Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron

  • Chicken shawarma rice bowl with quick-pickled tomatoes (page 12)

    from Modern Israeli Cooking: 100 New Recipes for Traditional Classics Modern Israeli Cooking by Danielle Oron

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Rice dishes; Main course; Israeli
    • Ingredients: boneless skinless chicken thighs; ground cumin; ground turmeric; ground coriander; paprika; garlic powder; hot paprika; cinnamon; cloves; yellow onion; basmati rice; consommé powder; Roma tomatoes; red onions; cilantro; tahini
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Notes about this book

  • lean1 on March 01, 2020

    I love this book. The recipes are easy, full of flavor, use lots of herbs and spices and remind me of why I love Israeli foods.

Notes about Recipes in this book

  • Chicken shawarma rice bowl with quick-pickled tomatoes

    • acwebb2 on May 27, 2025

      This is pretty good and flavorful, but as written I found the chicken to be far too oily. If I make it again I’d probably halve the oil.

  • Moroccan spiced shepherd's pie

    • shelbstirr on April 07, 2026

      Yummy twist on a shepherd’s pie! The sliced potatoes are a nice textural component compared to the typical mashed potatoes. Would make again.

  • Spiced beef mini burgers with dill yogurt sauce and sumac onion salad

    • acwebb2 on May 27, 2025

      Honestly, this was delicious! I will admit to increasing the amount of cumin and coriander to a heaping half teaspoon each, and increased the amount of lemon juice in the onions. I was a bit skeptical about the red onion salad as I’m not a huge fan of raw red onion, but sitting in the lemon juice really mellowed their bite.

  • Roasted garlic & apricot chicken

    • shelbstirr on May 02, 2025

      Very good! I served with some quinoa cooked with caramelized onions and chicken broth, as well as some green beans. Next time I would try chopping the apricots in half just so they could be part of more bites.

  • Zucchini latkes eggs bennie with dill labane sauce

    • shelbstirr on February 05, 2025

      Delicious flavor combo! I’m always looking for more ways to eat zucchini. I had some trouble with the latkes sticking/falling apart but I think that could just be user error, would get better with practice!

    • acwebb2 on May 27, 2025

      This was a big miss for me. Perhaps it was my error, but even after squeezing a ton of water out of the zucchini, the latkes were just very mushy. The amount of time they were cooked should have been sufficient, and the exterior was a deep golden brown, but the inside was very unpleasant. They also immediately lost any crisp texture. I ate half of one and discarded the rest.

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  • ISBN 10 1624141765
  • ISBN 13 9781624141768
  • Linked ISBNs
  • Published Oct 13 2015
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Danielle Oron studied at The French Culinary Institute-now the International Culinary Center-and draws cooking inspiration from her Israeli and Moroccan background. Oron is the chef and owner of Moo Milk Bar in Toronto. In Modern Israeil Cooking, Danielle offers an incredible collection of Israeli recipes for the modern home cook.

She takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel.

Even the format gets a modern twist with chapters like Weekdays-Everyday Kind of Food; Friday-Special dishes made on Shabbat or holidays; Beach-Just like sitting in Tel Aviv on the beach; Midnight-It's late, and you're hungry aka the carb chapter; and more.

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