With their large flat pads, their thorny fruits, and flowers that blossom annually, the sabra cactus is an inescapable and charming part of the Israeli landscape. Because the sabra cactus, which is a member of the genus Opuntia, grows easily in the sandy and limestone soils of the country and because the direction of its grown is easy to control, these sprawling cacti are planted by farmers as windbreaks and to divide their own fields from those of their neighbors. So well known are the plants that one of the best known regional stereotypes compares the personality of native born Israelis with the fruits of these cacti. According to the image generated by this stereotype, both are tough and thorny on the exterior but sweet and soft inside. Both the fruits and the native born Israelis are known as "Sabras".

It surprises many to learn that even though there are 375 varieties of cactus that are native to the region in which Israel is located, the sabra is not one of them. The simple truth is that the sabra, with its large flat oval stem joints, barbed spines and edible fruits, were imported from New Mexico and Arizona to the Holy Land only in the 19th century.

Despite their more or less recent introduction to the land, the sabra cactus and its fruits are very much a part of the folklore of the nation. Even more, the unique taste of the sabra fruits, which are also known as "prickly pears", is known to nearly everyone one who has ever visited and found them sold, most often by young boys with street side carts who clean and peel the fruits and hand them to you to eat straight away on the street.

As popular as they have been, their tough skins and sharp spines make them difficult to harvest and even more difficult to peel, so the fruits of the sabra have never become overly commercialized. Commercial sophistication never runs far behind demand these days, so agronomists and genetic engineers working at the Faculty of Agriculture at Rehovot started, several years ago, to explore the possibilities of developing a cactus fruit that would be free of sharp spikes. This particular plan has not yet come to fruition but the scientists have succeeded in adapting at least one type of Opuntia cactus so that it now produces spineless and edible pads. Named "nopalitos", because of their similarity to the pads of certain closely related Mexican cacti, the pads are easy and painless to harvest and equally easy to peel. Whether fried and eaten like vegetables, or served as fruit-like ingredients tosalads, nopalitos are rapidly becoming a part of the Israeli diet.

Tinned or fresh, Israeli raised nopalitos are now being exported to several European, African and Asian nations. And, perhaps to close the circle completely, they may also be found on the shelves of supermarkets in Arizona and New Mexico. To prepare fresh nopalitos, simply soak them in water overnight. After the water has been discarded the nopalitos should be cut into long, thin pieces (there is no need to peel them), and are then ready to be mixed with lettuce, tomato and onion in a salad or for use in any of the recipes that follow.

Banana and Nopalito Soup

10 under-ripe bananas, in their skins
4 nopalitos, ready for cooking
1 tsp. powdered cinnamon
1/2 tsp. oregano
1/4 tsp. crushed cloves
1/2 cup butter vegetable shortening
1/4 cup olive oil
4 medium tomatoes, peeled and chopped
2 sweet green peppers, peeled and chopped coarsely
1 medium onion, chopped coarsely
1 tsp. salt

In a saucepan with 4 cups of water cook the bananas, in their skins, over a low flame, for 10 minutes. Remove the bananas, peel and mash them together with the nopalitos, cinnamon, oregano and cloves. Knead the mixture thoroughly, add a pinch of salt and let stand 5 - 10 minutes.

In a skillet heat the butter or shortening and in this fry the banana and nopalito mixture until lightly browned. Transfer the mixture to a deep serving dish and set aside to keep warm.

In a large skillet heat the olive oil and in this saute the tomatoes, peppers and onion until the onions are translucent. Add the salt, mix well and then pour the sauce over the banana and nopalito mixture. Serve hot. (Serves 6 - 8).

Baked Goose Breast with Bananas and Nopalitos

6 generous slices cooked or smoked goose breast, about 1" (2 1/2 cm) thick (Note: This dish can also
be made by using ham)
2 or 3 nopalitos, prepared for cooking, sliced
3 or 4 bananas, sliced
1/2 cup each flaked coconut and brown sugar
1/4 cup each lemon juice and butter

Arrange the goose breast slices in a shallow, well greased baking pan. Over these distribute first the nopalito slices and then the banana slices. Sprinkle with the brown sugar, coconut and lemon juice and then dot with the butter. Bake in a medium oven for 30 minutes. Serve hot. (Serves 6).

Nopalitos with Honey

1/4 cup butter
6 nopalitos, prepared for cooking and cut in thin strips
1/2 cup honey
1 tsp. lemon juice
3 Tbsp. anisette, arak or ouzo liqueur
1/4 cup pine nuts

In a skillet melt the butter and in this saute the nopalito strips, turning once, for 1 minute.

In a small bowl combine the honey and lemon juice with 3 Tbsp. of warm water. Pour this mixture over the nopalitos and cook over a low flame for 1 minute longer. Add the anisette and cook for 2 more minutes. Sprinkle with the pine nuts and serve hot. (Serves 4).

Date, Orange and Nopalito Salad

2 Tbsp. each lemon juice, orange juice and sugar
pinch of salt
ground cinnamon as required
1 butter lettuce (bib lettuce), separated into individual leaves
3 oranges, pared and separated into sections
4 nopalitos, peeled and sliced
125 gr. dates, chopped
50 gr. blanched toasted almonds, chopped

In a small mixing bowl mix together the lemon juice, orange juice, sugar, salt and 1/2 tsp. cinnamon.

To prepare the salad, distribute the lettuce leaves evenly on a large serving plate. Arrange the orange sections and nopalito slices attractively on the lettuce leaves, top with the dates and almonds and then spoon over the sauce. Sprinkle with cinnamon to taste and serve at once. (Serves 4).

Chili and Cactus soup

Note: This is a recipe only for those who like their foods hot!

1/4 cup goose or chicken fat
675 gr. goose or mullard breast
1 medium onion, diced
4 cloves garlic, chopped finely
4 Tbsp. flour
4 green chili peppers, chopped, or more to taste
1/2 kilo tomatoes, peeled and chopped
1/2 tsp. pepper
6 - 8 nopalitos, cut in large dice
6 small potatoes, diced
salt to taste

In large soup pot melt the fat and in this brown the goose breast. Add the onion and garlic, and cook until onion is translucent. Add the flour and stir for 1 minute. Add 2 1/4 liters of water, the chili peppers, tomatoes and pepper and simmer gently for 1 hour.

In a separate pot boil the the nopalito pads in a large amount of water for 20 minutes. Drain and add these to the soup. Add the potatoes, cook 45 minutes longer, and season to taste with salt.

To serve, cut the breast into six or eight portions and place one portion in each soup plate. Pour over the soup and serve hot. (Serves 6 - 8).

Sabra Cactus Candy

1 kilo ripe sabra fruits (prickly pears), peeled with care, and mashed (do not use nopalitos for this recipe)
1 kilo sugar

In a medium saucepan combine the mashed prickly pears with the sugar and cook over a low heat until the mixture is even and slightly glossy. Remove from the heat and force through a sieve. Pour the sieved mixture back into the saucepan and cook until thick and jelly like. Remove again from the heat and beat with a wooden spoon until a thick paste forms (about 10 minutes).

Transfer to a loaf tin that has been lined with waxed paper and store, lightly covered, in a cool place for 24 hours. To store, cover well and refrigerate for up to 2 weeks. To serve, cut in thin slices. (Yields about 1 kilo of candy).

Sabra Souffle

2 cups sabra fruits, peeled carefully and sliced
1/2 cup orange juice
1/2 cup tequila or vodka
1 Tbsp. lemon juice
1/2 cup milk
1 vanilla bean
3 Tbsp. each butter and flour
4 egg yolks
6 egg whites, beaten stiff together with 1/4 tsp. salt
6 Tbsp. sugar

Place the sabra slices in a small bowl and pour over the orange juice, tequila and lemon juice. Stir well and let stand for 1our. Pour off 1/2 cup of the liquids and reserve.

In a small saucepan combine the milk and reserved liquids. Add the vanilla bean. Bring slowly to the boil and let scald for several seconds. Remove from the flame and discard the vanilla.

In a large heavy saucepan melt the butter. To this add the flour and cook, stirring constantly, for 3 minutes without browning. Pour the scalded milk into the mixture, stirring briskly and then simmer 4 - 5 minutes.

Into the butter and flour mixture pour the milk mixture and then beat in the egg yolks, one at a time. Fold the egg whites into the mixture.

Place the sabras in the bottom of a souffle dish and over these pour the extra liquids. Cover with the souffle mixture and bake in a hot oven for 20 minutes. Sprinkle over with the sugar and bake about 10 minutes longer. Serve immediately. (Serves 4 - 6).

© Daniel Rogov