New stands are replacing the stalls of yesteryear in Carmel Market, but this one is enjoyable for all the right reasons
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
Israeli chef Meir Adoni comes through again with flying colors when it comes to local restaurants included on the algorithm-based list of the world's best
From the chic rooftop at Suramare to the urban-tribal vibe at Voodoo: The bars where you’re guaranteed an unforgettable birthday
The CEO of the maker of legendary snack Bamba tells TheMarker about his strategy of a diverse product mix – based on health
The popular chain first opened in Israel in the 80's and last closed in 2012
Innovative Israeli farmers and tech companies are rising to the challenges of producing more food on less land with less energy and less water, which is also nutritious
Connecting in the Kitchen: Israeli Initiative Brings Asylum Seekers and Locals Together Through Cooking Sessions
The Kitchen Talks social enterprise offers workshops that showcase the cuisines of Israel’s transparent communities, the people behind them and their life stories
The city's leading trends: cocktails and chef restaurants
Taking what Jews and Arabs have cooked for generations and attaching the label 'Israeli' to it is culinary injustice
While debates rage over the true homeland of hummus and the genesis of shakshuka, a boutique brewery makes the first Israeli-Arab brown ale
Wolt's algorithm makes you feel like you’re in a computer game, and winning means running red lights with one hand on the wheel and against traffic. Why? Because the clock shows less than three minutes left for the delivery, and for some reason, that begins to matter to you
At L28, where the person ruling the kitchen rotates every half year, Naifa Mulla is remaking the menu in her own image
Shortages of domestic butter prompt Economy Ministry to seek unfettered access for imported brands
‘It smells like a fart and it’s not tasty on its own,’ admits one restaurant owner, yet cauliflower dishes continue to enjoy success in the city and beyond
Finistere Ventures is part of the country’s rapidly growing foodtech/agritech scene, inspired in part by the success of America’s Beyond Meat
On Tuesday, two people were hospitalized at Ichilov Hospital in Tel Aviv after eating tuna in one of the branches
In a lawsuit it later withdrew, Israeli chain Burger Ranch cited figures showing the U.S. fast-food giant has a lock on the Israeli market
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that
Adeena Sussman tells Haaretz about her best-selling book, ‘Sababa,’ and the passion that has put the Israeli iteration of Middle East cuisine on the map
Until recently 'Jewish food' was synonymous with Eastern European kosher dishes. But food writers are redefining that term, and asking: Should hummus be included? Should bacon?
Way before Campbell’s iconic cans, Jews around the world prepared the savory broth. We take a closer look at its unique origins, just in time for Yom Kippur
Once the delicacy was as pedestrian as it gets, now you might have to patiently await your turn for some salty-sweet succor
'Yalla Vermont' is what happens when an Israeli ends up in Brattleboro. The vegetarian restaurant is attracting New Englanders in droves with its organic hummus and plump pita
Wolt came to Israel at the end of 2018 and has set off a dining revolution that restaurateurs can’t afford to resist
Despite relatively high prices, Nordinyo is the eatery of the moment
The man behind Michaeli Bakery already started a craze by putting a new twist on a classic European cake. But can the veteran baker behind the new venture make it last?
Decision follows complaints by Arabs who gather hyssop for za'atar and Greek sage
Bshara Hinnawi proves our palates can still learn a thing of two about grilled meats