These spicy meals are sure to put a smile on your face and heart

Spicy Foods In Israel You Must Try

While the rest of the world has long been obsessed with Mexican food, Israel is only now beginning to develop its own spicy cuisine.

Spicy food is a very unique part of Israeli cuisine. It's made from very fresh ingredients, which gives it a strong taste. "The main characteristic of Israeli food is its simplicity and lack of fussiness." On top of that, the Israeli population is very diverse, so there are countless different recipes that come from all over the world. 

The flavor of Israel’s multicultural community today and spice blends

spicy food in Israel


• Ethiopian Berbere includes nutmeg, black pepper, coriander seed, cumin seed, cloves, cinnamon, cardamom, and paprika, chili, it adds a pungent earthy, spicy taste to dishes. It is like a curry that is used to season a thick, traditional Ethiopian chicken stew called Doro Wat that is eaten by scooping it up by hand with flatbread made with teff flour.

• Yemeni Hawaj is a blend of Tumeric, black pepper, onion, cumin, cardamom, and cloves, which is the base of seasoning for traditional dishes like Yemini chicken soup made with whole chicken legs, potatoes, and onions.

• Zhug also has Yemini origins. It can come dry, or in a paste and is for people who don’t shy away from super-hot flavors. It is made from chili Tianjin, garlic, coriander, cumin, salt, cardamom, cloves, and cilantro. It comes in a red sauce variety, usually referred to as charif, or spicy at falafel stands. Another kind is green in color from either green peppers or cilantro.

• Moroccan and Tunisian Harissa is used as a rub for lamb, seasoning for sauces, or as a condiment. It is composed of chili California, chili New Mexico, coriander, garlic, salt, cumin, chili Cayenne, and citric acid.

• Iraqis like their Baharat, a mix of nutmeg, black pepper, coriander seed, cumin seed, cloves, cinnamon, cardamom, and paprika, chili. It’s traditionally used to add to a stew of okra, tomato, and beef to give it an aromatic taste and smell.

• The Russian community prefers Paprika, which exists in a spicy and slightly sweet form. 

spicy food in Israel


What is Israeli shakshuka?

Spicy food is a mainstay of the Israeli diet, and the cuisine is full of bold flavors. One of the most common ways to enjoy spice in Israel is through shakshuka—a simple dish made from eggs, tomatoes, and olive oil. 

Unlike the other Mediterranean or Middle Eastern egg dishes, shakshuka is served in the morning (or any time of day) instead of at dinner. It's also eaten plain, with bread and pickles, or with a side salad. 

The dish's name comes from the Arabic word for "all mixed up," which refers to its ingredients. Shakshuka has a few variations depending on where you find it in Israel; it can be made sweeter or spicier depending on what foods are available regionally. But no matter where you find it, you're guaranteed to find a spicy meal that's hearty enough to keep you going all day long.

spicy food in Israel


Like many Israeli dishes, shakshuka is made with a lot of spice. It's not uncommon to find a mix of spices like cayenne pepper and chili powder in shakshuka. Although the dish's name comes from the Arabic word for "all mixed up," which refers to its ingredients. 

Shakshuka has a few variations depending on where you find it in Israel; it can be made sweeter or spicier depending on what foods are available regionally. But no matter where you find it, you're guaranteed to find a spicy meal that's hearty enough to keep you going all day long.

Israeli Shakshuka Recipe (Easy & Traditional)

2 teaspoons olive oil
4 extra-large ripe tomatoes, chopped
red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1⁄2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs  

Instructions
  • You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
  • Add red bell pepper and continue sauteing until it softens up.
  • Reduce heat to low. Add the fresh chopped tomatoes, and cook until they are breaking apart.
  • With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
  • Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly, as you need it. Add the salt and pepper  
  • The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
  • Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 finger widths from each other.  
  • Cover tightly with a lid and simmer for 20 minutes.

Source and Credits:

https://forward.com/food/130870/cooking-with-the-spices-of-israel/

https://www.israel21c.org/spice-up-your-life-10-best-ethiopian-eateries-in-israel/

https://www.food.com/recipe/israeli-shakshuka-281877


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