Traditional cuisine in Israel.

Israeli cuisine is a fused cuisine that has influences from the Middle East, North Africa, the Balkans and Europe. Typical dishes include falafel, hummus, shakshuka, baba ghanoush, shawarma and pitas. The cuisine is rich in vegetables, olive oil and spices. Fish and seafood also play an important role. Another feature of Israeli cuisine is the use of fresh vegetables and fruits, as well as the versatility of dishes suitable for meat eaters as well as vegetarians and vegans.

Falafel.

Falafel is a popular street food in Israel and other parts of the Middle East. It consists of small balls or patties made from chickpeas or chickpea flour and spices such as cumin, coriander and garlic. The balls are fried until golden brown and crispy, and then wrapped in a flatbread or pita bread, served with vegetables and sauces. Falafel is a tasty and inexpensive option for vegetarians and an important part of Israeli cuisine.

Hummus.

Hummus is a type of paste or dip made from chickpeas, tahini (sesame paste), lemon, garlic and spices. It is an important part of Mediterranean cuisine and is particularly widespread in Israel, the Middle East and North Africa. Hummus is often served as an appetizer or side dish and is often eaten with flatbread, vegetable sticks or pita bread. It can also be used as a base for sandwiches or as a sauce for vegetable dishes. Known for its creamy texture and mild taste, hummus is a popular choice for vegetarians and vegans.

Shakshuka.

Shakshuka is a traditional dish from North Africa and the Middle East, which is particularly common in Israel and Egypt. It consists of tomatoes, peppers, onions and garlic cooked in a pan and then seasoned with spices such as peppers, cumin and cumin. Eggs are added to the sauce and steamed until firm. Shakshuka is often served for breakfast or brunch and is often eaten with flatbread, pita or toast. It is a simple and tasty dish suitable for both vegetarians and meat eaters.

Baba Ghanoush.

Baba Ghanoush is a classic Middle Eastern dish made from roasted eggplant puree, tahini (sesame paste), lemon, garlic and spices. It is often served as a dip or appetizer and is often eaten with flatbread, pita or vegetable sticks. Known for its creamy taste and light texture, Baba Ghanoush is a popular choice for vegetarians and vegans. It is also an important part of Israeli and Arabic cuisine.

Shawarma.

Shawarma is a popular Middle Eastern street food made from marinated meats (often chicken or beef), vegetables such as tomatoes, cucumbers, onions, and yogurt sauce wrapped in a flatbread or pita bread. The marinated meat is grilled on a rotisserie and then cut into thin slices before being wrapped in the bread. Shawarma is a convenient and tasty option on the go and an important part of Israeli and Arabic cuisine.

Pitas.

Pitas are round, bloated flatbreads from the Middle East and the Mediterranean. They consist of simple dough of flour, water, yeast and salt and are baked in the oven until they are inflated. Pitas have a soft and slightly pore-rich texture and are great as a side dish or as a wrapper for sandwiches. In Israel and other parts of the Middle East, they are often eaten with falafel, shawarma, hummus or other popular dishes. Pitas are an important part of Arabic and Israeli cuisine.

Yeah.

Jachnun is a traditional dumpling dish from Israel that consists of simple dough made of flour, water, oil and salt. The dough is baked slowly, often overnight, until crispy and lightly browned. Jachnun is often served with a spicy tomato or vegetable oil sauce and a layer of chickpea flour or sweet tea. Originally from North Africa, jachnun is a popular dish in Yemeni cuisine and has become an integral part of Israeli cuisine. It is commonly eaten on Shabbat (the Jewish day of rest) and holidays.

Cholent.

Cholent is a traditional, slow-cooked stew of meat, beans, potatoes and vegetables common in Jewish cuisine. Cholent was originally prepared on Friday evening to be eaten on Shabbat (the Jewish day of rest), as Jewish law forbids cooking on this day. Cholent is cooked in a slow cooker or oven and can simmer for several hours or even overnight. It is a simple, nutritious dish that has a long tradition in many Jewish communities and families. It is also known as a one-pot dish in other parts of Eastern Europe, such as Poland and Hungary.

Mejadra.

Mejadra is a traditional dish of lentils and rice from Arabic cuisine. It consists of a base of boiled lentils and rice flavored with spices, onions and fried onions. Sometimes an egg is also added. Mejadra is often served as a side dish or as a simple main course and is a common part of Israeli cuisine. It's easy to make and great for a quick, healthy and nutritious meal.

Beverages.

There is a wide range of drinks in Israel, including:

Tea: Tea is a popular beverage and is often flavored with mint or other spices.

Juice: Fresh fruit juice is a widely used drink made from various fruits such as oranges, pomegranates and pineapple.

Coffee: Coffee is an important part of Israeli culture and is often drunk in cafes or at home.

Arak: Arak is an aniseed liquor made from anise and other spices.

Beer: Beer is a popular beverage in Israel, with a growing number of craft breweries.

Water: Mineral water is widely available in Israel and a popular drink as it comes from natural springs in many parts of the country.

Tea.

Tea is a very popular drink in Israel. It is often flavored with mint or other spices and is an integral part of culture and everyday life. Tea is drunk both at home and in cafes and restaurants and is an important part of meetings with friends and family. In certain parts of the Arab world, including Israel, tea is also a symbol of hospitality and is often offered to guests.