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Israel is home
to a very varied and diverse cuisine. This is because immigrants from all over
the world have introduced recipes, there are of course traditional
Jewish recipes, and Arab influences have been
absorbed too.
Israeli cuisine can be broadly divided into two main categories:
Israeli-Mizrahi cuisine, which is influenced by Arab cuisine,
and traditional Israeli cuisine, which is influenced by the various countries
from which Jews immigrated to Israel,
and includes Ashkenazi, North African, Balkan, Yemenite, Iraqi and North American dishes,
although many dishes have gained popularity outside their original ethnic origin.
Some Israeli dishes include:
- Israeli salad - Finely diced tomatoes and cucumbers, dressed with lemon juice and olive oil.
- Matbucha - A salad made from tomatoes, roasted peppers, oil and garlic, which are cooked
together and then allowed to cool.
- Labneh - Yogurt strained to remove the whey.
- Skhug, also known as "kharif" - A spicy dip/sauce, originally from Yemen. The dip is made
from fresh hot peppers, coriander, garlic and spices. There are several variants including
skhug adom (red skhug, made from red peppers), skhug yarok (green skhug made green peppers),
and skhug chum (brown skhug, made using green peppers and tomatoes).
- Jachnun - Rolled dough, slowly baked over night, and eaten with
tomato dip, hard boiled eggs and skhug.
- Shakshouka - Eggs, tomatoes, onions and garlic. Usually eaten with pita bread.
- Shawarma - The Israeli version of doner kebab. Served with bread and salad, and hummus or french fries.
- Malawach - A thin bread made of many layers, similar to a crêpe.
- Kibbeh - Ground (minced) meat, flour and spices, fried.
- Falafel - Balls or patties made from fava beans or chickpeas, and fried.
- Sambusac - Small triangular fried pastries, containing various savory fillings.
- Bourekas - Savoury pastries.
On this page, you'll find a great selection of Israeli Cook Books.
Related pages on this site:
By Sherry Ansky
Periplus Editions
Hardcover (144 pages)
 | List Price: $18.95
Lowest New Price: $9.49
Lowest Used Price: $7.10
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Click Here | Book Description:
The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure and scope of a great destination guide. Find recipes from some of the best restaurants throughout Israel, including the many influences of the land: from the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning, Israeli salads made with the finest olive oils to Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the sweet Mutabeck, a pastry filled with salty sheep cheese and syrup. The modern Israeli palate is as vibrant and varied as its people. There is a recipe sure to please a wide variety of tastes. |
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By Josephine Bacon
Lerner Publications
Hardcover (72 pages; 1)
 | List Price: $25.26
Lowest New Price: $13.50
Lowest Used Price: $3.99
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Embassy of Israel
Paperback
| Lowest Used Price: $5.00
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