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
13–24 of 40
Israeli Schnitzel
A breaded chicken cutlet coated with egg and wheat-based crumbs and fried until crisp.
Jachnun
Jachnun is a slow-baked Yemenite Jewish rolled pastry made from wheat dough layered with fat or oil and traditionally served with tomato, egg, and a spicy condiment.
Jerusalem Bagel
A Jerusalem bagel is a long, oval ring of lightly sweetened yeast bread baked with a sesame-coated crust.
Kanafeh
A syrup-soaked dessert made from shredded pastry and a soft cheese filling, commonly finished with butter and pistachios.
Kubaneh
A Yemeni Jewish overnight pull-apart bread made from fermented wheat dough enriched with fat and often baked with eggs.
Kubbeh Hamusta
A hot Israeli sour soup containing meat-filled wheat-based kubbeh dumplings with celery, onion, garlic, and lemon.
Kubbeh Selek
A hot beet-based Israeli soup with sour notes and meat-filled wheat-based kubbeh dumplings.
Kubbeh Soup
Kubbeh Soup is a broth-based soup containing stuffed kubbeh dumplings, typically made with a bulgur-wheat shell and seasoned minced meat filling.
Kugel
Kugel is a baked Jewish casserole, commonly made as a sweet or savory dish with noodles or potatoes, eggs, and sometimes dairy.
Latkes
Crisp pan-fried potato pancakes typically made with grated potato, onion, egg, and flour and served warm.
Ma'amoul
Ma'amoul is a molded filled pastry made from wheat or semolina dough and typically filled with dates, nuts, or both before baking.
Malabi
A chilled Israeli milk pudding thickened with starch and flavored with rose water, often finished with sugar syrup and pistachios.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.