Given the cumbersome nature of Passover cooking, it makes a lot of sense to double recipes and freeze. I bring this ground meat home from the butcher, immediately prepare the burgers by adding vegetables, eggs, matzah meal and spices, form the patties and freeze. Then throughout the holiday, whenever we want burgers, we just take them out of the...

These Israeli Kizizot are made from ground dark turkey meat, and they get great flavor from onion, garlic and parsley. Instead of frying the meat patties, this recipe is for healthier kizizot cooked in a tomato vegetable sauce.

For a nice change from American hamburgers, try these Israeli Kizizot. They are made from ground dark turkey meat, and get great flavor from onion, carrot, garlic and parsley. Children love these fried turkey patties when served with farfel (pititim) and Israeli salad.

A typical dinner in my Israeli home as a child included tuna salad or eggs, Israeli salad and cheese borekas. Borekas are readily available in any Israeli grocery store, but homemade borekas can't be beat. And kids enjoy preparing them. This easy cheese borekas recipe uses frozen puff pastry and mozzarella cheese.

I made these when I was in preschool in Israel, and my children make these in their preschools in Israel. Kids love to make them and eat them. Israelis call them Kadori Shokolad (Chocolate Balls), but elsewhere they are referred to as truffles. By rolling them in a variety of coverings (powdered sugar, coconut, or candy sprinkles), they can make a colorful dessert.

Kids love these Pizza Borekas, a twist on the traditional potato borekas I ate often for Sabbath lunch as a boy. Simply fill puff pastry with tomato sauce, cheese and olives, and bake. Your kids will run home for dinner.

I grew up in Israel eating borekas. We tended to eat potato-filled borekas for lunch on the Sabbath, and cheese-filled borekas for dinner, along with salad, during the week. Borekas are readily available in any Israeli grocery store, but homemade borekas can't be beat.

Sabras is the Hebrew word for the prickly pear fruit. But more interesting to note, Sabras is slang for native Israeli Jews. Learn how to prepare prickly pear fruit recipes.

Like Israeli society, Israeli cuisine is multifaceted. Enjoy these colorful photos of Israeli food.

To avoid the hot midday sun, Israel's pioneer farmers would work outside in the early morning. After the day heated up and their appetites were large, they would break for a hearty meal of bread, olives, cheese, and raw vegetables. While few Israelis today take the time to eat this full morning meal, Israeli hotels still serve this luxurious and satiating "Israeli breakfast" to tourists.

Legumes like chickpeas (also called garbanzo beans) are a main component of the Mediterranean diet. Hummus and felafel are two popular Israeli dishes that are made from chickpeas. This salad, from Paula Levine Weinstein and Julie Komerofsky Remer, is another way to enjoy this tasty, high fiber bean.

Pareve cakes are important part of a kosher recipe collection because they allow one to finish a festive meat meal with a festive dessert. This sweet, moist mousse cake is the perfect ending to a Sabbath family meal.

This is the perfect summer Sabbath lunch or Seudah Shlishit dessert, especially when you have invited guests. This Frozen Lemon Dessert is pareve, easy to make, and a light, sweet ending to a festive meal.

Hummus, made from garbanzo beans (a.k.a. chickpeas), is served as an appetizer, side dish or main course in Israel. Today grocery stores in Israel sell a variety of Hummus spreads (with pine nuts, with olive oil and paprika, with zaatar, with tahina...). Hummus tastes best when scooped up by a piece of warm Pita bread.

A long, long time ago, when I was in preschool in Israel, I used to make these treats. And today in Israel, preschool children continue to make them. Israelis call them Kadori Shokolad (Chocolate Balls), but elsewhere they are referred to as truffles. By rolling them in a variety of coverings (powdered sugar, coconut, or candy sprinkles), they can make a colorful dessert.

Israeli salad, finely diced tomatoes, cucumbers, and bell peppers topped with olive oil, lemon juice and spices, is light, healthy and fresh tasting.

Whether eating in Israel in a restaurant or in someone's home, you are likely to find some version of this finely diced, tomato-cucumber based salad.

My father made these Pickled Cucumbers when I was growing up. I tried them once, and my kids fell in love with them. Now every morning I make them a pita stuffed with humus and these pickles for school. I call them old fashioned pickles because they don't use pickling mixes or any such modern ingredients. In this recipe the cucumbers are pickled...

Once I ate this Mediterranean Zucchini at my neighbor's Israel Independence Day party, and since then I serve it every Yom HaAtzmaut too. It is a pareve dish that goes well with either meat or dairy meals. It is healthy, colorful and delicious. And to me it tastes like Israel.

Sara Adar's Pepper, Cheese and Sugared Pecan Salad was chosen by Israel's Tnuva Dairy company for inclusion in their special Shavuot recipe magazine. This winning recipe has been translated from Hebrew and posted here so you can enjoy it too.

Warm pita, hummus and Israeli salad reminds me of eating outside on a peaceful, summer evening in Israel. You can use this recipe to make your own Israeli Pita Pockets (pitot in Hebrew).

Rugelach means "little twists" in Yiddish and refers to yeast dough rolled around a sweet filling. Traditional rugelach dough contains cream-cheese, and traditional rugelach fillings are chocolate, raisins and nuts, or preserves. This popular pastry has Jewish Ashkenazic (Polish) origins.

Shakshouka (also spelled Shakshuka), from the Hebrew word leshakshek meaning "to shake", is a popular, spiced, egg and tomato dish which Israelis are happy to eat for breakfast, lunch or dinner. While the origin is North African, even the most Ashkenazi Israelis love Shakshouka - which they tend to spice with paprika.

Invite over friends, put on some Israel music, and celebrate Israel together with this festive Stuffed Eggplant Dip. It requires a bit of chopping and sauteing, but the finished dish is well worth the effort.

Fruit Soup - easy to make and refreshing to eat - is the perfect summer dessert. This recipe is economical, as it uses in-season produce. It is healthy, as it contains no fat and can be made without sugar. And it is parve, which means it can be served after any kosher meal (meat or dairy).

Tabbouleh Salad, a combination of bulgar wheat, vegetables and herbs, is a light, tangy and refreshing salad that is especially popular in the homes of Sephardic Jews. For a Sabbath appetizer, serve Tabbouleh on individual plates on top of a piece of lettuce. For a summer cookout, serve Tabbouleh Salad as a side dish next to Shish Kebabs.

Falafel is a favorite among vegetarians. Falafel is made out of chickpeas (a.k.a. garbanzo beans), which are high in dietary fiber and protein. The chickpeas are blended with spices, formed into balls and fried in deep oil. The balls are usually served inside pita bread with various salads and tahini.

Za'atar is a versatile spice blend that is very popular in Israel. It is used on meat, poultry, vegetables and breads. About Guide to Middle Eastern Food, Saad Fayed, provides this recipe for making your own za'atar.

If you are traveling to Israel for the first time and want a preview of what to expect at mealtime, then take a look at this article.

Find traditional Israeli Recipes in Beyond Milk and Honey, and find a wealth of information and gourmet Israeli recipes from world-renown restaurant and wine critic Daniel Rogov.

According to this article, today there is a distinctive Israeli cuisine. Israeli cuisine is uniquely multifaceted like many aspects of Israeli society.

Jewish-food.org has published online this wonderful collection of kosher Israeli recipes. It includes halvah, falafel, eggplant salad, kibbutz salad, Israeli salad, Hebrew letter pretzels, cold fruit soup and more.

The article discusses the efforts of Israeli chefs to develop an Israeli cuisine. As a dietitian, the author highlights the healthful aspects of Israeli cooking. The article includes recipes for Eggplant Romanian (Pareve), Basque Chickpea Stew (Dairy), and Bulgur Wheat Salad with Tomatoes and Olives (Dairy).

Without resolving the question of whether or not a "true Israeli cuisine" exists, this article gives a succinct and clear overview of Israeli Food. Get a feel for the origins and flavor of Israeli food.