A. Alphabet of Herbs and Spices

B. Fruits

C. Vegetables

D. Nuts

E. Fish

F. Beef Cuts

G. Other Meats and Poultry

 

A. Alphabet of Herbs and Spices

The array of herbs and spices commonly used in Israel and the Middle East is impressive and reflects the "spice" of local life. The following list gives both Hebrew and Arabic names of a number of herbs and spices available in the market, with suggestions for their use.

Absinthe sheba sheba

Feathery-leafed shrub native to Mediterranean areas. Used to flavor tea and to make a syrupy liquor which, if overused, may cause nervous system problems.

Allspice pilpel reihani, pilpel angli filfil franjii

Dried berry of Jamaican tree. Used for flavoring meat casseroles, cakes and preserves.

Anise anison anisun

Mediterranean plant, its light brown seeds (aniseed) tasting of liquorice. Used for flavoring vegetable dishes, and in breads, cakes and cookies. It is the basis of the fiery liquor, arak.

Basil reihan, basilicum al-habaq, payhan

Mediterranean herb of Indian origin. Used fresh or dried in salads and pasta, flavors vinegar.

Bay leaves alei dafna ghar or waraq ghar

Dark, glossy, green leaf of the Mediterranean laurel, probably the one mentioned in Isaiah 44:14. Used in casseroles, marinades, sauces and pickling brines.

Caper tzalaf eviona al-kabar

Mediterranean plant found sprawling over walls and growing in crannies. Its purple and white flowers are conspicuous in late spring and summer. The tiny buds are pickled. In Ecclesiastes 12:5, their piquant flavor signifies vigor, and the Mishna mentions caper as tithed (Maas 4:6). Used in sauces and salads.

Caraway kravya (kimmel) karawya

Aromatic fruit ("seed") of European and Asian plant. Identified with a Mishnaic plant (Kil. 2:5). Used in sauerkraut and potato salad, breads and cakes.

Cardamom hel hal

Spice originating in the East Indies and China, the seeds give the characteristic aroma to Turkish coffee. Used crushed in simmering rice pilafs, fruit compotes, preserves and tea.

Celery carpas, selery al-karafs

Mediterranean plant mentioned in the Mishna as exempt from tithe (Shebi 9:1). The small seeds are used for flavoring soups and stews.

Chives irit al-thum, al-mu'ammar

Of the onion family. Its thin stems are chopped and mixed with cream cheese or sprinkled on omelets or mashed potato.

Cinnamon kinamon qirfa, irfe

The brown spice is mentioned in the Bible as precious for use in holy oil (Ex. 30:23) and in praise of the bride (Song of Songs 4:14). Used whole or ground, for spicing curries, meat, rice dishes, cakes and sweets, and in mulled wine or punch.

Cloves tziporen kabsh, qaranful

Dried bud of tree from Moluccas. Used to spice cakes, compotes and marinades. An orange stuck with cloves may be used in the spice box during the Havdala (end of Sabbath) ceremony.

Coriander kusbara kusbara usbara

Seed of Mediterranean plant mentioned in the Bible and the Mishna, its grayish seeds flavor falafel, curry, vegetables and meats, and give a mildly spicy fragrance to fruit compotes. Its leaves are used in salad and as garnish.

Cumin kamoon al-kummun

Mediterranean herb of the carrot family, with cultivation methods described by Isaiah (28:25-28). The Mishna mentions its lingering aroma (Ter.10:4). Used in spice blends for curry, falafel, rice and bean dishes, and to flavor vegetables, breads and cakes.

Dill shamir shibitt, ayn jarrada

Mediterranean plant, the Mishna mentions it as tithed (Mass. 4:5). Its stems and frond-like leaves are used in pickling cucumbers and chopped in salads and sauces.

Fennel shumar al-shamar

Mediterranean plant, its flavor resembles anise. It is used for pickling, and the stem is sliced into salads. Fennel seeds are said to calm stomach upset.

Garlic shum thum

Bulbous root of vegetable native to Middle Asia which the Israelites craved in the desert (Num. 11:5); also mentioned in Mishna (Peah. 6:10). Used liberally in everything.

Hyssop za'atar za'ata

Decorative herb of the thyme family. Long used for its warm aromatic smell. When you buy "beigele" bread rolls coated with sesame seeds or flattened loaves baked with olive oil, the vendor will often supply you with a tiny newspaper-wrapped package – this is za'atar, mixed with sesame seeds and salt, to sprinkle on your bread.

Juniper berries arar al-'ar'ar

Crushed berries are good seasoning for cabbage or fatty meats such as goose and duck.

Marjoram eyzovit, eyzov al-mardaquah, al-itra

Closely allied to thyme and less pungent than oregano, it has been identified as the Biblical hyssop known for its purifying qualities (Lev. 14:4). The Mishna mentions it as used for wood (Shebi 8:1). Its silver-grayish leaves flavor dumplings, salads, vinegars, fish, and pasta dishes, and are used in herb bouquets.

Mint na'na, menta na'na

Grows widely in the Mediterranean; gives flavor to salads, lamb dishes and fried vegetables such as eggplant (with lemon and garlic). Tea with mint is commonly served.

Mustard hardal al-khardal

The Mishna mentions both wild and Egyptian mustard (Kil. 1:5, 1:2). The tiny seed is proverbial for small beginnings that become great (New Testament, Matt. 13:32). Used whole or pounded into a paste.

Nutmeg egoz muscat juzat al-tib

Seed kernel of Moluccan Islands tree. Grated into spinach and egg dishes, cakes and cookies or over yogurt.

Oregano oregano wahl

Closely allied to thyme and marjoram. It is one of the most common Mediterranean herbs. Flavors veal or lamb dishes; the dried leaves give the authentic Italian stamp to pizzas and sauces.

Parsley petrozilya al-baqadunia

The variety available locally is flavorful and rich in vitamin C and calcium. Used in soups and salads, and combined with tehina (sesame paste).

Poppy pereg al-khashkhash

The wild red corn poppy livens up the landscape in early spring. The seeds are used for sprinkling on breads and rolls, or as filling in cakes and pastries.

Rose vered ward

The Mishna mentions rose oil used as a healing ointment by the children of kings (Shab.14:4). Rosewater, made from the petals steeped in sugar water, gives an Arabian Nights flavor to candles, conserves and compotes.

Rosemary rosmarin hasa al-ban

Native of the Mediterranean region. Its spiky leaves exude a delicate fragrance, and a sprig laid in the wardrobe (like lavender or potpourri) gives clothes a fresh scent. Used widely for baking and cooking.

Saffron karkom, zafran al-zafaran

Plant long cultivated in Iran and Kashmir, the bright yellow powder made from its dried stigmas was used for dye stuffs in Biblical times; mentioned as a precious spice in Song of Songs (4:14). Used to tinge rice, cakes and sweets; a substitute is turmeric (Indian saffron), more readily available and much less expensive.

Sage marva al-maryamiyya

East Mediterranean plant growing abundantly in hilly areas and in the desert. Its grayish-tinted leaves give redolence to salads and lentil soups.

Sesame sumsum al-simsim

Originally an East African plant; sesame oil is mentioned in the Mishna (Ned. 6:9). The ground seeds are used to make tehina and halva. The seeds are sprinkled on pastries, bread, and cookies, and to flavor cakes and candy.

Thyme koranit al-za'atar

Mediterranean shrub found on rocky ground, its purplish flowers attracting honeybees. Used for flavoring meat or vegetable dishes.

B. Fruits

Fruits are always best – for quality and value – when bought in season. Wash all fruits and vegetables thoroughly as pesticides and herbicides are widely used in Israeli agriculture, and the Ministry of Agriculture's prohibition against spraying within three days of harvest is not always heeded.

The following are some of the readily available fruits. (The Hebrew translation appears in parentheses after the English.)

Apple (tapuah etz)

Apples are available all year round; numerous types.

Apricot (mishmish)

A short season (usually June), but often a good one.

Avocado (avokado)

There are several varieties: Ettinger, large with shiny smooth skin; Fuerte, small, not shiny and very flavorful; Navel, large green fruit; and Haas, small with black crinkly skin and a somewhat nutty flavor. In mid-winter crops are usually abundant and prices low.

Banana (banana)

Israeli-grown bananas tend to be smaller than their counterparts found in U.S. supermarkets. Available year round.

Carambola or Starfruit (carambola)

Star-shaped, waxy-looking fruit, with a sweet-and-sour flavor.

Carob (haruv)

The bean pod can be picked right off this Mediterranean tree and eaten as is (excluding the seeds). Carob is also dried and powdered for use as a chocolate substitute.

Citrus fruits (pri hadar)

The season is generally November to April (though cold storage facilities greatly extend their availability). First to appear is the clementine (clementina), then grapefruit and pink grapefruit (eshkolit and eshkolit aduma). Throughout the winter months you'll find delicious tangerines (mandarinot); oranges (tapuzim), and large, thick-skinned seedless types; pomelas (pomelot); tangelos (tapuzinot) and lemons (limonim). Citrons (etrogim), are one of the "four species" used during Succot (Festival of Tabernacles); they can be purchased immediately before and after the holiday.

Custard Apple (anona)

A short season (November – February or March), never widely sold and expensive – but delicious.

Dates (t’marim)

Sold fresh in season (winter), and readily available as dried fruit.

Fejoia (fejoia)

Exotic, round fruit, green outside, white inside – tastes like guava but without the strong aroma.

Figs (te'enim)

Available fresh in late summer and dried throughout the year.

Grapes (anavim)

The season begins in late spring or early summer, and extends until autumn. A range of varieties are available, including seedless grapes.

Grape leaves (alei gefen)

Available fresh in open markets for a short period during the spring.

Guava (gooyava)

Appears around Rosh Hashana in September or October. Has a pungent and inviting smell and a sweet, tropical flavor.

Loquats or rush oranges (shesek)

Pale orange fruit resembling miniature oranges. Loquats have a short season (early summer) and a delicious tropical taste.

Mango (mango)

In season (summer) mangos are abundant, fleshy and juicy, and relatively inexpensive.

Melon (melon)

Two varieties predominate on the Israeli market: a type of pale, sweet cantaloupe (ogen), and a super-sweet honeydew (melon dvash).

Nectarines (nectarinot).

Red and white nectarines are available in May-August.

Peaches (afarsekim)

Red and white peaches are in season all summer long.

Pear (agas)

Pears in Israel are not what they are abroad. A range of varieties is hard to find. The most commonly available is the Spadona, which is ripe for eating when the flesh gives a bit upon pressure.

Persimmon (afarsemon)

Available from winter to late summer. They are tasty both when hard (and eaten like an apple) or soft (the consistency of an overripe tomato).

Plum (shezif)

Varieties of red, yellow and green plums can be found during the summer months.

Pomegranate (rimon)

The short season begins in late summer. The deep red juice of the pomegranate stains indelibly, but the juicy seeds are a refreshing treat (often eaten at Rosh Hashana time).

Prickly pear (sabra)

Prickly pears are available during the late summer, peeled (recommended) and unpeeled.

Quince (havush)

Don't be fooled when you encounter these in the market. They look like fat pears with unusually irregular skins and have little fragrance to identify them. They are hard as rock and equally difficult to cut. But once you've mastered the skill, stew them alone, with other fruits, or with meat. The white flesh turns pink or red, a wonderful aroma is released and the flavor can't be beaten.

Watermelon (avatiah)

Part of Israeli summer culture, most watermelons sold today are seedless and even these are cheap at the height of the season.

C. Vegetables

Artichoke (artishok, kanras, chorshaf)

Available and inexpensive from mid-spring to late summer.

Beans (shi’u'it)

Dried beans and pulses of every variety are available at low prices. Fresh green beans (shi’u'it yeruka) can be obtained during the winter and spring. Springtime brings fresh green ful, a variety of the fava or broad bean. These have a strong smell and full flavor. They form a staple in many parts of the Middle East.

Beets, beetroot (selek adom)

Available year round, they are often cooked, then finely chopped into salad with garlic, lemon, cumin, and seasonings.

Cabbage (kruv)

White or green cabbage is called kruv lavan; red cabbage is kruv adom. Chinese cabbage or bok choy (kruv sini) is more difficult to come by.

Carrot (gezer)

Available all year.

Cauliflower (kruvit)

Available all year, but more plentiful during the winter months.

Celeriac or root celery (selery shoresh, karpas)

Stalks and dark green leaves are used for cooking soups, stews and meat. Often only the root (shoresh) is used.

Corn (tiras)

Found during the summer months, but not as sweet as American corn.

Cucumber (melafefon)

Israeli cucumbers are small and thin-skinned (most people wash and eat the entire fruit, skin and all). Very flavorful, and readily available year-round.

Eggplant (hatzil)

Very popular and prepared in scores of different ways. Eggplant is available throughout the year, and is inexpensive from summer to the end of the winter, with the price shooting up in spring before the first summer crop is ripe.

Jerusalem artichoke (artishok yerushalmi) Not actually a member of the artichoke family – and has nothing to do with Jerusalem (the "Jerusalem" is thought to be a corruption of the Italian word for sunflower). This root vegetable is available in spring. It can be sautéed like potatoes, or cooked into stews or with meat.

Kohlrabi (kolrabi)

A winter and spring vegetable, kohlrabi is very tasty when peeled and sliced, eaten with salt or in salad; can also be used as a substitute for water chestnuts in Chinese cooking.

Leeks (krisha, loof)

Available most of the year.

Mushrooms (pitriot)

A champignon variety is available year-round. Straw-grown oyster mushrooms (pitriot ya'ar) can also be found in supermarkets and specialty groceries. After the winter rains, a number of edible species abound in the forests surrounding Jerusalem, but beware – poisonous species also exist.

Okra (bamya)

Available during a short season in mid-spring.

Onion (batzal)

Always available, but not always as well dried as in the West; they therefore may not keep for long periods. Spring onions (scallions - batzal yarok) or shallots (shoom ashkelon or betzaltzul) are also available.

Parsnip (petrozilia shoresh)

Available all year.

Pepper (pilpel)

Green bell peppers are called pilpel yarok; sweet red pepper (pimento) is called gamba; and hot chili peppers are called pilpel harif. Also comes in a variety of colors, including yellow, orange, and purple.

Potato (tapuach adama)

Available year-round.

Pumpkin (dla'at)

Available all year round, cut in chunks. Not as sweet as American pumpkins, and therefore not as good for pie as for soups and stews.

Radish (tznon, tznonit)

Always available. Sharp and tangy round red radishes are called tznonit; the large, elongated white ones are called tznon.

Rutabaga (lefet)

White or purplish vegetable, often pickled. Member of the turnip family.

Sweet potato (batata)

Can be found most of the year.

Swiss chard (mangold)

Much more readily available than spinach, and delicious cooked with garlic, olive oil and fresh tomatoes.

Tomato (agvania)

A staple in the Israeli diet, tomatoes are available throughout the year, but cheapest (and tastiest) in the summer.

Zucchini squash (kishu)

Light green type most commonly found. It is available throughout the year, and is sometimes called by the Arabic name, kussa. On occasion, a local strain of yellow squash (goldie), or dark green zucchini is available.

D. Nuts (egozim)

Almonds (shkaydim)

Hazlenuts (egozei luz)

Peanuts (botnim)

Pecans (pekanim)

Pine nuts (tsnobarim)

Pistachios (fistukim)

Walnuts (egozei meleh)

E. Fish (Dagim)

Barracuda (melitta)

Carp (karpion)

Grey/silver mullet (kipon, buri)

Grouper, sea bass (locus, bass)

Hake (bakala)

Nile Perch (nesihat hanilus)

Plaice (zahavon or sole)

Red mullet, small (barbunya)

Red snapper (shuri adom)

Sea bream (shfarnun, farida)

St. Peter's fish (amnum, musht)

Salmon (salmon, iltit)

Trout (forel)

F. Beef Cuts

Beef (bakar):

Leg shok goulash, soup, roast

Rump rosh yerecha pot roast, braise

Rumpsteak (loin) yercha roast, ground

Topside (round) avazit braise, ground, cutlet, steak

Sirloin sinta steak, cutlet, roast

Fillet (tenderloin) filet steak, roast

Ribs tzla'ot roast, soup, goulash, ground

Shoulder katef roast, ground, soup

Shin zero'a goulash, soup and stock, pot roast

Brains mo'ah stew, braise

Heart lev stew

Lung re'a goulash, pot roast

Kidney klayot stew

Spleen tchol braise

Liver kaved fry, grill, braise

Tongue lashon boil, braise, pickle

G. Other Meats and Poultry

The following glossary will help you with your marketing:

Veal egel

Lamb taleh, keves

Chicken oaf

Turkey hodu

Duck barvaz

Goose avaz