Yom Ha’Atzmaut for Foodies | The Jewish Week | Food & Wine

Yom Ha’Atzmaut for Foodies

Yom Ha’Atzmaut for Foodies

Celebrate Israel's 70th with food

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Since we are all about celebrating with food, we took the opportunity of marking Israel's seventieth birthday with recipes from some of the top Israeli-American chefs and restaurateurs.

While we might feel far, these chefs submitted a range of vegetable-focused recipes to help us have a taste of Israel at home and share in the occasion from here. These recipes will be perfect for your Yom Ha’Atzmaut celebration or anytime. 

This Yom Ha’Atzmaut, the folks at Seed + Mill are having Brussels sprouts, red onion, leek, and whole garlic with a lemony tahini sauce, while Adeena Sussman is munching on cabbage with a tahini-apricot dressing. Michael Solomonov is enjoying a plate of hummus with fresh beans and lamb, while Alon Shaya is serving Israeli couscous with vegetables.

10 More Israeli recipes to try This Yom Ha’Atzmaut:

Israeli-Style Lam-burgers

Green Shakshuka

Rainbow Falafel

Israeli-Inspired Avocado Toast, 3 Ways

Roasted Beets with Tahini

Spiced Israeli Couscous

Moroccan Summer Salad

Breads Bakery's Swiss Chard and Kashkaval Burekas

Eggplant Escabeche

Daddy Micha’s Jerusalem Malabi

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