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
25–36 of 40
Malawach
A Yemeni Jewish layered pan-fried flatbread typically made from wheat dough and vegetable oil and commonly served with egg and tomato accompaniments.
Maqluba
Maqluba is a Levantine rice dish assembled with layers of rice, vegetables, and seasoned meat or poultry before being inverted for serving.
Matbucha
Matbucha is a slow-cooked Israeli salad of tomatoes, peppers, garlic, and oil served chilled or at room temperature.
Matzah Ball Soup
Matzah ball soup is a hot soup of matzah-meal dumplings served in seasoned chicken stock, often with aromatic vegetables.
Meorav Yerushalmi
A Jerusalem mixed grill of seasoned chicken pieces and organ meats cooked with onion and spices.
Mujaddara
A savory dish of lentils and rice cooked with cumin and topped or mixed with deeply caramelized onions.
Musakhan
Musakhan is a Palestinian-style dish of roasted chicken and deeply softened onions served over bread seasoned with sumac and olive oil.
Ptitim
Toasted Israeli wheat pasta is cooked until tender and commonly served as a warm side dish with mild seasoning and optional vegetables.
Rugelach
Small rolled Jewish pastries made from a rich dough and filled with chocolate, fruit preserves, nuts, or sugar.
Sabich
An Israeli pita sandwich typically filled with fried eggplant, hard-boiled egg, potato, tahini, salad vegetables, and amba.
Sambusak
A savory Israeli filled pastry commonly prepared with a wheat dough and a seasoned chickpea, onion, meat, or cheese filling.
Shakshuka
Eggs gently cooked in a seasoned tomato and bell-pepper sauce with onion, garlic, olive oil, and spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.