Israel
Following World War II, the British withdrew from their mandate of Palestine, and the UN partitioned the area into Arab and Jewish states, an arrangement rejected by the Arabs. Subsequently, the Israelis defeated the Arabs in a series of wars without ending the deep tensions between the two sides. The territories occupied by Israel since the 1967 war are not included in the Israel country profile, unless otherwise noted. On 25 April 1982, Israel withdrew from the Sinai pursuant to the 1979 Israel-Egypt Peace Treaty. Outstanding territorial and other disputes with Jordan were resolved in the 26 October 1994 Israel-Jordan Treaty of Peace. In keeping with the framework established at the Madrid Conference in October 1991, bilateral negotiations were conducted between Israel and Palestinian representatives (from the Israeli-occupied West Bank and Gaza Strip) and Syria, to achieve a permanent settlement; however, these efforts were derailed/postponed by the outbreak of Israeli-Palestinian violence in September 2000. On 25 May 2000, Israel withdrew unilaterally from southern Lebanon, which it had occupied since 1982.

Israel is slightly smaller than New Jersey. The climate is temperate, it is hot and dry in southern and eastern desert areas.

Recipes

Falafel - Snack

Ingredients:
1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)

Directions
Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.


Meat Cholent - Main

Ingredients:
2 cups dried lima beans
3 lbs. brisket
3 onions, diced
2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. ginger
2 tbs. flour
8 small potatoes (peeled)
1 cup pearled barley
8 eggs (uncooked)
2 tsp. salt
2 tbs. fat or margarine

 Directions
Soak the beans overnight in water. Drain. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine). Sprinkle with salt, pepper and ginger. Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika. Place uncooked eggs in shells on top. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours at 250 deg F (125 deg C) or for quicker cooking, bake at 350 deg F (180 deg C) for 4-5 hours.