A FOOD TRADITION
Israeli Cuisine
A modern cooking tradition shaped by Jewish diaspora, Mizrahi, Arab, Palestinian, and broader Levantine influences in Israel.
Dishes linked to this cuisine
1–12 of 40
Arayes
Arayes are seasoned minced meat, typically with onion and tomato, grilled inside folded pita bread until crisp.
Babka
Babka is a sweet, yeast-leavened braided bread typically filled with chocolate or another sweet filling and baked until tender and lightly browned.
Baklava
A layered pastry of crisp wheat-based sheets, walnuts, butter, and spiced sugar syrup, with almond or pistachio variations.
Basbousa
Basbousa is a syrup-soaked Egyptian semolina cake typically baked with sugar, yogurt, butter, and sometimes coconut or nut garnish.
Bourekas
Savory Israeli pastries made with wheat-based pastry and filled in common variations with cheese, potato, spinach, or mushroom, often finished with egg and sesame.
Cholent
A hot overnight-cooked Jewish stew of beans, barley, beef, potatoes, onion, and often eggs.
Chraime
Chraime is a North African Jewish fish dish in a cooked tomato sauce seasoned with garlic, peppers, oil, and spices.
Falafel
Deep-fried or baked seasoned patties made from ground chickpeas with onion, garlic, herbs, spices, and a frying medium.
Gefilte Fish
Gefilte fish is a poached or baked preparation of seasoned ground fish formed into loaves or patties and traditionally served chilled or at room temperature.
Halva
A Persian confection made by cooking flour with sugar syrup, butter or oil, and aromatic ingredients until dense and smooth, often finished with saffron, rosewater, cardamom, or nuts.
Hummus
A smooth savory dip made primarily from chickpeas blended with tahini, lemon, garlic, olive oil, and salt.
Israeli Salad
Israeli salad is a fresh chopped salad of tomato, cucumber, onion, parsley, lemon, olive oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.