Living Biblical Prophecies: Recipes Loved By Israelis

The Bible tells us, “But you, mountains of Israel, will produce branches and fruit for my people Israel, for they will soon come home.” (Ezekiel 36:8) Eating from the fruit of the Land of Israel is a large part of coming home. These favorite recipes show the everyday ways in which Israeli’s are living the Biblical prophecies.

Providing meals is how love is expressed in Israel to all: family, friends, soldiers, and anyone in need of having their spirits lifted. Below are some recipes that are perfect for any occasion that always crowd pleasers!

Schnitzel

Serves 4-6

A classic Israeli favorite that’s sure to please. Perfectly crispy and golden on the outside, tender and juicy on the inside.

Ingredients:

• 1 lb (½ kilo) chicken breasts, trimmed and butterfly cut
• ¾ cup flour
• Salt and pepper to taste
• 1 ½ cups breadcrumbs or sesame seeds, or ground cornflake crumbs (or a mixture)
• 2 large eggs, beaten with 2 tbsp water
• Oil for frying (vegetable, soy, or canola)

Directions:

1. Place each chicken breast between two pieces of paper towels and pound thin with a mallet or rolling pin (or leave slightly thicker if preferred).
2. In a bowl, scramble the eggs and add water.
3. In another bowl, mix the flour with salt and pepper.
4. In a third bowl, place breadcrumbs or cornflake crumbs (you can toast sesame seeds lightly in a small pan over low heat for 4-6 minutes to bring out their flavor, then add them to the crumbs).
5. Prepare a large platter lined with paper towels for draining the fried schnitzels.
6. Dip each chicken piece into the flour, then into the egg mixture, and finally into the breadcrumbs, ensuring it is fully coated.
7. Heat ⅛ to ¼ inch oil in a large non-stick pan over medium-high heat. Fry the schnitzels in batches, without overcrowding, for 3-5 minutes on each side until golden and crisp.
8. Transfer to the paper towel-lined platter and serve immediately.

Super Israeli Salad

A refreshing and flexible dish that can be adapted with the seasons

• 1 lb cucumbers, diced into cubes
• 1 lb fresh, ripe tomatoes, diced into cubes
• ⅓ cup minced red or white onion (optional)
• ½ cup minced fresh parsley (can adjust to preference)
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• Salt and pepper to taste
• The Super Addition (Choose one):
  • ⅔ cup garbanzo beans (chickpeas)
  • ⅔ cup feta cheese, cubed
  • 2-3 nectarines, pitted and cubed (in season)

Directions:

1. Wash and dice the vegetables. (If cucumbers are waxed, peel them before dicing).
2. Place diced vegetables into a large mixing bowl.
3. Mince parsley and add to the bowl.
4. Add olive oil, lemon juice, salt, and pepper, then mix to coat.
5. Choose your “super” addition and toss the salad again to combine.
6. Serve fresh at room temperature or chilled.

Majdara (Rice and Lentils)

A hearty and delicious dish with only three main ingredients. Can be a side, or protein-packed main dish..

Ingredients:

• 1 cup black lentils (sorted and rinsed; green lentils can be substituted, but not orange lentils)
• 4 cups water (divided)
• ¼ cup water (for later)
• 2 large yellow onions, diced (about 4 cups)
• 1 tsp kosher salt (more to taste)
• 1 cup long-grain white rice (brown rice can be used with extended cooking time)
• Black pepper to taste
• ½ to 1 tsp cumin
• Fresh parsley for garnish

Optional Fried Onion Garnish:

• Extra virgin olive oil
• 1 large yellow onion, thinly sliced into rings

Directions:

1. Soak the rice in cold water to remove excess starch, then drain and rinse.
2. In a pot, par-boil lentils in 2 cups water for 10 minutes. Turn off the heat and keep covered.
3. To prepare the crispy fried onion garnish, heat olive oil in a frying pan. Add the thinly sliced onions and fry, stirring constantly, until deeply brown and crispy. Transfer to a paper towel-lined plate and set aside.
4. In another pot, bring 2 cups of water and rice to a boil. Add the par-boiled lentils, salt, and simmer until the rice is fully cooked.
5. Add cumin, fluff the rice and lentils with a fork, and serve topped with the crispy fried onions. Garnish with parsley.

Chocolate Balls (Kubeibot or Mud Balls)

Kids and adults agree, these balls are a perfect way to end a meal! And fun to prepare as a family as well!

Makes 25 chocolate balls

Ingredients:

• 1 package tea biscuits
• 350 grams butter (or butter substitute)
• 50 grams bittersweet chocolate
• 3 tbsp cocoa powder
• 3 heaping tbsp white sugar
• 2 tbsp boiling water
• ½ cup milk or milk substitute
• Topping: 1 cup shredded coconut, sprinkles, or cocoa powder

Directions:

1. In a microwave, melt butter and bittersweet chocolate together, then set aside.
2. In a separate bowl, mix cocoa powder, sugar, and boiling water until dissolved. Add milk and stir thoroughly.
3. Combine the melted butter-chocolate mixture with the cocoa-sugar-water mixture, stirring until well incorporated.
4. Crush the tea biscuits (best done by pounding the package with a mallet until lumpy) and add to the bowl with the chocolate mixture. If the mixture is too dry, add a small amount of milk; if too wet, add more crushed biscuits.
5. Refrigerate the mixture for 20-30 minutes.
6. Roll the mixture into balls the size of small meatballs. Roll each ball in shredded coconut, sprinkles, or cocoa powder.
7. Refrigerate again until ready to serve. Store in the fridge for up to a week.

Enjoy these favorites and bring a taste of Israel to your table!

Esti Herskowitz is a licensed tour guide in Israel. Contact her for family friendly tours at Esti.h.tours@gmail.com