Israeli cuisine (Hebrew: הַמִּטְבָּח הַיִּשְׂרְאֵלִי‎ HaMitbakh HaYisreʼeli) is a diverse cuisine consisting of local dishes and dishes brought to Israel by Jewish immigrants from around the world.^[1] Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.

Israeli cuisine has adopted, and continues to adapt elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking,^[2] along with Ethiopian Jewish, Indian Jewish, Iranian Jewish and Yemeni Jewish.

It has also incorporated many foods traditionally eaten in the Middle Eastern and Mediterranean cuisines, and foods such as falafel, shakshouka, couscous, hummus, shwarma and za'atar, have become synonymous with Israeli cuisine.^[3]

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.^[4]

Contents 1 History 1.1 Origins 1.2 Early years of the State 1.3 Impact of immigration 1.4 Modern trends 2 Characteristics 3 Israeli foods 3.1 Salads and appetizers 3.2 Soups and dumplings 3.3 Grains and pasta 3.4 Fish 3.5 Poultry and meat 3.6 Dairy products 3.7 Baked dishes, cookies, pastries 3.8 Breads and sandwiches 3.9 Confections, sweets and snack foods 3.10 Sauces and condiments 3.11 Drinks 3.12 Wine 4 Holiday cuisine 4.1 Sabbath 4.2 Hanukkah 4.3 Purim 4.4 Passover 5 See also 6 References 7 Bibliography

[edit] History

[edit] Origins

Israel’s culinary traditions comprise foods and cooking methods that span three thousand years of history.^[5] Over that time, it has been shaped by influences from Asia, Africa and Europe, and religious and ethnic influences have resulted in a culinary melting pot. Biblical and archaeological records provide insight into the culinary life of the region as far back as 968 BCE, in the days of the kings of ancient Israel.^[5]

During the Second Temple period (516 BCE to 70 CE), Hellenistic and Roman culture heavily influenced manners and cuisine, particularly of the priests and aristocracy of Jerusalem. Elaborate meals were served, beginning with piquant dishes and an alcoholic drink as an entrée, followed by pickled fish and smoked meat, and fried eggs accompanied by pickled vegetables, olives, radishes, celery, lettuce or cucumbers and tart or sweet fruits.^[5]

The food of the common people was based on several products that still play important roles in modern Israeli cuisine. These were known as the seven species: olives, figs, dates, pomegranates, wheat, barley and grapes. The diet, based on locally grown produce, was enhanced by imported spices and herbs, readily available due to the country’s position at the crossroads of east-west trade routes.^[5]

After the destruction of the Second Temple and the exile of the majority of Jews from the land of Israel, Jewish cuisine continued to develop in the many countries where Jewish communities have existed since Late Antiquity, influenced by the economics, agriculture, and culinary traditions of those countries.

Before the establishment of the State of Israel, the cuisine of the old Jewish communities, especially of Jerusalem, included pies like sambousak, pastels and burekas, vegetable gratins and stuffed vegetables, and rice and bulgur pilafs. These are characteristic dishes of Sephardic cuisine, and are now considered to be Jerusalem classics.^[4]

Groups of Hasidic Jews from Eastern Europe began establishing communities in the Holy Land in the late 1700s, and brought with them their traditional Ashkenazi cuisine, developing, however, distinct local variations, notably a caramelized noodle pudding (kugel Yerushalmi), a sweet and spicy version of the traditional Askenazi lokshen kugel (sweet cheese and noodle pudding).^[6]

From the 1880s, Jews began immigrating to Palestine from Eastern Europe in larger numbers, particularly from Poland and Russia. These Zionist pioneers, called halutzim, were motivated both ideologically and by the Mediterranean climate to reject the Ashkenazi cooking styles they had grown up with, and use local produce, especially vegetables such as zucchini, peppers, eggplant and artichokes, and the hummus and falafel made from the local chickpea.^[4] The bread, olives, cheese and raw vegetables they adopted became the basis for the kibbutz breakfast, which in more abundant forms is served in Israeli hotels today,^[4] and in various forms, in most Israeli homes.

[edit] Early years of the State

The State of Israel faced enormous military and economic challenges in its early years, and the period from 1948 to about 1958 was a time of food rationing and austerity, known as tzena. Substitutes, such as the wheat-based rice substitute, ptitim, were introduced, and versatile vegetables such as eggplant were used as alternatives to meat. Additional flavor and nutrition was provided from inexpensive canned tomato paste and puree, hummus, tahina, and mayonnaise in tubes. Meat was scarce, and it was not until the late 1950s that herds of beef cattle were introduced into the agricultural economy.^[7] A legacy of that time is a range of mock or simulated foods, such as chopped “liver” from eggplant, and turkey as a substitute for veal schnitzel or for lamb in kebabs and shwarma.^[4]

[edit] Impact of immigration

Israel has incorporated elements of the cuisines of many immigrant populations.^[2] During the approximately fifty years before 1948, there were successive waves of Jewish immigration, known as aliyot, which brought with them a whole range of foods and cooking styles. Immigrants arriving from central Europe brought foods such as schnitzel and strudels, while Russian Jews brought borsht and herring.^[4][8]

Ashkenazi dishes include chicken soup, schnitzel and chopped liver, gefilte fish and kugel. "Jerusalem Kugel" made with caramelized sugar and spiced with black pepper is a speciality of Ashkenazi Jews in Jerusalem. The first Israeli patisseries were opened by Ashkenazi Jews, who popularized cakes and pastries from central and eastern Europe, such as yeast cakes (babka), nut spirals (schnecken), chocolate roll and layered pastries.

After 1948, the greatest impact came from the large migration of Jews from Turkey, Iraq, Kurdistan and Yemen, and Mizrahi Jews from North Africa, particularly Morocco. Typically, the staff of army, schools, hospitals, hotels and restaurant kitchens has been Mizrahi, Kurdish and Yemenite Jews, and Israeli Arabs,^[4] and this has had an influence on the cooking fashions and ingredients of the country.

Mizrahi cuisine, the cuisine of Jews from North Africa, features grilled meats, sweet and savory puff pastries, rice dishes, stuffed vegetables, pita breads and salads, and shares many similarities with Arab cuisine. North African dishes popular in Israel include couscous, mafrum, shakshouka, matbucha, Moroccan cooked carrot salad and chraime (slices of fish cooked in a spicy tomato sauce). Sephardic dishes, with Balkan and Turkish influences incorporated in Israeli cuisine include burekas, yoghurt and taramosalata. Yemenite foods include jachnun, malawach, skhug, saluf and kubane. Iraqi dishes popular in Israel include amba, various types of kubbeh, sambusac, sabich and pickled vegetables (hamutzim).

[edit] Modern trends

As Israeli agriculture developed and new kinds of fruits and vegetables appeared on the market, cooks and chefs began to experiment and concoct dishes with them. ^[7] Chefs also began using "biblical" ingredients such as honey, figs, and pomegranates, and indigenous foods such as prickly pears (tzabar) and chickpeas. Since the late 1970s there has been an increased interest in international cuisine, cooking with wine and herbs, and vegetarianism. ^[4]Ethnic heritage-cooking, both Sephardic and Ashkenazi, has made a comeback. Medical research has led many Israelis to re-embrace the Mediterranean diet, with its touted health benefits. Apart from home cooking, many ethnic foods are now available in street markets, supermarkets and restaurants, or served at weddings and bar mitzvahs.^[4]

Lastly, the influences from American/Western cuisine are increasingly prevalent.

[edit] Characteristics

Geography has a large influence on Israel cuisine, and foods common in the Mediterranean region, such as olives, wheat, chickpeas, dairy products, fish, and vegetables such as tomatoes, eggplants, and zucchini are prominent in Israeli cuisine. Fresh fruits and vegetables are plentiful in Israel and are cooked and served in many ways.^[9]

There are various climatic areas in Israel that allow a variety of products to be grown. Citrus trees such as orange, lemon and grapefruit thrive on the coastal plain. Figs, pomegranates and olives also grow in the cooler hill areas.^[5] The subtropical climate near the Sea of Galilee and in the Jordan River Valley is suitable for mangoes, kiwis and bananas, while the temperate climate of the mountains of the Galilee and the Golan is suitable for grapes, apples and cherries.^[10]

Israeli eating customs also conform to the wider Mediterranean region, with lunch, rather than dinner, being the focal meal of a regular workday. “Kibbutz foods” have been adopted by many Israelis for their light evening meals as well as breakfasts, and now typically consist of many types of cheeses, both soft and hard, yoghurt, leben and sour cream, olives, hard-boiled eggs or omelets, pickled and smoked herring, a variety of breads, and fresh orange juice and coffee.^[4]

In addition, Jewish holidays influence the cuisine, with the preparation of traditional foods at holiday times, such as various types of challah (Sabbath bread) for Sabbaths and Festivals, jelly doughnuts (sufganiyot) for Hanukah, the hamantaschen pastry (oznei haman) for Purim, charoset, a type of fruit paste, for Passover, and dairy foods for Shavuot. The Shabbat dinner, and to a lesser extent Shabbat lunch, is a significant meal in Israeli homes, together with holiday meals.^[9]

Although not all Jews in Israel keep kosher, the tradition of kashrut strongly influences the availability of certain foods and their preparation in homes, public institutions and many restaurants, including the separation of milk and meat and avoiding the use of non-kosher foods, especially pork and shellfish. During Passover, bread and other leavened foods are proscribed and matza and leaven-free foods are substituted.^[11]

[edit] Israeli foods

Israel does not have a universally recognized national dish; however, many consider it to be falafel, deep fried balls of seasoned, ground chickpeas.^[12][13] Falafel is most commonly served in a pita, with pickles, tahina, hummus, cut vegetable salad and often, harif, a hot sauce, the type used depending on the origin of the falafel maker. Street vendors throughout Israel sell falafel and it is a favorite fast-food.^[7]

[edit] Salads and appetizers

Vegetable salad is eaten with every meal, including the traditional Israeli breakfast, which may include eggs, green olives, yoghurt and cottage cheese. For lunch and dinner, salad may be served a side dish. In restaurants, a light meal of salad, hummus and French fries served in a pita is referred to as chipsalat.^[14]

Israeli salad, known in Israel as salat aravi, is made with finely chopped tomatoes and cucumbers dressed in olive oil, lemon juice, salt, pepper and minced parsley. Variations include the addition of diced red or green bell peppers, grated carrot, finely shredded cabbage, sliced radish, fennel, spring onions and chives, and other flavors such as mint, za'atar and sumac.^[14] Although popularized by the kibbutzim, versions of this mixed salad were brought to Israel from various places. For example, Jews from India prepare it with finely chopped ginger and green chili peppers, North African Jews may add preserved lemon peel and cayenne pepper, and Bukharan Jews chop the vegetables extremely finely and use vinegar, without oil, in the dressing.^[15]

A large variety of eggplant salads and dips are made with roasted eggplants.^[16] Baba ghanoush, called salat ḥatzilim in Israel, is made with tahina and other seasonings such as garlic, lemon juice, onions, herbs and spices. The eggplant is sometimes grilled over an open flame so that the pulp has a smoky taste. A particularly Israeli variation of the salad is made with mayonnaise.^[17] Eggplant salads are also made with yoghurt, or with feta cheese, chopped onion and tomato, or in the style of Romanian Jews, with roasted red pepper.^[18]

Tahina is used as a dressing for felafel,^[19] serves as a cooking sauce for meat and fish, and forms the basis of sweets such as halva.^[20]

Hummus in pita is a common lunch for schoolchildren, and appears on every dinner table as a dip. Supermarkets offer a variety of commercially prepared hummus, but people will go out of their way for fresh hummus prepared at a hummusia, an establishment devoted exclusively to selling hummus.^[21]

Israeli-style avocado salad, with lemon juice and chopped scallions, was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread.^[22]

A meze of fresh and cooked vegetable salads, pickled cucumbers and other vegetables, hummus and tahina dips, labane cheese with olive oil, and ikra is served at festive meals and in restaurants. Salads include Turkish salad (a piquant salad of finely chopped onions, tomatoes, herbs and spices), tabbouleh, spicy Moroccan carrot salad, marinated roasted red peppers, deep fried cauliflower florets, and matbucha (a "cooked salad" of tomatoes, red peppers and spices), and various eggplant salads.^[23][24]

Modern Israeli interpretations of the meze blend traditional and modern, pairing ordinary appetizers with unique combinations such as fennel and pistachio salad, beetroot and pomegranate salad, and celery and kashkaval cheese salad.^[25]

Stuffed vegetables, called memula’im, were originally designed to extend cheap ingredients into a meal. They are prepared by cooks in Israel from all ethnic backgrounds and are made with many varying flavors, such as spicy or sweet-and-sour, with ingredients such as peppers, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle Eastern fashion, or with ptitim, a type of Israeli pasta.^[26] The Ottoman Turks introduced stuffed vine leaves in the sixteenth century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities.^[27] Artichoke bottoms stuffed with meat are famous as one the grand dishes of the Sephardi Jerusalem cuisine of the Old Yishuv.^[28] Moroccan "cigars" are soft meat filling wrapped in filo-dough, and deep fried in oil or oven baked. They are commonly served at weddings and other celebrations.^[29]

Shakshouka is a spicy egg and tomato dish, often served as a light meal.^[30]

[edit] Soups and dumplings

A variety of soups are enjoyed, particularly in the winter. Chicken soup has been a mainstay of Jewish cuisine since medieval times and is popular in Israel too.^[31] Classic chicken soup is prepared as a simple broth with a few vegetables, such as onion, carrot and celery, and herbs such as dill and parsley. More elaborate versions are prepared by Sephardim with orzo or rice, or the addition of lemon juice or herbs such as mint or coriander, while Ashkenazim may add noodles.^[32] An Israeli adaption of the traditional Ashkenazi soup pasta known as mandlen, called "shkedei marak" ("soup nuts") in Israel, are commonly served with chicken soup.

Particularly on holidays, dumplings are served with the soup, such as the kneidlach (matzah balls) of the Ashkenazim or the gondi (chickpea dumplings) of Iranian Jews, or kubbeh, a family of dumplings brought to Israel by Middle Eastern Jews. Especially popular are kubbeh prepared from bulgur and stuffed with ground lamb and pine nuts, and the soft semolina kubbeh cooked in soup^[32] which Jews of Kurdish or Iraqi heritage habitually enjoy as a Friday lunch-time meal.^[33]

Lentil soup is prepared in many ways, with additions such as cilantro or chunks of meat.^[34] Other soups include the harira of the Moroccan Jews, which is a spicy soup of lamb (or chicken), chickpeas, lentils and rice, and Yemenite marrow bone soup known as ftut, which is served on special occasions such as weddings, and is seasoned with the traditional hawaij spice mix.^[35][36]

[edit] Grains and pasta

Rice is prepared in numerous ways in Israel, from simple steamed white rice to festive casseroles. "Green" rice, prepared with a variety of fresh chopped herbs, is a rice dish favored by Persian Jews. Another rice dish is prepared with thin noodles that are first fried and then boiled with the rice. Mujadara is a popular rice and lentil dish, adopted from Arab cuisine, known in Israel as mejadra.^[37]

Couscous was brought to Israel by Jews from North Africa. It is still prepared in some restaurants or by traditional cooks by passing semolina grains through a sieve several times and then cooking it over an aromatic broth in a special steamer pot called a couscoussière. Generally, "instant" couscous is widely used for home cooking. Couscous is used in salads, main courses and even some deserts. As a main course, chicken or lamb, or the vegetables cooked in a soup flavored with saffron or turmeric are served on the steamed couscous.^[38][39]

Ptitim are an Israeli pasta which now come in many shapes, including pearls, loops, stars and hearts, but were originally shaped like grains of rice, as they originated in the early days of the State of Israel as wheat-based substitute for rice, when rice, a staple of the Mizrahi Jews, was scarce. Israel's first prime minister, David Ben-Gurion, is reputed to have asked the Osem company to devise this substitute and it was thus nicknamed "Ben-Gurion's rice".^[40] Ptitim can be boiled like pasta, or prepared pilaf-style by sautéing and then boiling in water or stock, or baking them in a casserole. Like other pasta, they can be flavored in many ways with spices, herbs and sauces. Once considered primarily a food for children, ptitim are now prepared in restaurants both in Israel and internationally.^[41]

[edit] Fish

Fresh fish is readily available, caught off Israel's coast or raised in ponds in the wake of advances in fish farming in Israel.

Fresh fish is served whole, in the Mediterranean style, grilled or fried, dressed only with freshly squeezed lemon juice. Trout (called forel), gilthead seabream (called denis), St. Peter's fish and other fresh fish are prepared this way.^[42]

Chraime is fish such as grouper or halibut prepared in a sauce with hot pepper and other spices for Rosh Hashanah, Passover and the Sabbath by North African Jews. Everyday versions are prepared with cheaper kinds of fish and are served in market eateries, public kitchens and at home for weekday meals.^[42]

Along with gefilte fish, Ashkenazi Jews also brought pickled herring from Eastern Europe. It is often served at the kiddush that follows synagogue services on Shabbat. In the Russian immigrant community it may be served as a light meal with boiled potatoes, sour cream, dark breads and schnapps or vodka.^[43]

[edit] Poultry and meat

Chicken is the most widely eaten meat in Israel, followed by turkey.^[44]

Chicken is prepared in a multitude of ways, from simple oven-roasted chicken to elaborate casseroles with rich sauces. Examples include chicken casserole with couscous, inspired by Moroccan Jewish cooking, chicken with olives, a Mediterranean classic, and chicken albondigas (dumplings) in tomato sauce, from Jerusalem Sephardi cuisine.^[44] Albondigas are also prepared from ground meat.^[45] Grilled and barbecued meat is a leading feature of Israeli cuisine. The country has many small eateries specializing in beef and lamb kebab and shashlik.^[46] Jerusalem mixed grill, meurav Yerushalmi, consists of chicken giblets and lamb grilled with onion, garlic and an array of Middle Eastern spices.^[47] It is one of Jerusalem’s most popular and profitable street foods.^[48]

Outdoor barbecuing, known as mangal or al ha-esh (on the fire) is a beloved Israeli past-time. In modern times, celebrating Israel Independence Day is not considered complete without a picnic or barbecue in parks and forests around the country.^[46]

Turkey schnitzel is an Israeli adaptation of veal schnitzel, and is an example of the transformations common in Israeli cooking.^[49] The schnitzel was brought to Israel by Jews from Central Europe but before and during the early years of the State of Israel, veal was unobtainable and chicken or turkey was an inexpensive and tasty substitute Furthermore, a Wiener schnitzel is cooked in both butter and oil, but in Israel, only oil is used because of kashrut. Today, most cooks buy schnitzel already breaded and serve it with hummus, tahina, and other salads for a quick main meal. Other immigrant groups have added variations from their own backgrounds; Yemenite Jews, for example, flavor it with hawayij.^[7] In addition, vegetarian versions have become popular and the Israeli food company, Tiv′ol, was the first to produce a vegetarian schnitzel from a soya meat substitute.

Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called osban, with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called gheh, with a different spice blend while Jews from Iraq make the sausages, called mumbar, with chopped meat and liver, rice, and their traditional mix of spices.^[50]

[edit] Dairy products

Labneh is a sour white cheese common throughout the Balkans and the Middle East. It is sold plain, or in balls in olive oil, or with zaatar and olive oil. It is often eaten for breakfast with olive oil, other cheeses, and bread. Another white cheese is Safed cheese, stored in brine, similar to Bulgarian cheese and feta. Bulgarian yoghurt, introduced to Israel by Bulgarian Jewish survivors of the the Holocaust, is used to make a traditional yoghurt and cucumber soup.^[51] Leben and eshel are other yoghurt products sold in Israel.

[edit] Baked dishes, cookies, pastries

An Israeli version of the traditional noodle pudding, known as Jerusalem kugel, is made with sugar and spiced with black pepper.^[52] It was originally a specialty of the Ashkenazi Jews of the Old Yishuv.^[6] Bourekas brought to Israel by Jews from Turkey and the Balkans, are filled with cheese, spinach, potatoes or mushrooms, and topped with sesame seeds, are prepared in a variety of shapes. Sufganiyot (jelly donuts) traditionally filled with red jelly, are considered Hanukkah treats.^[53]

Ashkenazi Jews from Vienna and Budapest brought sophisticated pastry making traditions to Israel. Sacher torte and Linzer torte are sold at professional bakeries, but cheesecake and strudel are also baked at home.^[54]

[edit] Breads and sandwiches

Pita, adopted from Arab cuisine, is a soft, round pocket bread that can be stuffed with felafel, salads, omelets, shwarma and any other filling. Bits of pita can be torn off and used to scoop up creamy spreads like hummus or eggplant salad. Lafa, an Arabic word meaning "roll", is a flat pita that is rolled up with a felafel or shwarma filling.

The Sabbath and festival breads of the Yemenite Jews have become popular in Israel and can be bought frozen in supermarkets. Jachnun is a very thinly rolled dough, brushed with oil or fat and cooked overnight at a very low heat. It is traditionally served with a crushed or grated tomato dip, hard boiled eggs and skhug. Malawach is made similarly, but is not rolled and is cooked in a frying pan, and often served with honey. Kubaneh are made from yeast dough, and also cooked overnight in melted fat like jachnun.^[55] Lahoh is a spongy pancake-like bread made of fermented flour and water, and fried in a pan. Jews from Ethiopia make a similar bread called injera, made from a special type of flour.

Apart from ordinary sandwiches, ethnic varieties such as sabich, an Iraqi pita sandwich stuffed with eggplant, hard boiled eggs and tahina; and fricassee, a Tunisian fried roll stuffed with tuna, cooked potatoes and matbucha, are sold at kiosks throughout the country.

[edit] Confections, sweets and snack foods

Baklava is a sweet Turkish pastry often served in restaurants as dessert, along with small cups of Turkish coffee. Halva is a Turkish sweet, made from techina and sugar, and is popular in Israel. It is used to make original desserts like halva parfait.

Two Israeli snack foods are Bamba and Bissli. Bamba is a soft, peanut-flavored snack food and Bissli is crunchy and comes in various flavors, including BBQ, pizza, falafel and onion.

Krembo (Hebrew: קרמבו‎) is a chocolate-coated marshmallow treat that is also very popular in Israel. It is sold only in the winter, and is very popular as an alternative to ice-cream.^[56] It comes wrapped in colorful aluminum foil, and consists of a round biscuit base covered with a dollop of marshmallow cream coated in chocolate.

Milky is a dairy pudding, usually chocolate or mocha flavored, with cream on top, and one of the most popular foods in Israel.^[57]

[edit] Sauces and condiments

Skhug is a spicy dip brought to Israel by Yemenite Jews, as is harissa, brought by Tunisian and North African Jews, and pilpelchuma, brought by Libyan Jews. All are varieties of hot sauces made from chili peppers and garlic. Amba is a pickled mango sauce, introduced by Indian and Iraqi Jews, that is often spooned over shwarma and felafel.

[edit] Drinks

Black or Turkish coffee is sometimes served with hel (cardamom). Fresh sprigs of nana (mint) are often added to tea. Malt beer, known as bira shechora, is a non-alcoholic beverage produced in Israel since pre-state times. Goldstar and Maccabi are Israeli beers.

[edit] Wine

With the immigration of Jews in the late 1800s, vineyards were planted at Rishon LeZion and Zichron Yaakov, and the Carmel Winery, established in 1882,^[58] was the foundation of the modern Israeli wine industry. Most of the wine produced was sweet, kosher wine.^[59]

The Golan Heights, captured from Syria in 1967, provided a better climate for grapes and the Golan Heights Winery, jointly owned by the nearby kibbutzim that supplied the grapes, introduced its first vintage in 1983, from grapes planted ten years earlier. The winery was also the first to focus on planting and making wines from Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay, Pinot Noir, white Riesling and Gewürztraminer. These kosher wines have won silver and gold medals in international competitions^[60] and are exported world-wide.

[edit] Holiday cuisine

[edit] Sabbath

Hamin, also known as cholent, is a traditional Sabbath dish. The basic ingredients are meat and beans simmered overnight on a hotplate or placed in a slow oven before candle lighting on Friday night. The dish is made in countless variations. Ashkenazi cholent usually contains meat, potatoes, barley and beans, and sometimes kishke. Sephardi cooks use rice instead of beans and add whole eggs in the shell, known as haminados.^[61] The Moroccan Jews prepare skhina (or s′hina), and Iraqi Jews prepare tebit, using chicken and rice.

[edit] Hanukkah

The holiday of Hanukkah is marked by the consumption of foods cooked in oil in commemoration of the miracle in which a small quantity of oil sufficient for one day lasted eight days. Latkes (potato pancakes) are traditional Hanukkah fare, with sufganiyot (jelly doughnuts) introduced more recently.^[62]

[edit] Purim

Hamantashen are the most common holiday pastries eaten on Purim in Israel.

[edit] Passover

The laws of the holiday of Passover add further dietary restrictions. Restaurants in Israel have come up with creative alternatives using potato starch and other non-standard ingredients to create pasta, hamburger buns, pizza, and other fast foods in kosher-for-Passover versions. After Passover, the celebration of Mimouna takes place, a tradition brought to Israel from the Jewish communities of North Africa, during which the Mofletta is eaten.

[edit] See also

Wikibooks Cookbook has a recipe/module on Cuisine of Israel

• Jewish cuisine
• Cuisine of the Sephardic Jews
• Cuisine of the Mizrahi Jews

[edit] References

[edit] Bibliography

• Ansky, Sherry, and Sheffer, Nelli, The Food of Israel: Authentic Recipes from the Land of Milk and Honey, Hong Kong, Periplus Editions (2000) ISBN 9625932682
• Cooper, John, Eat and Be Satisfied: A Social History of Jewish Food, New Jersey, Jason Aronson Inc., 1993, ISBN 0876683162
• Gur, Jana, The Book of New Israeli Food: A Culinary Journey, Schocken (2008) ISBN 0805212248
• Marks, Gil, The World of Jewish Cooking: More than 500 Traditional Recipes from Alsace to Yemen, New York, Simon & Schuster (1996) ISBN 0684835592
• Nathan, Joan, The Foods of Israel Today, Knopf (2001) ISBN 0679451072
• Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf (1997) ISBN 0394532589

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