How to get your hands on Israel’s best Israeli cuisine

By Mark Lohmann | 12 January 2017 12:03:13A selection of the best Israeli dishes available in Israel, including some that are unique to the country.

For instance, some of the most popular dishes are not usually found in Israel’s cities, but are usually cooked up in a village or a rural area.

A few examples:Kabir and Avraham’s lamb kebabs.

In a typical week, the two men from the village of Beit Hariv, about 80 kilometres south of Jerusalem, cook three dozen lamb kebos for a family of four.

The kebab is made with lamb from the nearby city of Ramallah and seasoned with olive oil and salt.

Avraham and his wife, Abigail, work at a local supermarket and make about 50 of the kebobs a week.

It’s a regular event at their home in the village.

While there is an abundance of Israeli food in Israel (and in other countries too), many of the dishes are quite unusual.

Here are some of my favourites.

Kabira, a lamb kebo.

I have a few favourite recipes from my time in Israel.

In one of my first visits, I got a keboba that was so delicious I was tempted to make another one of them.

It was the first lamb keba I had ever eaten.

I was blown away.

It is a special dish that I still eat every day.

Avasha, a kabob with spinach.

A kabab is usually served with some sort of meat.

It usually consists of a lamb, some vegetables, and a piece of bread.

In Israel, a lot of the lamb is roasted, usually in the city of Ashkelon.

The lamb is then cooked in a pan in a hot oven.

Then it’s fried, and then a thin layer of spinach is added to the lamb.

The meat is simmered until soft and juicy.

Avasha’s kabobs are my favourite.

They are so good that my wife, Yael, who also works at the supermarket, often makes them for me.

She often makes three or four kebob recipes each week.

Avira, who has been working in Israel for several years, makes lamb kebeta with spinach and lamb, lamb, tomato, and olive oil.

This recipe is delicious.

Avid, who’s in her late 20s, has made lamb kebatons with lamb, and with a few other vegetables.

This is her favourite.

Avish, who is also in her 20s and works in the supermarket in Beit Hamikdash, is a big fan of lamb kebas.

She has made them several times a week for a few years now.

She also makes some vegan lamb kebeets.

Kabal, a keban, which consists of two layers of lamb and vegetables.

It has a delicious flavour.

A keban is often served with meat, like lamb shank, or pork shoulder.

It can be a vegetarian dish, as well, but it’s not usually eaten here in Israel because meat is considered taboo.

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