My Global Food Challenge

Israel (3)

Israeli Chicken (Israel)

Yield: 4 Servings


1 whole chicken, cut in pieces
1 c. sliced fresh mushrooms
1/3 c. soy sauce
1 tsp. catsup
1 tsp. sugar
1 tsp. vinegar
1 tsp. paprika
1/2 tsp. garlic powder


Place chicken in covered baking dish. Pour sliced mushrooms over chicken. Blend remaining ingredients and pour over chicken and mushrooms. Cover and bake at 350 degrees for 1/2 hour. Uncover and baste frequently until done. Makes 4 servings.

Link to My Post on Israel:

Cuisine: Israeli

Main Ingredient: Chicken


Cheese Bourekas (Israel)

Yield: 12 Servings

“Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.”


2 eggs
2 cups shredded mozzarella cheese
1 teaspoon dried parsley
1 pinch garlic powder
1 pinch onion powder
1 pinch salt
1 pinch black pepper
1 (17.5 ounce) package frozen puff pastry
2 teaspoons water
2 tablespoons sesame seeds


Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.

On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.

Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.

Link to My Post on Israel:

Cuisine: Israeli

Main Ingredient: Cheese


Israeli Salad (Israel)

Our family recipe. Yield: 4-6 Servings


3 cucumbers, seeded and diced
2 tomatoes, seeded and diced
1 onion, diced
1 red bell pepper, seeded and diced
4 cloves garlic, chopped (optional)
½ cup chopped fresh parsley (optional)
1/3 cup olive oil
1 lemon, juiced
Salt to taste
ground black pepper (optional)
Zaatar (hyssop spice) – optional


Toss the cucumbers, tomatoes, onions, bell pepper, garlic, and parsley together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt, pepper, (and Zaatar) to serve.

Link to My Post on Israel:

Cuisine: Israeli

Main Ingredient: Salad

File:Israel in Asia (de-facto) (-mini map -rivers).svg

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