Two Israelis buy brand and three U.S. restaurants for $5 million
A nation situated in the Middle East and on the Mediterranean, Israeli food is made up of cuisine brought to the country by Jewish immigration from all corners of the world as well as custom Middle Eastern cuisine.
Israeli food is generally classified as either Askenazi (European) food - traditional European Jewish meals from Hungary and Poland - or Sephardic (Eastern) - foods rich in spices and flavors, reflecting the cuisine from their countries of origin. Each group has contributed greatly to the evolution of Israeli food. The Arab population of Israel has also contributed to the identity of Israeli food with its North African and Middle Eastern foods like Humus and Falafel.
Israel’s cosmopolitan make up has provided Israeli food with a variety of flavors and choices. Many food establishments in Israel adhere to kosher dietary laws and keep dairy separate from meat; however, food in Israel is not always subjected to these laws. Over the last years Israel has become somewhat of a culinary capital, boasting several high class boutique restaurants in Tel Aviv, Jerusalem and more, which serve a fusion of typical Israeli food and flavors from around the world
In an age when most dairy products are made from industrially produced cow’s milk, the Shatiwi family of Galilean shepherds still produces traditional sheep’s milk cheese
Now’s the time to harvest fresh grape leaves for a variety of innovative dishes. If you don’t have a grapevine in your garden, maybe your neighbors do
From the great atmosphere of Machneyuda to the elegance of Mona to the abundant offerings at Chakra, Jerusalem offers a wide range of excellent and surprising food
In the market for challah, burekas, quiche, or just coffee and cake? Bakeries are a prime attraction in Israel’s capital; even presidents and prime ministers can’t resist
Sales of prepared salads and processed meats had a revival before Independence Day, but retailers think it was just a blip
Assaf Granit reveals how he juggles a group of successful restaurants with a TV career while trying to raise the next generation of chefs
Critics say 'Israel knows it can’t forcibly expel asylum seekers from Eritrea and Sudan and doesn’t want to give them refugee status … so it is doing everything it can to have them leave ‘voluntarily''
A brief history of the controversial chickpea paste and its rise to prominence in Israel.
Kick the avocado toast up a notch with a micro greens and fresh pea salad and finish the meal off with pink champagne drizzled over berries and whipped cream