Israeli cuisine
22 entries in the Israeli Cuisine compendium.
Israeli cuisineFusion of Jewish diaspora and Arab culinary traditions.Ancient Israelite cuisineAncient Israelite cuisine centered on bread, wine, and olive oil.Balady citronA citron variety used in Jewish ritual, promoted in the 1870s.BiscochosTraditional Sephardi ring-shaped cookie, enjoyed year-round.BoulouA Libyan Jewish sweet bread for Yom Kippur.CharosetSweet Passover mixture symbolizing mortar of Israelite enslavement.Cheese latkeTraditional Jewish cheese pancake for Hanukkah and festive occasions.Corn schnitzelIsraeli fried corn dish popular with vegetarians and children.Fatoot samnehYemenite Jewish dish of fried bread and eggs.Gondi (food)Persian Jewish meatballs traditionally served on Shabbat.GribenesCrisp chicken or goose skin cracklings with fried onions.HamantashTriangular filled pastry for Purim, symbolizing Haman.HaminadosSephardic braised eggs, browned by long, slow cooking.HawaijYemeni spice blends for soups and coffee.How to Cook in Palestine1936 cookbook promoting local plant-based cuisine for Jewish immigrants.Israeli breakfastA dairy-based buffet breakfast originating on Israeli kibbutzim.Israeli saladChopped salad of tomato, cucumber, onion, and peppers.Jerusalem mixed grillGrilled meat dish considered a Jerusalem specialty and potential national dish.KreplachAshkenazi Jewish dumplings served in soup or fried.Kristal (drink)Israeli soft drink series launched in 1958.LekachHoney-sweetened cake for a sweet New Year.LokshenAshkenazi egg noodles used in soups, kugels, and side dishes.
Browse Israeli cuisine in the interactive codex →