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).
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
Newest Beer Chugging Spot KLING Brewery
Guzzle down the stress of a long workday with exceptionally crafted beers soon to be launched at Bengaluru's newest offering - KLING Brewery.
Caffe Allora Expands Presence
Caffe Allora unveils its latest venture with the grand opening of its sixth outlet at Phoenix Mall of Asia, Bangalore.
"No matter how many goals you have achieved, one should also set their sights on a better, higher one"
Hemant Yadav, Head - F&B Operations, Kylin Experience
Summer Menu Fiesta At Vietnom! - Saket DLF Avenue, New Delhi
Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
For Our Plates and Palates
Nowadays, we keep on hearing about power food or health food, though I doubt whether many who use these smart jargons have a clear idea about what can quantify as power food or health food. Power foods contain some magical nutrients, which have made them the hot new superstars on the health horizon.
Cool Mocktails are Hot!
They are colourful, they are fruity, they are sweet, they can be tangy, and overall, they are extremely refreshing, especially in a tiring scorching summer day.
Melon - Versatile to Beat the Heat
Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
Summer Menu Fiesta
Whether you are in a mood to have a bountiful of fresh summer W produce or a fusion of Mexican Indian delights, or a fresh take on summer coolers, there is something for every palate in chefs' well-curated summer menus.
