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 cr?pe. - 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. |
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