Israeli Specialties

Since my ex husband was from Israel I learned to cook several Israeli dishes for him from his mother so I decided today to include a few for your enjoyment and dining pleasure. I hope that you enjoy them. Some are simple and some take a little time to master.


1 bag navy beans

1 large sweet potato quartered

3 medium white potatoes peeled and cut up

2 cloves garlic

1 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

2 pound roast beef cut into bite size pieces

1 bag Success rice or 1 cup rice tied up in cheese cloth leave enough room for the rice to expand

6 eggs left whole in shell

water to cover

Place all the ingredients into your crock pot. Carefully placing the eggs in as not to crack them. Place the rice on top. Add enough water to cover. Place the lid on the crock pot and turn it on low. Let the dish cook over night.

The eggs will have a light brown color when peeled and a delicate flavoring. My ex mother in law always prepared this on the Sabbath during the winter. Serve with a crusty bread.

Another dish my former mother in law prepared for dinner every Friday was a chicken dish. It was very flavorful dish.

Rosa’s Friday Night Chicken

1 cut up chicken

4 large potatoes peeled and cut in half

4 celery stalks washed and cut in half

6 carrots washed and cut in half

1 small can peas

1 tomato chopped

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cloves garlic peeled and sliced

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/4 cup of water

Preheat the oven to 350 degrees. Lightly oil a roasting pan with olive oil. Place the chicken, potatoes,celery, carrots, andthe garlic into the pan. Add the water. Sprinkle the spices over the chicken and the vegetables. Cover with foil. Bake for 45 minutes, remove the foil and bake for 15 minutes more. Remove from the oven. Serve with white rice , a salad and of course bread.

I hope ya’ll will give these ricipes a try. Let me know what you think.

See ya’ll soon