Israeli Soul: Easy, Essential, Delicious by Michael Solomonov and Steven Cook

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Notes about Recipes in this book

  • Making sabich

    • MelMM on February 08, 2019

      2-7-2019 This isn't exactly a recipe, but more of a discussion about what goes into sabich. Recipes are given for some eggplant preparations, and for amba. I read this chapter about sabich, then put it together as I saw fit. Quite possibly the best sandwich I've ever eaten. Move over, falafel.

  • Avocado with peanut harissa

    • MelMM on February 14, 2019

      2-13-2019 This could be my favorite hummus topping. I make the harissa in the book, but include some preserved lemon and some urfa chile flakes. I do the peanuts in a skillet rather than the oven. This is really, really good.

  • Broccoli and pine nut pesto

    • MelMM on February 14, 2019

      2-12-2019 Delicious. For the 5-minute hummus, I make half a batch in the Vitamix, and add more garlic, just a whole clove for a half recipe, and more lemon juice. I include the liquid from the chickpeas and don't have to add water. The broccoli pesto is great. For the whole florets, I cooked in a skillet rather than the oven.

  • Turkish eggplant

    • mharriman on June 04, 2019

      I really liked this side dish. I used smaller regular purple eggplants because that’s what I found at my grocery store, and left out the hot Chiles since my husband and I didn’t want the heat. I also needed only 20 minutes to reduce the sauce of onions/ red peppers in crushed tomatoes. This went well with paprika-rubbed roasted chicken.

  • Chopped salad

    • mharriman on January 31, 2020

      A simple salad that reminds me of the Middle East because of the mint and parsley. Whenever I long for a light mezzo meal of hummus, pita, and tomato and cucumber salad, I turn to this one or one like it. Worked well for lunch yesterday.

  • Tehina chicken salad

    • mharriman on May 28, 2020

      Mine looked a lot like American chicken salad because my tahina hummus came out very light. The salad tasted and reminded me of small plates I ate while in Israel. I added minced cucumbers to the mix which we liked. Served with pita bread. My husband made his into pita sandwiches. Will repeat.

    • Dannausc on March 07, 2020

      Fairly easy; pretty good. Worth a repeat.

  • 5-minute hummus with quick tehina sauce

    • mharriman on May 28, 2020

      I made this for another recipe in this cookbook and made half a batch. Mine seemed a little dry but the taste and texture was smooth and similar to dips I had in Israel last year. Next time I’ll add a bit more ice water.

    • lean1 on May 22, 2020

      incredible taste and flavor. My son said it was like being in Israel!

    • Dannausc on March 07, 2020

      Super easy. Good but not great.

    • purrviciouz on May 16, 2020

      Extremely smooth hummus without being fussy.

  • Sirloin shishlik

    • mharriman on February 19, 2019

      Good but not great. For the 22 hours of marinading, the flavors of garlic, dill, and parsley were very mild. The best part was coming home at the end of the day and throwing the sirloin skewers and some vine ripe tomatoes on my stove top grill pan and having dinner ready in less than 25 minutes. Served with orzo and a green salad.

  • Banana-date [ice-pops]

    • mharriman on June 01, 2020

      These are easy to make and delicious. If you like bananas and dates, you’ll like these. I had to fiddle with the way I filled each pop. My minced date pieces (from food processor) sank to the bottom of the batter. I didn’t realize that until I was spooning batter into the third pop. I adjusted my method and filled each mold 2/3 of the way, scooped up the dates and topped each pop mold with them. They immediately sank to the bottom, which is the top of the pop when turned upright; the result is a nice date flavor and texture at the beginning of eating the treat.

  • Goldie falafel

    • inflytur on December 24, 2018

      Wonderful textures: pillowy interior that isn’t mushy and a crispy exterior. I used my smallest scoop to portion out for frying.

  • Pita bread

    • inflytur on December 25, 2018

      Couldn’t be easier and my house smells wonderful from the baking pitas.

    • Dannausc on March 07, 2020

      Fairly easy. Quite good, though I should have rolled it flatter.

  • Ground veal on cinnamon sticks

    • trmarvin on July 09, 2019

      I made this with ground turkey - came out very nice.

  • Quick pickled lemons

  • Lamb shank siniya

    • Dannausc on March 07, 2020

      The chopped veg just need to be rough chopped, because they’re just for the braising liquid. I used 4 c. Chicken stock and 2 c. Water. The lamb came out super tender! Pretty good.

  • Tomato bulgur

    • Dannausc on March 07, 2020

      Super easy; good.

  • Pan-roasted green beans

    • Dannausc on March 07, 2020

      Super easy; quite good.

  • Grated carrots with chiles

    • Dannausc on March 07, 2020

      Good but salty. Not worth a repeat.

  • Abe Fisher beet salad

    • Dannausc on March 07, 2020

      Fairly easy and makes a beautiful horseradish-beet vinegar as a by-product. Good. Makes a lot.

  • Classic mango amba

    • Dannausc on March 07, 2020

      Pretty easy; good.

  • Black harissa: black garlic chile sauce

    • Dannausc on March 07, 2020

      Easy, good.

  • Red bell pepper spread (Muhammara)

    • Dannausc on March 07, 2020

      Good and easy; reminds me of romesco.

  • Ground chicken with amba

    • Dannausc on March 07, 2020

      Quite easy. Pretty good.

  • Japanese eggplant with muhammara

    • Dannausc on March 07, 2020

      Good and easy.

  • Quick tehina sauce

    • Dannausc on March 07, 2020

      Quick and easy; good.

  • Konafi

    • Dannausc on April 03, 2020

      It burned on the bottom and the rest was undercooked. Didn’t turn out great.

  • Saffron syrup

    • Dannausc on April 03, 2020

      Super easy.

  • Carrots with dukkah

    • purrviciouz on May 23, 2020

      The carrots are okay but the star here is the dukkah. Next time I'd skip the carrots and make dukkah only.

  • Dill tabbouleh

    • purrviciouz on May 16, 2020

      I could eat a scoop of this with every dish in this book.

  • Saffron-braised chicken

    • purrviciouz on May 16, 2020

      Incredibly delicious, very easy and comforting. This made 6 servings for us as a main dish, served over a swirl of hummus with bread and dill tabbouleh.

  • Persian meatballs with beet sauce

    • purrviciouz on May 23, 2020

      Quite delicious although next time I'll get medium sized beets.

  • Chicken wrapped in chard

    • purrviciouz on May 23, 2020

      This was easy although I wouldn't agree that it is quick considering there are a few steps to assemble. It is an impressive dish and very tasty. It took me about 40 minutes to cook the chicken instead of the suggested 25. We will definitely make this again.

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Reviews about this book

  • Food in Jars

    Israeli classics, fine-tuned for home cooking. The speedy hummus is excellent, as are the many chopped salads.

    Full review
  • Eat Your Books

    Buy this book for the recipes, fall in love with it for the story.

    Full review
  • Kitchn

    ...includes step-by-step how-to instructions and detailed close-ups of finished dishes so you can be sure that you're on the right track.

    Full review
  • ISBN 10 0544970373
  • ISBN 13 9780544970373
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.

Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a three-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.

Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.


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