Israeli and Palestinian Recipes: A Shared Culinary Culture

Throughout history and across cultures, preparing and sharing meals has been a way to create a sense of community, to foster connections, and to comfort and show you care for another person. In the heart of the Middle East, even amid ongoing tensions, lies a shared culiniary heritage that transcends borders and politics.

I’ve collected this list of recipes from Israel and Palestine as a testament to the power of food as a universal language, capable of fostering connections and mutual understanding. Each dish is rich in both tradition and flavor, and helps to tell the history of this land.

While acknowledging the geo-political complexities of the region, we wanted to celebrate the common ground that can be found in the kitchen, where everything from baba ganoush to chocolate babka serve as delicious reminders of shared tastes and traditions.

These dishes are more than culinary delights. As you prepare them, think of them as a celebration of two cultures that can find common ground in the kitchen, despite their ongoing struggles.

Section 1: Snacks & Appetizers

#1: Fattoush Salad

Ingredients: 

• 2 loaves pita bread

• Extra virgin olive oil

• Kosher salt

• 2 tsp sumac, divided, more as needed

• 1 heart of romaine lettuce, chopped

• 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons

• 5 Roma tomatoes, chopped

• 5 green onions chopped

• 5 radishes, stems removed, thinly sliced

• 2 cups chopped fresh parsley leaves, stems removed

• 1 cup chopped fresh mint leaves (optional)

For the vinaigrette:

• Juice of 1 lemon or 1 ½ limes

• ⅓ cup extra virgin olive oil 

• 1 to 2 tbsp pomegranate molasses, optional

• Salt and pepper

• 1 tsp sumac

• ¼ tsp ground cinnamon

• Scant ¼ tsp ground allspice

Servings: 6

Prep time: 20 minutes                        Cook time: 0                        Total time: 20 minutes

Recipe: 

1. Tear the pita bread into small, bite-sized pieces.

2. In a large skillet, heat 3 tbsp of olive oil over medium heat until it starts to shimmer, then add the pita pieces. Fry until they turn golden, making sure to stir often for even cooking.

3. Use tongs to remove the pita chips from the pan and place them on a plate lined with paper towel to absorb any excess oil. Sprinkle with a pinch of salt, pepper, and sumac to taste.

4. In a big mixing bowl, toss together the lettuce, cucumber, tomatoes, and green onions, along with sliced radish and chopped parsley.

5. For the dressing, grab a small bowl and whisk together your choice of lemon or lime juice, additional olive oil, optional pomegranate molasses, and a dash of salt, pepper, and your preferred spices until well combined.

6. Drizzle the dressing over the salad and gently mix to ensure all the ingredients are evenly coated.

7. Add the seasoned pita chips to the salad, sprinkle a bit more sumac if desired, and give everything a final toss.

8. Serve the salad in small bowls or plates and enjoy immediately for the best flavor and texture.

Nutritional info: 

Notes:

• Adjust the lemon juice and salt to taste.

• Incorporate extra vegetables, like bell peppers, or use different herbs if preferred.

• For a gluten-free option, opt for gluten-free pita chips or bread.

Source: https://www.themediterraneandish.com/fattoush-salad/

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#2: Tabouli Salad

Ingredients: 

• ½ cup of finely ground bulgur wheat

• 4 ripe Roma tomatoes, diced into very small pieces

• 1 hothouse cucumber, diced into very small pieces

• 2 bunches of parsley, trimmed, cleaned, and dried, then minced

• 12-15 mint leaves, stems removed, cleaned, dried, and minced

• 4 green onions, both the white and green parts finely chopped

• A pinch of salt, to taste

• 3-4 tbsp of lime juice (or lemon juice, based on preference)

• 3-4 tbsp of first-press extra virgin olive oil

Servings: 6

Prep time: 20 minutes                        Cook time: 0                        Total time: 20 minutes

Recipe: 

1. Rinse the bulgur wheat, then let it soak in water for 5-7 minutes. Thoroughly drain it, squeezing by hand to remove any extra water, and set aside.

2. Finely dice the vegetables, herbs, and green onions. Place the tomatoes in a colander to let any excess juice drain away.

3. Combine the chopped vegetables, herbs, green onions, and bulgur in a bowl or dish, seasoning with salt. Stir everything together gently.

4. Pour in the lime juice and olive oil, and mix the ingredients once more.

5. To enhance the flavors, cover the tabouli and let it chill in the refrigerator for about 30 minutes. Then, move it to a serving platter. Optionally, you can pair the tabouli with pita bread and romaine lettuce leaves, which can be used as wraps or "boats" for serving the tabouli.

Nutritional info: 

Notes:

• You can serve other appetizers like baba ganoush with this (recipe below).

• Add romaine lettuce leaves for serving.

Source: https://www.themediterraneandish.com/tabouli-salad/ 

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#3: Baba Ganoush 

Ingredients: 

• 1 large eggplant

• ¼ cup of tahini

• ¼ cup of freshly squeezed lemon juice

• 1-2 tbsp of water, to thin out thick tahini

• ½ tsp of sea salt

• 1-2 cloves of garlic, finely chopped or crushed

• Fresh parsley and a drizzle of olive oil (to garnish)

Servings: 4

Prep time: 15 minutes                        Cook time: 45 minutes                        Total time: 60 minutes

Recipe: 

1. Start by washing and drying the eggplant. Leave it whole but pierce it deeply all over with a fork.

2. If you’re roasting the eggplant in the oven, preheat your oven to 425°F (220°C). Cut the eggplant in half and sprinkle salt over the cut slides to draw out moisture for 30 minutes. Place the halves on a baking sheet and roast until the eggplant becomes very soft, which will take about 30-40 minutes, depending on its size. You can also grill the eggplant whole over a flame on your stovetop if you prefer, which should take less time (around 20 minutes).

3. Once done, place the eggplant on a dish to cool for ten minutes, allowing any excess liquid to collect beneath it. You can then discard this liquid.

4. In a separate bowl, blend the tahini and lemon juice until you achieve a creamy, light consistency. If needed, add a bit of water to thin it out, but it should still be relatively thick.

5. Cut the eggplant lengthwise and gently scoop out the inside flesh, avoiding the skin. Place the flesh in a bowl and lightly mash it.

6. Gradually mix in the tahini mixture by the tablespoon until it's well incorporated and has a nice consistency. If there’s any leftover sauce, it can be frozen or saved for later.

7. Season with sea salt and minced garlic, and stir in some chopped parsley for extra flavor. Taste and adjust with more lemon juice or salt as needed.

Nutritional info: 

Notes:

• For the ideal texture, avoid using a food processor. Instead, stir the eggplant with a wooden spoon or a fork to achieve a creamy yet slightly chunky consistency.

• Keep any leftovers in an airtight container in the refrigerator. They should last for up to 4 days.

Source: https://bintrhodaskitchen.blogspot.com/2013/08/just-as-good-as-hummus-palestinian.html 

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Section 2: Mains

#4: Israeli Couscous (Ptitim)

Ingredients: 

• Extra virgin olive oil

• 1 cup pearl couscous

• 1 ½ cups of water

• Kosher salt

• ¼ cup of freshly chopped parsley (optional)

• Zest from one lemon (optional)

Servings: 6 

Prep time: 2 minutes                        Cook time: 14 minutes                        Total time: 16 minutes

Recipe: 

1. Heat 2 tbsp of olive oil in a pan over medium-high heat. Add couscous and stir until golden.

2. Pour in 1 ½ cups of water and a pinch of salt, bring to a boil, then simmer on low with the lid on for 14 minutes until soft.

3. Season with more salt if needed, add optional parsley and lemon zest, stir, and serve.

Nutritional info: 

Notes:

• Pearled couscous contains gluten, and is unsuitable for those avoiding gluten in their diet.

• You can serve couscous with a Mediterranean salad, mix it with pesto, or incorporate it into soups for extra texture. It also works well as a base for dinner bowls, like those with roasted cauliflower.

• To store, keep the cooked couscous in a sealed container in the refrigerator for up to four days. 

• For reheating, simply warm it on the stove with a bit of water. 

• If you want to freeze it, let it cool to room temperature first, then put it in a freezer-appropriate container. It'll keep for 3 to 4 months. Thaw in the refrigerator before using.

Source: https://www.themediterraneandish.com/pearl-couscous-recipe/ 

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#5: Maqluba (Rice with Vegetables and Meat)

Ingredients:

For the Meat and Broth:

• 1.5 to 2 lbs lamb or veal, cut into pieces (see note on alternatives)

• 2 tbsp vegetable oil

• 2 cinnamon sticks

• 4 green cardamom pods

• 3 bay leaves

• 4 whole allspice or black peppercorns (optional but suggested)

• 4 whole cloves (optional but suggested)

• ½ tsp turmeric

• 4 tbsp tomato paste

• 3 ½ tsp salt

• 1 ½ tsp black pepper

• 3 cups water

For the Eggplant:

• 2 eggplants, about 1.5 lbs total

• ½ tsp salt

• 4 tbsp vegetable oil

For the Potato:

• 2 large potatoes or 4 small, based on your preference

• ¼ tsp salt

• 1 tbsp vegetable oil

For the Onions and Peppers:

• 1 large onion

• 1 large bell pepper, red or orange (avoid green ones)

• ¼ tsp salt

• 2 tbsp vegetable oil

For the Rice:

• 2 ½ cups basmati rice

• 5 ½ cups total liquid (use a combination of the meat broth and additional water)

• 1 tomato

For the Garnish (optional):

• ½ cup slivered almonds or pine nuts

• ½ cup chopped parsley

Servings: 6

Prep time: 40 minutes                        Cook time: 50 minutes                         Total time: 1 hour 30 minutes  

Recipe:

1. First, preheat your oven to 450°F (230°C). Wash and then peel the eggplant in alternating stripes. Then cut it into half-inch thick slices. Do the same with the potatoes: wash, peel, and slice them into half-inch-thick circles.

2. Place the eggplant and potato slices on a baking sheet lined with parchment paper. Sprinkle with salt and drizzle with vegetable oil. Place in the oven and bake for about 30 minutes.

3. While the vegetables are baking, prepare the meat. Wash the meat and sear it in a pot using 2 tbsp of oil over medium-high heat. Add the 3 cups of water and all the whole spices. If you're using a pressure cooker, cook for 10 minutes. If not, cover and simmer on the stove for 40-60 minutes until the meat is tender.

4. Next, slice the onion and bell pepper. Sauté them in a pan with some oil over medium heat for about 7 minutes until they're softened. Then set them aside.

5. Once the meat is cooked, remove it from the pot and set it aside. Strain the broth to remove the whole spices. Return the broth to the pot or a bowl, and stir in the turmeric, salt, black pepper, and tomato paste. Mix well. Measure this mixture and add enough water to make a total of 5 ½ cups.

6. Wash the rice under cold water until the water runs clear, then drain it and set aside. Slice the tomato.

7. To assemble the maqluba, add 2 tbsp of oil to the bottom of a large pot. Layer the tomato slices first, followed by the prepared eggplant, potatoes, cooked meat, onions, and peppers. Finish with the drained rice on top. Press down firmly on the rice, then slowly pour the seasoned stock over it, making sure it fully covers the rice.

8. Place the pot on medium-high heat until it starts to bubble, about 5 minutes. Then cover the pot, reduce the heat to low, and place a towel over the top if your pot lid has holes. Let it cook for 50 minutes.

9. After cooking, turn off the heat and let the maqluba rest for 5-10 minutes. To serve, place a large tray with raised edges over the pot. Firmly hold the tray against the pot and quickly flip it over. Let the pot sit upside down on the tray for a few minutes to allow everything to settle.

10. Lift the pot slowly to reveal the maqluba. Serve it warm with yogurt or jajik on the side and enjoy!

Nutritional info: 

Notes:

• You can substitute chicken for the lamb or veal. Use the amount you like, but 1.3 lb (600g) at a minimum to get a good-tasting stock.

• For the vegetables, you can increase the amounts listed if you prefer more (it will not impact the rice and liquid ratio, so leave those the same).

• Use a non-stick pot with straight sides for the best results.

• If you're using short-grain rice, there is a higher risk it will stick together and mush, therefore be sure to adjust the water ratio accordingly

Source: https://www.hungrypaprikas.com/maqluba/

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#6: Jerusalem Mixed Grill (Meorav Yerushalmi)

Ingredients:

• 1.1 lb (0.5 kg) chicken breasts, sliced into strips approximately 1/3" x 1/2"

• 1.1 lb (0.5 kg) boneless, skinless chicken thighs, cut into strips of 1/3" x 1/2"

• 14 oz (400 g) of raw chicken spleens

• 3 medium onions, sliced into half-moon shapes about 0.5” thick

• 2 cups of finely chopped parsley leaves

• 3 garlic cloves, crushed (optional)

• 1 ½ tbsp of sweet paprika

• 2 tsp of turmeric powder

• 1 ½ tsp of cumin powder

• Black pepper, to taste

• 7 tbsp of a neutral-flavored oil

Servings: 5

Prep time: 10 minutes                        Cook time: 30 minutes                        Total time: 40 minutes

Recipe: 

1. Start by removing and discarding the stringy strands from the spleens.

2. Fry the spleens in a portion of the oil or opt to par-boil them by letting them simmer for 5 minutes.

3. Add the onions to the skillet and pour in more oil.

4. Transfer the fried spleens and onions into a large bowl. Combine these with the remaining ingredients, except for the chicken breast pieces. Initially, add only half of the chopped parsley. Include the crushed garlic at this stage as well.

5. Return the mixture to the skillet and fry everything together for about 7 minutes.

6. Introduce the chicken breast pieces and the remaining parsley to the skillet. Continue frying for a few more minutes.

7. Cover the skillet and allow the mixture to simmer for a few more minutes until the chicken breasts are tender and fully cooked.

8. Turn off the heat as soon as the chicken is soft and thoroughly cooked.

9. For a crispier finish, continue frying the mixture a little longer after turning off the heat.

Nutritional info: 

Notes:

• Chicken hearts and livers can be substituted for chicken spleens, or you can use them together in this recipe.

• Prepare chicken hearts and livers by rinsing them under cold water to clean them and removing any fat or tendons. Pat them dry before cooking.

• If preparing this dish for Passover, check that all spices are appropriate for use during the holiday.

Source:https://www.honeyspantry.com/homemade-jerusalem-mixed-grill-meorav-yerushalmi/ 

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#7: Mujadara with Palestinian Farmer Salad

Ingredients: 

For the Salad:

• 2 large tomatoes chopped into tiny cubes, or 1 pint of cherry tomatoes cut in half

• 3 small Persian cucumbers, diced

• Optional: 1 small red bell pepper, diced

• 3-4 scallions thinly sliced

• 1 small green chili, like a jalapeño, serrano, or Anaheim, finely diced

• 1 tbsp of crushed dried mint

• 3 tbsp of olive oil, drizzled

• 3 tbsp of lemon juice

• ¾ tsp of salt, sprinkled

For the Mujadara:

• Start with 1 cup of whole green lentils; make sure to pick over and rinse them.

• Use 1 cup of long-grain rice, like jasmine or basmati. Rinse it until the water is clear, then drain.

• Season with 2 tsp of salt, 1 tsp of ground cumin, and ½ tsp of black pepper.

• Pour in ½ cup of olive oil.

• Prepare 3 onions by finely dicing them, and another onion should be sliced into thin half-moons.

• Mix in 1 tsp of cornstarch.

• Have some vegetable oil ready for frying.

Servings: 4

Prep time: 15 minutes                        Cook time: 30 minutes                        Total time: 45 minutes

Recipe: 

1. Mix all the salad ingredients except the salt in a serving bowl and set it aside until it's time to serve.

Making the Mujadara:

1. In a medium-sized Dutch oven or a non-stick pan, put the lentils in 4 cups of water, then bring to a boil over high heat. Skim off any foam that forms on the surface.

2. Lower the heat and let it simmer until the lentils are tender but still firm to the bite, roughly 15 minutes. Note that cooking times can vary depending on the lentils' type and age.

3. Stir in the rinsed and drained rice, 1 tsp of salt, and the spices into the lentils. Return to a boil, then lower the heat, cover, and let it simmer on the lowest setting until the rice is completely cooked, about 10 minutes.

While the Lentils and Rice Cook:

1. Heat olive oil in a frying pan over medium-high heat. Add the diced onions and the remaining tsp of salt. Sauté them, stirring frequently, until they are golden-brown and crispy at the edges, which takes about 12-15 minutes.

2. Once the rice is ready, add the sautéed onions and their oil to the rice and lentil mixture. Stir gently once, then cover the pot with a lid that has a dish towel or paper towels placed underneath. Take it off the heat and let it sit for at least 10 minutes to allow the flavors to combine.

Preparing the Crispy Onion Topping:

1. Heat vegetable oil in a small, deep skillet or wok until it's hot. Coat the onion half-moons with cornstarch and toss them to ensure they're evenly covered.

2. Carefully add the onions to the hot oil and fry until they're crispy and golden-brown, about 5 minutes. Be careful not to let them burn.

3. Use a slotted spoon to remove the onions from the oil and let them drain on paper towels until they're dry and crispy.

To serve:

1. Place the mujadara on a serving platter and sprinkle the crispy onions on top.

2. Season the salad with salt, toss everything together, and serve it alongside the mujadara.

Nutritional info: 

Notes:

Source: https://www.wsj.com/recipes/mujadara-with-palestinian-farmer-salad-690b639d 

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#8: Sabich

Ingredients: 

• 2 diced plum tomatoes (7 oz)

• Kosher salt

• Frying oil (olive or vegetable)

• ¾ lb sliced Italian eggplant (12.3 oz, about 1 medium), 0.5” thick

• ½ large diced seedless cucumber (7 oz)

• 2 tbsp lemon juice

• 1 tbsp minced flat-leaf parsley

• 1⁄4 head thinly shredded cabbage (7 oz)

• 2 tbsp white wine vinegar

• 4 rounds pita bread, warmed

• ¾ cup hummus ( 6 oz, homemade or store-bought)

• ½ cup tahini sauce (4 oz, not plain tahini)

• 4 sliced hard-boiled eggs

• Middle Eastern pickles (for serving)

• Amba sauce (for serving)

Servings: 4

Prep time: 10 minutes                              Cook time: 20 minutes                        

Resting time: 30 minutes                        Total time: 60 minutes

Recipe: 

1. Sprinkle the diced tomatoes with salt and place them in a fine-mesh strainer over a bowl for 30 minutes.

2. Heat oil in a skillet over medium-high heat until hot. Fry the eggplant slices in batches, flipping them halfway through, until they're golden and soft, about 5 minutes. Put the fried eggplant on a paper towel-lined tray and season with salt.

3. Move the tomatoes to a bowl, getting rid of any drained liquid. Add the diced cucumber, lemon juice, and parsley to the tomatoes, seasoning with salt to taste and stirring well.

4. Mix the shredded cabbage with vinegar in another bowl, adding salt to taste.

5. Spread 3 tbsp of hummus inside each pita pocket. Add 2-3 eggplant slices on top of the hummus in each pita, followed by a drizzle of tahini sauce. Add egg slices, pickles, and more tahini sauce on top.

6. Fill each pita with the tomato-cucumber mixture and the seasoned cabbage. Drizzle amba sauce over the fillings and serve.

Nutritional info: 

Notes:

• Serve with Middle Eastern pickles and amba sauce, which you can find in Middle Eastern grocers and online.

Source: https://www.seriouseats.com/sabich-sandwich-eggplant-egg-hummus-pita-recipe

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#9: Shish-Barak (Dumplings Cooked in Yogurt)

Ingredients:

For the Dough:

• 3 cups regular flour

• 1 tbsp milk powder (optional)

• 1 tbsp white sugar

• 1 tsp salt

• 1⁄3 cup vegetable oil

• 1 cup water

For the Filling:

• 0.5 lb minced beef (or you can use ground lamb or a mix)

• 3 tbsp pine nuts, lightly browned in olive oil

• 1 small onion, chopped

• A bunch of parsley, chopped

• 3 cloves of garlic, minced

• ½ tbsp smoked paprika

• 1 tbsp seven-spice or allspice

• Salt and pepper to taste

For the Yogurt Sauce:

• 32 oz plain yogurt (not Greek yogurt)

• 1 ½ tsp salt

• 2 tbsp cornstarch

• 2 cups water (adjust as needed)
  

For the Garnish:

• 1 garlic head, crushed

• 3 tbsp dried mint, crushed

Servings: 10 (7 dumplings per serving)

Prep time: 2 hours 15 minutes                    Cook time: 15 minutes                   Total time: 2 hours 30 minutes

Recipe: 

1. Start by making the dough. Mix all dough ingredients, adding the water bit by bit, either with a KitchenAid using the paddle attachment or by hand. After mixing, cover the dough and let it rest for 30 minutes while you prepare the filling.

2. For the filling, pulse onion, garlic, and parsley in a food processor. Transfer this mix to ground beef and cook in a pan with the spices until it's well browned. Stir in the toasted pine nuts and set aside.

3. Once the dough has rested, divide it in half and roll each piece out until it's about 1 inch thick. Use a cookie cutter or a small cup to cut out circles. Place a tsp of the beef filling on one side of each circle, then fold and pinch the edges to form an empanada shape. You can also pinch the ends together like tortellini. Repeat until you've used all the dough.

4. Arrange the dumplings on a non-stick baking pan coated with olive oil spray. Bake at 400°F (200°C) for about 10 minutes or until they start to brown. For extra color, broil for an additional minute.

5. Once cooled, the dumplings can be frozen in a ziplock bag for later use.

6. To make the yogurt sauce, blend the yogurt, cornstarch, salt, and water. Pour this mixture into a pot over medium heat, stirring until it thickens and starts to boil, about 10-15 minutes. If you want a thicker sauce, mix some of the sauce with extra cornstarch in a separate bowl, then return it to the pot.

7. When the sauce is thick enough to coat a spoon, add the dumplings and cook for another 10 minutes until they float to the top.

8. Fry the garlic in olive oil until crisp, then add it to the yogurt sauce. Sprinkle dried mint on top. Serve the dish warm and enjoy!

Nutritional info: 

Notes:

• If you plan to freeze the dumplings, lay them out on a baking sheet so they aren't touching and freeze them before transferring to a ziplock bag. This prevents them from sticking together.

Source: https://www.fufuskitchen.com/shish-barak/#recipe 

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#10: Schnitzel in Challah

Ingredients: 

• 1 eggplant

• Enough sunflower oil for deep frying

• ½ cup (5 oz) tahini

• 2 tbsp lemon juice

• Arugula leaves for garnish

• 4 small sesame seed challah bread, sliced in half

For the Schnitzel:

• 2 (17 oz) chicken breasts

• ¼ cup (1.2 oz) all-purpose flour

• 2 eggs, beaten

• 2 ¼ cups (3.8 oz) panko breadcrumbs

For the Matbucha:

• 2 tbsp extra virgin olive oil

• 2 bell peppers, finely diced

• 4 garlic cloves, sliced thickly

• 2 fresh tomatoes, diced

• 1 tsp smoked paprika

Servings: 4

Prep time: 20 minutes                        Cook time: 25 minutes                        Total time: 45 minutes

Recipe: 

For the Matbucha:

1. Warm the oil in a large saucepan over medium heat.

2. Sauté the bell peppers and garlic, stirring occasionally, for 5 minutes or until they begin to slightly char.

3. Mix in the tomatoes, ¼ cup of water, and a dash of salt flakes, then bring to a boil.

4. Lower the heat, cover, and let it simmer, stirring occasionally, for 1 hour.

5. Uncover, bring back to a boil, and let it thicken for about 5 minutes.

6. Fold in the paprika and adjust the seasoning as needed.

Preparing the Eggplant:

1. Cut the eggplant into 0.6 inch slices and lightly salt them. Let them sit for 10 minutes.

2. Pat the eggplant dry to remove moisture extracted by the salt and set aside.

For the Schnitzel:

1. Slice each chicken breast horizontally into three pieces for thin schnitzels.

2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

3. Coat each piece of chicken by first dipping in flour, then egg, and finally breadcrumbs.

Frying:

1. Fill a large, heavy frypan with sunflower oil, about 1.5-2  inch deep, and heat to 350°F (170°C) (oil is ready when a bread cube turns golden in 60 seconds).

2. In batches, fry the eggplant slices for 1-2 minutes until golden and soft. Remove with tongs to a plate lined with paper towels.

3. Reheat the oil and fry the chicken in batches, 2-3 minutes on each side, then place on a wire rack to avoid sogginess.

Assembling the Sandwich:

1. In a medium bowl, blend tahini with lemon juice and a generous pinch of salt, then gradually mix in ¼ cup (2 oz) water.

2. Layer arugula, tahini sauce, schnitzel, matbucha, and eggplant between halves of challah bread to make four sandwiches.

3. Cut the sandwiches in half, or just start eating!

Nutritional info: 

Notes:

• Feel free to tailor this sandwich with your favorite toppings or sauces to suit your taste. Common enhancements include spreads of hummus, dollops of tzatziki, or a drizzle of spicy hot sauce.

• For a perfectly tender and moist schnitzel, it's crucial to avoid overcooking the chicken. Frying the chicken in smaller batches can also help keep the cooking even and manageable.

Source: https://www.delicious.com.au/recipes/schnitzel-sandwich-challah-braided-bread-recipe/ra9m8lhs 

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#11: Musakhan 

Ingredients: 

For the Spice Mix:

• 3 tbsp allspice

• 2 tbsp cinnamon, ground

• 1 tbsp coriander, ground

• 1 tsp black pepper, ground

• ¾ tsp cardamom, ground

• ½ tsp nutmeg, ground

For the Chicken:

• 6 chicken legs with skin and bone (you can separate them into thighs and drumsticks or use breast pieces if you prefer)

• High-quality extra virgin olive oil

• Kosher salt to taste

• 1 tsp sumac

• 1 ½ tsp of the above spice mix

For the Flatbread:

• A drizzle of high-quality extra virgin olive oil

• 6 yellow onions, finely chopped

• A sprinkle of kosher salt

• 1 tbsp sumac, plus a bit extra for later

• 1 tbsp cumin, ground

• 2 tsp of the spice mix from above

• Toasted pine nuts (around ⅓ cup, or to taste)

• 6 pieces of flatbread (like Taboon, Greek pita, or naan)

Servings: 6 

Prep time: 20 minutes                      Cook time: 1 hour 15 minutes                   Total time: 1 hour 35 minutes

Recipe: 

1. Heat your oven to 375°F (190°C).

2. Create the spice blend by mixing all spices, cinnamon, coriander, black pepper, cardamom, and nutmeg in a bowl.

3. Get the chicken ready. Dry the chicken pieces and lay them on an oiled baking tray. Drizzle with olive oil and season with salt on both sides. Sprinkle 1 tsp sumac and 1 ½ tsp of your spice mix over them. Rub the spices in well, even under the skin. Place them skin-side up in the oven and roast until they're cooked through, about 1 hour (internal temp should be 165°F (70°C).

4. While the chicken cooks, start the onions for the flatbread. In a pan, combine over ½ cup olive oil, the onions, salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp spice mix. Cook on medium-low, stirring occasionally. Add a bit of water if needed to keep moist until the onions are soft and fully cooked, which should take 30 to 40 minutes.

5. Once the chicken is done, take it out of the oven. Mix the juices from the chicken pan into the onions. Let the chicken rest under some foil while you prepare the flatbreads.

6. Prepare the flatbreads. Turn on your broiler. Brush the edges of each flatbread with oil from the onion mix. Place them on a baking sheet. Spread the onion mix over each, leaving a bit of space around the edges. Sprinkle with more sumac and add the pine nuts. Broil for 2 to 4 minutes until the edges and onions are golden. Keep an eye on them to avoid burning.

7. To serve, place chicken on each flatbread and accompany it with olives and a simple Mediterranean salad.

Nutritional info: 

Notes:

• Feel free to season the chicken and store it in the fridge overnight before cooking. The onions can also be cooked ahead of time and stored in a sealed refrigerator container. Just proceed with the roasting and assembly steps of the recipe when you're ready.

Source: https://www.themediterraneandish.com/musakhan-sumac-chicken/ 

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#12: Jerusalem Kugel

Ingredients: 

• 2 ¼ tsp kosher salt, plus extra as needed

• One 12 oz package of thin egg noodles or angel hair pasta

• ½ cup plus 3 tbsp neutral oil, such as grapeseed, sunflower, or vegetable

• 1 ¼ cups granulated sugar

• 6 large eggs, beaten

• 2 ¼ tsp freshly ground black pepper

Servings: 8

Prep time: 30 minutes                                    Cook time: 1 hour 30 minutes                        

Cooling time: 30 minutes                              Total time: 2 hours 30 minutes

Recipe: 

1. Preheat the oven to 325°F (160°C). Bring a large pot of salted water to a boil and cook the pasta according to package directions. When cooked, rinse and drain well. Return the pasta to the pot with 1 tbsp of the oil to keep it from sticking. Set aside.

2. In a heavy skillet, heat ½ cup of the oil and the sugar over medium heat. Stir constantly until the sugar dissolves and turns a golden amber color, about 10 to 15 minutes. Be careful not to burn it.

3. Quickly pour the caramelized sugar over the noodles and toss. The caramel may form lumps, but don't worry it will melt as it bakes. Let the noodle mixture cool until it's just warm, which should take about 10 minutes.

4. Next, stir the beaten eggs with 2 ¼ tsp each of salt and pepper into the pasta.

5. Heat the remaining 2 tbsp of oil in a 6-quart oven-safe pot or Dutch oven over medium-high heat until it's very hot, but not smoking. Pour in the noodle mixture and smooth the top.

6. Bake, uncovered, until the top is dark golden brown and slightly crusty, 1 hour and 15 minutes to 1 hour and 30 minutes.

7. After baking, let the casserole cool on a rack for 30 minutes. Loosen the edges with a butter knife or spatula, then invert the kugel onto the rack and then onto a serving platter with the top and lighter side facing up. Serve hot or at room temperature.

Nutritional info: 

Notes:

Source: https://cooking.nytimes.com/recipes/1021704-yerushalmi-kugel

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Section 3: Desserts

#13: Israeli Rugelach

Ingredients: 

Dough Ingredients:

• 4 cups (1.1 lb) all-purpose flour

• 1 tbsp dry yeast

• 1 tsp salt

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 1 large egg

• ¼ cup cooking oil

• ½ cup water, with an additional ½ cup available as needed

Filling Ingredients:

• 3 full tbsp of ultra-fine cocoa powder

• 1 cup granulated sugar

• 1 tsp of instant coffee (optional)

• ⅓ cup cooking oil

Syrup Ingredients:

• 1 cup granulated sugar

• 2 ½ cups water

• The juice from half a lemon

Servings: 40

Prep time: 20 minutes                     Cook time: 2 hours                     Total time: 2 hours 20 minutes

Recipe: 

1. Begin by placing the ingredients for the dough in the bowl of a stand mixer, starting with only half a cup of water. Mix on medium speed for about 10 minutes until the dough is extremely soft and sticky. Then cover the bowl and let it rise in a warm place until it has doubled in size, which should take around 40 minutes.

2. While the dough is rising, prepare the filling by mixing all its ingredients in a medium-sized bowl until well combined. Add extra oil as necessary to achieve a spreadable paste consistency.

3. Dust your work surface lightly with flour to keep the dough from sticking.

4. Once the dough has finished rising, divide it into two equal parts. Shape each part into a ball and then flatten each ball into a round disk about an inch thick.

5. Evenly spread the cocoa filling over the top of each disk, making sure to leave a small border (about half a centimeter) around the edge unfilled.

6. Carefully lift the edges of the dough and fold them toward the center, over the filling, to form a ball. Press the seams together to seal and make sure there are no openings, then place the ball seam-side down on a lightly floured surface. Repeat with the second piece of dough.

7. Allow the filled dough balls to rest for 30 minutes.

8. After resting, use a rolling pin to gently roll out each ball into a circle, aiming to make the dough as thin as possible without it sticking to the work surface. It's okay if some of the filling oozes out.

9. Prepare a large baking sheet by lining it with parchment paper.

10. Use a pizza cutter to slice each circle first into quarters and then cut each quarter into five or six long, thin triangles. Starting from the wider edge, roll each triangle toward the point to form the rugelach. Place them on the prepared baking sheet, ensuring they are spaced out to allow for expansion.

11. Let the shaped rugelach rise on the baking sheet for another 30 minutes.

12. Preheat your oven to 400°F (200°C).

13. Make the syrup by combining all its ingredients in a small saucepan over low heat, stirring until it thickens but before it reaches a boil. If the syrup finishes before the rugelach is baked, simply reheat it briefly.

14. Before baking, lightly brush each rugelach with beaten egg. Bake in the preheated oven for 20 minutes or until golden.

15. Immediately after removing the rugelach from the oven, brush them with the prepared syrup.

16. Allow the rugelach to cool for a few minutes before serving. For best results, freeze any leftovers and reheat them in the oven just before serving.

Nutritional info: 

Notes:

Source: https://immigrantstable.com/traditional-israeli-yeasted-rugelach/#recipe 

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#14: Knafeh Na'ameh

Ingredients: 

For the Aromatic Sugar Syrup:

• 2 cups granulated sugar

• 1 cup water

• A squeeze of lemon juice

• 2 tsp orange blossom water (to taste)

• ½ tsp of rose water (to taste)

For the Cheese Filling:

• 17.6 oz of shelal (alternatively shellala/meshalela) cheese, preferably without black sesame seeds

• 10.5 oz of akkawi tchiki cheese

For the Knafeh Crust (Farkeh):

• 13.2 oz of kunafa (or kataifi dough), fresh or frozen

• 1⁄3 cup plus 2 tbsp (3.3 oz) melted ghee (or clarified butter)

• 3 tbsp prepared aromatic sugar syrup

• 3 tbsp water

• 2 tbsp ghee or clarified butter, at room temperature, for preparing the knafeh

• Ground pistachios for garnish (optional)

Servings: 12

Prep time: 40 minutes                                       Cook time: 15 minutes                       

Additional time: 2–6 hours                               Total time: 2 hours 55 minutes 

Recipe: 

Making the Scented Simple Syrup:

1. Combine sugar, water, and a squeeze of lemon juice in a medium saucepan. Heat it over medium-high heat without stirring to prevent sugar crystallization. If necessary, stir gently to dissolve the sugar.

2. Once it boils, stop stirring, reduce heat to low, and let it simmer for no more than 10 minutes until it slightly thickens.

3. Stir in orange blossom and rose waters after removing it from heat.

4. Transfer the syrup into a bowl or gravy boat and let it cool to room temperature.

Preparing the Cheese Filling:

1. Thinly slice the shelal and akkawi cheese using a sharp knife. Soak them separately in lukewarm water for 2 to 6 hours to desalt, changing the water every half hour, until the cheese tastes less salty.

2. Using a colander, drain, and squeeze out excess moisture from the cheeses, then crumble or blend them together. Allow them to sit in a colander to drain any remaining liquid while you prepare the crust.

Making the Knafeh Crust (Farkeh):

Use one of the following methods:

1. Spice Grinder Method: Using a spice grinder, process kunafa in batches until fine and powdery. Transfer to a medium bowl and mix with ghee, scented sugar syrup, and water until the texture resembles damp, cooked couscous.

2. Meat Grinder Method: Coat shredded kunafa with ghee, syrup, and water, then pass through a meat grinder for a clumpy texture.

Assembling and Cooking the Knafeh:

1. Toast the kunafa mixture in a skillet over medium heat until dry and sandy, avoiding any browning. The color should become one shade darker. Then, food process or sieve the mixture while it’s still hot until there are no lumps. Remove 3 tbsp of the crust mixture and set aside.

2. Brush a 13.5 inch pan with ghee and press an even layer of the crust mixture onto the bottom, leaving a border around the edges. 

3. Spread the cheese mixture over the crust, leaving a 0.7 inch border uncovered.

4. Place only half of the plan over a flame on the stovetop to avoid burning the center. Cook over medium-high heat (electric) or medium heat (gas), rotating the pan continuously for even cooking, until the crust edges turn golden brown and the cheese is mostly melted (10-15 minutes). As you cook, use a clean cloth to gently press down on the cheese and help it absorb any excess moisture.

5. Let the knafeh rest covered for a few minutes to finish melting the cheese.

6. Sprinkle the reserved crust mixture over the cheese, grease a serving platter with ghee, and invert the knafeh onto it. The cheese layer should be on the bottom with the crust on top.

7. Cover with cooled scented syrup, garnish with ground pistachios if desired, and serve warm.

Serving Tips:

• Serve the knafeh warm with a dollop of fresh eshta and extra syrup if preferred. For reheating, use a simmering water bath to keep the cheese gooey. Enjoy the knafeh the same day it's made for the best experience.

Nutritional info: 

Notes:

Cheese Substitutions:

• If tchiki akkawi cheese is not available, use baladeya or a mix of 0.4 lb akkawi and 1.3 lb shelal.

• In the absence of shelal, combine 1.2 lb akkawi tchiki with 0.55 lb majdoula or mix 0.5 lb akkawi baladeya with 1.2 lb majdoula.

• For a non-specific alternative, 1.8 lb of mozzarella can replace Arabic cheeses, noting a change in flavor.

• Adjust the cheese blend according to taste, maintaining a total weight of approximately 1.8 lb.

• Shelal cheese, which may include black sesame seeds, is typically sold in Syrian specialty stores.

Clarified Butter Preparation:

• Melt 5 oz of butter over medium-low heat until the milk solids separate.

• After removing from heat, let it settle for 10 minutes, then skim off the foam.

• Carefully pour out the clear butterfat, discarding the milk solids, to yield about 4 oz of clarified butter.

Source: https://cleobuttera.com/middle-eastern/knafeh-naameh/ 

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#15: Israeli-Style Malabi

Ingredients: 

• 2 cups whole milk (divided into 1 ½ cups and ½ cup)

• 5 tbsp cornstarch

• ½ cup heavy cream

• 1⁄4 cup granulated sugar

• Pinch of kosher salt

• 1 ½ tsp rose water

For Rose Water Syrup:

• ½ cup water

• ½ cup granulated sugar

• 1 ½ tsp rose water

• 1⁄8 to 1⁄4 tsp pink food coloring (optional)

For Serving:

• Chopped pistachios

• Shredded coconut

Servings: 4

Prep time: 5 minutes                                                      Cook time: 10 minutes                    

Cooling time: 4 hours (or overnight)                              Total time: 4 hours 15 minutes

Recipe: 

1. Set a fine mesh sieve over a bowl.

2. In a separate small bowl, pour in ½ cup (4 oz) of milk. Whisk in cornstarch 1 tbsp at a time until smooth. Only add the next tablespoon of cornstarch once the previous one is dissolved.

3. In a medium saucepan, combine remaining milk, cream, sugar, and salt. Cook over medium heat, whisking occasionally to dissolve the sugar, until just boiling (2 to 3 minutes).

4. Reduce the heat to low. Slowly whisk in the milk-cornstarch mixture, slowly stirring for 3 minutes until thickened. You should end up with a consistency that’s similar to cake batter.

5. Remove from heat, strain pudding into the bowl through the mesh sieve, discarding any lumps.

6. Stir in rose water, then divide the pudding into 4 ramekins.

7. Cover with plastic wrap and refrigerate for 4 hours or overnight.

For the Rose Water Syrup: 

1. Whisk water and sugar in a medium saucepan until the sugar dissolves. Bring the mixture to the boil for 1 minute, then remove from the heat and leave to cool for 5 minutes.

2. Once cooled, whisk in rose water.

3. Add food coloring, if desired, 1-2 drops at a time until the syrup is a bright pink color. Place in an air-tight container once you’re happy.

To Serve:

1. To serve, drizzle 1 tsp of rose water syrup over each chilled pudding and garnish with pistachios and coconut. Enjoy!

Nutritional info: 

Notes:

Source: https://www.hummingbirdhigh.com/2019/06/malabi.html 

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#16: Chocolate Babka

Ingredients:

For the Babka Dough:

• 2 tsp active dry yeast, or alternatively, ¾ oz  fresh yeast

• Just under ½ cup of either whole or low-fat milk, warmed slightly

• 1 tsp sugar

• 3 oz unsalted butter, softened and cubed

• 1 large egg, brought to room temperature

• 1⁄4  tsp kosher or sea salt

• 2 cups all-purpose flour

For the Chocolate Filling:

• 3 ½ oz  unsalted butter, also cubed

•  ¾ cup  granulated sugar

• 3 oz coarsely chopped bittersweet chocolate, preferably 70% cacao

• 5 tbsp unsweetened cocoa powder, which can be either natural or Dutch-process

• 1 tsp ground cinnamon

• ½ cup (2.2 oz) toasted hazelnuts, walnuts, almonds, or pecans, roughly chopped

• Optionally, add ½ cup crumbled brownie or chocolate wafer cookie bits for extra texture

For the Syrup:

• ½ cup sugar

• ½ cup water

• 1 tbsp honey

Servings: 16 slices

Prep time: 30 minutes                            Resting time: 8 hours (6 hours resting, 2 hours rising)

Cook time: 30 minutes                          Total time: 9 hours (including resting)

Recipe: 

1. Start by combining yeast, milk, sugar, and 1⁄3 cup of flour in the bowl of a stand mixer. Let it sit until you see small bubbles forming on the surface, about 10-15 minutes.

2. Attach the dough hook to the mixer and start mixing on low speed. Add in the butter, followed by the egg and salt. Gradually incorporate the rest of the flour. Once everything is mixed, increase the speed to medium-high and knead until the dough is smooth, which should take about 5 minutes.

3. If the dough feels too soft or sticks to the sides of the bowl, you can add more flour a tablespoon at a time until it begins to pull away from the sides.

4. You can either let the dough rest in the refrigerator for 6 hours or overnight, covered with a kitchen towel, or proceed to the next steps if the dough is firm enough to handle.

5. Prepare a 9 inch loaf pan by buttering it and lining the bottom and sides with parchment paper that overhangs the long sides. This will help with the babka's removal after baking.

6. For the filling, melt the butter in a saucepan, then add sugar and stir until it's nearly or completely dissolved. Take the pan off the heat and mix in the chopped chocolate. Wait for a minute, then stir until the chocolate melts completely and the mixture is smooth. Add cocoa powder and cinnamon, then set aside.

7. Roll out the dough on a floured surface to a 12x20 inch rectangle. If the dough shrinks back, let it rest for 5-10 minutes before rolling it out to the final size.

8. Spread the chocolate filling evenly over the dough, reaching the edges. Sprinkle with nuts and optional cookie or brownie bits. Roll the dough up tightly from one of the long edges into a 20 inch log.

9. Cut the dough log lengthwise in half and twist the two halves together with the cut sides facing up, ensuring they stay visible. Tuck in any fallen nuts or filling back into the twist.

10. Place the twisted dough into the prepared loaf pan, adjusting the ends to fit.

11. Let the babka rise in a warm spot for about two hours until it's puffy and nearly doubled in size.

12. Meanwhile, prepare the syrup by boiling water, sugar, and honey in a small saucepan for 4 minutes, removing any foam that forms.

13. Preheat your oven to 375ºF (190ºC) about 15 minutes before the babka is ready to bake. Bake for 30 minutes or until a skewer comes out clean from the doughy parts.

14. After baking, immediately apply the room temperature syrup over the babka. Let it cool completely before removing from the pan to avoid breaking. Serve the babka sliced. 

Nutritional info: 

Notes: 

• It can be stored at room temperature for up to 4 days or frozen for up to two months if well-wrapped.

Source: https://www.davidlebovitz.com/chocolate-babka-kranz-bread-recipe/ 

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Tips for Promoting Peace and Charities You Can Donate To

1. Embrace Dialogue and Understanding: Seek opportunities to engage in respectful and open dialogue with individuals from diverse backgrounds. Listen with an open mind and strive to understand different perspectives.

2. Support Education and Youth Initiatives: Invest in educational programs and youth initiatives that promote peace, conflict resolution, and intercultural understanding. These efforts can shape the future by fostering empathy and cooperation among the next generation.

3. Donate to Peacebuilding Organizations: Consider supporting organizations that work tirelessly to promote peace, reconciliation, and coexistence in conflict-affected regions. Some notable charities include:

1. Seeds of Peace: This organization facilitates dialogue and leadership development programs for Israeli, Palestinian, and other youth from regions of conflict.

2. The Parents Circle Families Forum: A joint Israeli-Palestinian organization that promotes reconciliation by bringing together bereaved families from both sides who have lost loved ones in the conflict.

3. The Abraham Initiatives: A non-profit organization that works to advance coexistence and equality among Israel's Jewish and Arab citizens.

4. Advocate for Non-Violence: Raise awareness about the importance of non-violent conflict resolution and support initiatives that promote peaceful means of addressing disputes and grievances.

5. Celebrate Cultural Diversity: Embrace opportunities to learn about and appreciate the rich cultural heritage of different communities. Attend cultural events, festivals, and gatherings that celebrate diversity and promote understanding.

By exploring the culinary traditions of Israeli and Palestinian cuisines and supporting efforts toward peace and reconciliation, we can contribute to a more inclusive, harmonious, and understanding world.

The Bottom Line

The flavors and dishes we've shared are more than just meals. They are bridges between cultures, and for many are symbols of unity and hope. The recipes featured here, from the fragrant spices of a Palestinian maqluba to the comforting layers of an Israeli rugelach, embody the essence of both Israeli and Palestinian identities. 

Through the universal language of food, they tell stories of resilience, adaptation, and the enduring pursuit of peace. In exploring these dishes, we've also embarked on a journey through the rich world of human experiences that connect us all.

When preparing these recipes, we should embrace the possibility of peace and the role each of us can play in fostering it. Food, in its inherent ability to bring people together around a common table, offers a unique opportunity to open dialogue, build friendships, and create a sense of community and understanding that transcends political and cultural divides.

Let us move forward with the hope that every meal shared, every recipe shared, and every story told around the table brings us one step closer to a world where peace is not just an aspiration, but a reality.

Sources for Stock Images

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14. https://www.istockphoto.com/photo/ruggies-gm121320269-13923520?searchscope=image%2Cfilm

15. https://elements.envato.com/chocolate-babka-or-brioche-bread-HJT8CZQ

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