I have much to learn about Middle Eastern foods, so when I can hear an authority speak on the subject I am very excited. I recently heard Faye Levy with her husband–writing and photography partner, Yakir, wax poetic on the subject at Melissa’s Produce, where she is a frequent attendee.
Faye may be petite, but her culinary knowledge and achievements are gigantic. She was professionally trained at Ecole de Cuisine La Varenne in Paris, and is an accomplished culinary columnist, author and teacher. She has lived on three continents and has written 23 cookbooks in English, French and Hebrew. Faye won a James Beard Cookbook Award for Faye Levy’s International Vegetable Cookbook; three of her other books won IACP cookbook awards, and she has been the main cooking columnist of The Jerusalem Post since 1990.
Faye shared some of her favorite Middle Eastern recipes at a recent Melissa’s Produce luncheon. Her presentation was fascinating as she discussed these cuisines’ vegetable cooking techniques, popular flavorings and dietary rules.
My takeaway? Fresh fruits and vegetables play an enormous role in the Middle Eastern culinary culture. Read further to see some examples.
Ojai Pixie Tangerines, Muscato Grapes and Israeli Dragon Fruit – so gorgeous, so juicy, and the perfect appetizer.
Green Tahini Sauce with Crudites – spiked with parsley and garlic, this is an eye opener.
Persian Eggplant Salad was rich with tahini and studded with tomato, then served with pita bread.
Fresh Asparagus & Carrots was a perfect accompaniment to Yemenite Chicken Casserole with Potatoes which reminded me of the best potato salad I’ve ever eaten, because of the onions and spice blend.
Creamy Rosewater Puddings with Pistachios & Strawberries were lighter than air, and oh so exotic.
Today’s Recipe:
Fresh is key to this super easy Israeli salad.
The hardest part is dicing the vegetables which can be a snap if you use an onion chopper.
This Israeli-California salad is from “1,000 Jewish Recipes.” The addition of jicama (not available in the Middle East) is what makes it Californian.
Israeli Salad California Style
Ingredients
- 4 Persian or mini cucumbers cut in small dice
- 8 plum tomatoes or 4 medium tomatoes cut in small dice
- 1/2 cup chopped red white or sweet onion, or 1/3 cup chopped green onion
- 1 small red orange or yellow bell pepper, cut in small dice
- 1 cup finely diced peeled jicama
- 4 tablespoons chopped Italian parsley
- 1 to 2 tablespoons extra-virgin olive oil or more to taste
- 1 to 2 tablespoons strained fresh lemon juice or more to taste
- Salt and freshly ground pepper
Instructions
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Mix together diced cucumbers, tomato, onion, peppers, jicama, and parsley.
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Add oil, lemon juice and salt and pepper to taste.
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Serve cold or at room temperature.
Recipe Notes
Servings: 4
You can follow Faye’s latest culinary adventures and see her recipes at:
Facebook: faye.levy.9 or Twitter: foodfaye
From velvety spreads to vibrant salads to rosewater-spiked treats, Middle Eastern cuisine is as colorful as it is delicious.
…and then, she paused for thought.
I love Faye! Her culinary knowledge is amazing and she’s just the sweetest person in the world! I’m going to have to try this salad for lunch now!!
Thank you Sara! Send you our love. Enjoy the salad!
Yes she is! You will enjoy this refreshing salad!
It all looks delicious… but of course I can’t help but look at the yummy dessert!
LOL, the dessert was really light and wonderful as well.
First off, that salad! Secondly, that green tahini stuff! Thirdly, am I the only person in the universe who doesn’t own that dandy onion chopper?
Dorothy I have owned several onion choppers because I use them so much. It is one of my favorite kitchen tools.
Faye and Yakir are gems and such lovely people, and their talents are beyond measure! This salad is wonderful! I know I would be able to eat an entire bowl on my own! Great job as usual, Cathy!
(So sad that I had to miss this event, but I think this was when I was dealing with my dad’s DVT?)
I agree with you! They are both fabulous and the food was wonderful. Hope your dad is doing better!
Yum!! Looks so good!
Thanks Melody, here is your opportunity to use your onion chopper. 🙂
Simply dressed with lemon juice and oil keeps these flavors really fresh! GREG
Fresh and simple the way a summer salad should be.
I miss those Melissa’s Produce events. This salad looks perfect for the summer…now I need an onion chopper.
I think everyone needs an onion chopper. 🙂
I don’t have an onion chopper either! Sorry to miss this event – I love Middle Eastern food and Faye and Yakir!
Priscilla, I can’t recommend an onion chopper enough or anything that Faye creates!. 🙂