Israeli cuisine

This page is subject to the extended confirmed restriction related to the Arab-Israeli conflict.
Israeli cuisineprimarily comprises dishes brought from theJewish diaspora, and has more recently been defined by the development of a notablefusion cuisinecharacterized by the mixing ofJewish cuisineandArab cuisine.It also blends together the culinary traditions of the various diaspora groups, namely those ofMiddle Eastern Jewswith roots inSouthwest Asia and North Africa,Sephardi JewsfromIberia, andAshkenazi JewsfromCentral and Eastern Europe.
The country's cuisine also incorporates food and drinks traditionally included in otherMiddle Eastern cuisines(e.g.,Iranian cuisinefromPersian JewsandTurkish cuisinefromTurkish Jews) as well as inMediterranean cuisines, such that spices likeza'atarand foods such asfalafel,hummus,msabbaha,shakshouka, andcouscousare now widely popular in Israel.However, the identification of Arab dishes as Israeli has led to accusations ofcultural appropriationagainst Israel byPalestiniansand otherArabs.
Other influences on the cuisine are the availability of foods common to theMediterranean, especially certain kinds of fruits and vegetables, dairy products, and fish; the tradition of observingkashrut; and food customs and traditions (minhag) specific toShabbatand otherJewish holidays. Examples of these foods includechallah,jachnun,malawach,gefilte fish,hamin,me'orav yerushalmi, andsufganiyot.
New dishes based on agricultural products such as oranges, avocados, dairy products, and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.
Israel's culinary traditions comprise foods and cooking methods that span 3,000 years of history. Over that time, these traditions have been shaped by influences from Asia, Africa and Europe, and religious and ethnic influences have resulted in a culinary melting pot. Biblical and archaeological records provide insight into the culinary life of the region as far back as 1000 BCE.
Ancient Israelite cuisinewas based on several products that still play important roles in modern Israeli cuisine. These were known as theseven species: olives, figs, dates, pomegranates, wheat, barley and grapes.The diet, based on locally grown produce, was enhanced by imported spices, readily available due to the country's position at the crossroads of east–west trade routes.
During theSecond Temple period(516 BCE – 70 CE),HellenisticandRomanculture heavily influenced cuisine, particularly of thepriestsand aristocracy ofJerusalem. Elaborate meals were served that included piquant entrées and alcoholic drinks, fish, beef, meat, pickled and fresh vegetables, olives, and tart or sweet fruits.
After thedestruction of the Second Templeand theexileof the majority of Jews from the Land of Israel, Jewish cuisine continued to develop in the many countries where Jewish communities have existed sinceLate Antiquity, influenced by the economics, agriculture, and culinary traditions of those countries.
TheOld Yishuvwas the Jewish community that lived inOttoman Syriaprior to theZionistAliyahfrom thediasporathat began in 1881. The cooking style of the community wasSephardi cuisine, which developed among theJews of Spainbefore theirexpulsion in 1492, and in the areas to which they migrated thereafter, particularly theBalkansandOttoman Empire. Sephardim and Ashkenazim also established communities in the Old Yishuv. Particularly in Jerusalem, they continued to develop their culinary style, influenced byOttoman cuisine, creating a style that became known as Jerusalem Sephardi cuisine.This cuisine included pies likesambousak,pastelsandburekas, vegetablegratinsand stuffed vegetables, and rice andbulgurpilafs, which are now considered to be Jerusalem classics.
Groups ofHasidic JewsfromEastern Europealso began establishing communities in the late 18th century, and brought with them their traditionalAshkenazi cuisine, developing, however, distinct local variations, notably a peppery, caramelized noodle pudding known askugel yerushalmi.
Beginning with theFirst Aliyahin 1881, Jews began immigrating to the area fromYemenand Eastern Europe in larger numbers, particularly from Poland and Russia. TheseZionistpioneers were motivated both ideologically and by the Mediterranean climate to reject the Ashkenazi cooking styles they grew up with, and adapt by using local produce, especially vegetables such aszucchini,peppers,eggplant,artichokeandchickpeas.The firstHebrew cookbook, written by Erna Meyer, and published in the early 1930s by the Palestine Federation of theWomen's International Zionist Organization, exhorted cooks to use Mediterranean herbs and Middle-Eastern spices and local vegetables in their cooking.The bread, olives, cheese and raw vegetables they adopted became the basis for thekibbutzbreakfast, which in more abundant forms is served in Israeli hotels, and in various forms in most Israeli homes today.
The State of Israel faced enormous military and economic challenges in its early years, and the period from 1948 to 1958 was a time of food rationing andausterity, known astzena. In this decade, over one million Jewish immigrants, mainly from Arab countries, but also including EuropeanHolocaustsurvivors, inundated the new state. They arrived when only basic foods were available and ethnic dishes had to be modified with a range of mock or simulated foods, such as chopped "liver" from eggplant, and turkey as a substitute for vealschnitzelfor Ashkenazim,kubbehmade from frozen fish instead ofground meatforIraqi Jews, and turkey in place of the lambkebabsof theMizrahi Jews. These adaptations remain a legacy of that time.
Substitutes, such as the wheat-based rice substitute,ptitim, were introduced, and versatile vegetables such as eggplant were used as alternatives to meat. Additional flavor and nutrition were provided from inexpensive canned tomato paste and puree,hummus,tahina, and mayonnaise in tubes. Meat was scarce, and it was not until the late 1950s that herds of beef cattle were introduced into the agricultural economy.
Khubeza, a local variety of themallowplant, became an important food source during the War of Independence. During thesiege of Jerusalem, when convoys of food could not reach the city, Jerusalemites went out to the fields to pickkhubezaleaves, which are high in iron and vitamins.Instructions for cooking it broadcast by Jerusalem-based radio station Kol Hamagen, were picked up in Jordan, which convinced the Arabs that the Jews were dying of starvation and victory was at hand.In the past decade, food writers in Israel have encouraged the population to preparekhubezaonIsrael Independence Day.Local chefs have begun to servekhubezaand other wild plants gathered from the fields in upscale restaurants.The dish from the independence war is calledktzitzot khubezaand is still eaten by Israelis today.
Immigrants to Israel have introduced elements of the cuisines of the cultures and countries from whence they came.In the nearly 50 years before 1948, there were successive waves ofJewish immigration, which brought a whole range of foods and cooking styles. Immigrants arriving from central Europe brought foods such asschnitzelandstrudels, while Russian Jews broughtborschtand herring dishes, such asschmaltz herringandvorschmack(gehakte herring).
Ashkenazi dishes includechicken soup,schnitzel,lox,chopped liver,gefilte fish,knishes,kishkaandkugel. The first Israelipatisserieswere opened byAshkenazi Jews, who popularized cakes and pastries from central and Eastern Europe, such as yeast cakes (babka), nut spirals (schnecken), chocolate rolls and layered pastries. After 1948, the greatest impact came from the large migration of Jews from Turkey, Iraq, Kurdistan and Yemen, andMizrahi Jewsfrom North Africa, particularly Morocco. Typically, the staff of army kitchens, schools, hospitals, hotels and restaurant kitchens has consisted of Mizrahi,KurdishandYemenite Jews, and this has had an influence on the cooking fashions and ingredients of the country.
Mizrahi cuisine, the cuisine of Jews from North Africa, features grilled meats, sweet and savory puff pastries, rice dishes, stuffed vegetables, pita breads and salads, and shares many similarities withArab cuisine. Other North African dishes popular in Israel includecouscous,shakshouka,matbucha, carrot salad andchraime(slices of fish cooked in a spicy tomato sauce).
Sephardic dishes, withBalkanand Turkish influences incorporated in Israeli cuisine includeburekas,yogurtandtaramosalata. Yemenite Jewish foods includejachnun,malawach,skhugandkubane. Iraqi dishes popular in Israel includeamba, various types ofkubba, stuffed vegetables (mhasha),kebab,sambusac,sabichandpickled vegetables(hamutzim).
As Israeli agriculture developed and new kinds of fruits and vegetables appeared on the market, cooks and chefs began to experiment and devise new dishes with them.They also began using "biblical" ingredients such as honey, figs, and pomegranates, and indigenous foods such asprickly pears(tzabar) andchickpeas. Since the late 1970s, there has been an increased interest in international cuisine, cooking with wine and herbs, andvegetarianism.
A more sophisticated food culture in Israel began to develop when cookbooks, such asFrom the Kitchen with Loveby Ruth Sirkis, published in 1974, introduced international cooking trends, and together with the opening of restaurants serving cuisines such as Chinese, Italian and French, encouraged more dining out.
The 1980s were a formative decade: the increased optimism after the signing of thepeace treaty with Egyptin 1979, the economic recovery of the mid-1980s and the increasing travel abroad by average citizens were factors contributing to a greater interest in food and wine. In addition, high-quality, locally produced ingredients became increasingly available. For example, privately owned dairies began to produce handmade cheeses from goat, sheep and cow's milk, which quickly became very popular both among chefs and the general public. In 1983, theGolan Heights Winerywas the first of many new Israeli winemakers to help transform tastes with their production of world-class, semi-dry and dry wines. New attention was paid to the making of handmade breads and the production of high quality olive oil. The successful development ofaquacultureensured a steady supply of fresh fish, and the agricultural revolution in Israel led to an overwhelming choice and quality of fresh fruit, vegetables and herbs.
Ethnic heritage cooking, bothSephardicandAshkenazi, has made a comeback with the growing acceptance of the heterogeneous society. Apart from home cooking, many ethnic foods are now available in street markets, supermarkets and restaurants, or are served atweddingsandbar mitzvahs, and people increasingly eat foods from ethnic backgrounds other than their own. Overlap and combinations of foods from different ethnic groups is becoming standard as a multi-ethnic food culture develops.
The 1990s saw an increasing interest in international cuisines.Sushi, in particular, has taken hold as a popular style for eating out and as an entrée for events. In restaurants,fusion cuisine, with the melding of classic cuisines such as French and Japanese with local ingredients has become widespread.
In the 2000s, the trend of "eating healthy" with an emphasis onorganicandwhole-grainfoods has become prominent, and medical research has led many Israelis to re-embrace theMediterranean diet, with its touted health benefits.
Geography has a large influence on Israeli cuisine, and foods common in theMediterranean region, such as olives, wheat, chickpeas, dairy products, fish, and vegetables such as tomatoes, eggplants, and zucchini are prominent in Israeli cuisine. Fresh fruits and vegetables are plentiful in Israel and are cooked and served in many ways.
There are various climaticareas in Israeland areas it has settled that allow a variety of products to be grown. Citrus trees such as orange, lemon and grapefruit thrive on the coastal plain. Figs, pomegranates and olives also grow in the cooler hill areas.
The subtropical climate near the Sea of Galilee and in the Jordan River Valley is suitable for mangoes, kiwis and bananas, while the temperate climate of the mountains of the Galilee and the Golan is suitable for grapes, apples and cherries.
Israeli eating customs also conform to the wider Mediterranean region, with lunch, rather than dinner, being the focal meal of a regular workday.
"Kibbutzfoods" have been adopted by many Israelis for their light evening meals as well as breakfasts, and may consist of various types of cheeses, both soft and hard, yogurt,labneand sour cream, vegetables and salads, olives,hard-boiled eggsor omelets, pickled andsmoked herring, a variety of breads, and fresh orange juice and coffee.
In addition,Jewish holidaysinfluence the cuisine, with the preparation of traditional foods at holiday times, such as various types ofchallah(braided bread) forShabbatand festivals, jelly doughnuts (sufganiyot) forHanukah, thehamantaschenpastry (oznei haman) for Purim,charoset, a type of fruit paste, for Passover, and dairy foods forShavuot.
The Shabbat dinner, eaten on Friday, and to a lesser extent the Shabbat lunch, is a significant meal in Israeli homes, together with holiday meals.
Although many, if not most, Jews in Israel do not keepkosher, the tradition ofkashrutstrongly influences the availability of certain foods and their preparation in homes, public institutions and many restaurants, including the separation of milk and meat and avoiding the use of non-kosher foods, especially pork and shellfish.
DuringPassover, bread and other leavened foods are prohibited toobservant Jewsandmatzaand leaven-free foods are substituted.
Israel does not have a universally recognized national dish; in previous years this was considered to befalafel, deep-fried balls of seasoned, ground chickpeas.Street vendors throughout Israel used to sellfalafel, it was a favorite "street food" for decades and is still popular as amezzedish or as a top-up forhummus-in-pita, though less nowadays as a sole filling in pita due to the frying in deep oil and higher health awareness.
The Israeli breakfast has always been largely healthy, by today's standards, and one book called theIsraeli breakfast"the Jewish state's contribution to world cuisine".
Vegetable salads are eaten with most meals, including the traditional Israeli breakfast, which will usually include eggs, bread, and dairy products such as yogurt orcottage cheese. For lunch and dinner, salad may be served as a side dish. A light meal of salad (salat),hummusandFrench fries(chips) served in apitais referred to ashummuschipsalat.
Israeli saladis typically made with finely chopped tomatoes and cucumbers dressed in olive oil, lemon juice, salt and pepper. Variations include the addition of diced red or green bell peppers, grated carrot, finely shredded cabbage or lettuce, sliced radish, fennel, spring onions and chives, chopped parsley, or other herbs and spices such asmint,za'atarandsumac.
Although popularized by thekibbutzim, versions of this mixed salad were brought to Israel from various places. For example,Jews from Indiaprepare it with finely choppedgingerand greenchili peppers, North African Jews may add preserved lemon peel andcayenne pepper, andBukharan Jewschop the vegetables extremely finely and use vinegar, without oil, in the dressing.
Tabboulehis a Levantine vegan dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some Israeli variations of the salad use pomegranate seeds instead of tomatoes.
Sabich saladis a variation of the well known Israeli dishsabich, the ingredients of the salad areeggplant, boiled eggs/hard-boiled eggs,tahini,Israeli salad, potato, parsley andamba.
Kubbais a dish made of rice/semolina/burghul (cracked wheat), minced onions and finely ground lean beef, lamb or chicken. The best-known variety is a torpedo-shaped friedcroquettestuffed with minced beef, chicken or lamb. It was brought to Israel by Jews of Iraqi, Kurdish and Syrian origin.
Sambusakis a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version withfetaortzfatcheeseandza'atar. It can be fried or otherwise cooked.
Roasted vegetables includes bell peppers, chili peppers, tomatoes, onions, eggplants and also sometimes potatoes and zucchini. Usually served with grilled meat.
Khamutzimare pickled vegetables made by soaking in water and salt (and sometimes olive oil) in a pot and withdrawing them from air. Ingredients can include cucumber, cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili pepper, bell pepper, garlic and beans.
A large variety ofeggplant salads and dipsare made with roasted eggplants.Baba ghanoush, calledsalat ḥatzilimin Israel, is made withtahinaand other seasonings such as garlic, lemon juice, onions, herbs and spices. Food writer and historianGil Markshas stated that: "Israelis learned to make baba ghanouj from the Arabs".The eggplant is sometimes grilled over an open flame so that the pulp has a smoky taste. A particularly Israeli variation of the salad is made withmayonnaisecalledsalat ḥatzilim b'mayonnaise.
Eggplant salads are also made with yogurt, or withfetacheese, chopped onion and tomato, or in the style ofRomanian Jews, with roasted red pepper.
Tahinais often used as a dressing forfalafel,serves as a cooking sauce for meat and fish, and forms the basis of sweets such ashalva.
Hummusis a cornerstone of Israeli cuisine, and consumption in Israel has been compared by food critic Elena Ferretti to "peanut butter in America, Nutella in Europe or Vegemite in Australia".Hummusin pita is a common lunch for schoolchildren, and is a popular addition to many meals.
Supermarkets offer a variety of commercially preparedhummus, and some Israelis will go out of their way for freshhummusprepared at ahummusia, an establishment devoted exclusively to selling hummus.
Salat avocadois an Israeli-styleavocadosalad, with lemon juice and choppedscallions(spring onions), was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread.
Amezeof fresh and cooked vegetable salads, pickled cucumbers and other vegetables,hummus,ful,tahiniandambadips,labnehcheese with olive oil, andikrais served at festive meals and in restaurants.
Salads include Turkish salad (a piquant salad of finely chopped onions, tomatoes, herbs and spices),tabbouleh,carrot salad, marinated roasted red and green peppers, deep fried cauliflower florets,matbucha,torshi(pickled vegetables) and various eggplant salads.
Modern Israeli interpretations of themezeblend traditional and modern, pairing ordinary appetizers with unique combinations such as fennel and pistachio salad, beetroot and pomegranate salad, and celery andkashkaval cheesesalad.
Stuffed vegetables, calledmemula’im, were originally designed to extend cheap ingredients into a meal. They are prepared by cooks in Israel from allethnic backgroundsand are made with many varying flavors, such as spicy or sweet-and-sour, with ingredients such asbell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style,bulgurin Middle-Eastern fashion, or withptitim, a type of Israeli pasta.
TheOttoman Turksintroducedstuffed vine leavesin the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such aslentils, have evolved among the various communities.
Artichoke bottoms stuffed with meat are famous as one of the grand dishes of the Sephardi Jerusalem cuisine of theOld Yishuv.Stuffed datesand dried fruits are served with rice and bulgur dishes. Stuffed half-zucchini has a Ladino name,medias.
A variety of soups are enjoyed, particularly in the winter.Chicken souphas been a mainstay ofJewish cuisinesince medieval times and is popular in Israel.
Classic chicken soup is prepared as a simple broth with a few vegetables, such as onion, carrot and celery, and herbs such as dill and parsley.
More elaborate versions are prepared bySephardimwithorzoor rice, or the addition of lemon juice or herbs such as mint orcoriander, whileAshkenazimmay add noodles.An Israeli adaption of the traditional Ashkenazi soup pasta known asmandlen, calledshkedei marak("soup almonds") in Israel, are commonly served with chicken soup.
Particularly on holidays, dumplings are served with the soup, such as thekneidlach(matzah balls) of the Ashkenazim or thegondi(chickpea dumplings) of Iranian Jews, orkubba, a family of dumplings brought to Israel by Middle Eastern Jews. Especially popular arekubbaprepared frombulgurand stuffed with ground lamb and pine nuts, and the softsemolinaor ricekubbacooked in soup,whichJews of KurdishorIraqi heritagehabitually enjoy as a Friday lunchtime meal.
Lentil soupis prepared in many ways, with additions such as cilantro or meat.Other soups include thehariraof the Moroccan Jews, a spicy soup of lamb (or chicken), chickpeas, lentils and rice, and a Yemenite bone-marrow soup known asftut, served on special occasions such as weddings, seasoned with the traditionalhawaijspice mix.
White bean soup in tomato sauce is common in Jerusalem because Sephardic Jews settled in the city after being expelled from Andalusia.
Riceis prepared in numerous ways in Israel, from simple steamedwhite riceto festive casseroles. It is also cooked with spices and served with almonds and pine nuts.
"Green" rice, prepared with a variety of fresh chopped herbs, is favored byPersian Jews. Another rice dish is prepared with thin noodles that are first fried and then boiled with the rice.
Mujadarais a popular rice andlentildish, adopted from Arab cuisine.Orez Shu'itis a dish invented inJerusalemby Sephardic Jews, made of white beans cooked in a tomato stew and served on plain boiled rice; it is eaten widely in the Jerusalem region.
Couscouswas brought to Israel byJews from North Africa. It is still prepared in some restaurants or by traditional cooks by passingsemolinathrough a sieve several times and then cooking it over an aromatic broth in a special steamer pot called acouscoussière. Generally, "instant"couscousis used for home cooking.
Couscousis used in salads, main courses and even some desserts. As a main course, chicken or lamb, or vegetables cooked in a soup flavored withsaffronorturmericare served on steamedcouscous.
Ptitimis an Israelipastawhich now comes in many shapes, including pearls, loops, stars and hearts, but was originally shaped like grains of rice. It originated in the early days of the State of Israel as a wheat-based substitute for rice, when rice, a staple of theMizrahi Jews, was scarce.
Israel's first prime minister,David Ben-Gurion, is reputed to have asked theOsem companyto devise this substitute, and so it was nicknamed "Ben-Gurion rice".
Ptitimcan be boiled like pasta, preparedpilaf-style by sautéing and then boiling in water or stock, or baked in a casserole. Like other pasta, it can be flavored in many ways with spices, herbs and sauces. Once considered primarily a food for children,ptitimis now prepared in restaurants both in Israel and internationally.
Bulguris a kind of dried cracked wheat, served sometimes instead of rice.
Fresh fish is readily available, caught off Israel's coastal areas of theMediterraneanand theRed Sea, or in theSea of Galilee, or raised in ponds in the wake of advances infish farming in Israel.
Fresh fish is served whole, in the Mediterranean style, grilled, or fried, dressed only with freshly squeezed lemon juice.Trout(forel),gilthead seabream(denisse),St. Peter's fish(musht) and other fresh fish are prepared this way.
Fish are also eaten baked, with or without vegetables, or fried whole or in slices, or grilled over coals, and served with different sauces.
Fish are alsobraised, as in a dish calledhraime, in which fish such asgrouper(better known in Israel by its Arabic namelokus) orhalibutis prepared in a sauce with hot pepper and other spices forRosh Hashanah,PassoverandShabbatby North-African Jews.
Everyday versions are prepared with cheaper kinds of fish and are served in market eateries, public kitchens and at home for weekday meals.
Fish, traditionallycarp, but now other firmwhitefishtoo, are minced and shaped into loaves or balls and cooked in fishbroth, such as thegefilte fishof the Ashkenazi Jews, who also broughtpickled herringfrom Eastern Europe.
Herring is often served at thekiddushthat follows synagogue services onShabbat, especially in Ashkenazi communities. In the Russian immigrant community it may be served as a light meal with boiled potatoes, sour cream,dark breadsandschnappsorvodka.
Fish kuftais usually fried with spices, herbs and onions (sometimes also pine nuts) and served withtahinior yogurt sauce. Boiled fish kufta is cooked in a tomato,tahinior yogurt sauce.
Tilapia baked withtahinisauce and topped with olive oil, coriander, mint, basil and pine nuts (and sometimes also with fried onions) is a specialty of Tiberias.
Chickenis the most widely eaten meat in Israel, followed byturkey.Chicken is prepared in a multitude of ways, from simple oven-roasted chicken to elaborate casseroles with rich sauces such as date syrup, tomato sauce, etc.
Examples include chicken casserole withcouscous, inspired by Moroccan Jewish cooking, chicken with olives, a Mediterranean classic, and chickenalbondigas(meat balls) in tomato sauce, from JerusalemSephardicuisine.
Albondigasare prepared from ground meat.Similar to them is the more popularkuftawhich is made of minced meat, herbs and spices and cooked with tomato sauce, date syrup, pomegranate syrup or tamarind syrup with vegetables or beans.
Grilledandbarbecued meatare common in Israeli cuisine. The country has many small eateries specializing in beef and lambkebab,shish taouk,merguezandshashlik. Outdoor barbecuing, known asmangaloral ha-esh(on the fire) is a beloved Israeli pastime.
In modern times,Israel Independence Dayis frequently celebrated with a picnic or barbecue in parks and forests around the country.
Skewered goose liver is a dish from southern Tel Aviv. It is grilled with salt and black pepper and sometimes with spices like cumin orBaharat spice mix.
Chicken or lamb baked in the oven is very common with potatoes, and sometimes fried onions as well.
Turkeyschnitzelis an Israeli adaptation of vealschnitzel, and is an example of the transformations common in Israeli cooking.
Theschnitzelwas brought to Israel by Jews from Central Europe, but before and during the early years of the State of Israel veal was unobtainable and chicken or turkey was an inexpensive and tasty substitute. Furthermore, aWiener schnitzelis cooked in both butter and oil, but in Israel only oil is used, because ofkashrut.
Today, most cooks buyschnitzelalready breaded and serve it withhummus,tahina, and other salads for a quick main meal. Other immigrant groups have added variations from their own backgrounds—Yemenite Jews, for example, flavor it withhawaij.In addition, vegetarian versions have become popular and the Israeli food company, Tiv′ol, was the first to produce a vegetarianschnitzelfrom a soya meat-substitute.
Various types ofsausageare part ofSephardiandMizrahicuisine in Israel.Jews from Tunisiamake a sausage, calledosban, with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices.Jews from Syriamake smaller sausages, calledgheh, with a different spice blend while Jews from Iraq make the sausages, calledmumbar, with chopped meat and liver, rice, and their traditional mix of spices.
Moussakais an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals, is served hot.
Meat stews (chicken, lamb and beef) are cooked with spices, pine nuts, herbs like parsley, mint and oregano, onion, tomato sauce ortahinior juices such as pomegranate molasses, pomegranate juice, pomegranate wine, grapewine, arak, date molasses and tamarind. Peas, chickpeas, white beans, cowpeas or green beans are sometimes also added.
Stuffed chicken in Israel is usually stuffed with rice, meat (lamb or beef), parsley, dried fruits like dates, apricots or raisins, spices like cinnamon, nutmeg or allspice; sometimes herbs like thyme and oregano (not the dried ones) are added on the top of the chicken to give it a flavor and then it is baked in the oven.
Many fresh, high quality dairy products are available, such ascottage cheese, white cheeses, yogurts includinglebenandeshel, yellowcheeses, andsalt-brinedcheeses typical of the Mediterranean region.
Dairy farming has been a major sector ofIsraeli agriculturesince the founding of the state, and the yield of local milk cows is amongst the highest in the world. Initially, themoshavim(farming cooperatives) andkibbutzimproduced mainly soft white cheese as it was inexpensive and nutritious. It became an important staple in the years of austerity and gained a popularity that it enjoys until today.
Soft white cheese,gvina levana, is often referred to by its fat content, such as 5% or 9%. It is eaten plain, or mixed with fruit or vegetables, spread on bread or crackers and used in a variety of pies and pastries.
Labnehis a yogurt-based white cheese common throughout the Balkans and the Middle East. It is sold plain, withza'atar, or in olive oil. It is often eaten for breakfast with other cheeses and bread.In the north of the country,labnehballs preserved in olive oil are more common than in the central and the southern parts.
Adding spices likeza'atar, dried oregano or sumac and herbs like thyme, mint or scallions is common when preserving thelabnehballs. It is especially common to eat them during breakfast because meat is usually not eaten in the morning.
Tzfatcheese, a white cheese in brine, similar tofeta, was first produced by the MeiridairyinSafedin 1837 and is still produced there by descendants of the original cheese makers. The Meiri dairy also became famous for its production of the Balkan-stylebrinzacheese, which became known as Bulgarian cheese due to its popularity in the early 1950s among Jewish immigrants from Bulgaria.
Other dairies now also produce many varieties of these cheeses.Bulgarian yogurt, introduced to Israel byBulgarian Jewishsurvivors ofthe Holocaust, is used to make a traditionalyogurt and cucumber soup.
In the early 1980s, small privately owned dairies began to produce handmade cheeses from goat and sheep's milk as well as cow's milk, resembling traditional cheeses like those made in rural France, Spain and Italy. Many are made withorganicmilk. These are now also produced bykibbutzimand the nationalTnuva dairy.
Shakshuka, aNorth-Africandish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter. It is traditionally served up in a cast-iron pan with bread to mop up the sauce.Some variations of the dish are cooked with liberal use of ingredients such as eggplant, chili peppers, hot paprika, spinach, feta cheese or safed cheese.
Omelettesare seasoned with onions, herbs such as dill seeds (shamir), spinach, parsley, mint, coriander and mallow with spices such as turmeric, cumin, sumac, cinnamon and cloves and with cheese such assafedandfeta.
Haminadosare eggs that are baked after being boiled, served alongside stew or meals; inhaminthey are used in the morning for breakfast, also sometimes replacing the usual egg insabich. They are also eaten as a breakfast alongsidejachnun, grated tomatoes andskhug.
Israel is one of the world's leading fresh citrus producers and exporters,and more than forty types of fruit are grown in Israel, including citrus fruits such asoranges,grapefruit,tangerinesand thepomelit, a hybrid of a grapefruit and apomelo, developed in Israel.Fruits grown in Israelinclude avocados,bananas,apples,cherries,plums,lychees,nectarines,grapes,dates,strawberries,prickly pear (tzabbar),persimmon,loquat(shesek) andpomegranates, and are eaten on a regular basis. Israelis consume an average of nearly 160 kg (350 lb) of fruit per person a year.
Many unique varieties ofmangoare native to the country, most having been developed during the second half of the 20th century. New and improved mango varieties are still introduced to markets every few years.
Arguably the most popular variety is the Maya type, which is small to medium in size, fragrant, colourful (featuring 3-4 colours) and usually fiberless. The Israeli mango season begins in May, and the last of the fruit ripen as October draws near. Different varieties are present on markets at different months, with the Maya type seen between July and September. Mangos are frequently used in fusion dishes and for makingsorbet.
A lot of Israelis keep fruit trees in their yards, citrus (especially orange and lemon) being the most common. Mangos are also now popular as household trees.Mulberrytrees are frequently seen in public gardens, and their fruit is popularly served alongside various desserts and as a juice.
Fruit is served as a snack or dessert alongside other items or by themselves. Fresh-squeezed fruit juices are prepared at street kiosks, and sold bottled in supermarkets.Various fruits are added to chicken or meat dishes and fresh fruit salad andcompoteare often served at the end of the meal.
There is a strong tradition of homebakingin Israel arising from the years when there were very few bakeries to meet demand. Many professional bakers came to Israel from Central Europe and founded localpastryshops and bakeries, often calledkonditoria, thus shaping local tastes and preferences.
There is now a local style with a wide selection of cakes and pastries that includes influences from other cuisines and combines traditional European ingredients with Mediterranean and Middle-Eastern ingredients, such ashalva,phyllo dough, dates, androse water.
Examples include citrus-flavoredsemolina cakes, moistened with syrup and calledbasbousa,tishpishtiorrevaniinSephardicbakeries. TheAshkenazibabkahas been adapted to includehalvaor chocolate spread, in addition to the old-fashioned cinnamon. There are also many varieties ofapple cake. Cookies made with crushed dates (ma'amoul) are served with coffee or tea, as throughout the Middle East.
Jerusalemkugel(kugel yerushalmi) is an Israeli version of the traditional noodle pudding,kugel, made with caramelized sugar and spiced with black pepper.It was originally a specialty of the Ashkenazi Jews of theOld Yishuv.It is typically baked in a very low oven overnight and eaten after synagogue services onShabbatmorning.
Bourekasare savory pastries brought to Israel by Jews fromTurkey, the Balkans andSalonika. They are made of a flaky dough in a variety of shapes, frequently topped with sesame seeds, and are filled with meat, chickpeas, cheese, spinach, potatoes or mushrooms.Bourekasare sold at kiosks, supermarkets and cafes, and are served at functions and celebrations, as well as being prepared by home cooks.They are often served as a light meal with hardboiled eggs andchopped vegetable salad.
Ashkenazi Jews from Vienna and Budapest brought sophisticated pastry making traditions to Israel.Sacher torteandLinzer torteare sold at professional bakeries, butcheesecakeandstrudelare also baked at home.
Jelly donuts (sufganiyot), traditionally filled withred jelly(jam), but alsocustardordulce de leche, are eaten asHanukkahtreats.
Tahinicookiesare an Israeli origin cookies made oftahini, flour, butter and sugar and usually topped with pine nuts.
Rugelachis very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American Jews.
In the Jewish communities of theOld Yishuv,breadwas baked at home. Small commercial bakeries were set up in the mid-19th century. One of the earliest,Berman's Bakery, was established in 1875, and evolved from acottage industrymaking home-baked bread and cakes forChristian pilgrims.
Expert bakers who arrived among the immigrants from Eastern and Central Europe in the 1920s–30s introduced handmadesourdough breads.
From the 1950s, mass-produced bread replaced these loaves and standard, government subsidized loaves known asleḥem aḥidbecame mostly available until the 1980s, when specialized bakeries again began producing rich sourdough breads in the European tradition, and breads in a Mediterranean style with accents such as olives, cheese, herbs orsun-dried tomatoes. A large variety of breads is now available from bakeries and cafes.
Challahbread is widely purchased or prepared forShabbat.Challahis typically an egg-enriched bread, often braided in the Ashkenazi tradition, or round forRosh Hashana, the Jewish New Year.
Shabbat and festival breads of the Yemenite Jews have become popular in Israel and can be bought frozen in supermarkets.
Jachnunis very thinly rolled dough, brushed with oil or fat and baked overnight at a very low heat, traditionally served with a crushed or grated tomato dip, hard-boiled eggs andskhug.Malawachis a thin circle of dough toasted in a frying pan.Kubanehis a yeast dough baked overnight and traditionally served onShabbatmorning.Lahohis a spongy, pancake-like bread made of fermented flour and water, and fried in a pan.Jews from Ethiopiamake a similar bread calledinjerafrommilletflour.
Pitabread is a double-layeredflat or pocket breadtraditional in many Middle Eastern and Mediterranean cuisines. It is baked plain, or with a topping ofsesameornigella seedsorza'atar.
Pita is used in multiple ways, such as stuffed withfalafel, salads or various meats as a snack or fast food meal; packed withschnitzel, salad and French fries for lunch; filled withchocolate spreadas a snack for schoolchildren; or broken into pieces for scooping uphummus, eggplant and other dips.
Alafais larger, soft flatbread that is rolled up with afalafelorshawarmafilling.Various ethnic groups continue to bake traditional flat breads.Jews from the former Soviet republic of Georgiamake the flatbread,lavash.
Baklavais a nut-filledphyllo pastrysweetened with syrup served at celebrations in Jewish communities who originated in the Middle East.It is also often served in restaurants as dessert, along with small cups ofTurkish coffee.
Kadaifis a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup; it is served alongsidebaklava.
Halvais a sweet, made fromtehinaand sugar, and is popular in Israel. It is used to make original desserts likehalvaparfait.
Ma'amoulare small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Ozne Hamanis a sweet yeast dough filled with crushed nuts, raisins, dried apricots, dates,halvaor strawberry jam then oven baked, a specialty ofPurim.
The triangular shape may have been influenced by old illustrations ofHaman, in which he wore a three-cornered hat
Sunflower seeds, calledgarinim(literally, seeds), are eaten everywhere, on outings, at stadiums and at home, usually purchased unshelled and are cracked open with the teeth. They can be bought freshly roasted from shops and market stalls that specialize in nuts and seeds as well as packaged in supermarkets, along with the also well-likedpumpkinand watermelon seeds,pistachios, and sugar-coatedpeanuts.
Bambais a soft, peanut-flavored snack food that is a favorite of children, andBissliis a crunchy snack made of deep-fried dry pasta, sold in various flavors, including BBQ, pizza,falafeland onion.
Malabiis a creamy pudding originating from Turkey prepared with milk oralmond milk(for akosherversion) and cornstarch.
It is sold as a street food from carts or stalls, indisposable cupswith thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit.Sahlabis a similar dessert made from the powdered tubers of orchids and milk.
Watermelonwithfeta cheesesalad is a popular dessert, sometimes mint is added to the salad.
Krembois achocolate-coated marshmallow treatsold only in the winter, and is a very popular alternative to ice cream. It comes wrapped in colorful aluminum foil, and consists of a roundbiscuitbase covered with a dollop ofmarshmallowcream coated inchocolate.
Milkyis a popular dairy pudding that comes in chocolate, vanilla andmochaflavors with a layer of whipped cream on top.
Chili-basedhot saucesare prominent in Israeli food, and are based on green or redchili peppers. They are served with appetizers,felafel, casseroles and grilled meats, and are blended withhummusandtahina. Although originating primarily from North African and Yemenite immigrants, these hot sauces are now widely consumed.
Skhugis a spicy chili pepper sauce brought to Israel byYemenite Jews, and has become one of Israel's most popular condiments. It is added tofalafelandhummusand is also spread over fish, and to white cheese, eggs, salami or avocado sandwiches for extra heat and spice.
Other hot sauces made from chili peppers and garlic are theTunisianharissa, and thefilfel chumaof theLibyan Jewish communityin Israel.
Ambais a pickled mango sauce, introduced by Iraqi Jews, and commonly used a condiment withshawarma,kebabs,meorav yerushalmiandfalafeland vegetable salads.
Concentrated juices made of grape, carob, pomegranate and date are common in different regions, they are used at stews, soups or as a topping for desserts such asmalabiandrice pudding.
Almond syrupflavored withrose wateror orange blossom water is a common flavor for desserts and sometimes added to cocktails such asarak.
Sumac,  a dark red spice is made by grinding the dried berries of the sumac bush, which is native to the Middle East, into a coarse powder.
There is a strongcoffee-drinking culturein Israel.Coffeeis prepared asinstant(nes),iced,latte(hafuḥ), Italian-styleespresso, orTurkish coffee, which is sometimes flavored withcardamom(hel).Jewish writers, artists, and musicians from Germany and Austria who immigrated to Israel before theSecond World Warintroduced the model of theViennese coffee housewith its traditional décor, relaxed atmosphere, coffee and pastries.
Cafésare found everywhere in urban areas and function as meeting places for socializing and conducting business. Almost all serve baked goods and sandwiches and many also serve light meals. There are both chains and locally owned neighborhood cafés. Most have outdoor seating to take advantage of Israel'sMediterranean climate.Tel Avivis particularly well known for its café culture.
Teais also a widely consumed beverage and is served at cafés and drunk at home. Tea is prepared in many ways, from plain brewed Russian and Turkish-style black tea with sugar, to tea with lemon or milk, and, available as a common option in most establishments, Middle Eastern-style withmint(nana).Tea withrose wateris also common.
Limonana, a type of lemonade made from freshly-squeezed lemons and mint, was invented in Israel in the early 1990s and has become a summer staple throughout theMiddle East.
Rimonanais similar tolimonana, made ofpomegranate juiceandmint.
Sahlabis a drinkable pudding once made of the powdered bulb of theorchid plantbut today usually made with cornstarch. It is usually sold in markets or by street vendors, especially in the winter. It is topped withcinnamonand choppedpistachios.
Malt beer, known as black beer (בִירָה שְחוֹרָה,bira shḥora), is a non-alcoholic beverage produced in Israel since pre-state times.GoldstarandMaccabiareIsraeli beers. Recently, some small boutique breweries began brewing new brands of beer, such as Dancing Camel,Negev,and Can'an.
Arakis a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the anis drinks family, common in Israel and throughout the Middle East. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink (also labeled as anapéritif).
It is often served neat or mixed with ice and water, which creates a reaction turning the liquor a milky-white colour. It is sometimes also mixed with grapefruit juice to create a cocktail known asarak eshkoliyyot.
Other spirits, brandies, liquors can be found across the country in many villages and towns.
The vast majority of Israelis drink wine in moderation, and almost always at meals or social occasions. Israelis drink about 6.5 liters of wine per person per year, which is low compared to other wine-drinking Mediterranean countries, but the per capita amount has been increasing since the 1980s as Israeli production of high-quality wine grows to meet demand, especially ofsemi-dry and dry wines. In addition to Israeli wines, an increasing number of wines are imported from France, Italy, Australia, the United States, Chile and Argentina.
Most of the wine produced and consumed from the 1880s was sweet,kosher winewhen theCarmel Winerywas established,until the 1980s, when more dry or semi-dry wines began to be produced and consumed after the introduction of theGolan Heights Winery’s first vintage.The winery was the first to focus on planting and making wines fromCabernet Sauvignon,Merlot,Sauvignon blanc,Chardonnay,Pinot noir, whiteRieslingandGewürztraminer. These wines are kosher and have won silver and gold medals in international competitions.
Israeli wineis now produced by hundreds of wineries, ranging in size from small boutique wineries in the villages to large companies producing over 10 million bottles per year, which are also exported worldwide.
Wine made of fruits other than grapes such as fig, cherry, pomegranate, carob and date are also common in the country.
Foods variously prohibited in Jewish dietary laws (kashrut) and in Muslim dietary laws (halal) may also be included in pluralistic Israel's diverse cuisine. Although partly legally restricted,porkandshellfishare available at many non-kosher restaurants (only around a third of Israeli restaurants have a kosher license) and some stores all over the country which are widely spread, including by theMaadaney Mizra,Tiv Ta'amand Maadanei Maniasupermarket chains.
Amodern Hebreweuphemism for pork is "white meat".Despite Jewish and Muslimreligious restrictions on the consumption of pork, pigmeat consumption per capita was 2.7 kg (6.0 lb) in 2009.
A 2008 survey reported that about half of Israeli Jews do not always observekashrut.Israel's anomalous equanimity toward its religious dietary restrictions may be reflected by the fact that some of the Hebrew cookbooks ofYisrael Aharoniare published in two versions: kosher and non-kosher editions.
In Israel, as in many other Middle Eastern countries, "street food" is a kind of fast food that is sometimes literally eaten while standing in the street, while in some cases there are places to sit down. The following are some foods that are usually eaten in this way:
Falafelare fried balls or patties of spiced, mashedchickpeasorfava beansand are a common Middle-Eastern street food that have become identified with Israeli cuisine.Falafelis most often served in a pita, with pickles,tahina,hummus, cut vegetable salad and often,harif, a hot sauce, the type used depending on the origin of thefalafelmaker.
Variations include greenfalafel, which include parsley and coriander, redfalafelmade withfilfel chuma, yellowfalafelmade withturmeric, andfalafelcoated withsesame seeds.
Shawarma, (fromçevirme, meaning "rotating" in Turkish) is usually made in Israel with turkey, with lamb fat added. Theshawarmameat is sliced and marinated and then roasted on a huge rotating skewer.
The cooked meat is shaved off and stuffed into apita, withhummusandtahina, or with additional trimmings such as fresh or friedonion rings,French fries, salads and pickles. More upscale restaurant versions are served on an open flat bread, alafa, with steak strips, flame roasted eggplant and salads.
Shakshouka, originally a workman's breakfast popularized by North-African Jews in Israel, is made simply of fried eggs in spicy tomato sauce, with other vegetable ingredients or sausage optional.
Shakshoukais typically served in the same frying pan in which it is cooked, with thick slices of white bread to mop up the sauce, and a side of salad. Modern variations include a milder version made with spinach and feta without tomato sauce, and hot-chilishakshouka, a version that includes both sweet and hot peppers and coriander.Shakshoukain pita is calledshakshouka be-pita.
Jerusalem mixed grill, orme'urav Yerushalmi, consists ofmixed grillof chickengibletsand lamb with onion, garlic and spices. It is one of Jerusalem's most popular and profitable street foods.Although the origin of the dish is in Jerusalem, it is today common in all of the cities and towns inIsrael.
Jerusalem bagels, unlike the round, boiled and baked bagels popularized by Ashkenazi Jews, are long and oblong-shaped, made from bread dough, covered inza’atarorsesame seeds, and are soft, chewy and sweet. They have become a favorite snack forfootballmatch crowds, and are also served in hotels as well as at home.
Malabiis a creamy pudding originating from Turkey prepared with milk or cream and cornstarch. It is sold as a street food from carts or stalls, in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit.Sahlabis a similar dessert made from the powdered tubers of orchids and milk.
Sabikhis a traditionalsandwichthatMizrahi Jewsintroduced to Israel and is sold at kiosks throughout the country, but especially inRamat Gan, where it was first introduced.Sabiḥis a pita filled with fried eggplant, hardboiled egg, salad,tehinaand pickles.
Tunisian sandwich is usually made from abaguettewith various fillings that may include tuna, egg, pickled lemon, salad, and fried hot green pepper.
There are thousands of restaurants, casual eateries, cafés and bars in Israel, offering a wide array of choices in food and culinary styles.Places to eat out that are distinctly Israeli include the following:
Falafelstands or kiosks are common in every neighborhood.Falafelvendors compete to stand apart from their competitors and this leads to the offering of additional special extras like chips, deep-fried eggplant, salads and pickles for the price of a single portion offalafel.
Ahummusiais an establishment that offers mainlyhummuswith a limited selection of extras such astahina, hardboiled egg,falafel, onion, pickles, lemon and garlic sauce and pita ortaboonbread.
Misada Mizrahit(literally "Eastern restaurant") refers toMizrahi Jewish, Middle-Eastern or Arabic restaurants. These popular and relatively inexpensive establishments often offer a selection ofmezesalads followed by grilled meat with a side offrench friesand a simple dessert such as chocolatemoussefor dessert.
Steakiyotare meat grills selling sit down and take-away chicken, turkey or lamb as steak,shishlik,kebaband evenJerusalem mixed grill, all in pita or intaboonbread.
Friday night (eve ofShabbat) dinners are usually family and socially oriented meals. Along with family favorites, and varying to some extent according to ethnic background, traditional dishes are served, such aschallahbread, chicken soup, salads, chicken or meat dishes, and cakes or fruits for dessert.
Shabbat lunch is also an important social meal. Since antiquity, Jewish communities all over the world devised meat casseroles that begin cooking beforelighting of candlesthat marks the commencement of Shabbat on Friday night, so as to comply with religious regulations for observing Shabbat.
In modern Israel, this filling meal, in many variations, is still eaten on the Sabbath day, not only in religiously observant households, and is also served in some restaurants during the week.
The basic ingredients are meat and beans or rice simmered overnight on ahotplateorblech, or placed in a slow oven. Ashkenazicholentusually contains meat, potatoes, barley and beans, and sometimeskishke, and seasonings such as pepper and paprika.
Sephardihamincontains chicken or meat, rice, beans, garlic, sweet or regular potatoes, seasonings such as turmeric and cinnamon, and whole eggs in the shell known ashaminados.
Moroccan Jewsprepare variations known asdafinaorskhina(ors′hina) with meat, onion, marrow bones, potatoes, chickpeas, wheat berries, eggs and spices such as turmeric, cumin, paprika and pepper. Iraqi Jews preparetebit, using chicken and rice.
For desserts or informal gatherings on Shabbat, home bakers still bake a wide variety of cakes on Fridays to be enjoyed on the Sabbath, or purchased from bakeries or stores, cakes such as sponge cake, citrus semolina cake, cinnamon or chocolatebabkas, and fruit and nut cakes.
Rosh Hashana, the Jewish New Year, is widely celebrated with festive family meals andsymbolic foods. Sweetness is the main theme and the Rosh Hashana dinners typically begin with apples dipped in honey, and end with honey cake.
Thechallahis usually round, often studded with raisins and drizzled with honey, and other symbolic fruits and vegetables are eaten as an entree, such as pomegranates, carrots, leeks and beets.
Fish dishes, symbolizing abundance, are served; for example,gefilte fishis traditional forAshkenazim, while Moroccan Jews prepare the spicy fish dish,chraime.
Honey cake (lekach) is often served as dessert, accompanied by tea or coffee.Dishes cooked with pomegranate juice are common during this period.
The holiday ofHanukkahis marked by the consumption of traditionalHanukkah foodsfried in oil in commemoration of the miracle in which a small quantity of oil sufficient for one day lasted eight days.
The two most popular Hannukah foods are potato pancakes,levivot, also known by the Yiddishlatkes; and jelly doughnuts, known assufganiyotin Hebrew,pontshkes(inYiddish) orbimuelos(inLadino), as these aredeep-friedin oil.
Hannukah pancakes are made from a variety of ingredients, from the traditional potato or cheese, to more modern innovations, among them corn, spinach, zucchini and sweet potato.
Bakeries in Israel have popularized many new types of fillings forsufganiyotbesides the standard strawberry jelly filling, and these include chocolate, vanilla or cappuccino cream, and others. In recent years downsized, "mini"sufganiyothave also appeared due to concerns about calories.
Tu BiShvatis a minorJewish holiday, usually sometime in late January or early February, that marks the "New Year of the Trees". Customs include planting trees and eating dried fruits and nuts, especiallyfigs,dates,raisins,carob, andalmonds.
Many Israelis, both religious and secular, celebrate with akabbalistic-inspiredTu BiShvat sederthat includes a feast of fruits and four cups of wine according to the ceremony presented in specialhaggadotmodeled on theHaggadah of Passoverfor this purpose.
The festival ofPurimcelebrates the deliverance of the Jewish people from the plot ofHamanto annihilate them in the ancient PersianAchaemenid Empire, as described in theBook of Esther.
It is a day of rejoicing and merriment, on which children, and many adults, wear costumes.It is customary to eat a festive meal,seudat Purim,in the late afternoon, often with wine as the prominent beverage, in keeping with the atmosphere of merry-making.
Many people prepare packages of food that they give to neighbors, friends, family, and colleagues on Purim. These are calledmishloach manot("sending of portions"), and often include wine and baked goods, fruit and nuts, and sweets.
The food most associated with Purim is calledoznei haman("Haman's ears"). These are three-cornered pastries filled most often with poppy seeds, but also other fillings. The triangular shape may have been influenced by old illustrations of Haman, in which he wore a three-cornered hat.
The week-long holiday ofPassoverin the spring commemorates theExodus from Egypt, and in Israel is usually a time for visiting friends and relatives, travelling, and on the first night of Passover, the traditional ritual dinner, known as theSeder.
Foods containingḥametz—leavening or yeast—may not be eaten during Passover. This means bread, pastries and certainfermented beverages, such as beer, cannot be consumed.Ashkenazimalso do not eatlegumes, known askitniyot.
Over the centuries, Jewish cooks have developed dishes using alternative ingredients and this characterizes Passover food in Israel today.
Chicken soup with matzah dumplings(kneidlach)is often a starter for the Seder meal among Israelis of all ethnic backgrounds.Spring vegetables, such asasparagusandartichokesoften accompany the meal.
Restaurants in Israel have come up with creative alternatives toḥametzingredients to create pasta, hamburger buns, pizza, and other fast foods inkosher-for-Passoverversions by usingpotato starchand other non-standard ingredients.
After Passover, the celebration ofMimounatakes place, a tradition brought to Israel by the Jewish communities of North Africa. In the evening, a feast of fruit, confectionery and pastries is set out for neighbors and visitors to enjoy. Most notably, the first leaven after Passover, a thin crepe called amofletta, eaten with honey, syrup or jam, is served.The occasion is celebrated the following day by outdoor picnics at which salads and barbecued meat feature prominently.
In the early summer, the Jewish harvest festival ofShavuotis celebrated. Shavuot marks the peak of the new grain harvest and the ripening of the first fruits, and is a time when milk was historically most abundant.
To celebrate this holiday, many types of dairy foods (milchig) are eaten. These include cheeses and yogurts, cheese-based pies and quiches calledpashtidot, cheeseblintzes, and cheesecake prepared with soft white cheese (gvina levana) or cream cheese.
The labelling of the foodstuffs originating outside of Israel as "Israeli" has led to the charge ofcultural appropriationbeing raised by some critics.A notable example that has been lamented by Palestinians, Lebanese and other Arab populations isfalafel,which has been proclaimed as an Israelinational dishdespite being of likely Egyptian origin.Though never a specifically Jewish dish, it has been long been consumed bySyrianandEgyptian Jews,and was adopted into the diet of earlyJewish immigrantsto theJewish communitiesofOttoman Syria.As it is plant-based,Jewish dietary lawsclassify it aspareveand thus allow it to be eaten with both meat and dairy meals.Palestinian-Jordanian academicJoseph Massadhas characterized the celebration of falafel and other dishes of Arab origin in American and European restaurants as Israeli to be part of a broader trend of "colonial conquest".The Lebanese Industrialists' Association has raised assertions ofcopyright infringementagainst Israel concerning falafel.