Israeli Chopped Salad

Serves 4
The secret to success of this recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors!
4 small Israeli cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine [...]

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Israeli Herbal Tea

Makes 1 French press (about 6 cups)


1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water


In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled [...]

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Israeli Hummus

Makes 3 cups
2 cups of chick peas, soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
1⁄3 cup tahini
1 teaspoon salt
½ cup extra-virgin olive oil
1⁄3 cup lemon juice
1 tablespoon lemon zest
¼ cup extra virgin olive oil
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon zahtar (optional)
In the bowl of a food processor, add chick [...]

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Smokey Eggplant Mousse

One of the truly most decadent dishes I have ever tasted in Israel is the many versions of eggplant mousse. A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form. I am not the biggest fan of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted. But even so, I am willing to try anything (except liver), and so I did. To my amazement, I fell in love with eggplant made into a mousse. There is something so luxurious about the texture and taste. There are several different version of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paparika. I guess the point to all of this is don’t underestimate the mousse and certainlyy let’s keep eating baba ganoush, but don’t overlook a smokey eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

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