The voices of those who see a connection between diet and rogue viruses are getting stronger and the market for meat substitutes is flourishing
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
Vgarden, controlled by Kibbutz Gan Shmuel, is riding global foodtech wave
This desert is too delicious to only eat on Jewish New Year
Zalmanico offers a delicious, if rare, fusion inspired by Polish butchers and chefs raised on North African cuisine. Try their chopped liver and meatballs with leek in pomegranate molasses
Chefs Eyal Shani and Einat Admony are full of praise for how city authorities are helping their eateries survive the pandemic, in contrast to what they say is a raw deal being served up to their counterparts in Israel
Another good reason to love Nazareth based tahini manufacturer Al-Arz: Their new creation isn’t halvah ice cream, which would be nothing new. This tastes like the true sesame paste, astrigency and all
'On the Hummus Route' reignites passions in the 'battleground of cultural appropriation,' as chef Joudie Kalla argues it 'normalizes the occupation, something I never would have dreamed of lending a hand to'
Sami Tamimi, one of the most successful Palestinian chefs in the world and co-owner of the Ottolenghi chain of restaurants in London, presents a fusion of traditional and contemporary cuisine in his latest book. He also explains what his beef is with Israeli chefs
Next Food plans to raise $5.8 million to invest in meat-substitute startups
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Check out the city's creative solution to shrinking dining areas due to the new coronavirus guidelines
The pandemic shuttered Jewish and Israeli restaurants in New York overnight. Now they’re providing meals for local healthcare personnel
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Panic has led to long lines, purloined products and a black market, and there is added anxiety with Passover around the corner
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Across Israel shelters are closed, restaurants no longer offer leftovers and surging numbers of addicts rely on overextended nonprofits. Protection or isolation from the coronavirus? Forget it
Canned food, which has stormed back into our lives, originated in the 19th century. Nowadays it’s considered a useful recourse in a crisis, but the obsessive chef who invented the method saw it as the culinary achievement of his life
As Netanyahu orders increasingly strict directives on staying home and many hesitate to head to their local supermarket, Quik has become the startup of the moment
As demand for takeout surges, firms have to get creative to limit the risk of contagion, and to keep their businesses alive
Enjoying takeout Asian delights from Nam is about the closest you'll get during these coronavirus days to eating in a restaurant
Nature and Parks Authority allows up to five kilos of gundelia, known as akkoub in Arabic and which had protective status for years, to be collected per day
Archaeological evidence and fossil pollen from around the Mediterranean show villagers in the hills of the Galilee were the first to cultivate olives
MeaTech's 3D printing technology makes meat from cells retrieved from an animal's umbilical cord
Defying the competition and its thin little patties, this new Tel Aviv eatery aims to restore the hamburger to its former glory, and does so to a good degree
The food may not be kosher, but St. Petersburg’s Israeli restaurants have a lot of blue-and-white flags and Mediterranean music. Israeli-style falafel, shakshuka and shawarma, it seems, have become a big hit in Russia’s northern capital
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Cravings for the sweet Middle East treat have made it a hit. What to order and how it may differ from the real deal