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Israeli cuisine

Israeli breakfast, a distinctive style of breakfast that originates from the modern culture of the kibbutzim

Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine.[1] It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.[1][2]

The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews) as well as in Mediterranean cuisines, such that spices like za'atar and foods such as falafel, hummus, msabbaha, shakshouka, and couscous are now widely popular in Israel.[3][4] However, the identification of Arab dishes as Israeli has led to accusations of cultural appropriation against Israel by Palestinians and other Arabs.[5][6]

Other influences on the cuisine are the availability of foods common to the Mediterranean, especially certain kinds of fruits and vegetables, dairy products, and fish; the tradition of observing kashrut; and food customs and traditions (minhag) specific to Shabbat and other Jewish holidays. Examples of these foods include challah, jachnun, malawach, gefilte fish, hamin, me'orav yerushalmi, and sufganiyot.

New dishes based on agricultural products such as oranges, avocados, dairy products, and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.[7]

  1. ^ a b Gold, Rozanne A Region's Tastes Commingle in Israel Archived 2011-09-17 at the Wayback Machine (July 20, 1994) in The New York Times Retrieved 2010–02–14
  2. ^ Michael Ashkenazi (10 November 2020). Food Cultures of Israel: Recipes, Customs, and Issues. ABC-CLIO. p. 2. ISBN 978-1-4408-6686-9.
  3. ^ Sardas-Trotino, Sarit NY Times presents: Israeli cuisine course Archived 2016-03-03 at the Wayback Machine (February 19, 2010) in Ynet – LifeStyle Retrieved 2010–02–19
  4. ^ Gur, The Book of New Israeli Food, pg. 11
  5. ^ Kassis, Reem (18 February 2020). "Here's why Palestinians object to the term 'Israeli food': It erases us from history". The Washington Post.
  6. ^ Pilcher, Jeffrey M. (2006). Food in World History. Routledge. p. 115. ISBN 978-0-415-31146-5.
  7. ^ Roden, The Book of Jewish Food, pp 202–207

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