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Israeli Cuisine

Israeli Cuisine

Israeli Cuisine

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Israeli Cuisine

Recent Content

  • Packed with fresh herbs, these fish kebabs are bursting with flavor. Since there are no binding ingredients like eggs, the secret is to knead the mixture like dough to break down the proteins. The kebabs are good on their own, but even better with the creamy yellow tahini sauce.

  • Tina Wasserman demonstrates how to make beet hummus at a live cooking demo

Articles

Recipes

  • Say "beets" in the Jewish community and people often think of borscht, that slightly sweet/tart, cold soup, whose bright magenta color morphs into pastel only when a dollop of sour cream is added. Beets were a cheap and plent

  • URJ Crane Lake Camp's favorite Sunday breakfast is our delicious shakshuka recipe. Shakshuka, Hebrew for "all mixed up," is an Israeli breakfast dish consisting of poached eggs in a cumin-spiced tomato, pepper, and onion sauc

  • My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992. You can choose to halve all the ingredients for a smaller batch or freeze some for a later date. These