Israeli Cooking Masterclass

Learn to make Israeli schnitzel by pounding chicken, seasoning with garlic, paprika, turmeric, and salt, dipping in eggs, coating with breadcrumbs or panko, and frying until crispy.

Learn to make Mafroom meatballs with couscous, featuring a Middle Eastern spice blend, beef meatballs fried and simmered with vegetables, and served over instant couscous.

Cook tilapia in an oil-rich, garlic-forward tomato sauce, simmering with caraway, paprika, cumin, and cayenne; finish with cilantro and lemon, and serve with bread or pita to soak the sauce.

Master a tahini dip by mixing tahini with lemon juice, garlic, salt, and parsley, then thin with water until smooth. Enjoy with pita or vegetables.

Cook green lentils until half done, caramelize onions, toast rice with turmeric, cumin, pepper, and salt, then mix with lentils and steam on low for 20 minutes for majadra.

Learn two hummus methods: a quick canned version and a traditional soaked-chickpeas method with baking soda, tahini, garlic, lemon juice, cumin, and olive oil.

Prepare Israeli falafel by grinding chickpeas with parsley, cilantro, garlic, sesame, baking soda, and spices; form balls, rest, fry gently, and serve in pita with tahini and Israeli vegetable salad.

Create a simple Israeli green salad by whisking garlic, lemon juice, olive oil, salt, and pepper for a dressing, then toss with washed lettuce before serving.

Learn to make an Israeli vegetable salad with cucumbers, tomatoes, onions, peppers, parsley, and mint, dressed with lemon juice and olive oil for a healthy, colorful side.

Learn to mix flour, yeast, sugar, salt, olive oil with warm water to form pita dough, let it rise, roll into rounds, and cook hot to create pocket pita bread.

Whip two cups of heavy cream and fold in sweetened condensed milk for ice cream, with chocolate pretzels and shredded coconut. Freeze six hours, then enjoy cocoa, jam, or fruit.