Recipe Roundup: Dishes From Israel

a kitchen table with vegetables and ingredients. A basket of peppers, onions, tomatoes, apples, and jalapenos is in the foreground. In the back, a cutting board with vegetables on top and a knife to the side.

Never been to Israel? Eyn ba’aya, no problem! Get a taste of Israel, literally, with these delicious (and easy) traditional recipes.

Related: Let's Visit Israel 


One of the things that many children enjoy eating are falafel sandwiches from a local stand. No falafel stand in your neighborhood? Don’t let that stop you from enjoying a tasty Israeli treat. Try making falafel at home – from scratch or from a boxed mix. Stuff the falafel into a pita with roasted eggplant, tomatoes, or any vegetables you like. Tahini, a sesame sauce, is the traditional topping, but you can try any topping you like! Add some hummus on the side and have an Israel-inspired meal at home. To learn everything there is to know about falafel, visit MyJewishLearning,


Hummus is a staple of Israeli cuisine and a favorite snack of many PJ Library characters. Looking for an easy family activity? Try making some hummus!


Shakshuka is a sumptuous and savory Middle Eastern dish that takes minutes to cook, and is a warm, filling meal. If your house is stocked with eggs and a can of tomato sauce or cooked, peeled tomatoes, you’re basically ready to start cooking.


This super sweet, dense, treat, is so much fun to make. Halva comes in many varieties with the common feature being a base made from tahini or nut butter. A very basic halva can be made with only three ingredients--a perfect confection for a tween to create with a little adult supervision. 


You may already be familiar with couscous, a popular grain eaten all over the world. It's easy to swap as the primary grain in just about any recipe and takes minutes to cook. Here are a few crowd pleasers to get you started:

On super market shelves outside of Israel, ptitim, a slightly larger grain, is sold and marketed as "Israeli Couscous." This small pasta was developed in Israel during a time when rice was scarce. While ptitim is popular with Israeli children, in the states the grain is often used in sophisticated salads and side dishes. If it's your first time making ptitim, try one of these recipes:


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