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Mira's Israeli Recipes
- ISRAELI SALAD
- 1 cucumber
- 2 large tomatoes
- 1/2 small onion
- 1/2 cup cilantro
- 1 green pepper
- 1 tsp salt
- 1/4 cup olive oil
- 1 lemon (squeeze juice)
Finely chop all of the vegetables. Put in a medium size bowl and add salt, olive oil, and lemon juice and mix well.
**Any vegetables can be added to this salad.
- COOKED CARROT SALAD
- 2 lbs carrots
- 5-6 chopped garlic gloves
- 1 tsp cumin
- 1/3 cup vinegar
- 2 lemons (squeeze for juice)
- 1/4 cup olive oil
- 1/4 cup chopped parsley
Wash and peel carrots. Slice carrots into 1/2 inch pieces. Cook in boiling water, about 7-10 minutes,until tender (not too soft). Rinse in cold water and put into large bowl. Mix remaining ingredients in separate bowl and our over carrots and mix together. Refrigerate and serve cold.
- TAHINA SALAD
- 1 cup tahina
- 2/3 cup water
- 1/3 cup fresh lemon juice
- 2-3 chopped garlic gloves
- 1 tsp salt
- 2 tsp fine chopped cilantro
Put the tahina in food processor. While mixing, add water slowly and then the
lemon juice. Add garlic, salt and cilantro. If sauce thickens, add water as needed.
- HUMMUS
- 1 can of hummus (15.5 oz)
- 3 tsp of lemon juice
- 3 chopped garlic gloves
- 1/2 cup of tahina sauce
- 1 tsp paprika
- 2 tbs olive oil
- 1/4 cup finely chopped cilantro
Put the hummus in the food processor (do not drain). Add tahina sauce, garlic,
lemon juice and salt. Run the food processor until mixture is smooth. If mixture is
too thick add small amounts of water until desired consistency is reached. When
serving hummus, spread on a small flat plate. Sprinkle olive oil, paprika and
cilantro for garnish. Serve with pita bread.
- BEETSALAD
- 1 bunch of fresh beets
- 1/4 cup alive oil
- 4 chopped garlic gloves
- 1/3 cup vinegar
- 2 tsp of sugar
- I tsp of salt
- 1/4 cup cilantro
Cook beets in boiling water untl soft. Rinse beets under cold water and then peel. Cut or slice beets and put into bowl. Mix remaining ingredients in a separate bowl. Pour over beets and mix well. Refrigerate and serve cold.
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