There are so many things that say Israel. Right along with our religious landmarks and our historic landmarks, anyone who has visited Israel will be impressed by the unique Israeli foods. This fine cookbook, Fresh Flavors from Israel from the folks at Al Hashulchan is a look at traditional and nostalgic, new and creative takes on local favorites, thus the name Fresh Flavors.

This soft cover cookbook is pleasant to read and to handle. Each page contains an introduction to the recipe, a bit of history, the recipe and cooking tips, all in an easy to read, clear type face. Most outstanding are the gorgeous color photographs of the actual dish, that accompany each recipe.

Fresh Flavors offers easy recipes for all your favorite Israeli foods. There are easy to follow recipes for the foods sold in open-front street stalls in any any Israeli city, like Falafel and Sabich. There are recipes for several different styles of Hummus. In addition you will learn how to make Shakshuka, roasted eggplant, and all the favorites.

Like Israeli society itself, the foods of the country are a melting pot of cultures. Fresh Flavors includes the Israeli variations of recipes from Europe, North Africa, and the Middle East.

Enjoy this cookbook in the kitchen or read it for its interesting tips, Did you know, for example, that real Viennese schnitzel is made from veal tenderloin. In Israel we use chicken or Turkey because in the early days of the country poultry was readily accessible, whereas veal was virtually nonexistent. It is these simple quirks of fate and necessity that change recipes from their origins and add to the multicultural fusion of modern Israeli food. There is also a recipe in this book, for non-meat schnitzel made with red peppers and filled with cheese. That's an idea.

There are 60 recipes in the book, one for each year of Israel’s existence. Each is paired with beautiful full color photographs of the finished dish.

Here is one of the standout recipes, A Middle Eastern specialty that while traditionally used as a side dish is so packed with nutrition it can almost double as a protein.

Mejadra – Rice with Lentils

Ingredients (Serves 6 to 8)

1 cup brown lentils
2 cups rice
Olive Oil for frying
3 Onions Chopped
1 tablespoon ground cumin
Salt and freshly ground black pepper

To Serve (Optional)

2 onions thinly sliced
Oil for frying

1. Cook the lentils in water until they soften, about 30 minutes. Drain and set aside.

2. Heat the oil in a saucepan and fry the onions until golden. Add the lentils then season with cumin, salt and pepper. Add the rice and stir-fry for a minute or two until the rice grains turn opaque.

3. Add 3 cups boiling water, bring to a boil, lower the heat, cover and cook for 20 minutes. Turn the heat off fluff with a fork cover and let rest before serving.

4. Before serving fry the onion rings in oil until brown and crisp and arrange over the Mejadra.

All in all Fresh Flavors from Israel is an eye opening look at the truly international character of food in Israel.  

This book is available at:
Gur Arieh Bookstore, Yoel Solomon St 8, Jerusalem
Tel: 02-625-7486. Fax: 02-625-4265

http://www.hashulchan.co.il

Books ordered from eLuna.com, will be delivery in Israel only. Visit the publisher's website for overseas purchases.