Happy summer! Our #EattheWorld project, being spearheaded by Evelyne of CulturEatz, is a lively group of adventurous cooks and eaters. You can read more about the challenge.
And this month Evelyne announced: "We are off to a country full of mixed culture & cuisines: Israel."
Check out all the wonderful Israeli dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Camilla, Culinary Adventures with Camilla: Limonana
- Sue, Palatable Pastime:Lemony Roasted Garlic Hummus with Herb Toasted Pita
- Juli, Pandemonium Noshery: Grilled Chicken Shawarma
- April, Home Sweet Homestead: Israeli Yellow Rice
- Margaret, Kitchen Frau: Israeli Watermelon, Cucumber & Feta Salad
- Loreto and Nicoletta, Sugarlovespices: Zaatar Roasted Carrots with Labneh
- Wendy, A Day in the Life on the Farm: Date Glazed Beef Kebabs
- Evelyne, CulturEatz: Burnt Eggplant Salad Green Tahini Dressing
- Amy, Amy's Cooking Adventures: Chicken Albondigas
Limonana is a chilly, minty lemonade from Israel. It is a portmanteau of the Arabic and Hebrew words limon, meaning lemon, and nana, meaning mint. Thankfully I had lemons from the tree in my parents' backyard and fresh peppermint in our herb garden.
Ingredients makes two
- 1 C freshly squeezed lemon juice
- 1/2 C organic mint leaves, loosely packed + sprigs for garnish
- 1 C cold water
- 4 T organic sugar (I used light brown, but traditional would be granulated)
- 2 C ice cubes
Place all of the ingredients in a blender and blend at high speed. When the ice is crushed, the limonana is ready. Pour into tall glasses and garnish with whole mint sprigs. Serve immediately.