Understanding Israeli Food Culture
Israel’s food culture is almost as diverse as its inhabitants. Being a “melting pot” country, it seems like those migrating to Israel in the past 6 decades have been throwing into the pot everything from Eastern European to North African traditional Jewish cooking. Mixed with the Arab kitchen of the region as well as Mediterranean influences and other global trends, Israel’s food is a fusion of East & West, speaking all languages and serving every taste.
All cuisines
are a result of influences of many forces--historical, sociological, and
agricultural. And Israeli cuisine is no different. Therefore, many foods that
are typically considered "Israeli" originated from the wider cuisine
of the Middle East--including the popular falafel (deep-fried chickpea balls in
pita) and the famous "Israeli salad" of cucumbers and tomatoes in
distinctively small pieces. In addition, Jewish traditions of Eastern Europe
play an integral role in Israeli cuisine, with ingredients such as sour cream
and dishes such as borsht (a cold soup made from beets).
You can get
a great pasta dish or fancy sushi in Israel, but when visiting this unique
country you should try to get as much of Israel’s traditional local food. The 3
main signature dishes in Israel are: Hummus, Falafel and Shwarma. It’s true that
all three (or variations
of those) can be found in other Mediterranean countries, but Israel has
embraced them and made them her own. Whether in a street kiosk in downtown Tel
Aviv or in a romantic seafood restaurant on the beach, you can’t go wrong with
those dishes. Of course, Hummus is a favorite among Israelis and you can find
it anywhere. It’s healthy and delicious.
Jewish
dietary laws also have a strong influence, including the separation of milk and
meat and the aversion to foods such as pork and shellfish. In addition, Jewish
holidays and festivals have helped shaped the cuisine, resulting in the Israeli
tradition of sufganiot (soof-gah-nee-oht; jelly doughnuts) on Hanukkah and an
original Israeli haroset (chah-roh-seht; a traditional Passover food) recipe. Despite
being the only county in the world for the Jewish people, a large portion of
the people do not keep Kosher, and a large part of its restaurants don’t carry
a Kosher food tag. If you are looking for Kosher food while in Israel, a safe
bet would be to visit hotel restaurants, which are required to serve Kosher
food. Most large supermarkets and food chains also offer Kosher products.
It is no
surprise that geography has a large influence on the Israel cuisine, and
therefore foods common to the region--olives and olive oil, wheat, chickpeas,
yogurt--play a featured role in Israeli cuisine. Israeli food customs also
conform to the wider Mediterranean region, with lunch, rather than dinner,
being the focal meal of the day. Jewish customs also have an influence, so
Shabbat (Sabbath) dinner, and to a lesser extent Shabbat lunch, are the main
festive meals in Israeli homes.
Drinking
coffee and tea are also part of the Israeli food culture. Israel’s tap water is
safe to drink although many brands of mineral water can be bought anywhere. The
most popular alcoholic drinks are wine and beer. Israeli wine is famous
worldwide and has been winning prestigious awards in the past several years.
There isn’t too much local beer making, but almost every global brand can be
found in bars, restaurants and supermarkets.
A widespread
trend among Israeli food culture is a large breakfast consisting of cheeses,
salads, olives, distinctive Israeli bread, juice and coffee. Israel's
loaded-down breakfast tables are based in the country's Biblical heritage: in
Genesis, the patriarch Abraham and his wife, Sarah, set the standard for Jewish
hospitality by searching out travel-weary guests, strangers, to be lavishly
feted in their tent. Lunch is considered to be the most important meal of the
day in Israel, served at noontime when children return home from school. Most
Israelis eat lightly in the evening, with dinner possibly consisting of dairy
products, salads or eggs. Pita and/or bread is usually served at every meal as
well in almost every Israeli home.