Israeli Lunch

For some people certain foods carry memories. You take a bite close your eyes and you are somewhere else. For me, this lunch takes me back to Israel. The aroma and flavors are loaded with memories of bright sun, warm sand, salty smelling air, endless blue sea, and the sound of waves rushing to the shore. Home.


You can use rotisserie chicken or see my recipe for Piquant Crispy Chicken.

Arab Salad


Preparation time: 10 minutes.
Servings: 4

2 medium tomatoes
½ English cucumber
1 small yellow onion
3 tbsp chopped herbs – optional (I used parsley, chive, and dill)
½ lemon
½ cup white vinegar
3 tbsp olive oil
Salt and pepper

Chop onion and place in a bowl with the white vinegar for 5 minutes. Rinse well and pat dry with a paper towel.

Chop tomatoes and cucumber.

In a serving bowl  - mix vegetable with, herbs, lemon juice, olive oil, and slat and pepper.

Mediterranean Rice


Preparation time: 15 minutes
Servings: 4

4 cups cooked rice – any kind. (I used mixed rice)
1 big onion
3 garlic cloves
½ cup chopped herbs (I used chive, parsley, and dill)
2 tbsp cooking oil
½ cup olive oil
Salt and pepper.

Chop onion, sauté in a pan with cooking oil and salt and pepper on medium high heat for 8 minutes. Mix from time to time.

Chop garlic and add to the pan. Mix for another minute.

Add cooked rice to the pan. Mix for a minute with onion and garlic before turning off the heat.
Add herbs, olive oil, add more salt and pepper to taste.