Con la colaboración de:

12 typical dishes of Israel

12 typical dishes of Israel that you should try if you go through these lands

Israel has a wide mosaic of cultures and religions thanks to a population made up of people from more than 120 countries. As a result, the cuisine is very varied and its true native dishes are difficult. Therefore, we tell you the most consumed in this fascinating land of the Middle East.

Pita

The pita bread or Arab bread is a variety of flat bread, slightly fermented, with little crumb inside, light and versatile. Its trick lies in high temperature baking so that the dough inflates and the outsides comes apart. Its ingredients are wheat flour, olive oil, yeast, salt and water.

Falafel

Although their origin is in India, these croquettes made with crushed chickpeas and then fried are delicious if they are accompanied by yogurt or tahini. A perfect and nutritious entree.

Hummus

One of the most popular dishes internationally at the moment of picking along with the guacamole. It is made with chickpeas, lemon juice, tahini and olive oil. It is accompanied by pita bread and in some cases sweet paprika and parsley branches. If you visit Jerusalem, be sure to try Arbes hummus behind Mahane Yehuda Market.

Shakshuka
Shakshuka

Shakshuka

Rooted in Israel cuisine since the 1950s, this dish consists of some eggs cooked in a spicy tomato sauce made with different spices such as ground chili pepper, cumin or paprika. In Tunisia it is known as Chakchouk.

See the recipe: SHAKSHUKA

Shawarma

One of the most consumed fast foods in the country. It consist of different types of meat, can be veal, lamb or turkey. Previously seasoned, punctured and cooked in a vertical and rotisserie grill. It is served in pita bread or bread wafers with vegetables, seasonings and various sauces.

Mujaddara

This dish is a clear side dish of many foods since it can be consumed cold or hot. Based on lentils, bulgur wheat or rice, decorating it with fried onion and olive oil. There is a variant where the brown lentils will be replaced yellow or green ones.

Labneh
Labneh

Labneh

A variety of very creamy cheese, similar to yogurt, made with sheep or cow milk. Not only for lunch, but it also has a prominent place at breakfast.

Jraime

One of the most popular fish dishes and the main one when receiving the Sabbath (seventh day of the week). It is prepared by cooking several pieces of fish in a sauce consisting of tomatoes, garlic, olive oil and spices.

Sabich
Sabich

Sabich or Sabih

A classic sandwich but in a pita bread. Its ingredients include fried eggplant, hard boiled egg and parsley, which is used in many dishes because its decorative function. Let’s not forget your sauces: hummus, amba or tahini.

Amba

Introduced in the country by Iraqi Jews, this pickle made with mango, vinegar, salt, mustard, turmeric and hot pepper is very popular to accompany the faláfel, shawarma or to prepare exquisite sandwiches or sabich.

Halva
Halva

Halva

There are numerous varieties of halva but its main ingredient is semolina, sweetened with either honey or sugar. The consistency is gelatinous and semi-transparent. The sesame Halva, on the other hand, is dry and slightly crunchy, very similar to Spanish soft almond nougat.

Tahini

Tahini or tahina is a paste made from ground sesame seeds. To make tahini sauce, consumed both at breakfast and at meals, you need this pasta, olive oil, salt and lemon juice.

Make it a perfect meal with our Salmon Tartarehere you can find the step by step recipe.

End this amazing meal with a Black and White Chocolate Trufflesclick here to see the complete recipe.

Follow us on Twitter, Facebook and Instagram.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

Dejar un comentario

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies