Influenced by its proximity to the Mediterranean Sea, and blending Jewish and Arabic traditions, Israeli cooking has a diverse, undefinable flair. And according to many restaurateurs and foodies, Israeli cuisine was dubbed the newest food trend to watch for in the coming years.
Staple foods like hummus, falafel, Israeli salad, shakshuka, and shawarma—all rustic, simple dishes common to the Israeli lexicon—are served in restaurants, home kitchens, and even food trucks in Israel … and across the world.
Traditional Israeli salads are offered in many restaurants—before you order.
Israeli cucumber and tomato salad
Hummus and falafel
Shawarma and salad
St Peter’s fish lunch—fish is a type of tilapia
Potato latkes (with sour cream)
Shakshuka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper.
Challah is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays. Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering.
Bourekas are made with flaky phyllo dough and are typically filled with ground beef, cheese, or vegetables.
Baklava is a rich, sweet pastry made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup or honey.
Middle Eastern sweets
Jelly donuts … Umm Good!