The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure and scope of a great destination guide. Find recipes from some of the best restaurants throughout Israel, including the many influences of the land: from the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning, Israeli salads made with the finest olive oils to Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the sweet Mutabeck, a pastry filled with salty sheep cheese and syrup. The modern Israeli palate is as vibrant and varied as its people. There is a recipe sure to please a wide variety of tastes.
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