egyptian "ful" fava beans. The fusion here occurs organically, people meeting, blending their cultures together in a beautiful and delicious harmony. 

 

By Spice

Spices are the soul of the dish. They challenge us to be more creative, adding color, flavor, and aroma. They level up an ordinary challah with zesty toppings, bring richness to any rice dish or soup. I hope my spices inspire you to add that something special to your cooking.

 

By Chef

Ethiopian Injera topped with Middle Easter Za'atar. Iraqi hummus topped with the Egyptian "ful" fava beans. The fusion here occurs organically, people meeting, blending their cultures together in a beautiful and delicious harmony. 

 

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