Israel

Traditional Shakshuka, eggs poached in a spicy tomato sauce, served in a cast iron pan with fresh bread.

Raimond Klavins

Unsplash

A World of Flavors in One Pot – Discover the Vibrant Israeli Cuisine

Israeli cuisine is a unique fusion of the culinary traditions of immigrants who arrived in the country since the late 19th century, bringing with them flavors from North Africa, the Middle East, and Europe. The result is a fusion cuisine that has adopted regional dishes and turned them into global hits, all while adhering to the Jewish dietary laws of Kashrut (kosher).

Among the most famous and typical dishes are:

Hummus: In Israel, this chickpea paste with tahini, lemon, and garlic is more than just a dip—it is a cultural staple. It is served fresh, warm, with olive oil and various toppings (e.g., Msabbaha).
Falafel: Deep-fried balls or patties made from ground chickpeas (or fava beans), seasoned with herbs. It is a popular street food, served in a pita bread pocket with salad and tahini sauce.
Shakshuka: A national breakfast dish that has gained worldwide popularity. It consists of eggs gently poached in a spicy sauce of tomatoes, bell peppers, onions, and spices like cumin and paprika. It is traditionally served directly in the pan with pieces of bread for dipping.
Sabich: A popular sandwich, originally from Iraqi Jews, where the pita is filled with slices of fried eggplant, hard-boiled egg, hummus, tahini, and vegetable salad.
Israeli Salad (Salat Katsutz): A fresh and essential side dish that accompanies nearly every meal. It consists of finely diced tomatoes, cucumbers, onions, and parsley, dressed with olive oil and lemon juice.

Israeli cuisine also includes strong influences such as Bourekas (filled puff pastry), various types of Kugel (a baked pudding/casserole made from noodles or potatoes), and the famous braided bread Challah, traditionally served during Shabbat.