This is a delicious Levantine staple, commonly served with pita bread as an appetizer or meze ('starter'). Here, eggplant is the star, along with other fresh and simple ingredients that should be easy to find. The traditional preparation calls for the eggplant to be baked or broiled over an open flame before peeling, giving the pulp a soft and addictively smoky taste. Enjoy this on its own, or as a creamy, smoky addition to other Middle Eastern or Mediterranean entrees.

1 large eggplant
 ½ cup lemon juice
 2 garlic cloves, minced
 ½ cup tahini
Salt to taste
Parsley, finely chopped for garnish
Olive oil
Cayenne pepper

Roast eggplant in an oven heated to 200°C/390° under the grill until the skin is charred.

Take out of the oven and place in a  plastic bag for 20 minutes, until it’s cool enough to handle.

Peel the eggplant and place the flesh in a bowl. Mash a little with a fork.

Add lemon juice, garlic cloves, salt, and tahini, and mix well while mashing with a fork.

To serve, spread on a plate and garnish with parsley, olive oil, and cayenne pepper. Goes well with pita bread or crackers.

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This is a delicious Levantine staple, commonly served with pita bread as an appetizer. Here, eggplant is the star, along with other fresh and simple ingredients that are easy to find.

Baba Ghanoush (Mediterranean Eggplant Spread)

On January 25th, Israel celebrated Tu BiShvat, which is a holiday marking the planting and growth of trees. It is customary to eat dried fruit, fresh fruit, and vegetables during this minor holiday in the land of Israel. But where did the custom of eating dried fruit come from? Back in the day, in the diaspora, Jews couldn't buy fresh fruits during this time, so they celebrated Tu Bishvat by eating dried fruits. So, today it has become a tradition for this holiday to eat dried fruit in the celebration meal of Tu Bishvat.  

 Now it's time to get cooking! Here's a recipe for you to enjoy in honor of Tu Bishvat!

Ingredients:
6 chicken legs separated into thighs and drumsticks
12 pearl onions
6 medium sweet potatoes, cut lengthwise into quarters
6 dried figs
12 prunes
12 dried apricots

Marinade:
1/2 cup plum sauce
1/2 cup cup of soy sauce
3 Tbsp. sesame oil
1/4 cup balsamic vinegar
2 Tbsp. brown sugar
3 Tbsp. sunflower oil
5 chopped garlic cloves
3 cinnamon sticks
1 Tbsp. coriander seeds
1 tsp. turmeric
1 Tbsp. crushed cumin seeds
2 Tbsp. sesame seeds
2 cups of red wine
Salt
Ground black pepper

For serving:
1 package of couscous
1 bunch of parsley, chopped
2 green onions, chopped
100 gr. roasted walnuts (optional)

Directions:
1. Mix the marinade ingredients in a large bowl. Add chicken, vegetables, and dried fruits. Mix and marinate for about an hour.

2. Heat the oven to 180 C/350 F degrees.

3. Transfer the chicken, fruit, and vegetables to a large baking dish and pour the marinade on top of it.

4. Bake for 45 minutes or until the chicken is brown and shiny. Every 15 minutes, baste the chicken and vegetables with the liquid in the pan to keep the chicken from getting dry.

5. Cook the couscous according to the package instructions. Once cooked, arrange the chicken and vegetables on top of the couscous, pour the remaining sauce over the chicken, garnish with green onions and, if desired, add the walnuts.

Tu BiShvat is a holiday celebrating the planting of trees in the land of Israel. Dried fruit is a specialty to enjoy during this holiday. Try this tasty recipe!

Tu Bishvat Recipe — Baked Chicken with Dried Fruit | Blog | Vision for Israel

Tu Bishvat Recipe — Baked Chicken with Dried Fruit

Israel has amazing salads because their vegetables are very fresh and delicious. The Israeli salad is one that you will find at almost every restaurant here in Israel. It is simple, yet healthy and tasty. Batya not only has this Israeli salad recipe to share with you but also the perfect salad dressing to enjoy with your favorite salad. This Mediterranean salad dressing recipe is a special one that Batya learned from a friend years ago, and she uses it often. There is also a video for you to see how to make each of these recipes. As you watch this video, we hope to not only share some great recipes with you but also to bring a great big smile to your face. Enjoy these fresh recipes, and don’t forget to have fun!

2 cucumbers, peeled
2 tomatoes
1 large red bell pepper, seeded
1 spring onion, green part only
1/2 yellow onion
Salt to taste
1/4 cup fresh lemon juice
3-4 Tbsp. extra virgin olive oil

Chop the cucumbers, tomatoes, peppers, and yellow onion into small cubes and place in a bowl. Thinly slice the green onion and add to the bowl.

Season the salad with salt, lemon juice, and olive oil. Mix well, taste, and add more seasoning if needed.


3 tsp. mustard
1 1/2 tsp. honey
3 tsp. mayonnaise
1 tsp. tomato paste
1 cup good quality olive oil
1/2 cup lemon juice
3-4 garlic cloves, crushed
1/2 tsp. ground black pepper
Salt to taste

Place all the ingredients in a blender or food processor. Blend until smooth.

If you like your salad dressing thinner, add a little water and blend again.

Pour dressing into a glass jar or pourable container, and refrigerate until ready to use.

Pour it over the Israeli salad or your favorite salad, and enjoy!

Don’t miss out on this fun video featuring Batya and Barry! Watch the step-by-step process of how to make the Israeli Salad and the Mediterranean Salad Dressing. Enjoy and have fun!

Batya's Kitchen - Chopped Salad

Delicious Mediterranean Chopped Salad and Homemade Dressing Recipe with Batya Segal

Watch the step-by-step process of how to make Israeli salad and Mediterranean salad dressing. Enjoy these fresh recipes, and don’t forget to have fun!

Israeli Salad & Mediterranean Salad Dressing Recipes | Blog | Vision for Israel

Israeli Salad & Mediterranean Salad Dressing Recipes

As the nation of Israel prepares for Sukkot, you will see many “Succot” or "booths" set up at restaurants, outside of homes on the street, and even on balconies of apartments. The Jewish people eat all of their meals in the succah during this seven-day holiday. Therefore, when thinking about what food to eat they have to keep in mind that it needs to be easily portable to bring outside to the succah. 

 Because this holiday is about remembering God’s faithfulness to the Jewish people during the 40 years in the wilderness and about the gathering of the harvest, Jews eat autumn foods that represent God’s abundant provision of the harvest they now get to enjoy here in the promised land. 

Now, you may be wondering, "What foods do Jews eat during Sukkot in other parts of the world?" Here is a list of some of the traditional food items:

1. Stuffed vegetables: Peppers, cabbage, zucchini, squash, etc.
2. Challah - Braided Bread

5. Potato Knishes - Roll or pastry appetizer (fried, baked, or boiled)

6. Noodle Kugel - Made with egg noodles (sweet or savory)

7. Strudel - Layered pastry with a sweet filling

These are just a few of the delicious recipes Jewish families enjoy in their succah during the seven days of Succot. 

Are you ready to try one of these recipes for your family this Succot? Head to the kitchen and let’s start cooking this tasty stuffed peppers recipe.  

6 bell peppers, assorted colors
Oil for frying
8 garlic cloves, chopped
2 onions, chopped
500 gr ground meat
1 bunch cilantro, chopped (reserve a handful for the sauce)
3/4 cup rice
1/2 Tbsp. salt
1/4 tsp. black pepper
1/4 tsp. Baharat (spice mixture)

6 tomatoes
1 onion, chopped
Oil for frying
Salt
Hot pepper, chopped
1/4 tsp. ground ginger
A handful of chopped cilantro

Start with the filling: Fry the garlic and onion in a pot together with the meat and cilantro. (Don't forget to save some cilantro for the sauce.)

When the meat changes color, add the rice. Mix in salt, Baharat, and black pepper. Add half a cup of water and boil. Cover and cook for 6-7 minutes on low heat. Then remove from heat.

Cut the "top" from each pepper, remove the seeds, and set aside. Fill the peppers with the meat mixture about 3/4 of the way.

Prepare the sauce: Grind tomatoes in a food processor and strain. Fry the onion in an ovenproof pot or a deep saute pan. Add tomato juice, a cup of water, salt, hot pepper, and ginger. Boil and add a handful of cilantro.

Place the peppers in a pot and pour about two tablespoons of the sauce into each pepper. Place the "tops" on the peppers, cover the pot, and cook for about half an hour. Meanwhile, heat the oven to 200°C degrees.

Transfer the pot to the oven and bake on high heat for another half an hour.

We hope you have a special Succot as you not only feast on delicious foods but also rejoice in the goodness and faithfulness of our God!


Happy Succot to you and your family,

From our team at Vision For Israel

What are some tasty recipes that Jewish people eat during the 7-day feast of Sukkot? Try this delicious stuffed peppers recipe for your family this Sukkot!

Recipe for Succot - Seven Days of Feasting | Blog | Vision for Israel

Recipe for Succot - Seven Days of Feasting

Recipes

Baba Ghanoush (Mediterranean Eggplant Spread)

Wednesday, July 29, 2020

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