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The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, [3] topinambur, [3] or earth apple, is a species of sunflower native to central North America. [4] [5] It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. [6]
Tasting menus are available for different courses, [18] such as a soup course of Jerusalem artichoke, lentil, and tomato and mint soups [3] and a meze course of pickled green almonds, marinated black olives, and hummus and eggplant salad. [8]
Also known as Jerusalem artichokes, sunchokes have a nutty, almost “un-vegetable“ flavor to them, like jicama. Roughly two-thirds of a cup of sunchokes contains : 73 calories
Israeli salad (Hebrew: סָלָט יְרָקוֹת יִשְׂרְאֵלִי, romanized: salat yerakot yisra'eli, literal translation "Israeli vegetable salad") is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers.
Key ingredients include cassava root, chicory root, Jerusalem artichoke, nopal cactus, calendula flower, kudzu root, marshmallow root, acacia fiber and guar fiber.
These tuna salad lettuce wraps are a fun anti-inflammatory-friendly lunch idea. Tuna provides protein and omega-3 fatty acids, while the addition of Greek-style yogurt in the dressing helps amp up ...
A regional specialty, kugel yerushalmi (Jerusalem kugel) is made from long, thin eggs noodles, more sugar than a typical noodle kugel, and large quantities of black pepper. It is usually pareve , whereas noodle kugel is dairy and potato kugel may be either pareve or meat-based (if made with schmaltz).
Israeli salad: Arab salad (mostly popular in the Levant (Syria, Lebanon, Middle East, Jordan) Chopped cucumber and tomato cold dish, often served for breakfast Jachnun: Yemen: Thinly rolled out dough, brushed with butter, oil, or margarine, rolled up like strudel and baked Jerusalem mixed grill: Israel