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✨ Newbreakfast
Shakshuka
Eggs poached in a spiced, smoky tomato and pepper sauce with cumin, paprika and harissa — the beloved Israeli breakfast and brunch dish eaten straight from the pan.
⏱ 35 min🔥 290 kcalEasy
★4.9(3,421)
16 recipes using garlic — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine.
These 16 israeli garlic recipes are ready in about 100 minutes on average, with 120–620 kcal per serving, and 75% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
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 garlic, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, poaching, simmering and sautéing.
The aromatic foundation of savoury cooking almost everywhere — pungent raw, sweet and mellow when cooked. In this collection it's most often cooked with ground cumin, eggs, olive oil, onion, dried chickpeas and sweet paprika. The dishes here span israeli classics ready in as little as 10 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Israeli Chicken Shawarma is the highest-rated dish in this collection at 4.9★ from 6,543 ratings.
Eggs poached in a spiced, smoky tomato and pepper sauce with cumin, paprika and harissa — the beloved Israeli breakfast and brunch dish eaten straight from the pan.
Warm, silky hummus topped with whole chickpeas, paprika, cumin and olive oil — the Israeli way, served with fresh bread for an iconic breakfast.
Crispy, herb-green deep-fried chickpea balls with cumin, coriander and parsley — served in pita with tahini and salad, the most iconic Israeli street food.
Deeply spiced chicken marinated in Middle Eastern spices, roasted until caramelised and served in pita with tahini, pickles and salad — the king of Israeli street food.
Israel's adopted morning classic — eggs poached in a spiced tomato and pepper sauce, finished with feta and herbs, served bubbling in the pan with challah or pita.
Homemade Israeli-style hummus — silky smooth chickpea and tahini cream, the kind found at hummus bars in Tel Aviv, where it's eaten warm with olive oil, paprika, and fresh pita.
Israeli-style crispy falafel balls — made from raw soaked chickpeas (never canned), deeply seasoned with herbs and spices, fried to a shattering crust with a moist green interior.
Vibrant shakshuka made with spinach, zucchini, and herbs instead of tomatoes — lighter, fresher, and equally delicious.
Smoky, creamy roasted eggplant dip with tahini and lemon — charred directly over flame for authentic smokiness.
Creamy labneh and egg shakshuka without tomatoes — elegant, rich, and deeply flavorful with garlic and za'atar.
Silky, lemon-bright tahini sauce — the essential Israeli condiment poured over everything from falafel to roasted vegetables.
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.
Yemenite Jewish slow-rolled dough pastry baked overnight until caramelised and tender — Israel's legendary Saturday morning breakfast.
Warm whole chickpeas in tahini sauce with cumin, olive oil and lemon — hummus's soulful, rustic cousin.
Eggs poached in a spicy North African harissa tomato sauce — Israel's beloved breakfast and brunch icon.
Tel Aviv's other great pita sandwich — pillowy bread stuffed with golden fried eggplant, a soft-boiled egg, hummus, Israeli salad and a generous drizzle of tangy mango amba.
Pick firm, heavy heads with tight, papery skin and no green shoots or soft spots. Fresh garlic far outperforms jarred pre-minced, which tastes flat and slightly sour.
Crush to release more of its pungent compounds, slice for a milder bite, or roast whole until jammy and sweet. Add minced garlic late and keep it moving — it burns and turns bitter in seconds.
Eaten in small amounts, but a source of allicin and other sulphur compounds linked to heart and immune benefits.
Most of these 16 Israeli garlic recipes are ready in around 100 minutes from start to finish. The quickest, Israeli Tahini Sauce (טחינה), takes about 10 minutes, while the slower-cooked dishes run up to 520 minutes.
Across this collection they range from about 120 to 620 kcal per serving, averaging 341 kcal — Israeli Baba Ganoush is the lightest option at 120 kcal.
Shakshuka is a great place to start — it's rated easy and comes together in about 35 minutes. 75% of the recipes here are beginner-friendly.
In these recipes, garlic is most often paired with ground cumin, eggs, olive oil, onion, dried chickpeas and sweet paprika. Israeli kitchens also lean on its own regional aromatics, fats and signature spice blends.