Israeli cuisine is a mix of dishes from different nations, with Jewish dietary laws influencing what is considered traditional. Vegetables are a staple, and some dishes, like latkes, have become popular worldwide.
Israeli cuisine is one of the most eclectic in the world. Because Israel is such a new country, Israeli cuisine is a mix of dishes from different nations, from the famous Russian blintzes to Hungary’s heavy use of paprika. Stuffed cabbage, considered a staple of Israeli cuisine, originated in Eastern Europe; couscous, also popular, is a staple in North Africa. The examples go on and on.
The only true Israeli cuisine is not Israeli at all, but Jewish instead. The difference lies in dietary laws that make specific foods, including pork and some seafood, unacceptable for human consumption. Kosher foods, which do not allow for a mixture of milk and meat, are another staple of Israeli cuisine. Aside from fish, most seafood is not considered kosher, so it is not a part of traditional Israeli cuisine. This includes anything from catfish and calamari to oysters, shrimp and lobster.
Plant food is a staple of Israeli cuisine. Historically, the vegetables, known as yara in Hebrew, were eaten raw or made into a vinaigrette, a mix of vinegar, oil and aromatics. Cucumbers are one of the most popular vegetables, but leeks, onions and garlic are also often pickled and eaten as a main dish. Another example of the popularity of vegetables in Israeli cuisine is the famous Israeli salad, a mix of tomatoes, onions and cucumbers, but no lettuce.
Some dishes that originated in Israeli cuisine are now popular around the world. The knives are a perfect sample. Usually made with a thin dough covering a filling of potatoes, sauerkraut or broccoli, a knife can be fried or baked. also kugel, a casserole made with egg noodles, different vegetables and potatoes. The best-known example, however, may be latkes or potato pancakes, often topped with sour cream or applesauce.
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