Moroccan Chicken

1 cup uncooked bulgur wheat, 4 chicken thighs, skinned, 1/2 onion, chopped, 1 tablespoon olive oil, 14 1/2 ounce can stew tomatoes, no salt added, 1/2 cup prune juice, or orange juice, 6 pitted prunes, diced, 1/4 teaspoon ground allspice

Moroccan Chicken and Prune Tagine

4 ounces prunes, 4 ounces dried apricots, 1/2 cup toasted split almonds, 3 tablespoons, extra virgin olive oil, 8 portions chicken, 1 teaspoon salt, 20 grinds black pepper, 1 large onion, 2 cloves garlic, 1 teaspoon ground turmeric, 3 cardamom pods, 1 teaspoon ground ginger.

Chicken with Garlic and Lemon

Mix the egg and the corn flour; dip the chicken cubes in the mixture. Fry the chicken in deep oil, until crisp. Remove from wok. Leave a little oil in the wok. Add the fresh vegetables and fry until golden. Add sugar, salt, garlic, lemon and vinaigrette sauce.

Chicken Roast

Chicken is extremely popular in Israel, because it is relatively inexpensive and can be prepared in many ways. With the amount of chicken Israelis consume, it is hard to imagine a family going without it for very long.

Lamb and Potatoes

Preheat oven to 200 F degrees, Wash the meat, Peel a cut the potatoes into fairly large chunky pieces. Place the lamb in the middle of a large round pan and surrounding it with the potatoes (in one layer). Add the oil, sea salt, and pepper.

Buffalo Wings

Mix the black pepper, salt, garlic salt and onion powder together. Rub the wings in the spices. Place oil in a skillet and fry the wings for two minutes and place on paper towels. Mix the ketchup, Worcestershire Sauce, oil, sugar and Tabasco.Place wings in a non-metal container with the ketchup mixture. Soak overnight.

Shashlik

The simple method of preparing meat on an open grill goes back to ancient biblical times. To this day, Israelis tend to prefer their meat prepared in this manner. Shishlik is one of the most popular dishes requested at restaurants.

Bamia

In a large saucepan, brown meat with olive oil. Add onions and garlic. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Ashkenazi Cholent

Heat the fat in a large, heavy bottomed cooking pot or Dutch oven. Add the onion and fry until golden brown. Remove from the heat. Place the meat on top of the fried onion in the center of the pot. Arrange the rest of the ingredients around the meat and cover with boiling water.

Israeli Spicy Chicken

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, sesame seeds, and kosher salt in a bowl. Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the chicken. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand for 10 minutes.

Kebab

Mix meat with cumin, salt, pepper, and water. Knead well for 5 minutes. Add chopped onion and chopped parsley. Form a big ball and keep in refrigerator for 12 hours. Before cooking, wet your fingers and form 3 in. x 1 in. stick-like hamburgers. Grill for 5-8 minutes. Turn from side to side until brown.

Moroccan Hamin

Drain the wheat and put into a piece of muslin. Tie the ends loosely, to create a parcel. Do not tie too tightly so as to allow room for expansion. (A chicken roasting bag can be used instead. If used, prick all over to allow penetration of moisture). Heat the oil in a large, heavy bottomed pot and sear the meat well. Lift out and keep warm.

Moussaka

Cut eggplants (unpeeled) into rings. Sprinkle with salt and let stand for one hour. Wash under water and dry. Sauté onions in one tbs. oil until soft. Add garlic and meat and fry until lightly browned.

Fried Liver and Onions

Sauté onion in olive oil over medium heat until onions begin to brown. Add sugar and continue to sauté until onions become soft. Cut liver into thin strips (about 1/4 inch thick) and add to onions. Cook on medium high heat for about 1 1/2-2 minutes each side, until done.

Red-Wine Braised Beef Brisket With Horseradish Sauce

If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.

Sweet and Sour Meatballs

Dissolve the bouillon cubes with water and set aside. Mix the meat, onion, egg, salt and pepper together and shape into one inch balls.