Divine Food / Abraham's Kitchen: Israeli and Palestinian Food Culture and Recipes by David Haliva

  • Arugula salad with figs and sabras (page 37)

    from Divine Food / Abraham's Kitchen: Israeli and Palestinian Food Culture and Recipes Divine Food / Abraham's Kitchen by David Haliva

    • Categories: Quick / easy; Salads; Side dish; Summer; Palestinian; Israeli
    • Ingredients: Anaheim chillies; tomatoes; parsley; arugula; figs; prickly pears; black olives
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Notes about this book

  • Lnbrittain on September 16, 2019

    Lamb shawarma was great! Made it with chicken, as instructions said was an option, and served with tzatziki dip. The family was happy.

Notes about Recipes in this book

  • Roasted red mullet

    • Devery on December 12, 2017

      Prepared and loved. My fillets were only 25g each, so I roasted the leek mixture 20 minutes before adding fish on top to roast a further 3 1/2 minutes. Perfect ! Served with spelt couscous, husband suggested next time trying cooked Israeli couscous mixed in with vegetables.

  • Roasted cauliflower and chickpea salad

    • apattin on August 13, 2017

      Cauliflower roasted in small pieces, not steaks. It was good but masked the taste of the cauliflower,

    • Rutabaga on October 30, 2019

      Other than the roasting step, the other parts of this recipe can be prepared in advance, making it easy to put together for a weeknight dinner. Still, I didn't have time to cook my own chickpeas, so used canned. Also, I think pre-cooking the cauliflower for no more than five minutes is good, as I prefer cauliflower that isn't too soft. The odd thing about the recipe is that in the photo it appears the chickpeas have been roasted, yet the recipe doesn't indicate to do this. I love roasted chickpeas, so added them to the pan together with the cauliflower, which worked perfectly. A finishing sprinkle of za'atar or sumac is a welcome addition.

  • Falafel

    • pennyvr on January 29, 2018

      I used a hand mixer with a chopper attachment. The mix was coarser than I expected, and it formed balls quite easily. I preferred the loosely-pressed balls.

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  • ISBN 10 3899556429
  • ISBN 13 9783899556421
  • Linked ISBNs
  • Published Oct 31 2016
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Germany
  • Publisher Gestalten

Publishers Text

Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv.

Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties --from the Arab-Jewish kitchens of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast.

The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.

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