# List of Israeli dishes

The following is a list of Israeli dishes. For the cuisine, see Israeli cuisine (Hebrew: המטבח הישראלי).

## Main dishes
### Meat

* Jerusalem mixed grill—originating in Jerusalem, a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia
* Kubba seleq—stew or soup made of beet
* Merguez—a spicy sausage originating in North Africa, mainly eaten grilled in Israel
* Moussaka—oven-baked layered ground-meat and eggplant casserole
* Schnitzel—fried chicken breast with breadcrumb or spice-flavored flour coating
* Shashlik—skewered and grilled cubes of meat
* Skewered goose liver—flavored with spices
* Kabanos — is a long, thin, dry sausage usually made of pork which originated in Poland, and is also very popular in Israel

### Fish

* Denesse—in the coastal region, baked with yogurt, tomatoes, garlic, dried mint and cucumbers; also prepared fried
* Gefilte fish—traditional Ashkenazi Jewish quenelles made of carp, whitefish, or pike, typically eaten as an appetizer
* Tilapia—St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked with spices

### Vegetarian

* Brik—thin pastry around a filling, commonly deep fried
* Burgul—wheat, cooked in many ways
* Hamin—long-cooked Shabbat stews made with a variety of meats, grains and root vegetables
* Jakhnun—pastry served on Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially on Shabbat
* Khachapuri—bread filled with eggs and cheese
* Kishka—stuffed derma, typically cooked in Shabbat stews
* Ktzitzot Khubeza—a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
* Kubba bamia—dumplings made of semolina or rice and okra cooked in a tomato stew or soup
* Macaroni Hamin—a traditional Sephardic Jerusalemite dish, originally from the Jewish Quarter of the Old City of Jerusalem
* Malawach—bread eaten with fresh grated tomato and skhug
* Orez Shu'it—white beans cooked in a tomato stew and served on rice
* Ptitim—toasted pasta shaped like rice grains
* Ziva—puff pastry topped with sesame seeds and filled with cheese and olives

## Soups

* Maraq 'Adashim—lentil soup cooked with tomato sauce
* Maraq Shuit—white-bean soup cooked with tomato sauce
* Matzah ball—dropped into a pot of salted boiling water or chicken soup, a staple food on Passover.
* Shkedei marak—small yellow squares made from flour and palm oil.

## Meze

* Bourekas—phyllo or puff pastry filled with vegetables, cheese, meat, spices, herbs, nuts, pickles, etc. (comes from börek)
* Kreplach—small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.

### Salads and dips

* Cabbage salad
* Carrot salad
* Coleslaw
* Greek salad
* Hamusim—vegetables pickled in a pot, such as cucumber and cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili, bell pepper, garlic and beans
* Israeli salad—made with tomatoes, cucumbers, onions, parsley
* Matbucha—cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper
* Salat avocado—rural salad made of avocados, with lemon juice and chopped scallions
* Salat ḥatzilim b'mayonnaise—contains fried eggplant, mayonnaise, garlic
* Sabich salad—rural salad dish, the ingredients are almost the same as in sabich itself without the hummus and pita bread

### Cheeses and yogurts

* Cottage cheese
* Circassian cheese—a mild cheese that does not melt when baked or fried, and can be crumbled
* Feta cheese
* Gvina levana—Israeli quark cheese, sold in different fat content variations (1-2%, 3%, 5% and 9%)
* Milky—yogurt with chocolate pudding, vanilla whipped-cream and other variations
* Sirene—a type of brined cheese made in the Balkans
* Tzfat cheese—semi-hard salty sheep milk cheese

## Spices and condiments

* Ras el hanout—used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice
* Sumac—dried fruits are ground to produce a tangy, crimson spice
* Hawaij—a variety of Yemeni ground spice mixtures
* Filfel chuma—a chili-garlic paste similar to a hot sauce originating from Libyan Jews
* Skhug—the hot sauce of choice in the Middle East, made from chili peppers, cilantro, and various spices, red or green, depending on the color of the chilis
* Amba—tangy mango pickle condiment of Iraqi-Jewish and Kurdish-Jewish origin

## Breads
### Breads

* Bagel—a ring of yeasted wheat dough, roughly hand-sized, first boiled for a short time in water and then baked
* Challah—a special bread of Eastern-European origin in Ashkenazi Jewish cuisine, usually braided
* Kubaneh—traditional Yemenite Jewish bread similar to monkey bread
* Malawach—thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan
* Matzah—an unleavened flatbread
* Mofletta—a thin crêpe made from water, flour and oil
* Sliced bread—less common today

### Bread dishes

* Bagel toast
* Falafel in pita–Israeli pita stuffed with falafel balls and Israeli salad
* Havita b'laffa—omelette in taboon bread, served with hummus or labneh
* Jerusalem mixed grill—can be served in pita or laffa
* Lahmacun—round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked
* Sabich—served in pita, traditionally containing fried eggplant, hard-boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba. Traditionally it is made with haminados eggs. Sometimes it is doused with hot sauce and sprinkled with minced onion
* Tunisian sandwich—warm sandwich with tuna, hard-boiled egg, potato, harissa and olives

## Snacks

* Bamba—a peanut-butter-flavored snack
* Bissli—popular flavors are "Grill" and "Barbecue", others include onion, smoky, pizza, falafel, Mexican, and hamburger
* Bourekas—a popular baked pastry
* Cow Chocolate—a brand of chocolate products
* Wafer
* Frikandel—a sort of minced-meat hot dog
* Klik—various chocolate, candy, and chocolate-covered products, including chocolate-covered corn flakes and malted milk balls
* Krembo—a chocolate-coated marshmallow treat
* Mekupelet—a bar of thinly folded milk chocolate
* Pannekoek special—pancake or crêpe filled with Nutella chocolate spread and banana
* Pesek Zman—brand of chocolate bar
* Sufganiyah—a round jelly doughnut
* Sfenj—a light, spongy ring of dough fried in oil, eaten plain, sprinkled with sugar, or soaked in honey
* Tortit—a wafer coated with chocolate containing rum-like almond cream

## Sweets and desserts

* Fazuelos—Sephardic pastries of thin fried dough
* Hamantash—an Ashkenazi triangular filled-pocket cookie
* Ice cream—ice creams, ice pops, and sorbets come in many flavors including halva, hummus, Bamba, arak, watermelon, sirene, labane, and za'atar
* Cheesecake—are very popular in Israel , especially during Shavuot when it is customary to eat dairy foods.
* Crumb cake—is a cake made of yeast dough covered with a sweet crumb.
* Krantz cake—variations include one filled with chocolate and raspberry jam, another soaked in honey syrup
* Kugel—a baked pudding or casserole, most commonly made from egg noodles
* Lahoh—a spongy, pancake-like bread originating from Somalia and the Horn of Africa
* Lekach—a honey-sweetened cake
* Levivot—Hanukah latkes (potato pancakes)
* Pannekoek special—pancake or crêpe filled with Nutella chocolate spread and banana
* Rugelach—a triangle of dough around a filling
* Silan—date honey
* Watermelon with sirene or safed cheese, and sometimes mint leaves

## Beverages

* Apricot juice
* Arak—Anise-flavored alcoholic beverage, sometimes flavored with grapefruit or khat juices instead of water
* Beer
* Gat—A juice made of khat, in Jerusalem it is mixed with citron and named Etrogat
* Limonana—type of lemonade made from freshly-squeezed lemon juice and mint leaves
* Orange juice
* Pomegranate juice
* Pomegranate wine
* Shoko Bsakit—chocolate milk in a bag
* Sugarcane juice
* Tea—sometimes flavored with rosewater, mint, lemon juice, honey or date honey
* Turkish coffee
* Vodka—distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings
* Wine