Israeli cuisine is a vibrant mix of Mediterranean and Middle Eastern traditions, where fresh vegetables, aromatic spices, and bold combinations create a unique flavor. Today, we’re making three iconic dishes you’ll find on every corner from Tel Aviv to Jerusalem.
🍳 Shakshuka
Eggs poached in a spiced tomato sauce with peppers and seasonings—the star of Israeli breakfasts. Served straight from the pan with crispy pita for dipping.
Ingredients:
• Olive oil — 3 tbsp
• Yellow onion — 1 large
• Red bell pepper — 2
• Garlic — 4 cloves
• Ground paprika — 1 tsp
• Ground cumin — 1 tsp
• Canned whole peeled tomatoes — 800 g
• Tomato paste — 2 tbsp
• Sugar — 1 tsp
• Salt — to taste
• Cayenne pepper — a pinch
• Eggs — 6
• Fresh cilantro or parsley — a small bunch
• Feta — 100 g (optional)
Instructions:
Step 1. Dice the onion into 3–4 mm cubes. Seed the bell peppers and cut into 5–7 mm strips, then halve them. Finely chop the garlic. In a deep 28–30 cm skillet, heat the olive oil over medium heat until it shimmers slightly (about 1 minute).
Step 2. Add the onion and pepper to the skillet. Sauté for 8–10 minutes, stirring occasionally with a wooden spatula, until the vegetables soften and the onion turns translucent with golden edges. Add the garlic, paprika, and cumin, stir, and cook for another minute until the spices release their aroma.
Step 3. Pour in the canned tomatoes (with juice), breaking up large chunks with a spoon. Add the tomato paste, sugar, salt, and cayenne. Stir well, bring to a boil, then reduce the heat to low. Simmer covered for 15–20 minutes, stirring occasionally. The sauce should thicken, deepen in color, and develop a rich, oily texture.
Step 4. Remove the lid and use a spoon to make 6 evenly spaced wells in the sauce. Carefully crack an egg into each well, trying to keep the yolks intact. Sprinkle the whites with a pinch of salt. Cover the skillet and cook on low heat for 7–9 minutes.
Step 5. Check for doneness: the whites should be fully set, the yolks still runny but with a thin matte film on top. For firmer yolks, cook another 2–3 minutes.
Step 6. Remove from heat. Generously sprinkle with chopped herbs and crumbled feta (if using). Serve immediately, straight from the skillet, with warm lavash or pita for dipping. Scoop each portion with sauce and a whole egg.
💡 Fact: Shakshuka came to Israel with North African Jews in the 1950s and became so popular that today it’s considered one of the main symbols of Israeli cuisine—though it’s made from Tunisia to Turkey.
🥙 Sabich
Pita stuffed with fried eggplant, hard-boiled eggs, hummus, and salads—Israel’s #1 street food. The mix of warm and cold layers, crispy and creamy textures, creates a flavor explosion in every bite.
Ingredients:
• Eggplants — 2 large
• Vegetable oil for frying — 150 ml
• Eggs — 4
• Pitas — 4
• Store-bought hummus — 200 g
• Tahini — 100 g
• Lemon juice — 2 tbsp
• Cold water — 3 tbsp
• Tomatoes — 2 medium
• Pickled cucumbers — 4–5
• White cabbage — 150 g
• Fresh parsley — a small bunch
• Mango achar (spicy sauce) or amba — 3 tbsp
• Harissa or hot sauce — to taste
• Salt — to taste
• Ground cumin — ½ tsp
Instructions:
Step 1. Place the eggs in a pot and cover with cold water (2–3 cm above the eggs). Bring to a boil over high heat, then reduce to medium and cook for exactly 9 minutes. Immediately transfer to an ice bath for 5 minutes, then peel and slice into 5–6 mm rounds. Set aside.
Step 2. Slice the eggplants into 1 cm rounds (skin on). Generously salt both sides and let sit in a colander for 20 minutes—this draws out bitterness and excess moisture. Pat each slice dry with a paper towel.
Step 3. In a deep skillet, heat the oil to 170–180°C (a bread cube should brown in 30 seconds). Fry the eggplant in batches of 3–4 slices, without overlapping, for 3–4 minutes per side. The slices should turn golden-brown, soft inside, with a crispy crust. Drain on paper towels to remove excess oil.
Step 4. Prepare the tahini: whisk the sesame paste with lemon juice, water, and a pinch of salt until smooth and creamy—the sauce should lighten in color and increase in volume. Add more water if needed for the right consistency. Thinly slice the tomatoes, cut the pickles into rounds, shred the cabbage into thin strips, and roughly chop the parsley.
Step 5. Warm the pitas in a 180°C oven for 2–3 minutes or on a dry skillet for 30 seconds per side—they should puff slightly. Cut each pita three-quarters of the way around to create a pocket.
Step 6. Assemble the sabich: generously spread the inside of the pita with hummus (2–3 tbsp). Layer with 3–4 fried eggplant slices, 3–4 egg slices, shredded cabbage, tomato and pickle slices, and chopped parsley. Drizzle with tahini, add a teaspoon of mango achar, and a dash of harissa for heat. Sprinkle with cumin.
Step 7. Tightly wrap the bottom of the pita in parchment paper or foil, leaving the top open—this prevents sauces from leaking. Serve immediately while the eggplant is still warm. Eat the sabich vertically, gradually unwrapping as you go.
💡 Fact: Sabich was invented by Iraqi Jews in Israel in the 1960s. Originally a Sabbath dish (eggplant was fried before Shabbat), it quickly took over Israeli streets and became falafel’s main competitor.
🍩 Sufganiyot
Light, yeasty doughnuts filled with jam and dusted with powdered sugar—the symbol of Hanukkah. Incredibly fluffy, with a golden crust and tender crumb, they melt in your mouth.
Ingredients:
• All-purpose flour — 500 g
• Active dry yeast — 7 g (1 packet)
• Warm milk (38–40°C) — 240 ml
• Sugar — 80 g
• Egg yolks — 3
• Softened butter — 60 g
• Salt — ½ tsp
• Vanilla extract — 1 tsp
• Lemon zest — from 1 lemon
• Vegetable oil for frying — 1.5 L
• Strawberry or raspberry jam — 200 g
• Powdered sugar — 100 g for dusting
Instructions:
Step 1. In a mixer bowl, combine the warm milk, 1 tbsp sugar, and yeast. Let sit for 7–10 minutes until a thick foam forms—this confirms the yeast is active. Add the remaining sugar, yolks, softened butter, salt, vanilla, and lemon zest. Whisk until smooth.
Step 2. Gradually add the flour, starting on low speed with a dough hook. Once incorporated, increase to medium speed and knead for 8–10 minutes. The dough should become smooth, elastic, and slightly sticky but pulling away from the bowl. If kneading by hand, this will take 12–15 minutes of vigorous work.
Step 3. Shape the dough into a ball, place in an oiled bowl, and cover with a damp towel. Let rise in a warm place (25–28°C) for 1.5–2 hours, until doubled in size. Test readiness: press a finger into the dough—it should slowly spring back.
Step 4. Punch down the dough, transfer to a floured surface, and roll into a 1.5 cm-thick sheet. Use a 7–8 cm round cutter (or a glass) to cut out circles. Place the doughnuts on a parchment-lined tray, 5 cm apart. Cover with a towel and let rise for 40–50 minutes—they should puff up noticeably.
Step 5. In a deep pot or wok, heat the oil to 175°C (use a thermometer or test with a small piece of dough—it should float and brown in 40–50 seconds). Carefully lower 3–4 doughnuts at a time, without overcrowding. Fry for 2–3 minutes per side until golden.
Step 6. The finished doughnuts should be evenly browned and nearly double in size. Drain on paper towels to remove excess oil. Let cool completely to room temperature (15–20 minutes)—hot doughnuts can’t be filled.
Step 7. Transfer the jam to a piping bag with a small round tip. Poke a hole in the side of each doughnut (midway up) and insert the tip 2–3 cm deep. Pipe in 1–1.5 tsp of jam—you’ll feel the doughnut get slightly heavier. Dust generously with powdered sugar through a fine sieve. Sufganiyot are best eaten the same day—they’re at their fluffiest and freshest.
💡 Fact: Sufganiyot are eaten during Hanukkah because they’re fried in oil, symbolizing the miracle of the Temple’s oil jug lasting eight days instead of one. During this time, Israelis consume over 24 million doughnuts.