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Israeli Cheese Recipes

6 recipes using cheese — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine.

These 6 israeli cheese recipes are ready in about 44 minutes on average, with 260–320 kcal per serving, and 67% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.

recipes

44 min

average time

283 kcal

avg per serving

67%

easy recipes

How Israeli cuisine cooks with cheese

Israeli cuisine — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Israeli cooks work with cheese, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are baking, sautéing, poaching and frying.

A concentrated hit of savoury, salty richness used to melt, gratinate, crumble or finish a dish. In this collection it's most often cooked with eggs, olive oil, sesame seeds, baby spinach, onion and ground cumin. The dishes here span israeli classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.

6 Israeli Cheese Recipes

Breakfast

Israeli Green Shakshuka

Vibrant shakshuka made with spinach, zucchini, and herbs instead of tomatoes — lighter, fresher, and equally delicious.

⏱ 35 min🔥 280 kcalEasy

Breakfast

Green Shakshuka

The vibrant, herb-forward cousin of the classic — eggs poached in a sauce of spinach, Swiss chard, green peppers, jalapeño and a generous handful of cilantro and parsley. A modern Tel Aviv brunch staple.

⏱ 40 min🔥 280 kcalEasy

🔥 TrendingBreakfast

Shakshuka with Harissa

Eggs poached in a spicy North African harissa tomato sauce — Israel's beloved breakfast and brunch icon.

⏱ 35 min🔥 280 kcalEasy

✨ NewBreakfast

Bourekas (Israeli Cheese Pastries)

Israeli flaky savory pastries — buttery puff or filo dough wrapped around feta, ricotta, and herbs, baked to gold.

⏱ 50 min🔥 320 kcalEasy

✨ NewSnacks

Burekas (Israeli Flaky Pastry Filled with Cheese or Potato)

Beloved Israeli street pastries — flaky puff or phyllo dough stuffed with salty cheese, spinach, or potato filling and topped with sesame seeds.

⏱ 55 min🔥 280 kcalMedium

✨ NewSnacks

Israeli Bourekas (Flaky Cheese-Filled Pastries)

Flaky, golden puff pastry triangles filled with a salty feta and potato mixture, topped with sesame seeds, a beloved Israeli café snack.

⏱ 50 min🔥 260 kcalMedium

Choosing & preparing cheese

How to choose

Buy in blocks and grate fresh — pre-shredded cheese is coated with anti-caking starch that hampers melting. Match the cheese to the job: good melters (mozzarella, gruyère) versus crumblers (feta, parmesan).

Prep & storage

Let cheese come to room temperature for the fullest flavour. Add delicate cheeses off the heat to stop them splitting; build a smooth sauce with a roux or a starch.

Nutrition

A calcium- and protein-rich food; it is also high in saturated fat and sodium, so a little sharp cheese goes a long way.

Classic flavour partners: tomatoes, bread, wine, pasta, black pepper, honey

Israeli Cheese Recipes — FAQ

How long do Israeli cheese recipes take to make?

Most of these 6 Israeli cheese recipes are ready in around 44 minutes from start to finish. The quickest, Israeli Green Shakshuka, takes about 35 minutes, while the slower-cooked dishes run up to 55 minutes.

How many calories are in Israeli cheese dishes?

Across this collection they range from about 260 to 320 kcal per serving, averaging 283 kcal — Israeli Bourekas (Flaky Cheese-Filled Pastries) is the lightest option at 260 kcal.

What is the easiest Israeli cheese recipe for beginners?

Israeli Green Shakshuka is a great place to start — it's rated easy and comes together in about 35 minutes. 67% of the recipes here are beginner-friendly.

What goes well with cheese in Israeli cooking?

In these recipes, cheese is most often paired with eggs, olive oil, sesame seeds, baby spinach, onion and ground cumin. Israeli kitchens also lean on its own regional aromatics, fats and signature spice blends.