A FOOD TRADITION
Mizrahi Jewish Cuisine
Mizrahi Jewish cuisine is a broad family of Jewish cooking traditions from the Middle East and adjacent regions, many of which became influential in Israel through migration and family practice. It is not uniform: Iraqi, Kurdish, Persian, Syrian, and other regional traditions differ, but commonly use rice, wheat, legumes, eggplant, herbs, dried fruit, spice blends, and slow-cooked meats. Techniques include stuffing, long braising, souring, pickling, and preparing Sabbath dishes in advance. Representative examples across the umbrella include kubbeh, rice-and-meat preparations, hamin, and herb-rich stews. It overlaps with local non-Jewish cuisines and should not be treated as a single exclusive origin tradition.
Dishes linked to this cuisine
1–6 of 6
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.
Kubaneh
A Yemeni Jewish overnight pull-apart bread made from fermented wheat dough enriched with fat and often baked with eggs.
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.
Malawach
A Yemeni Jewish layered pan-fried flatbread typically made from wheat dough and vegetable oil and commonly served with egg and tomato accompaniments.
Sabich
An Israeli pita sandwich typically filled with fried eggplant, hard-boiled egg, potato, tahini, salad vegetables, and amba.
Tehane
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.