Food in Israel. What should you definitely try in Jerusalem from the national cuisine? Israeli traditional cuisine

Restaurants and cafes in Israel - at every step, everywhere in the Middle Eastern country you are surrounded by enticing smells. No wonder tourists from the Jewish state usually come with a couple of extra pounds.

Everything here is very appetizing and tasty, but before traveling to Israel, it is better to familiarize yourself with the rules of kashrut, the code of laws according to which Jews need to cook and eat. In Israel, you will encounter them at every turn.

kashrut rules

• You can not eat a part cut off from the living.
• You can't drink blood. So all uncooked steaks are banned.
• You can not combine milk and meat in the same meal. Even the dishes should be different for these products.
• You can not eat perirenal fat. And the sciatic nerve of the thigh. It is very difficult to remove, so for the most part, kosher dishes are not prepared from the backs of the carcass.
• You can not eat sea reptiles and fish without scales and fins (no eels).
• And the Jews don't eat pork.
• You need to eat only kosher products, that is, those that were produced by knowledgeable people according to all the laws of kashrut.

It is better to know these rules in order not to get into a mess and not demand fried shrimp or a steak with blood in a kosher restaurant. By the way, in Jerusalem, where there are a lot of Orthodox Jews, many restaurants specialize either in meat or milk.

In almost all hotels, cooks adhere to the rules of kashrut. Breakfast is usually dairy, but dinner is meat. If you don’t have enough main course for breakfast - ask to bring something fish, it can exist together with milk.

By the way, a dairy breakfast does not mean that there will be only cottage cheese on the table. Israeli cuisine will treat guests to a variety of vegetable and cereal dishes, the same hummus, falafels, fish pate and so on.

Famous must-try dishes:

Hummus

Chickpea puree is one of the main dishes of Israeli and Middle Eastern cuisine in general. It is eaten hot and cold, often simply scooped up with a flatbread or even a spoon, like soup. For Israelis, hummus is the main dish, but in hotels it can also be found on snack tables.

Falafel

Pureed chickpea meatballs are a popular street food. But there are also decent restaurants. Chickpea balls are fried in oil, often served with pita, with various sauces.

Falafel in pita Photo: Shutterstock.com

Pita with fillings

Beloved by many, shawarma will appear in Israel in a not quite familiar form. Here, meat, various pastas, the same falafels are put into pita bread and sold on the street. By the way, one pita with kebab or liver can easily replace a big lunch.

Cholent

Cholent Photo: One Million Menus

Recipe A traditional festive and Saturday dish. On holidays, it is forbidden to cook, so all the treats are prepared in advance, they are very satisfying and, of course, tasty. A serving of cholent or hamin is like two calorie meals, but it's worth it. Tender beef, legumes, potatoes, spices - all this languished all night in anticipation of dinner.

Meurav Yerushalmi

Or a Jerusalem roast. This dish of 4 types of chicken meat is rightfully considered one of the most delicious meat dishes in Israel.

St. Peter's fish

This is the name of Galilean tilapia, baked on the grill. According to the Biblical legends, it was this fish that Peter caught and found in her mouth a coin with which he paid the tax for the temple.

Shakshuka

Shakshuka Photo: One Million Menus

For egg lovers, Israel has prepared shakshuka. That is Jewish scrambled eggs. Like everything in Jewish cuisine, this is a dish with a rich sauce and vegetable additions. It is cooked with onions, bell peppers, tomatoes. There are different variations of shakshuka.

Halva

Halva Photo: Shutterstock.com Sesame with various nuts. Gentle and light, but not too intrusive, not very sweet. It is created for lovers of nuts and unsweetened desserts.

knafe

This is a sweet dish of vermicelli and goat cheese. When served, knafe is poured with sugar syrup and sprinkled with almonds, walnuts or pistachios.

On a note: Israel has very generous portions. One main course is enough to satisfy the hunger of two women. If you order dessert, be prepared that you won't be able to finish it. But in democratic restaurants, it is not a problem to ask to wrap a dish with you.

Another note: Of course, there are many kosher restaurants in Israel, but there are also non-kosher restaurants, especially in tourist areas and resorts. So if you want seafood soup - go there. Shrimp, mussels, a variety of fish, meat in milk sauce... Anything your heart desires.

Israelis joke that Israel has three national sports - food, shopping and promiscuity. They give themselves up to these hobbies with great willingness and even some fanaticism.
In Israel, there is a cult of food. Probably, it is not as developed as in the USA or Russia, but still it will not be difficult to see people chewing on a bus, in a store or on the street. Also, it will not be difficult to find a place where you can have a quick, tasty and, most importantly, hearty meal at relatively low prices.
An inexpensive alternative to restaurant food, the so-called "standing food", can be found in street stalls. There are many nutritious and tasty dishes at relatively low prices. Cheap fast food - it doesn't have to be McDonald's (in Israel, the food there, by the way, is not very tasty) or Burger King. Local food stalls on the street are more than a suitable snack for tourists.

Kosher food

This is food that is allowed to be eaten according to the laws of Judaism. In general terms, kosher laws forbid the consumption of pork and meat of other animals that are not ruminants and artiodactyls; you can not eat shellfish and crustaceans; It is forbidden to mix meat products with dairy products.

Restaurants

Israel has no shortage of restaurants serving all the cuisines of the world: Japanese, Thai, Chinese, Italian, American, Argentinean, Brazilian, etc. Cuisines are represented here by entire chains, from McDonald's to sushi bars. The Israeli zest - Moroccan cuisine - is very spicy, not for everyone.

Beverages

First of all, it is water. Due to the very humid climate, it is simply necessary to drink at least 1.5-2 liters of water per day. The lack of water in the body can very quickly lead to heat stroke and loss of consciousness, so when going for a walk or excursion, be sure to take at least a liter bottle of plain water with you (carbonated water is not recommended). And since in Israel, as the Jews joke, it’s summer for half a year, and it’s just very hot for half a year, you need to drink a lot every day. It is interesting that if it is customary for us, when meeting a guest, to ask if he wants to dine with you, then the Israelis will first ask if he wants to drink.

Hot drinks

In Israel, you can find many types of coffee. Israelis in the morning prefer to drink instant coffee with milk or black, strong sweetened coffee from ground beans. In the cafe you can find all the famous types of this drink - cappuccino, called here "cafe afuh" (that is, coffee in reverse), espresso and many others. The culture of coffee has developed significantly in recent years, with the opening of several large chains such as Aroma, Arcafe, offering fine coffee accompanied by light snacks to discerning visitors. In Israel, there are all known varieties of tea, both in the form of loose tea and in bags designed to brew one cup.

Cold drinks

Israel has every known type of soft drink such as Coca-Cola, as well as a variety of bottled fruit drinks. On the streets of the city, you can quench your thirst with juice from natural fruits, which will be squeezed out right before your eyes. Natural juices are naturally preferable to ready-made drinks. In summer, it is especially worth taking advantage of the abundance and variety of fruits in Israel and indulge yourself with refreshing necks prepared from them. In Jerusalem, you will be offered pomegranate juice, and in Nazareth, carrot juice. On the beaches in Haifa, order the best cocktail of several fruits and citruses at once.

McDonald's in Israeli
In 1998, McDonald's changed the technology for making hamburgers for the sake of the Jews. The meat for it is cooked not in a pan, but on coals. The size of the Israeli McRoyal is not comparable to the generally accepted one - it is noticeably larger. True, in my opinion, the food in Israeli McDonald's absolutely disgusting. Neither the salad, nor the potatoes, nor the milkshake, neither I nor my friends liked it. Therefore, I will not advise visiting McDonald's in Israel.

Burekas
These are puff pastry pies with various fillings. They are eaten for breakfast, lunch, dinner and between meals. They are eaten on the street, at work and at home. The most common form of burekas is triangles. The most common filling is cheese, as well as potatoes or potatoes with mushrooms. For these pies there is a special dough - "filas". Burekas are sold by weight in many bakeries, eateries and even supermarkets. In restaurants, they are served on a platter with hummus and fried vegetables.
It should be noted that hummus is very high in calories. This is an Arabic dish made from Turkish beans mixed with raw tahina. It is customary to eat hummus with pita, or, as they say in Arabic, “wipe” a plate of hummus with pita. Hummus is also added to most Israeli fast food meat dishes. You can find hummus in grocery stores packaged in jars, but this industrially produced product is by no means comparable to the hummus that you will be served in eateries, whose profile is hummus, and the service is clear and quick, without unnecessary ceremonies .

falafel
In Israel, you never wonder where falafel comes from. It seems to be something very natural for this land, as if growing on it - like roasted chestnuts are natural on the streets of Paris or Rome. The whole country is literally full of portable trays, kiosks and shops where this dish is made. Clerks in fancy suits eat falafel instead of a business lunch. Poor students eat it even three times a day.
Falafel has long been called the "Israeli hamburger", but the American folk sandwich, to be honest, cannot be compared with the Israeli one. A portion of falafel is served in pita, with the addition of pickled vegetables, salad, tahini. Falafel balls are usually made from hummus grains, sometimes beans mixed with parsley and various spices. Those with a sensitive stomach can try one ball of falafel before ordering a whole serving.
Falafel serving: 1 pita + 6 falafel balls (NIS 8-12)

Shuarma

Israeli shuarma is usually made from turkey meat and served in pita with salad, pickles and tahini. Pita size is subject to change and if you want to get the most out of your portion, look at the pita size before ordering. And ask for a serving without chips or salad, so you can increase the amount of meat in a serving and save yourself having to order a second serving.
Portion of shuarma: 1 pita and 80 gr. turkey meat (17 -20 shekels)

Sabiah
This is a traditional food that appeared on the streets of Israel thanks to immigrants from Iraq. Sabiah can be found in all major cities in Israel, but mostly in Ramat Gan. Sabiah is a pita with fried eggplant, egg, lettuce, pickles and tahini.
Portion of sabiaha 10 -14 shekels

Lafa

This is an Iraqi pita (large pita baked in a special oven) and filled with your choice of grilled meats, salad and chips. One lafa is a full meal, especially if it's filled with kebab or foie gras (at an additional cost).
One lafa: 1 lafa + 1-2 skewers with meat (22-28 shekels)

Tunisian sandwich

This is a sandwich made from a baguette filled with "surprises" - tuna, egg, pickled lemon, lettuce, roasted hot peppers, etc.
Sandwich Tunisian: quarter of a baguette (NIS 8-15)

Here is the recipe for making it at home.

TUNISSIAN SANDWICH

We will need:

Roll, baguette or loaf (I had ciabatta with pepper and herbs).
canned tuna
Olive oil
Black olives or olives
Salted or pickled cucumber
Onion (or red lettuce)
lettuce leaves
boiled eggs
Tomatoes
Greens (I had basil)
Pepper mix

First, cut off the lid from the bread and take out the crumb.

With this filling, without fanaticism, we pour bread from the inside.

Now we lay the lettuce leaves and pour a little pour over them too.

And on top we spread the cucumbers and olives (olives) cut into thin slices. And again a little filling.

Tuna line.

Now basil leaves and a boiled egg, cut into circles.

We put tomatoes (I didn’t have it, I had to use tomatoes from a jar), we also grease the lid with filling.

Cover with a lid and wrap tightly in cling film. We put a load on top (without fanaticism) for 15-20 minutes.

Unfold, inhale the aroma, enjoy)). It's very tasty, believe me)

Since ancient times, the Israelites cultivated the land and ate its gifts: vegetables, grain and fruits of trees, there were also eggs, milk, some meat and on holidays - fish on the table.

However, Jewish cuisine and its main dishes have undergone many changes. After the forced resettlement, and then the return of the Jews to their homeland, their original dishes "absorbed" the culinary customs of other countries.

Today, the national cuisine of Israel is a unique mixture of many cultures and traditional recipes from East and West. So what to try in Israel from food?

Hummus

A popular snack in Jewish cuisine is a thick sauce made from chickpeas (chickpeas) and "tahini" - sesame paste with. Translated from Hebrew, the word just means chickpeas.

Traditionally, hummus is served with hot pita bread or pita bread and additional snacks: boiled eggs, olives and pickles. You should not order it in restaurants, choose specialized hummus shops for this, for example, in markets. The best place to try this food in is the Abu Hassan restaurant in Jaffa. The average cost of a serving is 28-30 shekels.

Israeli salad / Israeli salad

Almost all popular Jewish dishes have specific names, and here, without any fuss, Israeli salad. Simple in its essence - a mixture of simple fresh vegetables - this is a real culinary symbol of the country. Salad is eaten as a side dish or as one of the fillers in local street food dishes.

In the traditional version, cucumbers, tomatoes and onions are cut into small cubes, mixed with herbs and seasoned with olive oil and lemon juice. You can try it in Israeli cafes for about 25-30 shekels / serving.

Falafel/ Falafel

These deep-fried balls of ground chickpeas and fava beans are an unofficial symbol of Israel, so popular are they here. You can try falafel literally at every step. On the street, it is sold wrapped in pita, with vegetables and herbs, and as a side dish is often served with hummus or Israeli salad.

The average cost of a meal is 19-25 shekels. For the best falafel in the world, head to Falafel Shalom on busy Bezalel Street, which has been making falafel since 1945.

Shawarma

Another popular representative of Israeli street food. Pita wraps turkey or chicken meat cooked on a traditional rotating skewer, then tops with hummus, Israeli salad, kale, pickles and more, depending on what you like.

Often, vegetables and meat are complemented with a spicy Iranian mango-based amba sauce. You can try shawarma on the streets of Israel for 30-35 shekels.

Knafeh/ Kanafeh

A favorite among Israelis, the bright orange color is made with thin vermicelli (qadaif) and goat cheese, then soaked in sugar syrup and sprinkled with pistachios. Previously, carrots were added to it for color, and now it is a dye, already following tradition more than necessity.

The knafe that is sold with baking sheets in the market quickly loses its taste and dries out after cooking, so you need to eat it freshly cooked and hot. You can also try knafe in the restaurant, where each portion is prepared individually.

Baba ghanoush / Baba ghanoush

The list of traditional national Jewish dishes includes baba ganush - eggplant puree with garlic, olive oil and lemon juice. Eggplants are baked on coals before grinding, and the pulp acquires a smoky flavor.

Like many local snacks, this meal is served with freshly baked bread and vegetables. The dish is tasty, healthy and has almost no calories.

Sabich/ Sabich

Among the most popular Jewish dishes is sabich - fried eggplant, hard-boiled eggs, Israeli salad are wrapped in pita bread, flavored with hummus and sesame paste.

The food recipe came to Israel from Iraq in the 50s of the last century. Traditionally, sabich was eaten on Shabbat morning (in Arabic, the name of the dish means “morning”).

A worthwhile place to try sabich in Jerusalem is the Aricha Sabich cafe opposite the Machaneh Yehudah market. In Tel Aviv, the Sabich Tsernikovski eatery is famous for cooking the dish.

Shakshouka

National Jewish cuisine is unthinkable without shakshuka - this is one of the most popular dishes for, a kind of "scrambled eggs with tomatoes." A sauce is prepared from peppers, garlic and tomatoes and eggs are carefully beaten into it, picturesque egg rounds are obtained on a bright background.

Shakshuka is served in a cast-iron skillet and complemented with fresh bread, the portions are always very generous, you can eat together. From drinks to food, it is better to choose mint tea. The cost of a standard shakshuka in a Jerusalem cafe - from 30 shekels, supplemented with hummus - from 39 shekels.

Cholent / Hamin (Cholent / Hamin)

According to the laws of religion in Israel, you cannot work on the Sabbath, including cooking. Cholent - a traditional national dish of the Jews - roast beef, potatoes, chickpeas, beans, onions and spices, simmer in a pot from Friday evening to Saturday morning. As a result, a hearty and tasty dish is ready on Saturday morning, and all sets of rules are observed.

Hamin - the second name and variation of this roast, it uses chicken instead of beef, and rice instead of legumes.

Malavac / Malawach

A dish that came to Israel from Yemen, and now part of the Jewish national food, is an unleavened fried pancake made from puff pastry. It is served with a variety of additives: from sweet honey to tomato sauce, eaten with sweets, boiled eggs and tahini paste. You can wrap various ingredients in malawach: fried onions, eggplants and others, then it will become a full-fledged dish (memulawach).

And note a few more popular national dishes of Israel:

1. Forshmak - a cold appetizer of chopped herring, served on brown bread;
2. St. Peter's fish - grilled tilapia;
3. Khatsil-ve-tkhina - baked eggplants with sesame paste;
4. Jerusalem mix-grill - fried pieces of different types of meat (lamb, veal, goat meat);
5. Bourekas - puff pastry pies stuffed with potatoes, cheese or vegetables.

It is considered one of those places where you can eat tasty and inexpensive. Only in Israel there is a rich variety of amazingly delicious foods available only in this country (mainly due to the huge flow of immigrants and the mixture of their cultures - people from 120 countries!). The choice of dishes will appeal to the most spoiled gourmet.

We offer a list of five of the best Israeli dishes that you simply must try and that are sure to make you salivate. And, if you haven't eaten right now and feel hungry, we recommend that you postpone reading!

Falafel (Falafel)

Undoubtedly, falafel is considered the "king" of Israeli food, although, in fact, the dish comes from Egypt. Delicious dishes made from chickpeas and/or beans, plus spices - these ingredients were widely used by every Israeli chef in accordance with the secret recipe for making falafel.

These small falafel balls were wrapped in a flatbread (lavash) and conveniently placed between fresh lettuce, hummus, tehina sauce (sesame seed sauce), pickled vegetables and other finely chopped foods. You can find falafel on every corner of an Israeli street, especially if the city is large.

They are cheap, less than 10-15 shekels per serving; besides, there is an unspoken rule - you can ask for more lettuce (but you will have to pay extra for falafel balls) as long as you have enough space in the pita bread! Cheap, angry, but very satisfying food.

Hummus (Hummus or humus, hummous, etc)

The “prince” of Israeli food, hummus, is actually originally Lebanese. Hummus is a kind of appetizer or spread made from crushed chickpeas and mixed with tehina sauce, lemon, olive oil, salt and garlic. It can be served in any form, including as a main dish for full (beans) or hard boiled eggs, as well as a side dish for the main course. Hummus is very common in Israel - although many cafes and restaurants prepare this dish, you may be surprised by the availability of hummus in supermarkets.

Hummus is also known for its high nutritional value. In Israeli society, it is customary to wipe a plate of leftover hummus with a piece of pita bread - there is a special style to this (just look at how people around you do it). And, of course, hummus has absolutely nothing to do with Hamas; but he may well play a cruel joke with your intestines.

Shawarma, shawarma (Shwarma)

For the most part, shawarma is sold in the same places as falafel, and if it is not there, then it is sold somewhere nearby. This type of "street" food is very popular in Israel. Usually, slices of turkey, chicken or lamb are added to shawarma, which are usually "shaved off" from a huge piece of meat rotating (vertically) on a large spit. Shawarma is somewhat similar to the Turkish doner kebab (Doner Kebab).

It is eaten in the same way as falafel - pita bread is seasoned with salad, hummus, tehina sauce, pickles and other finely chopped foods; there is an option "for real men" - Lafa (Lafa), Iraqi pita bread with pieces of meat and salad. Shawarma costs the same as falafel, but if you want to buy lavash lafa, you will have to pay about 30 shekels.

Jahnun (Jachnun)

Weekend King. Jahnun is a traditional Yemeni dish usually only served on Saturday mornings (although many hotels and restaurants can still order it during the week). Jahnun is made from rolled dough with a lot of margarine harmful to the body, which is then baked in the oven for about 10-12 hours. It is best eaten with grated tomato.

Shakshuka (Shakshooka)

Another amazing Israeli dish that has Arabic roots. Shakshuka is cheap and hearty food. It is a mixture of tomatoes, onions, lots of garlic, and some of the spices needed for this dish, such as sweet paprika. The ingredients are simply thrown into the dish. Then eggs are thrown into the same pan and poached eggs are cooked.

If you order shakshuka somewhere else, for example, in a large restaurant (rather than cook it at home), do not be intimidated by the sight of a huge frying pan that has been placed in front of you, still piping hot.

Although most people plan a trip to Israel to visit the holy places, getting to know the local cuisine also deserves special attention. The culinary traditions of Israel are very diverse, because they have developed under the influence of many peoples living in the country. To help you navigate the vast range of dishes that you can try in Israel, we offer you a list of the most interesting of them.

Hummus is the king of Israeli cuisine. A mouth-watering appetizer of chickpeas, olive oil and lemon juice has long gained popularity around the world, and yet the most delicious hummus is made in Israel. It is usually served with hot fresh bread, but Israeli chefs are not afraid to experiment, and you can try different ways to serve hummus, such as hummus kavarma - hummus with minced lamb and onions.

There are many versions about the origin of falafel - balls of chickpeas or beans, but no matter what people are the author of this dish, it undoubtedly occupies an important place in Israeli cuisine. You will find it in almost all establishments: from expensive restaurants to budget eateries. Falafel is especially popular as a street food, as it is much cheaper and easier to buy than to cook at home. Falafel is traditionally served with hummus, bread, Israeli salad and pickles.

Knafeh is an Arabic sweet that is very popular in Israel as a dessert. Knafeh is made from dough and goat cheese with a lot of sugar syrup, sometimes nuts or cream are added to the knafe. The finished dish is sprinkled with pistachios and flavored with a few drops of rose water. Knafé must be eaten hot.

Eggplants are widely used in Israeli cuisine. They are served with tahini or yogurt or mashed with lemon juice and spices - this is baba ganoush. Like many other local snacks, baba ghanoush is served with freshly baked bread. Despite the simplicity, this is a very tasty and, importantly, healthy and low-calorie dish.

Shakshuka is one of the most popular breakfasts in Israel. The main ingredients are eggs and tomatoes, but shakshuka is more than just scrambled eggs. Tomatoes play the main role in shakshuka, about 5-7 pieces are required per serving. A thick sauce is prepared from tomatoes, onions, garlic and spices, into which raw eggs are then carefully beaten. The dish turns out to be very beautiful: white-yellow round scrambled eggs look very picturesque on a red tomato background.

Jerusalem Mix Grill

A trip to Jerusalem cannot be considered complete without trying the famous Mix Grill, which consists of fried pieces of different types of meat. The classic mix includes lamb, veal, goat and pigeon. All this is fried on a grill or in a pan, as a result, all types of meat complement each other's taste, turning into an incredible, incomparable dish. Grilled mix is ​​served wrapped in thin bread or placed in a pita, along with fresh and pickled vegetables.

Burekas came to Israel from Turkish cuisine. These are a kind of pies that are baked from puff pastry stuffed with potatoes, vegetables or cheese. Ready-made burekas are often sprinkled with different seeds, which help to distinguish them by the type of filling. Like many other local dishes, burekas are served with tahini, Israeli salad and cold yogurt.

Malauach

And the Israelis borrowed this dish from Yemen, and in popularity it is not inferior to hummus and falafel. As you probably noticed, the inhabitants of Israel are not indifferent to different types of bread, and malauach is another variety of it. Malawah is an unleavened pancake made from puff pastry, to which flavoring additives are relied: spicy tomato sauce and boiled eggs, tahini, olive oil, honey or other sweets.

This is another dish that came to Israel from Yemen. Jahnun is a roll of rich puff pastry with a lot of butter or margarine. The peculiarity of its preparation is that jahnun is baked for a very long time: from 8 to 12 hours on a small fire. Jahnoon is usually prepared on the night from Friday to Saturday, but in many restaurants it can be ordered on any day of the week. Jahnoon is served with tomato sauce flavored with khug and boiled eggs.

Israeli salad

Well, how can you visit Israel and not try the symbol of local cuisine - Israeli salad? Even if this name hides a mixture of ordinary fresh vegetables! The classic composition of the Israeli salad includes tomatoes, onions and cucumbers, but it can also contain peppers, carrots, green onions and parsley. All salad vegetables are cut into neat cubes - the smaller the better - and mixed with chopped herbs. The salad is dressed with a mixture of lemon juice and olive oil and seasoned to taste with salt and pepper.