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.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.