My Tasty Hebrew Recipes

Welcome to My Tasty Hebrews Recipes

I created this page for my true Hebrews who recipes are the most flavorful.  I will be including recipes; I have tested, tried, loved and some I newly found. Celebrating the festive days of the Most High Yah doesn't have to taste bland.  Not when, there are 'real' Hebrews in the land. I just recently made this unleavened bread(shown below).  It was so delish. I got it off of tiktok from @sheislauraellen. Thank you. Or course, I switched it up. My recipe is in the parenthesis, the original recipe are bulleted. Try it now:

LG's Unleavened Bread recipe:

• 2 cups flour(I used Gold Medal)
• 1 teaspoon salt(I used kosher sea salt)
• 1 teaspoon thyme(I used closer to two tsp.)
• 1 teaspoon oregano(I used closer to two tsp.)
• 1 cup water(I used 1/2 cup)
• 1/4 Tablespoon olive oil( I use vegetable oil, it turned out fine)

Place all ingredients into a bowl. I mix all my breads by hand(I'm old school). Use a wooden spoon. Or you can use a mixer.  Mix until a tacky stickiness(or wet) batter forms. Add a little more flour to the wet batter. Then put your mixture, onto your surface(sprinkle flour onto it) and roll your bread out onto it. Create 7-8 smaller balls(meaning make the balls the size you want the unleavened bread to be). Flatten out with a roller pin(a Collins shape glass works, too).

Put a skillet on low heat (non-stick pan). I use an cast iron pan, with a tablespoon of oil in it. Place your flatten bread onto the pan. Cook for about 2-3 mins per slide. Your bread with create bubbles, that lets you know to flip it to the other side. Repeat until all flatten bread is cooked. Here's the tiktok video so, if you want to watch it as you made it.

I have been cooking for a while, so I normally eye it with my measurements(see parenthesis). I been making it this way ever since. So good. you'll be eating this bread even after the feast days.

Enjoy!

Sweet Potato Flat Bread (This is Unleavened Bread)

When I read, in the old testament that our ancestors, when exiting out of Egypt; had to post haste and make flat bread for the Exodus out, I was pondering. Did they only make one kind? Surely not. So, here's another delish Hebrew unleavened bread recipe you, your family, and friends will enjoy. Shout out to 'Cherrish Us Vegan', on tiktok because this is where I got the recipe from. I added my taste to it tho'.This can be eaten plain, or with tzatziki sauce, with lamb.  Use it as the bread for a gyro. Let's dive into this one:

Sweet Potato Flat Bread (This is Un-leavened Bread)

Uploading recipe: March 23, 2025. It's been three whole days. I been eating this very recipe. I was suppose to give to you. My bad. Sorry, I didn't give you this sweet potato (un-leaven) flat bread to step to. It's fire. So make it 'neow'! 

Let's get into it:

• 2 medium sweet potatoes(cooked, I bake mines, but you can boil, too)
• 1¼ cup of all-purpose flour(or gluten-free flour)
• ½ tsp Kosher salt(table salt will work. I use kosher tho')
• ½ tsp Oregano
• ½ tsp garlic powder
• ½ tbsp olive oil(I use vegetable oil)

Peel your sweet potatoes and mash it well until smooth. In the same bowl of the sweet potatoes, add the salt, garlic powder, oregano and olive oil. Slowly add in the flour mixing until a soft slightly dough forms. If needed add a little more flour it it's too sticky.  Knead for 1-2 minutes. I roll mines in balls(see photo above) This will let you know you have the right texture. Let them rest for ten (10) minutes(I don't, but when you wait, it's always better).

Tzatziki Sauce

• 1 cup of Sour Cream(use non-dairy if your vegan)
• ½ of a cucumber, grated(small grated size not cheese grated size)squeezed to remove excess water(use it if you like runny sauce)
• 1 tbsp of Lemon juice(use a fresh lemon)
• 1 clove of garlic, minced
• 1 tbsp fresh dill(I used dried dill)
• 1 tsp kosher salt(to adjust taste)

In a bowl, put sour cream, then all other ingredients in. Then add your cucumber. Mix well.  Let sit in the fridge for at least 20-30 min for best flavor.

Chicken Salad Tortilla Bowl recipe:

This salad works when you know you need some veggies in your life, but you need and want protein, too. This salad is great balance of both. This recipe will be for a serving size for two. If you need four servings, just double the ingredients. Layer the salad just as posted, it does matter. Let's go.

• 2 Cooked Chicken Breasts: Click here how to cooked(a rotisserie chicken works too)
• 2 Cups of cooked white rice(seasoned with chill powder)
• 2 Bread bowls(You can use store bought or here my instructions to create from flour tortillas)
• 1 Can of  kidney beans
• 1 half head of iceberg lettuce
• 1 half head of red cabbage(you can omit, but you lose texture when you do)
• 2 Ripe Avocados
• 2 Roma tomatoes
• 1/3 tsp of chill powder
• 1/3 garlic powder
• 1/3 tsp. black pepper
• 1/3 tsp. sea salt
• 1/2 cup of red onion(this means half of an onion)
• 1/2 cup of fresh cilantro
• 1/2 cup of shredded sharp cheese
• 1/2 cup of salsa(store bought or homemade here is my salsa recipe)
• 1/2 cup sour cream
• 1/2 cilantro salad dressing

Please note: The gluten-free option is, to omit the flour bowl(I will update once I find a corn alternative). In the meantime, you will need to build your salad in a bowl. A glass bowl is highly recommended.

Rinse your lettuce and cabbage. Cut your lettuce and cabbage length wise. Mix together and sprinkle 1/3 tsp of oregano onto both in a separate bowl. The pan you cooked your rice in, season your rice with chill powder and garlic powder. Take your bread bowl(or just a bowl) and fill it with the season white rice, first(this is the base). Mix in your cooked kidney beans(season with sea salt and pepper). Chop your chicken breasts, tomatoes into bite size pieces. Place aside. Slice your avocados length-wise. 

Now let's build. On top of your rice and beans, layer your cabbage then lettuce. Spread the tomatoes around and place the avocados to the side of the bowl. Sprinkle your cilantro the same. Put your salsa near the top(see the photo above) and on the other side the sour cream. I enjoy roja sauce on mines here's mike's recipe, I will update much later with my version. Don't have time for all that. Use Texas Pete's or Frank's hot sauces.

Tortilla Bowl recipe:

Please note: The bread bowl (in photo)made from a spinach flour tortilla.

Tortillas bread bowls:

Simply make homemade flour tortillas or use store bought. Here's the deal; you will need a oven safe pan. I used a cake pans. Here's a video from allrecipes crispy bread bowl. The idea is to get the bowl as crispy as a chip.  Eat the bowl as your eating your chicken salad.

• 2 Flour tortillas
• 1 brush(you can use your fingers to spread the oil)
• 1 Tbsp. of vegetable(olive oil and avocado oil works too)
• Aluminum foil for shaping the bowl(You can just use the foil to shape it as well)
• 1/3 tsp. of taco seasoning

Preheat oven 375° degrees. Brush or spread the 1/2 oil on each side of the flour tortilla(I sprinkle a taco seasoning on mines). Take half sheet of aluminum foil, place the foil onto a bowl(remember that the depth of the bowl is the depth of the chicken salad ingredients will be placed). Once you have made a shape of the aluminum foil. 

Take the aluminum off the bowl. Now place the flour tortilla into the form shaped foil. Put a oven safe bowl on top of the flour tortillas this keeps the flour tortillas from bubbling.  Bake for 5-7 minutes(depends on your oven) so watch it. You want a golden brown looking bowl. Remove from oven.

While the bowls are still nice and warm fill in the chicken salad ingredients above and enjoy!

Shalom.

Stay tuned for more recipes on my ebook.

LG's Lamb Ribs

Sweet Potatoes and Sautéed Brussels

Hummus

Apple Walnut Salad

Asparagus with lemon and garlic

Chewy Oatmeal Cookies...

and much more