Celebrate Israel Independence Day With a Yom Ha'atzmaut Menu

Hummus – that much loved, humble chickpea dip – is a vital part of the cuisine throughout the Middle East. In Israel, where it's served at breakfast, lunch, dinner, and snack times, it's practically iconic. Nowadays, you can find tubs of hummus in supermarkets worldwide, in all sorts of flavors. But nothing beats homemade hummus, and it's easier to make than you think!

Matboucha, a traditional Moroccan dish, is so popular in Israel that it can be found right next to the hummus on grocery store shelves. But the homemade version is easy and infinitely tastier. This Matboucha recipe can be made spicy or mild, according to your preference.

Eggplant and tahini are both tremendously popular in Israel, so it's no surprise that ​Baba Ghanoush – a dip that highlights both ingredients – is also well loved. Scoop it up with homemade pita or veggies. 

This chopped tomato and cucumber salad is so iconic of Israeli cuisine that it has been dubbed "Israeli Salad," and shows up on the table any time of day. It also happens to be perfect for toting along on picnics, and as a side for grilled fare. 

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. It's a great accompaniment to both salads and grilled meat. 

Giora Shimoni writes that when it comes to making fabulous marinades, he often seeks advice from his neighbor, E.T. This easy-to-prepare steak marinade is no exception, and "adds super flavor to the meat," per Shimoni. The fresh, piquant combo of lemon and parsley calls chimichurri – a multipurpose Argentinian condiment/marinade/sauce – to mind. 

Israelis call these no-bake truffle-like treats Kadorei Shokolad (Chocolate Balls), and they're so easy that making them is a popular preschool activity. But little ones aren't the only ones who love them – if you've got a thing for cookie butter, you probably will too.