3 dishes people actually cook in Israel: what they are, how long they take, and what you need to buy.
What can you cook from Israel? 3 traditional Israel dishes, from Shakshuka (50 min, the quickest) to Falafel (780 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Israel on the map. Drag to spin the planet.
Soaked, uncooked chickpeas ground with onion, garlic, parsley, cumin and coriander, shaped into balls and deep-fried.
An Iraqi-Jewish Shabbat breakfast folded into a pita: fried eggplant and slow-cooked eggs held together by amba, the pickled mango condiment the sandwich is built around.
Eggs poached directly in a thick harissa-spiked tomato and pepper sauce, eaten straight from the pan.
Copper documents three dishes from Israel: Falafel, Sabich and Shakshuka. Parsley and cumin each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 25 different ingredients.
The three recipes need 25 ingredients between them, of which 4 are shared by more than one dish. Cumin the hardest to find: of the 586 dishes in Copper's atlas, 21 use cumin. Every ingredient list on this page is complete, with quantities, and free to read.
Shakshuka is the quickest at 50 minutes. Falafel is the longest at 780 minutes, most of it unattended. The median is 270 minutes — a weekend dish rather than a weeknight one.
Shakshuka is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Israel is part of Middle Eastern.
Countries close to Israel on the globe — and close on the plate.
COPPER