What Makes Israeli Cuisine So Special?

It meets the zeitgeist! Various Mediterranean, Moroccan, Lebanese, Iraqi, Arabic, and Palestinian elements can be found in Israeli recipes. The Jewish and kosher cuisine is particularly noteworthy because Israel’s culinary history has developed very strongly from it. It is characterized by spices and fresh ingredients, and thrives on simple, high-quality products and careful preparation.

The dishes are convivial and communicative. With mezze, for example, many different dishes are put on the table and shared. The common enjoyment is in the foreground. In addition, this cuisine is very balanced due to the high proportion of vegan and vegetarian dishes (such as Sabich) and remains exciting thanks to its many flavors.

Israeli mezze includes classics like tabuleh, a bulgur and vegetable salad, carrot salad with rosewater, pickled beets, roasted peppers, fried cauliflower, hummus, fennel, and parsley salad. But of course also falafel and baba ganoush, an aubergine puree.

The basis of Israeli cuisine is kosher food. It is also important where and how the food is prepared. The order of eating must also be observed: you are allowed to eat meat after dairy products, but not vice versa. First the yoghurt soup, then the bread, then a steak. However, not a vanilla ice cream made with cream after a beef steak.