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 3967041352
  • ISBN 13 9783967041354
  • Published Mar 18 2025
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Germany
  • Publisher Gestalten

Publishers Text

Israeli and Palestinian cuisine is rich in flavor and filled with enticing intricacies. The region’s position at the crossroads of trade routes has long influenced its ingredients, a trend that continues today. Abraham’s Kitchen takes readers on a culinary journey from the North, where a temperate climate yields succulent vegetables, to Tel Aviv, where young chefs are reinterpreting culinary traditions, to Jerusalem, a city of pilgrimage with a wealth of staple dishes, and finally to the South, where the nomadic lifestyle inspires unique desert cuisine. From shakshuka to challah to baklava, these regional recipes offer a deep dive into the origins of iconic and delectable dishes. The recipes in Abraham’s Kitchen are clearly explained, inviting home cooks and food enthusiasts to savor their bold flavors. No matter where your dinner table is, these recipes bring the aromas and tastes of the Mediterranean right to you. Rooted in authenticity and tradition, this book offers not just culinary insights but historical ones as well. A stunning regional portrait and a go-to collection of recipes, Abraham’s Kitchen transcends the conventional cookbook.

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