Carrot Cake

1/2 Cup of Brown Sugar
1 Cup of Grated Carrot (around about 3 medium sized carrots).
1 Cup of Self-Raising Flour
1/2 Cup of Canola Oil
2 Eggs
1 Tblsp. of Cinnamon

1. Whisk the eggs and sugar.
2. Fold in the rest of the ingredients.
3. Mix well.
4. Bake in a pre-heated oven for 40 mins. at 180*C.


Israeli Birthday Chocolate Cake

This next recipe is the perfect way to celebrate any special event. Everytime I make it there are many requests to know how to make this delicious rich chocolate cake. 

1 1/2 Cups of Plain Flour
10 g Baking Powder
1 1/2 Cup of Sugar
20g of Vanilla Sugar or a few of drops of Vanilla Essence.
4 heaped tablespoons of Cocoa Powder
3 Eggs
3/4 of a cup of Canola Oil
1 Cup of Water

For the topping - 200 gram Bitter Sweet Chocolate
                           250 ml whisking cream

1. Put all of the dry ingredients (flour,sugar,baking powder, cocoa) in a bowl and mix together.
2. Add all of the wet ingredients (eggs, oil, water).
3. Whisk together using an electric whisk.
4. Place in a tin or heat proof dish.
5. Bake in a pre-heated oven at 180 Degrees for approximately 40-45 mins. 
6. Carefully put a flat-sided knife into the cake to check whether the inside is cooked. If the flat-sided knife is almost clean then it's ready.
7. Let the cake cool and then prepare the topping.
8. For the topping, melt 200 gram of Bitter Sweet Chocolate. Take the melted chocolate away from the heat and stir in the whipping cream. There is no need to whisk the whipping cream before or to use an electric whisker. Use a spoon only. It is important to mix all of the cream in to the chocolate before the chocolate starts to set.
9. Once the cream and the chocolate are mixed together continue to stir until the mixture thickens.
10. Spread the topping all over the cake and then put into the refridgerator to set (usually for 2-3 hours is enough).

In Israel the most commom birthday cake is the chocolate Cake with Chocolate Topping. The cake is almost always sprinkled with 'thousands and ones' - ' sucariot' - the small sweet decorative candies used on cakes. It's delicious!!!

Tehenu - Enjoy - תיהנו
Bon Appetit - Bet-tehavon - בתאבון


Shabbat Challah - Sweet Shabbat Bread - חלה

This is one of the most delicious breads that you can taste. It is made in Israel every Friday in preparation for Shabbat. There are so many different recipes for the Challah. This is a simple recipe which can be used to make several variations of the Challah bread by simply changing the topping.

3 Tablespoons of Dried Yeast
1 Block of margarine melted. (200 grams)
2 Cups of Milk
3 Eggs
1 Cup of Sugar
1 Kilo Plain Flour

1. Mix all the ingredients together in a bowl starting with the dry.
2 . Using your hands bind together the ingredients until a dough starts to form. Keep kneading the dough until it is more elastic and no longer sticky. Add a little flour as needed.
3.  Place the kneaded dough in a bowl and cover with cling film. Leave it to rise until the dough has doubled in size.
4. The dough when doubled in size can then be made to shape. Take the dough, punch down and split in to parts. Traditionally the dough is split into three or four parts and made into a plait. The dough can also be made into smaller Challot- this can be great fun for children!
The dough has been kneaded, given time to rise and shaped. Now it is time to brush the top of the Challah with a little whisked egg and sprinkle with a topping of your choice. Toppings can be Sesame Seeds, Poppy Seeds, Sugar with Cinnamon, Sugar, Cinnamon and Cocoa. My favourite it Cocoa, Sugar and Cinnamon.
Then once it has a topping...the dough should be put a side for 10 mins to rest.
7. Bake in an oven at 180 degree. The Challah usually takes between 30-40 mins depending on the size. The Challah is ready when it's golden in color and the bottom of the Challah when tapped has a hollow sound. 

Tehenu - Enjoy - תיהנו
Bon Appetit - Bet-tehavon - בתאבון

Shabbat Shalom!- שבת שלום

Israeli Cheese Cake
This is a favourite of mine. It's a typical recipe for a cheesecake found in most Israeli homes. It's delicious!!!


750g Cream Cheese
250ml Full Fat Whipping Cream
1 Cup of Sugar
20g of Vanilla Sugar or a few drops of vanilla essence.
Petit Beurre Biscuits layered or a crushed biscuit and butter mix for the base.
Topping- drizzled melted chocolate.

1.Whisk together the cream cheese, full fat whipping cream, Sugar, Vanilla Sugar or Essence until thick in texture.
2. Layer Petit Beurre biscuits on the base of a tin or make a crused biscuit and melted butter mix for the base.
3. Pour the cream mixture over the biscuit base.
4. Melt chocolate (bitter sweet is usually the best) and drizzle all over the cake.
5. Place in a refridgerator for the whole night.

This is a very simple recipe that can be changed very easily by adding vanilla pudding to the mixture or a different topping, for example, a crushed biscuit and chocolate syrup topping or melted chocolate and crushed nuts. Whatever the topping will be one thing will most certainly be the same, very very tasty!!!! 

Tasty - טעים - taim
Very Tasty/ Delicious - טעים מאוד - taim meod

This is a good recipe to use up all of the remaining vegetables before you do your next visit to the supermarket!
It's perfect for tomatoes that have softened.

5 or 6 chopped (cubed) tomatoes
1 onion chopped
1-2 peppers
4 eggs
Seasoning - Salt, Pepper, Garlic
Olive oil

1. Put a little olive oil in a frying pan and add the chopped garlic, tomatoes, onion, peppers and cook them down until the tomatoes have softened completely.
2. Add seasoning according to taste.
3. Beat the eggs in a small dish. Then add the egg gradually to the mixture in the pan. Continue to stir in the beaten egg until the egg has cooked within the tomatoe sauce.
4.  Serve with Pitta bread.

This is a dish that maybe isn't the most attractive but it is very tasty. Enjoy!

Please note that you can find more recipes with pictures via our Pinterest Page. Please click here for more ISRAELI-FOOD-RECIPES.


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