Traditional Israeli Dishes
The foundation of Israel's national cuisine is fresh vegetables in a variety of variations and combinations, along with meat and fish dishes. Jewish cuisine in Israel has a very heterogeneous character, as many of its dishes were brought by migrants from Europe and other countries. Additionally, Israel's traditional cuisine has been influenced by its proximity to Arab culinary traditions.
Israel also boasts a rich culture of baking and sweets, stemming from family home recipes. Sweets that were once the secret of Jewish grandmothers can now be enjoyed by anyone willing to try them.
It goes without saying that Israeli restaurants observe the rule of kosher food. Meat and milk are kept and cooked separately, and fish is eaten only if it has scales. Pork is not allowed to be eaten in principle. Of course, these prohibitions do not apply to tourists, but non-kosher products in restaurants are not commonly found. Drinks in Israel are also categorized as kosher and non-kosher, especially wine. The key to kosher wine is the proper harvesting and processing of the grapes.
Traditional foods of Israeli cuisine
Humus. A popular appetizer in Israel made from mashed mutton peas with garlic and lemon juice.
Falafel. Pea and bean balls. It is most often served with hummus and can be bought on the streets.
Baba Ganoush. This is not a separate dish, but a popular fried eggplant dip. "Baba Ganoush" is made with the addition of Tahini sesame paste, garlic or onion, herbs, and spices.
Meze. It is the common name for many kinds of appetizers made of fresh and cooked vegetables. They are commonly used to complement meat dishes.
Shakshuka. Juicy scrambled eggs fried in tomato sauce with various ingredients and seasoned with herbs. The dish is served in a cast-iron skillet with bread, slices of which replace the spoon.
Soups. Chicken soup, lentil soup, and many other recipes, ancient and modern.
Harira. A classic spicy soup of Moroccan Jews made from lamb or chicken, chickpeas, lentils, and rice.
Meorav Yerushalim. A Jerusalem meat dish made from 4 parts of chicken meat: chicken liver, heart, navel, and breast. The roast is served in bread plates - "piyyit".
