Get the latest Israel recipes from Group Recipes. http://www.grouprecipes.com/tag/israel Different spin on potatoes! esp if you enjoy mustard, honey and onions! http://www.grouprecipes.com/97568/israeli-potatoes-with-mustard-and-honey.html A great Mid-Eastern treat. These can be made with canned or dried chickpeas. Place in pita bread and may also served with tahini, hummus , or what ever you like. I also posted a while ago another version, but different recipe for felafel fritters http://www.grouprecipes.com/95786/the-great-felafel-sandwich.html Israeli couscous is small and round like tapioca size pasta. comes in whole wheat also http://www.grouprecipes.com/95427/israeli-style-couscous.html Serve this salad as a side dish, or make it into a main course with the addition of feta cheese for a dairy meal or grilled chicken breasts for meat http://www.grouprecipes.com/93592/israeli-bread-salad-with-zaatar-dressing.html Israeli spin on this European recipe with seseme seeds in the coating http://www.grouprecipes.com/90916/israeli-schnitzel.html This babka is reminiscant of Sepharidic Jewish baking. May also be baked in loaf pans instead http://www.grouprecipes.com/86973/chocolate-chip-babka.html Ronny Marcus has sent me this letter and asked that I forward it to all of you. http://www.grouprecipes.com/85256/ronny-marcus.html Thought I'd post this before I leave for the week end: Made this for a pot luck, well received. Israeli couscus cooks up like large tapioca size balls and is a pasta. Avialable most ethnic section of supermarkets. This salad is colorful and very tasty. Key lime juice does make a difference and more pungent than regular limes http://www.grouprecipes.com/75094/israeli-couscous-and-broccoli-salad.html If you have ever been to an original Lebanese or Middle-eastern restaurant ,the meal will usually start with about 30 different salads , (I'm dead serious), before the main course. At least 6 of these will have Eggplant as their main ingredient . This is one of my favourites and very easy to make. It is also a staple by us but somehow I never get a chance to eat it at the table so I always keep a little on the side for myself afterwards. ENJOY http://www.grouprecipes.com/72092/ronnys-version-of-middle-eastern-eggplant-salad.html As said in the "SHMALTS" recipe, The Jews of eastern Europe had to utilise everything they had. Fish was considered "poor man's food", but even so, they used everything including the head and bones. It is actually the bones that give the sauce its "jelly like" texture. This is a staple dish in Jewish homes around the world for sabbath and festivals. Just like the "BOBBA", (grandmother), made it http://www.grouprecipes.com/63425/traditional-gefilte-fish.html