Israeli foods you must try include spicy foods
Israeli food has become very famous around the globe. This cuisine has its roots in the Middle East, where it was developed over thousands of years. The main ingredients are olive oil, garlic, lemon juice, tomatoes, onions, spices, herbs, and other vegetables.
Israel is known for its rich culinary heritage; Israelis love their food. In fact, they eat out at least twice weekly and enjoy cooking at home.
Israelis love to cook and experiment with new recipes. Some dishes are typical to the country, such as hummus (a chickpeas dip), falafel (fried balls of ground chickpeas), and shakshuka (eggs poached in tomato sauce).
Shakshuka and What is Israeli shakshuka?
Shakshuka is one of the most popular dishes in Israel. It’s typically prepared by simmering eggs in tomato sauce with spices until they become soft.
Shakshuka originated in North Africa. Unlike other Mediterranean or Middle Eastern egg dishes, it is served in the morning instead of at dinner. Also, unlike other egg dishes, it is eaten plain, with bread or pickles, or with vegetables.
Shakshuka was named after the Arabic word "mixed up" because of its various ingredients, but there are several regional variations throughout Israel. Regardless of where you find it, you're guaranteed a savory meal that's hearty enough for lunch or dinner.
The dish's name comes from the Arabic word for "all mixed up," which refers to its ingredients. Shakshuka has a few variations depending on where you find it in Israel; it can be made sweeter or spicier depending on what foods are available regionally. But no matter where you see it, you're guaranteed to find a spicy meal that's hearty enough to keep you going all day.
Shakshuka Recipe
Israeli Shakshuka Recipe (Easy & Traditional)
2 teaspoons olive oil
4 extra-large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1⁄2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs
- You need a large, nonstick, deep sauté pan with a cover. Sauté onions in olive oil until opaque and tender.
- Add red bell pepper and continue sauteing until it softens up.
- Reduce heat to low. Add the fresh chopped tomatoes, and cook until they are breaking apart.
- With a slotted spoon, add the chunkiest parts of the "Pomi" contents —the majority of the sauce should remain in the carton. Add the jalapeno now, too.
- Cook for 30-40 minutes, partially cover, and stir occasionally. If it starts to look dry, slowly add some of the sauce from the carton as needed. Add the salt and pepper.
- The final product should be a thick sauce that looks like a whole lot of tomatoes stuck together—with very little to no juice—and is about 1-1 1/2 inches high.
- Crack open the eggs on top of the shakshuka, one by one, giving each its own space. The whites should overlap, but the yolks should be spaced about four finger widths from each other.
- Cover tightly with a lid and simmer for 20 minutes.
Shakshuka has several regional variations, but it's always served with eggs cooked sunny side up. It can be sweetened or spiced depending on what ingredients are available locally. However, no matter where you find shakshuka, you will surely find a delicious breakfast dish that will leave you satisfied for hours.
Shakshuka Variety
Shakshuka, a beloved dish across the Middle East and North Africa, has found a particularly vibrant expression in Israel, where it's not only a staple breakfast food but also a testament to the country's melting pot of culinary traditions.
Green Shakshuka
A verdant twist on the traditional recipe, the green shakshuka swaps out the tomatoes for a mix of leafy greens such as spinach, Swiss chard, and kale. Herbs like cilantro, parsley, and dill add freshness and depth, while green peppers and zucchini add texture.
This version is often seasoned with za'atar and served with yogurt or sour cream.
Mushroom Shakshuka
This variation is perfect for mushroom lovers. It features a rich mix of sautéed mushrooms (such as button, cremini, or even more exotic varieties like shiitake) along with the traditional tomato base. Some versions might include a splash of white wine or cream for added richness.
Vegan Shakshuka
Given the rise in veganism globally and in Israel, chefs have created a vegan version of shakshuka, omitting the eggs but ramping up the flavor with additional vegetables, beans, or tofu as egg substitutes. This ensures the dish remains protein-rich and satisfying.
Shakshuka with Feta
Adding crumbled feta cheese to the classic tomato shakshuka introduces a tangy creaminess that balances the dish's spiciness. The feta can be added just before serving to ensure it retains its texture and flavor, melting slightly under the heat of the tomato sauce.
Chraime Shakshuka
Chraime is a spicy North African fish dish. Its flavors have been adapted into a shakshuka variation, where fish (commonly cod or hake) is poached in spicy tomato sauce alongside the eggs. This version often includes spices like caraway and hot chili for an extra kick.
Sausage Shakshuka
Incorporating spicy sausages (like merguez, a North African lamb sausage, or chorizo) into shakshuka adds a smoky, meaty depth to the dish. The sausages are usually sliced and cooked in the tomato sauce before the eggs are added, infusing the entire dish with their flavor.
Yemenite Shakshuka
Reflecting the influence of Yemenite Jews in Israel, this version of shakshuka includes traditional Yemenite spices such as hawaij—a blend of turmeric, cumin, coriander, and black pepper. This gives the dish a distinctive flavor and a beautiful golden color.
