An Israeli Independence Day Menu

Naama Shefi is the Project Manager for the Department of Public Affairs at the Israeli Consulate in New York. Her work focuses on promoting the delicious flavors of her home country as part of the Consulate's larger mission of spreading Israeli culture in the Tri-State Area. After growing up eating in the communal dining room of her kibbutz and then moving to Tel Aviv and exploring its diverse restaurant scene, she now lives in culinary heaven that is New York City. However, she still misses the flavors of Israel.

Celebrate Israel?s 63rd year of independence by preparing a few of these exciting and ethnic dishes.

Israeli cooking: What words come to mind? Hummus and pita? Falafel and shwarma? Gefilte fish and borscht? The Israeli kitchen is a melting pot of the cuisines of its citizens. Coming from over 70 nations around the world, the Israeli people are diverse and unique. Each community brought with them their own music, traditions, and food. As the country grew, its kitchen grew more diverse with each community lending a hand in creating the ?New Israeli Cuisine??spices from Iran swim next to spices from Germany as meat simmers in the pot for Saturday?s afternoon stew. Ultimately Israeli cuisine combines the comforts of Mother?s cooking with the culinary wonders of today?s most elaborate kitchens. These five Israeli recipes are all super fresh and easy to make, and showcase the strong flavors of the nation?s cuisine and its reliance on fresh vegetables and herbs?the perfect way to celebrate Israel?s 63rd year of independence.

Article - Shefi Israeli Cuisine Shaksuka. (Photo: Getty Images)

Beets and Pomegranate Salad

Ingredients:
4 medium beetroots
1 cup pomegranate seeds
2 tablespoons pomegranate concentrate
3 tablespoon freshly squeezed lemon juice
2 dried chili peppers, crushed
� cup olive oil
� cup fresh cilantro leaves
Coarse sea salt to taste

Boil or bake the beets until tender. Cool, peel and cut into small pieces. In a mixing bowl mix the pomegranate concentrate, lemon juice, peppers and salt and set a side for 20 minutes. Mix the beets with the pomegranate seeds, cilantro and the sauce. Pour olive oil on top and serve.

Eggplant Carpaccio

Ingredients:
4 medium eggplants
4 tomatoes
10 tablespoons goat milk yogurt
4 tablespoons freshly squeezed lemon juice
8 tablespoons extra virgin olive oil
1 small bunch of fresh oregano leaves
1 teaspoon crushed garlic
1 teaspoon chopped hot green pepper
Coarse sea salt and freshly ground black pepper to taste

Place a whole eggplant on a rack over an open flame and roast, turning occasionally, until the skin is blackened and the flesh feels soft. The eggplants can also be broiled in the oven. Cool slightly and cut open. Place the eggplants in the center of 4 serving plates and flatten slightly with a fork. Pour small amounts of the yogurt, olive oil and lemon juice over the eggplants. Spoon out the contents of one tomato over each eggplant. Season with salt, pepper, garlic and hot green pepper. Garnish with fresh oregano leaves and serve immediately.

Shakshuka

Ingredients:
10 plum tomatoes, peeled and diced (canned tomatoes of high quality will do as well)
1 green bell pepper, sliced
1 jalapeno pepper, remove seeds and finely dice
3 tbs. olive oil
3 cloves garlic, crushed
Salt and pepper to taste
1 tsp. paprika
2 tbs. tomato paste
6 eggs
Juice from 1 lemon
1/2 cup chopped parsley

In a skillet, heat the oil. Add the garlic and stir constantly for 1 minute. Add the peppers and cook them while stirring often for about 10 minutes. Add the tomatoes, cover the pan, and simmer for 2-4 minutes. Add the tomato paste, salt, pepper and paprika. Taste for seasoning; the sauce should be highly flavored. Cook the sauce on a low-medium heat, while stirring occasionally for 15-20 minutes, or until the sauce seems set. One by one, break the eggs into the tomato sauce, shaking the pan a bit to spread the egg whites. Cover the pan and cook over low heat for 3 minutes or until the egg whites set (cook longer if you like your eggs firm). In a cup, mix the lemon juice, the raw garlic and the chopped parsley and pour on the sizzling shakshuka when serving.

Cauliflower and Tahini Salad

Ingredients:
1 cauliflower
Canola oil for frying
2 eggs

For the sauce:
2 garlic cloves ? finely chopped
Juice from 2 lemons
4 tablespoons chopped fresh cilantro
Salt to taste
Half cup raw tahini

Wash and clean the cauliflower and divide into florets. Beat the eggs and mix them with salt to a smooth texture. Dip the cauliflower florets in the eggs and then fry them in a preheated pan. Fry the florets till they turn golden, then remove from the pan and set aside and let them chill. Mix in a mixing bowl the raw tahini with tap water. Gradually and sparingly add water while stirring the tahini quickly with a fork. You should get a texture between a paste and a sauce (not too watery). Add the lemon juice, cilantro and salt. Mix the cauliflower florets with the tahini sauce. Serve at room temperature.

Aromatic Jerusalem Artichoke Soup

Ingredients:
1 1/2 lb Jerusalem artichokes, peeled and cut into 2 inch pieces
2 potatoes, peeled and cut into 2 inch pieces
2 garlic cloves
2 cups vegetable stock
2 tablespoons butter
1 leek (white part only), chopped
3 fresh thyme sprigs
Nutmeg
2 tablespoons heavy cream
Salt and white pepper

Heat butter in large pot and saut� the leeks until translucent. Add the garlic, Jerusalem artichokes and potatoes cubes and saut� for a few minutes. Add the stock and the thyme sprigs and bring to boil. Season with salt, white pepper and nutmeg and cover the pot. Cook over a low heat until the artichokes are very tender (approximately 45 minutes). Take out the thyme sprigs and let it set for a few minutes. Using a hand food processor, puree the soup. Bring to boil, add the cream, taste and adjust seasoning. Bake in a preheated 400� oven for 15-20 min till the florets get nicely golden.

All recipes were adapted from The Book of New Israeli Food by Janna Gur.

Like The Daily Beast on Facebook and follow us on Twitter for updates all day long.

For inquiries, please contact The Daily Beast at editorial@thedailybeast.com.

Source: http://www.thedailybeast.com/blogs-and-stories/2011-05-10/an-israeli-independence-day-menu/

winner of man booker prize 2009 winner of booker prize 2009 wingnuts john avlon williams fired from npr