Foods of Israel

Located in the Middle East and on the Mediterranean, Israel has multiple climates that are home to variety of plants and animals.

The country’s diverse terroir spans from the coastal Mediterranean in Tel Aviv and Haifa to the lush greenery of Galilee and arid, rocky deserts of the Negev. Together, Israeli cuisine is more of a mixed bag than most might realise. Mild temperatures along the Mediterranean Sea and the Jordan River allow citrus trees to grow fruits such as oranges, grapefruits, and lemons. Other areas grow figs, pomegranates, and olives.

Geography has a large influence on the Israel cuisine. Thus regional foods like olives and olive oil, wheat, chickpeas, yogurt are major constituents of Israeli cuisine. Many food establishments in Israel adhere to kosher dietary laws, including the separation of milk and meat and the aversion to foods such as pork and shellfish. However, food in Israel is not always subjected to these laws.

Israel's diverse population also makes its cuisine unique. Israeli food is made up of cuisine brought to the country by Jewish immigration from all around the world as well as custom Middle Eastern cuisine. After moving around the world, Jews brought back various foods and recipes to their ancient land. These foods complimented other Jewish recipes, Jewish dietary laws, and the native ingredients to create a superb cuisine. Israelis further continued to evolve and develop delicious cuisines.

Thus Israeli cuisine is interplay of historical, sociological, agricultural influences. Therefore, many foods that are typically considered “Israeli” originated from the wider cuisine of the Middle East–including the popular Falafel (deepfried 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 borscht (a cold soup made from beets).