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Hebrew Lesson 1
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ירקות ישראליים
ye-ra-kot yis-ra-e-li-yim
Israeli Vegetables
 
Vegetable salad can be served with every meal including breakfast and as a side dish at lunch. Israeli salad is made with mainly tomatoes and cucumbers cut into small pieces. Production of about 2 million tons of vegetables comprise of 20% of total agricultural production in Israel, and of 35% of total horticultural production with value of hundreds of millions of dollars. They are exported fresh or canned to Europe and the USA. The success can be attributed mainly to control of climate conditions, modern irrigation methods, and application of pest management. Yerek, vegetable. yerakot (pl.), vegetables.
Watermelon  a-va-ti-ah  אבטיח
From the family of fruit vegetables. Watermelon is the most popular Israeli summer treat. It has 90% water content and is eaten after refrigeration. Its seeds are dried and are part of other Israeli pitzoohim, which are roasted nuts and seeds. They are usually purchased roasted and salted. Israelis love to eat sunflower seeds, gareenim, on outings, and at home. avatihim (pl.), watermelons.
Eggplant  ha-tzil  חציל
From the family of fruit vegetables. Eggplants are used in many ways in the Israeli kitchen such as grilled or cooked eggplant salads and dips. The most common is Baba Ghanoush, salat ḥatzilim which is made with tahina, garlic and lemon juice or mayonnaise. hatzilim (pl.), eggplants.
Cucumber  me-la-fe-fon  מלפפון
From the family of fruit vegetables. Cucumbers are one of the main ingredients of an Israeli salad where they are cut into small pieces. melafefonim (pl.), cucumbers.
Tomato  ag-va-ni-ya  עגבניה
From the family of fruit vegetables. Tomatoes, are the top vegetable product in Israel and one of the main ingredients of an Israeli salad where they are cut into small pieces. They are grown in the Arava in the southern part of the country. agvaniyot (pl.), tomatoes.
Pepper  pil-pel  פלפל
From the family of fruit vegetables. Bell peppers are sometimes stuffed with rice and/or meat and are called memulaim. They are grown in the Arava in the southern part of the country. pilpelim (pl.), peppers.
Artichoke  ar-ti-shok  ארטישוק
From the family of inflorescent vegetables. Artichokes are eaten either stuffed with meat or with a dip. artishokim (pl.), artichokes.
Cabbage  kroov  כרוב
From the family of leaf vegetables. Cabbage leaves stuffed with meat and/or rice in tomato sauce are traditionally served on Sukkoth. kroovim (pl.), cabbages.
Lettuce  ha-sa  חסה
From the family of leaf vegetables. hasot (pl.), lettuces.
Onion  ba-tzal  בצל
From the family of bulb vegetables. btzalim (pl.), onions.
Garlic  shoom  שום
From the family of bulb vegetables. Garlic is widely used as a salad seasoning and in the cooking of many meats, chicken and other Israeli dishes. rashey shoom (pl.), garlic cloves.
Potato  ta-poo-ah a-da-ma  תפוח אדמה
From the family of tuber vegetables. Potato pancakes, latkes (H: levivot) are a traditional fried food on Hanukkah. Potatoes grow in Beit Shean Valley, the Jordan Rift, the Sharon and the western Negev. Literally: ground apple. tapoohey adama (pl.), potatoes.
Carrot  ge-zer  גזר
From the family of root vegetables. Tzimmes, carrots cooked with honey, are a Rosh Hashana tradition and symbolize a sweet new year. gzarim (pl.), carrots.
Corn  ti-ras  תירס
From the family of seed vegetables. tirasim (pl.), corn.
Pea  a-foo-na  אפונה
From the family of seed vegetables. afoonim (pl.), peas.