Of the more than 70 ethnic groups and peoples came the citizens that make up the population of Israel. The possibilities are endless. Geographically, Israel is surrounded by Arab countries, and in the country many Arab villages, so Israeli cuisine was influenced by Arab cuisine.

Shwarma, shishlik, kebab, shakshouka, couscous, gules, memulai popular spicy dishes, came from Oriental cuisine, firmly took the place in Israeli society and has spread around the world.

In America, Europe, Israeli cuisine occupies a leading place, because it is hearty, healthy, tasty and cheap.

In particular, declared itself in the world of Israeli fast food is fast food. Hummus, falafel, tahini, which is fundamentally different from hotdog, hamburger and other similar food. Hummus (chickpeas, garbanzo beans) has a high nutritional value contains iron, a large number of high-quality vegetable protein, unsaturated fat, dietary fiber. Hummus and falafel (fried balls of chickpea flour) are widely used in vegetarian cuisine.

According to experts, hummus (chickpea paste)is well-presented http://www.povarenok .ru/recipes/show/81 260/ or here http://www.povarenok .ru/recipes/show/986 7/, tahini (paste from ground sesame seeds) or sesame paste reduce the level of cholesterol in the blood, maintain cardiovascular activity. In China, sesame (tahini) is considered a product that prolongs life and strengthens the spirit. Hummus served with olive oil, pine nuts, parsley, Zatar, paprika. Tahini is not only a main dish, but a component of Eastern sweets such as halva from tahini. Thine is also used for baking cookies. Perhaps there is no settlement, do not sell at the food stalls in small kiosks on the streets of fast food. "What do you want, soldier?" One answer: "Hummus, chips, salad plus falafel", sometimes a steak, sometimes shwarma.

Shwarma is marinated meat roasted on a spit, which is planed small pieces and wrapped in lafu, a large, porous pellet, together with all kinds of salads, vegetables, or put in pita bread, hollow pellet, the size of a little less partying.

Be sure and lafa and pita, and a baguette with hummus pre-lubricated and watered at the end of the tahini for richness. All this is done in the presence of the consumer: smeared, embedded, wrapped, and has a fresh look. An important addition are the pickles of cauliflower, carrots, small eggplants, cucumbers, peppers, olives.

how to prepare this salad, and tahini, I will now tell you

for the mayonnaise we need, undiluted tahini, lemon, garlic, plain water, and spices

Then even easier, take the mayonnaise for as long as necessary for filling, and after it is freely stored in the refrigerator for 3-5 days. Pour the juice of half a lemon (rule No. 1: remember it is always better to add than to take away),2-3 cloves of grated garlic, 50-70 grams of water, salt and white pepper to taste

Stirred, tasted,

thick - some water, maybe a little more lemon, or salt, it's ready tahini

Now we will deal with the eggplant, there are several ways to cook first on the grill ( on occasion), I always take a couple and bake in the forest that wasted time and heat to lose

or home, which requires some preparation, and it must be made of a foil of gas, and open Windows in the kitchen, the best course for a small grid, and be sure - to CHOP

When they are soft and charred, as required, allow to cool, and then clean

It is desirable to sprinkle it with lemon juice, and add garlic

Join together, we'll try again on the palate,

And our salad is ready

BON APPETIT!!!