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
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
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Giveret Kuaitio, in the Carmel Market, Tel Aviv's street food mecca, seduces the eyes and conquers the stomach
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This much-loved Jewish cookie is ubiquitous in Israel nowadays, where varieties range from average pastry at neighborhood grocery stores to gourmet delicacies at the country's best bakeries. This recipe takes the treat up a notch.
The Romans loved their raw fish guts sauce and, appropriately for an industry based on fermenting fish offal, the factory found in Ashkelon was nowhere near homes
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The popular chain first opened in Israel in the 80's and last closed in 2012
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