Private Supervision, a private grantor of kosher certifications, rewords its text to fall in line with new restrictions.
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
A new place in Jaffa – Tash & Tasha – joins the recent wave of Georgian restaurants popping up around the country, offering fun, tasty and inexpensive food.
Social media have created new, potent opportunities to pitch soft drinks, snacks and desserts.
Westville founder Jay Strauss says he doesn’t know what his veggie-friendly Manhattan joints would do without Idan, Shai, Yaniv and a bunch of others.
Hakosem, Hebrew for The Magician, is part of an Israeli street-food revolution that is drawing crowds that linger, instead of just satisfying momentary hunger pangs.
This Shavuot dessert is easy to make and looks impressive. No baking involved.
Industry says gov’t seeks credit for healthier eating trend long under way.
How the tradition of Nazareth salsiccia began no one can say for certain. But nearly every Nazarene is familiar with the culinary treat that is unusual in this region.
The Supreme Court has just given state rabbis carte blanche to keep gorging on their monopoly over Israel’s kosher certification industry, at everyone’s expense.
The holiday of Shavuot has a clear theme of eating dairy for many Israelis, and the popular pashtida takes center stage.