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How to Cook dishes from Israel
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 recipes and dishes include:
- Bourekas - Savoury pastries.
- Falafel - Balls or patties made from fava beans or chickpeas, and fried.
- Israeli salad (known in
Israel
as "Salat Aravi") - Finely diced tomatoes and cucumbers, dressed with lemon juice and
olive oil.
- Jachnun - Rolled dough, slowly baked over night, and eaten with
tomato dip, hard boiled eggs and skhug.
- Kibbeh - Ground meat, flour and spices, made into a ball, and then fried.
- Labneh - Yogurt strained to remove the whey.
- Malawach - A thin bread made of many layers, similar to a crêpe.
- Matbucha - A salad made from tomatoes, roasted peppers, oil and garlic, which are cooked
together and then allowed to cool.
- Sambusac - Small triangular fried pastries, containing various savory fillings.
- 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.
- 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).
- Sufganiyah - Ball-shaped doughnuts, fried, injected with jelly or custard, and then covered
with powdered sugar. They particularly in the run-up to, and during,
Hanukkah.
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