The following highlights some of the popular Traditional Israeli Foods. If you manage to be in an Israeli restaurant or you are visiting Israel, I recommend the following:
1. Shakshuka
Shakshuka is a staple Israeli dish that was introduced by Tunisian Jews. It is made with poached eggs in a sauce of tomatoes, garlic and onions. In other Middle Eastern countries, shakshuka is prepared as breakfast, but in Israel it is eaten as dinner, and is a great favorite. This typical Israeli meal is seasoned with pepper, cumin and cayenne. The method of preparation is simple: once the vegetables and spices are well mixed and cooked, the egg is added.
2. Sabich
Sabich is a must in every Israeli home, possibly the most widely consumed Israeli food. Its origins are attributed to Iraqi Jews. A good sabich is one with fried aubergine and hard-boiled egg wrapped in pita bread. Moreover, it can be replicated in any household, as it is a fairly simple recipe. Sometimes, sabich is often topped with parsley, hummus, Israeli salad and tahini.
3. Meatballs and Sweet Potatoes
These are traditional meatballs from Sephardic cuisine prepared with beef or lamb, where the bone is usually left in order to form a very juicy and tasty broth. Spices such as ginger, turmeric, cumin, etc. are used to give a very exotic flavor to this recipe for Sephardic lamb meatballs. Once made, they are served with roasted or fried sweet potatoes.
4. Falafel
It is a dish made with chickpeas, which are soaked and then mashed. They are then rolled into balls and coated with sesame seeds or flour and fried. Falafel is served with pita bread or hummus, and different spices such as cumin or red chili can be added to give it a spicy touch. It is also served with the traditional tahini spread, made from sesame paste.
5. Lechem Bread
This is the bread eaten on the Sabbath and other holidays, prepared in a circular or plaited form with poppy seeds on top. Its preparation is deeply linked to the Jewish religion and there is a whole ritual prior to its preparation, as well as the choice of its ingredients and its shape. It is traditionally eaten on the Sabbath and on holidays, and depending on how it is shaped, the bread will have one meaning or another.
6. Kanafeh
This is an Arabic dessert made from crushed puff pastry noodles (kadaif) dipped in clarified butter, coated with grated sheep’s or goat’s cheese and fried on both sides until golden brown. Pour the spiced syrup over the kanafeh just before serving. This combination looks special and delicious.
7. Bureka
Usually described as Israel’s most popular snack, this crispy biscuit seems to have originated in Turkey, from where it spread to many countries. Burekas are a triangular-shaped pastry made of filo or puff pastry and filled with cheese, potato or all kinds of vegetables. They can be found in all markets and in countless street food stalls.
8. Aubergine with Baba Ganoush
Aubergine is stuffed with minced lamb meat or, in this case, with “baba ganoush”, which is an aubergine sauce that is also eaten with pita bread, breadsticks and various vegetables. Baba ganoush is very popular in the Sephardic community on Shabbat and Yomtov because it can be prepared in advance and still tastes delicious 2 days later.
9. Hummus Masabacha
Hummus means “chickpea” and is one of the first typical Israeli foods you should try at least once in your life. It is a delicious chickpea spread cooked with lemon juice, garlic, sesame paste and tahini. This preparation is popular in other countries such as Syria, Greece, Turkey and Armenia, although the Greek version of hummus is different. Hummus is served in small portions and is usually accompanied by pita bread.
10. Tahini
Tahini or tahini is a paste made from ground sesame seeds. To make tahini sauce, eaten at breakfast as well as at meals, you need tahini paste, olive oil, salt and lemon juice.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.