Page 22 - Discover Israel Magazine - UKA Edition 2023

Authentic

Middle Eastern Cuisine

Israeli cuisine has evolved from the a medley of spices. Shakshuka, which is
traditional gastronomy, cooking Arabic for 'mixture,' is believed to have both
Yemeni and Ottoman Turkish roots, yet made
techniques and a multitude of flavors its way to Israel from the Lybian-Tunisian
indigenous to Jews of the Diaspora region. A healthy choice on any menu, the
dish is often served with inventive flair in
variations such as ‘green Shakshuka’ made
Leoni Jesner with a mix of greens, and a Mediterranean
style presentation with Greek feta.
Israel's culinary scene has gained renowned
status as producing some of the world’s most Sabich
inventive fusion dining, from established and The ultimate street food and lunch time
young vibrant chefs trademarking their take favorite for Israelis, Sabich is a scrumptious
on classic Middle Eastern staples. For a combination of fried eggplant, hard boiled
relatively small country in its infancy, Israel’s eggs, salads, amba (sweet and spicy mango
reinvention of more than three thousand years sauce) and a hearty helping of tahini, stuffed
of cooking history is quite the celebration. inside a freshly baked pita. Traditionally the
Sabbath morning breakfast of Iraqi Jews,
During your visit to Israel, leave room to feast Israel has made its own mark on Sabich,
on these authentic Middle Eastern delights. especially among Tel Avivians who will line
up daily at the local street vendors and hole
Falafel in the wall cafes which churn out sabich to
Hailed as the national food of Israel, falafel is crowds of hungry regulars.
perhaps the country’s most synonymous (and
popular) dish. The deep-fried balls, rolled from Jachnun tomatoes, onion, mint, bulgur and an olive oil
ground chickpeas or fava beans, are most The crumbly ‘Yemenite Sabbath bread’ is an infused dressing. It’s normally presented as
likely linked to Egyptian origins at a time when overnight labor of love, baked from a specially part of a meze platter. Fattoush, which can
they were consumed as a meat substitute prepared dough brushed with butter and be served as either a side or main dish, is a
during specific holidays. Falafel were made rolled into a stick. Historically, the dough was Lebanese bread salad made from toasted
mainstream in Israel during the 1950s by cooked slowly to allow for observant Jews to flat bread, greens and vegetables including
Yemeni Jews who, for convenience, began eat something hot on the Sabbath morning. tomatoes and radishes, commonly drizzled with
sandwiching falafel balls in soft pita between Although Jachnun is not often home-cooked, a sumac vinaigrette for an extra kick of flavor.
salads, pickles and tahini. Now, falalel is most the flaky bread-like pastry is a popular buy
commonly associated as an affordable street at the local markets, traditionally plated Hummus
food to eat on the go. alongside hard-boiled eggs, tomato and Another Middle Eastern classic, hummus, a
spicy cilantro ‘zhug’. Levantine spread blended from cooked and
Shakshuka mashed chickpeas, tahini, olive oil, lemon
This appetizing, and surprisingly easy to Tabbouleh & Fattoush juice, garlic and salt, also has Egyptian roots.
make dish, is often served at breakfast, Two very popular salads in Israel are Tabbouleh The earliest ‘hummus like’ recipes are said
consisting of eggs poached in a flavorful and Fattoush. Tabbouleh is a Levantine dish to have first appeared in 13th century Cairo
sauce of tomato, chili peppers, onions and consisting of finely chopped parsley with cookbooks, although trade between Greeks

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