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Israeli cuisine (Hebrew: המטבח הישראלי ha-mitbaḥ ha-yisra’eli) comprises both local dishes and dishes brought to Israel by Jews from the diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.

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Israeli breakfast

Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally included in other Middle Eastern and Mediterranean cuisines, so that spices like za'atar and foods such as falafel, hummus, msabbha, shakshouka and couscous are now widely popular in Israel. The widespread borrowings in the cuisine from the Arab kitchen in particular has led to charges of cultural appropriation from some quarters. (Full article...)

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