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Israeli Fondue Recipie

An unusual recipie from Israel featuring avocado, smetana and edam cheese.


  • 2 avocados, cut in half and stones removed
  • 3 teaspoons lemon juice
  • 2 teaspoons cornflour
  • 45g smetana or thick sour cream
  • 1 clove garlic, halved
  • 175ml dry white wine
  • 3 cups grated Edam cheese
  • Cubes of sesame-coated French bread and red and green bell pepper (sweet capsicum) chunks for dippers


  • Scoop the flesh from the avocados into a bowl. Sprinkle with lemon juice and mash to a puree.
  • Whisk cornstarch and smetana or sour cream until blended. Set aside.
  • Rub the inside of a fondue pot with the cut garlic. Add wine to the fondue pot and bring to a boil. Stir in Edam cheese and heat gently until melted.
  • Slowly whisk cornstarch mixture into the cheese until smooth, then stir in avocado. Cook for 4 to 5 minutes until thickened, stirring often.
  • Serve Israeli fondue with bread cubes and peppers as dippers.

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