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05/10/2024
Chicken Turmeric
This delicious dish it’s a nice way to prepare a meal in not more then 30 minutes.
(if the chicken is not frozen of course).
Ingredients
Chicken thighs with bones and skin.
Turmeric powder
Coriander powder
Garlic powder
Salt
Black pepper
Instructions
Move the thighs into a large skillet.
Sprinkle all the spices on top.
Cover with lid.
Cook on medium for 10-15 minutes.
Flip the thighs to the other Side.
Sprinkle again all the spices on top.
Cover with lid.
Keep cooking until dark brown color.
Be-Te-Avion
05/08/2024
Kasha (Buckwheat)
Healthy Vegetarian/Vegan recipe
Buckwheat is known as Kasha in Israel; it's a seed, not a grain, that is rich in minerals. We serve Kasha as a side like rice. Kasha is very healthy: it’s high quality protein and the carbohydrate doesn't spike the blood sugar in our body. One cup has only 34 grams of carbohydrate.
Ingredients
2 cups Buckwheat groats (roasted)
2 tbls olive oil
Water
Salt
Black pepper
Garlic powder
Instructions
1. Use medium pot.
2. Add olive oil.
3. Add the Buckweat.
4. Stir until all the grains are covered in the oil.
5. Add water double the height of the Buckweat. (2 c to 1 kasha)
6. After the water starts boiling, minimize the heat.
7. Add salt, pepper, and garlic powder
8. Cover with a lid.
9. Keep cooking on low until all the water is absorbed.
10. Taste and if the buckwheat is still not soft, add a bit of water and keep cooking on low.
Sometimes I saute (in a separate skillet) chopped yellow onion until it's dark brown and caramelized. It's nice addition on top of the Kasha.
You can serve it also with tahini sauce.
Vegetarians and vegans will also love this dish that’s extremely healthy.
Be-Te-Avon
05/03/2024
Chickpeas Cumin
When you cook dry chickpeas to make hummus you can cook more and leave a bowl of chickpeas to make this recipe.
Ingredients
1 bowl Cooked chickpeas
1 tablespoons Olive oil
Juice of 2 lemons
1 tablespoons cumin
2 cloves fresh garlic
1/2 teaspoon or less cayenne pepper
Cilantro
Instructions
Chop the fresh garlic.
Chop The cilantro.
Mix all the ingredients.
Be -Te-Avon
04/29/2024
Chicken Zaatar
Zaatar is a mix of spices we use quite often in Israeli cuisine. It’s a blend of herbs and spices:
Sesame, Thyme, Oregano, Marjoram, Sumac, Coriander, and Cumin.
The best part of the chicken for this recipe is thighs with bones and skin, but you can also use boneless, skinless thighs. If you use the boneless skinless thighs make sure you do not over-cook it so the chicken won’t get dry.
1. 8-10 chicken thighs with bones and skin
2. 2 medium Yellow onions
3. Zaatar enough to cover the thighs on all sides
4. Garlic powder
5. Salt
6. Black pepper
7. Olive Oil
Instructions
1. Get a large heavy skillet.
2. Peel and chop the yellow onions and sauté it in olive oil until golden.
3. Rub olive oil on the chicken, only to help the spices stick better.
4. Mix all the zaater, garlic , salt and pepper together.
5. Rub the mix on the chicken from all sides.
6. Lay the thighs in the skillet on top of the onion.
7. Sauté until you can’t see blood around the bones.
8. Flip the thighs on the other side and keep sautéing for 5 more minutes.
Be-Te-Avon
04/19/2024
Schnitzel
The schnitzel came to Israel from Europe with the Jews after WWII.
It’s a very popular dish that you can find in many homes.
To the traditional schnitzel that my mom used to fry, I added only mustard.
Ingredients
4 Chicken Breasts.
5-6 eggs.
Bread Crumbs (plain).
Salt.
Black Pepper.
Garlic Powder.
Paprika.
Mustard.
Water.
Cooking Oil.
Instructions
1. Slice the chicken breast to large cutlets 1/4” thick.
2. Break the eggs Into a stainless steel bowl and whisk them.
3. Add a little bit of water to make it more runny.
4. Add 6 tbsp of mustard.
5. Add salt, pepper, and garlic powder.
6. Transfer the chicken cutlets to the egg blend. Make sure that all the chicken is covered.
7. Pour the bread crumbs in to a large deep plate.
8. Add to the bread crumbs, salt, pepper, garlic, and paprika.
9. Pour cooking oil to a large heavy skillet just to cover the bottom of the skillet.
10. Bring to frying temperature 325F.
11. Take a chicken cutlet from the egg mix and lay it in the plate with the bread crumbs. The crumbs will stick to the chicken. Flip so the crumbs will cover all sides of the chicken.
12. Lay it carefully in the skillet.
13. Do the same with more schnitzels until all the skillet is covers in a single layer.
14. When the schnitzel gets light brown color flip and fry on the other side.
15. Pull out and lay on a paper towels on a plate to drain the oil.
16. From time to time add cooking oil.
17. If the oil in the skillet gets dark color it’s better to wash the skillet and dry it, before you continue frying all the schnitzels.
I usually serve schnitzel with mashed potatoes, or rice, and Israeli salad.
Be -Te-Avon.
04/17/2024
Green Beans w Garlic
This is a very simple way to cook Green Beans. Green beans are low calorie vegetables. Green foods are very healthy and we should eat them as much as we can.
Ingredients
1 pack of Green beans.
5-6 cloves of fresh Garlic.
Olive oil.
Garlic Powder.
Salt.
Instructions
1. Remove the edges of the beans and cut them to inch long pieces.
2. Wash in cold water and drain.
3. In a skillet (that has a lid), heat 3 tablespoons of olive oil.
4. Sauté the beans on medium/high heat until they brown a little bit.
5. Add salt and garlic powder until all the surface is covered.
6. Stir every 5 minutes or so to keep the beans from burning.
7. Reduce the heat to less than medium and cover with a lid.
8. When the beans are almost cooked (some people like them soft and some more crunchy), add chopped fresh garlic, and cook for 5 more minutes, until the garlic browns.
Be-Te-Avon!
04/15/2024
Macaroons
Macaroons are Passover Kosher cookies.
My wife bakes this desserts every year for the Passover Seder. People love it. You better prepare many!
Ingredients (Makes 24 Macaroons)
1. 4 cups dry shredded coconut, unsweetened.
2. 6 large egg whites.
3. 2 cups of Sugar.
4. 1/3 cup of chopped walnuts.
5. Matzah, crushed to a powder.
Instructions
1. Beat the egg whites until it’s foamy. You can use a whisk or a mixer.
2. Slowly add 1 cup of sugar. Beat until stiff and shiny.
3. Add the other cup of sugar to the shredded coconut, then fold the egg whites into the coconut gently.
4. Fold in the chopped walnuts.
5. Cover the bottom of large baking trays with parchment paper.
6. With a tablespoon drop the dough on the parchment.
7. Let it sit for 10 minutes.
8. Sprinkle a pinch of crushed matzah on top of each cookie.
9. Heat the oven to baking 350F.
10. Bake the cookies until very lightly browned. About 20 minutes.
11. Take out the trays from the oven and let them cool for 5 minutes.
12. Remove the Macaroons from the parchment.
Be-Te-Avon!
(Recipe adapted from Joan Nathan’s Holiday Cooking)
04/12/2024
Beef Tongue
Passover tradition is to eat beef tongue for the Seder. Tongue symbolize story telling. For jews, Passover is about telling the story of the exodus of Egypt.
Ingredients:
1 Beef Tongue.
2 medium Yello Onion.
1 more Onion for the marinade.
1 Haid Fresh Garlic.
4-6 leaves of Bay Leaves.
Cooking oil.
Salt.
Black pepper.
Garlic powder.
Instructions:
Preparing this recipe includes 3 stages:
Cooking the tongue.
1. In a big pot put a few tbs of cooking oil.
2. Peel and chop 2 onions and saute in the oil until it gets gold color.
3. Wash the tongue under the faucet.
4. Put the tongue in the pot and cook 10 minutes then turn it on the other side and cook 10 more minute.
5. Add the fresh garlic, bay leavs, salt, and black peper.
6. Add hot water to cover the meat and more.
7. First cook to boil and then reduce to low heat, and cover with a lid.
8. The cooking will take 4-5 hours, and make sure that the tongue is covered with water all this time. When you add water, add hot water.
9. After 4 hours start checking from time to time with a fork to see if the tongue is soft.
10. When ready, let it cool off a little bit.
11. Take the tongue out of the pot and lay it on a large cutting board.
12. Keep the broth. You will use it later.
Peel the skin.
1. When the tongue is still worm. Peel the skin from the meat, using your fingers and a small knife. Try not to cut the meet.
2. When the tongue is all peeled, slice slices of 1/4 in each (Like you slice a loaf of bread).
Saute in Marianade.
1. Use heavy skillet for the last phase.
2. Chop the 3rd yellow onion to small pieces.
3. Sauté the chopped onion in cooking oil, in the skillet.
4. Add the tongue slices and keep sauté. It’s ok to do more than one layer.
5. On every layer, add salt, black pepper, and garlic powder.
6. Add to the skillet some of the broth from phase A.
7. Keep sauté for 20 minutes and it’s done.
I Serve the tongue with different sides like mashed potatoes, kashah (buckwheat), rice, cooked leek/zucchini , Israeli salads, cabbage salad.
Be-Te-Avon
04/10/2024
Eggs Salad
This salad can go in pita bread, bun, matzah, or on a plate.I also serve it with Israeli salad (Tomatoes, cucumber, onion).
Ingredients:
Dozen large eggs
Mayo or light mayo
Bunch of Green onion
Salt
Black pepper
Garlic powder.
Instructions:
1.Boil the eggs and pill them.
2. In a stainless steel bowl shred the eggs.
3. Wait until the eggs in room temperature. If I’m on a hurry I put it in the freezer for 30 min.
4. Chop the green onion and add to the eggs.
5. Add mayonnaise. Start with 6 tablespoons and add if needed.
6. Add the salt, pepper, and garlic.
7. Mix it all and the salad it’s ready.
Be-Te-Avon
04/09/2024
Cabbage Salad
This recipe is an upgrade I developed based of traditional Iisraeli cabbage salad.
I serve it with many dishes as a side or in a pita pocket. All the ingredients are good for your health. We eat it with almost every meal.
Ingredients
1/2 Green Cabbage
1-2 bunch Green Onion
10 small Red Sweet Peppers
1/2 bunch Cilantro
2 Lemmons
Olive oil
Salt
Black pepper
Instructions
1. Cut 1/2 a cabbage.
2. Make sure you don't use the core.
3. Remove the damaged leaves.
4. Slice 1 millimeter slices, and then again to slice 1/2 inch long pieces.
5. Clean the green onion By removing the roots and the bad edges.
6. Chop the onions to 2 millimeters.
7. Remove the stems from the red peppers.
8. Chop the peppers to small squers.
9. Chop the cilantro.
10. Now when all the above in a bowl, drizzle olive oil and lemon juice.
11. Add salt and black pepper.
12. Mix it all, and leave in the fridge for 30 minutes before serving.
Address
Dallas, TX
To reach your destination in Dallas, you have a couple of options for transportation:
**Driving/Parking:**
1. If you're coming from downtown Dallas, head north on N Harwood St toward Main St.
2. Merge onto I-35E N and continue for about 3 miles.
3. Take exit 429B for US-75 N toward McKinney.
4. Continue on US-75 N for approximately 5 miles.
5. Take the exit toward Mockingbird Ln and merge onto Mockingbird Ln.
6. Turn right onto Greenville Ave; your destination will be on the left.
Parking is available nearby, but be sure to check for any parking restrictions or fees.
**Public Transport:**
1. Start by locating the nearest DART (Dallas Area Rapid Transit) station.
2. Board a DART train on the Red or Blue Line heading towards your desired direction (check the schedule for specific routes).
3. Transfer to Bus Route 29 at the nearest bus stop if necessary, depending on your starting point.
4. Stay on the bus until you reach a stop close to your destination.
Make sure to check DART schedules and routes ahead of time for any updates or changes!
Opening Hours
| Monday |
10am - 10pm |
| Tuesday |
10am - 10pm |
| Wednesday |
10am - 10pm |
| Thursday |
10am - 10pm |
| Friday |
10am - 4pm |
| Sunday |
10am - 10pm |
Alerts
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What people say
Evrot Israeli Street Food in Dallas offers a delightful culinary experience that showcases the vibrant flavors of Israeli cuisine. The restaurant is known for its delicious meats and fresh salads, served either in pita bread or in a bowl, making it a perfect spot for both casual dining and quick meals.
One standout dish is the Chicken Turmeric, which is not only flavorful but also quick to prepare. With tender chicken thighs seasoned with turmeric, coriander, garlic powder, and other spices, this dish promises a rich taste that can be ready in just 30 minutes. The cooking method ensures the chicken develops a beautiful dark brown color while remaining juicy and succulent.
For those who enjoy plant-based options, the Chickpeas Cumin is an excellent choice. This refreshing dish combines cooked chickpeas with olive oil, lemon juice, cumin, fresh garlic, and cilantro for a zesty flavor profile that’s both satisfying and nutritious. It’s a fantastic way to incorporate legumes into your diet while enjoying bold tastes.
Another healthy option on the menu is the Green Beans with Garlic. This simple yet delicious preparation highlights the natural goodness of green beans paired with aromatic garlic. It's an excellent low-calorie side that complements any meal beautifully.
Overall, Evrot Israeli Street Food stands out for its commitment to fresh ingredients and authentic flavors. Whether you're craving hearty meats or light vegetarian dishes, this restaurant has something to satisfy every palate!
