Start off with you favorite Israeli salads: hummus, taboule, babaganuj, tahini served with warm pita bread.

Simple Chicken Schnitzel

Ingredients:

• Chicken (about 8 ounces per person)
• 2 Eggs
• 2 cups Flour
• 1.5 cups Matzah Meal
• 2 tbsp Salt
• 1 tbsp Pepper
• Olive Oil
• Margarine

Preparation:

1. Butterfly chicken breasts
2. Pound Chicken to desired thickness (recommended as thick as a ceramic plate)
3. Beat eggs with a few drops of water and pour into shallow dish
4. Combine flour, matzah meal, salt and pepper in a shallow bowl.
5. Heat up enough oil and margarine (one spoonful per amount of olive oil) to cover the bottom in a frying pan.  You know it's ready to put the chicken in when you can drop water in the heated oil and it bubbles.
6. Dip chicken in egg and then in flour mixture.
7. Place coated chicken in frying pan.
8. Cook on each side until golden brown and crispy.
9. Line surface with paper towels or brown paper bags.  Place cooked chicken on surface to absorb oil and cool
10. Serve hot

Variation:

            To spice it up, add some herbs, such as oregano or red pepper flakes, to the flour mixture.

Israeli Chopped Salad:

Ingredients:

• Cucumber
• Tomato
• Red Onion
• Salt
• Pepper
• Lemon Juice

Preparation:

•  
  
  1. Finely chop vegetables
  2. Sprinkle Salt and Pepper over  vegetables
  3. Dress with 1 part lemon juice to 3 parts olive oil

Couscous with Cranberry and Almonds:

Ingredients:

• 1 package Israeli couscous
• 2 cups chicken stock
• Dried Cranberries
• Slivered Almonds

Preparation:

•  
  
  1. Cook couscous according to directions on package, substituting chicken stock for water (this gives it more flavor)
  2. After couscous is cooked, add dried cranberries and slivered almonds to taste

Israeli Chocolate Balls (from kosherfood.com):

• 1 pound (500 grams) chocolate biscuit cookies (parve)
• 1 cup (200 grams, 2 sticks) margarine (parve)
• 3.5 ounces (100 grams) bittersweet chocolate (parve)
• 1 cup sugar
• 6 tablespoons cocoa powder
• 1 teaspoon instant coffee granules
• 1/3-1/2 cup milk or soy milk

Preparation:

1. In a food processor, grind biscuit cookies into finely crushed crumbs.
2. Melt chocolate and margarine in the top of a double boiler over hot water or in the microwave.
3. Using an electric mixer, combine biscuit crumbs with melted chocolate and margarine, sugar, cocoa powder and coffee granules.
4. Add the milk (for dairy truffles) or soy milk (for parve truffles) slowly until the batter is moist enough to hold together when shaped into balls.
5. Shape the mixture into balls (1-2 tablespoons of mixture per ball).
6. Roll each ball into either: powdered sugar, coconut flakes or candy sprinkles.
7. Chill in refrigerator.