Israeli Recipes for Israel Independence Day

Israel’s Independence Day is synonymous with BBQ, known in Hebrew as the “mangal”.  Herds of Israelis (we like to travel in packs), fill up backyards and public parks, set up mobile grill stations, folding tables and chairs, and feast on kebabs (grilled meat patties), shishliks (chicken skewers), hummus, tahini and many other varieties of salads. The holiday itself is the unofficial inauguration of the Israeli grilling season- which lasts throughout the entire summer, which tends to span at least until October.

Unfortunately, twenty-one years of American barbecue left its mark on me, and I still prefer the Yankee kind. I pride myself that I have really been able to assimilate well into the Israeli culture, yet this is one of the last things, along with politeness, that I am unwilling to give up. Last year I took matters into my own hands and had the holiday at my house. My friends were delightfully treated to a do-it-yourself hamburger and hotdog buffet. They loved it-but one year was enough of a divergence from the norm. This year we are back to the mangal.

Here are a few recipes that are great for the outdoors, easy to make and tasty eaten alone or in a pita.  B’tayavon!

Kebabs with Pistachios

These Israeli kebabs are like mini burgers to Americans and they fit perfectly in a pita with salads, just like all our favorite Israeli foods. You will love the flavors in this recipe and don’t forget the unique addition of pistachios. 

Eggplant, Maple and Soy Sauce Salad

The eggplant is one of the most popular Israeli vegetables, but we went with a more fusion style recipe with maple and soy sauce for a unique eggplant side. 

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Zucchini and Dill Salad

Don’t forget the zucchini, a simple salad from green and or yellow squash will add a nice fresh flavor to your spread. 

Enjoy this simple meal for Yom Haatzmaut or add even more Israeli salatim for a whole Israeli themed extravaganza.