24
25.04.14
Tel Aviv
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Israeli Cuisine

The Perfect Mixture of the World’s Best Dishes 

Every country boasts of its own lineup of mouthwatering dishes, and Israel is not an exception. While they might be a bit picky when it comes to the quality of their food, Israelis are actually liberal with their tastes and adventurous when it comes to the use of spices.
Throughout the years, the Israelis continued in developing and enjoying a delicious Israeli cuisine that is primarily in the society’s uniqueness itself.
This has then resulted to the establishment of a myriad of restaurants that are ready to serve all whims, tempers, and budgets.  

Israeli Cuisine – A Diner’s Delight

The Israeli cuisine can be regarded as the result of interplay of various forces – agricultural, sociological, and historical. This is the reason why most of the foods labeled as “Israeli” have actually originated from the Middle East’s larger cuisine, and these include the famous falafel or the deep fried balls of chickpea in pita as well as the familiar “Israeli salad” composed of tomatoes and cucumbers in peculiarly small pieces. Aside from that, Eastern Europe’s Jewish traditions also play a crucial role in the Israeli cuisine, with the ingredients like sour cream plus dishes like brushy, a kind of cold soup made using beets. Other foods famous among the Israelis include:

salad Appetizers and salads – Almost all meals have vegetable salads in them, which include the traditional breakfast of the Israelis composed of bread, eggs, and different dairy products like cottage cheese or yogurt. For dinner and lunch, the salad can be the side dish. 

Pasta

Dumplings and soups

Meat and poultry – Chicken is the type of meat that is commonly eaten in Israel, the second one being turkey. Israeli cuisine also includes barbecued and grilled meat. 

Fish- There is always a good supply of fresh fish for everyone. The fishes are usually raised in ponds, but some are caught from the rich marine resources of the country

Dairy products 

Fruit- Israel happens to be among the leading exporters and producers of fresh citrus in the world, with over 40 kinds of fruits being grow in the country, the most common of which include avocados, apples, bananas, plums, cherries, grapes, nectarines, strawberries, dates, persimmon, prickly pear (tzabbar), pomegranates, and loquat (shesek). The fruits are either served as dessert or snack. 

Israeli pastries Cookies, pastries, baked dishes 

Sandwiches and breads

Wine - Israel has a sufficient production of first class wine that meets the country’s demand, specifically for dry and semi-dry wines. Apart from the wines made in Israel, there is also an increase in the number of wine imports coming from France, Australia, Chile, Argentina, and United States. 

Drinks- Like other cultures, Israeli is also a place of coffee lovers. Tea is also commonly drunk at the homes or served at the different cafes around the area.  

Street foods are also famous in Israeli and some of the most popular ones include shawarma, Sabih, falafel, Malabi, and Me'urav Yerushalmi.

Kosher Food – A Unique Cooking Style

Kosher food makes up a large portion of the Israeli cuisine. Kosher food basically pertains to the foods that are prepared following the dietary laws of the Jewish. According to these laws, rabbit, pork, eagle, sturgeon, catfish, and any type of shellfish, reptile or insect are considered as non-kosher. Other fowl and meat species should also be slaughtered following the prescribed manner in order for it to be considered as kosher. Also, dairy and meat products cannot be consumed or made together. 

wine

Eating Out in Tel Aviv

If you crave the most sumptuous and mouthwatering Israeli cuisine, Tel Aviv is definitely the place to be. Whether you want to relish the traditional dishes of the country or you want to have a taste of meals prepared using the fusion style of cooking, Tel Aviv serves as the home of a long list of restaurants that specialize in this. In fusion cooking, the cuisines of the Mediterranean are prepared with the use of local produce and spice while still bearing some hint of the conventional Continental cooking. 

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