National cuisine of Israel for gourmets. Authentic recipes, delicacies and specialties
The traditional cuisine of Israel owes its diversity to immigrants. The credit for this variety and richness is due to the recipes brought from different countries of the world, combined with local culinary traditions, while also not forgetting the influence of the Middle East. Israel’s cuisine is distinguished by an abundance of greenery, fresh vegetables, fruits, beans and dairy products. It is divided into two categories: Ashkenazi food (similar to that of Hungarian and Polish Jews) and Sephardic cuisine (pungent and spicy dishes typical of the Middle East). Hummus (chicken peas puree with garlic and lemon juice) and “Falafel” (balls made from peas and beans) were adopted from the Arabs. Today, Falafel is one type of Israelis fast food.
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Israelis are very big fans of liquid food. One of the basic dishes of their national cuisine is chicken soup with celery, fennel or cilantro. The Sephardim cook soups with rice cereals or pasta “Orzo”, lemon, mint and coriander, while noodles are used by the Ashkenazim. Lentil soup, meat “Harira” with rice and beans, wedding “Flute” on the cerebral bones are also popular. The most preferred types of meat for soups and other dishes are chicken and turkey. They are served baked or in the form of a tefteli with tomato sauce “Albondigas”. The most common meat dish is “Meorav Yerushalmi” prepared from chicken breast and offal. The ready-made dish is laid out in a bread bowl – “Piita”. Fish is commonly cooked on a grate or coals, fried, baked with vegetables and served with different sauces.
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