Israel is located in the continent of Asia. It has Lebanon to the north, Syria to the northeast, Jordan to the east, Saudi Arabia to the southeast, the Red Sea to the south, Egypt to the southwest, and the Mediterranean Sea to the west and northwest.
The Capital is Jerusalem.
The official languages are Hebrew and Arabic.
The climate is affected by the climatic conditions. They have a cool, rainy winter (October to April), and a dry, hot summer (May to September).
The staple foods are eggs, vegetables, breads (pita, challah, rye etc.), cheeses, hummus, and so much more delicious foods (https://www.vibeisrael.com/blog/the-israeli-breakfast-conflict-which-breakfast-is-the-true-flagship-dish-of-israel/?utm_source=google&utm_medium=cpc-ongoing-food&gclid=CjwKCAiAjoeRBhAJEiwAYY3nDFxAyNCQzQ8ferbvmPtwMCRL–4A69eUsSchZfVP5nU_CW6FFun1rxoCVTUQAvD_BwE).
- 1 C hummus
- 4 whole pita
- Fresh ground pepper to taste
- ½ small onion, chopped (about ½ C) (optional)
- ¼ C parsley, flat-leafed, chopped
- ¾ lb. tomatoes, peeled, seeded and chopped (about 1-1/4 C)
- ¾ lb. cucumbers, peeled, seeded, and chopped (about 1-1/2 C)
- Vegetable oil for frying
- ¾ tsp kosher salt, plus more to taste for seasoning
- One 1 lb. eggplant, sliced into ½-inch rounds
- 4 hard-boiled eggs, sliced
- ½ C prepared tahini sauce
- Schug (hot sauce) to taste
- Amba (mango pickle) to taste
- Sprinkle eggplant on both sides with salt, place on a cookie sheet or wire rack, and let rest 30 minutes.
- Press eggplant slices firmly between paper towels to remove excess salt and moisture.
- Heat 1-inch of oil in a large frying pan until very hot but not smoking, about 375F.
- Working in batches, fry eggplant until dark brown and tender, about 5-6 minutes on first side and 2-3 minutes on second side.
- Using a slotted spoon, remove eggplant and drain and cool on paper towels.
- In a small bowl combine cucumbers, tomatoes, parsley, onions (if using), and salt and pepper to taste. Reserve.
- To assemble sandwiches, warm pitas in a 300F oven for 5 minutes, or in the microwave on high for 30 seconds.
- Spread ¼ C hummus inside each pita, then fill with 1 sliced egg, 3 to 4 slices fried eggplant, and about ½ C salad.
- Drizzle with 2 TBSP tahini and hot sauce to taste.
ISRAELI HALVAH (https://www.myjewishlearning.com/recipe/israeli-halvah/):
- 2 C honey
- 1-1/ C tahini, well stirred to combine
- Up to 2 C toasted sliced almonds or other nuts (optional)
- Heat honey on medium heat until your candy or instant-read thermometer reads 240F, or indicates the “soft ball” stage of candy making. To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water.
- Have the tahini ready to heat in a separate small pot, and once the honey is at the appropriate temperature, set the honey aside and heat the tahini to 120F.
- Add the warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few minutes, the mixture will come together smoothly.
- Add the nuts, if using. Continue to mix until the mixture starts to stiffen, for a good 6-8 minutes. Pour mixture into a well-greased loaf pan, or into a greased cake pan with a removable bottom.
- Let cool to room temperature and wrap tightly with plastic wrap.
- Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture.
- Invert to remove from pan and cut into pieces with a sharp knife.
- Will keep for months in the refrigerator, tightly wrapped in plastic – if you don’t eat it all.