Israeli cuisine
Israeli cuisine is a diverse and unique culinary style that has evolved over thousands of years. It is a fusion of traditional Jewish dishes and foods from around the Mediterranean and Middle East.
History[edit | edit source]
The history of Israeli cuisine is deeply rooted in Jewish dietary laws, agricultural traditions, and the wide-ranging influences of numerous cultures. The cuisine has evolved over centuries, shaped by Jewish immigrants from over 80 countries who brought their culinary traditions with them.
Ingredients[edit | edit source]
Israeli cuisine is known for its use of fresh, high-quality ingredients. These include a variety of fruits and vegetables, dairy products, fish, and meats. Olive oil, lemons, and various herbs and spices are also commonly used in Israeli cooking.
Dishes[edit | edit source]
Some of the most popular dishes in Israeli cuisine include falafel, hummus, shawarma, and schnitzel. Other notable dishes include baba ganoush, tabbouleh, and couscous, which are often served as part of a mezze platter.
Dietary Laws[edit | edit source]
Many Israeli dishes adhere to Kashrut, the set of Jewish dietary laws. These laws dictate what can and cannot be eaten, and how food must be prepared and eaten.
Influence and Global Recognition[edit | edit source]
Israeli cuisine has gained global recognition for its innovative fusion of traditional and modern cooking techniques, and its emphasis on fresh, high-quality ingredients. It has influenced and been influenced by other Mediterranean and Middle Eastern cuisines.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
