Both with native recipes and adaptations with typical and local products, the Israeli recipe book has numerous options. In this article we propose summer recipes from the israeli gastronomy to prepare fresh dishes with which to combat high temperatures.
Cold beetroot soup recipe to combat the summer
Although this dish originates from Eastern Europe, it has become popular in Israel and has been adapted with local flavors and ingredients. Furthermore, beets have a historical and culinary relationship with Israel. During the early years of Israel's founding as an independent state, beets were widely cultivated in the country as a nutritious and sustainable food source and became an inexpensive staple for the population.
Ingredients
- 2 or 3 small cooked beets
- 1 natural yogurt
- 150ml of crushed tomato
- 1 garlic clove
- Olive oil
The preparation is quite simple, since you only need to cut and beat the beetroot. At the same time, in a container suitable for blending, place the garlic clove, the crushed tomato and the yogurt. The recipe also accepts other vegetables. You have to get a fine and homogeneous dough to which you will add the beetroot broth and season to taste.
Tahini and date cream with sugared cherry tomatoes
Ingredients
- 200g cherry tomatoes
- 300 g of cream and 60g of sugar
- 100g tahini
- Date honey (or sylan)
It is a hybrid between dessert and starter. To prepare it, you have to cut the cherry tomatoes and macerate them with the sugar, olive oil and vinegar for 10 minutes. Subsequently, you have to beat the cream until it is stable and gently incorporate the tahini and sylan. To serve, just place the tomatoes in a deep plate and apply a little cream on them
israeli couscous
Also known as pearl couscous, it is characterized by being larger and made from wheat bulghur. It became popular in Israel in the XNUMXs, also because of its similarity to rice, which was scarce at the time.
Ingredients
- 300g Israeli couscous
- 50g onion
- 50g arugula
- feta cheese to taste
- Cilantro
- A handful of raisins
Once boiled with water, you can add the ingredients of the classic couscous (cilantro, raisins, onion...) or be more innovative with feta cheese or arugula.
