Jerusalem mixed grill - an Israeli dish from Jerusalem, It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, it is served with rice, mujaddara or bamia
Kubba bamia - Kubba made of semolina or rice and okra cooked in a tomato stew or soup
Tilapia - St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked spices.
Denesse - in the coastal region is baked in the oven with yogurt, tomatoes, garlic, dried mint and cucumbers, it is also fried.
Merguez - North African spicy sausage, mainly grilled in Israel
Moussaka - oven-baked layer dish of a ground meat and eggplant casserole
Shakshouka - a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin
Schnitzel - Fried chicken with breadcrumbs or flour, in the flour version the chicken can be flavored with lemon juice, turmeric, cumin, sumac, paprika and more.
Kubba - Mixture of Bulgur and meat stuffed with meat, nuts (principally pine nuts) or raisins and spices and sometimes parsley or mint
Memulaim - Vegetables and dried fruits filled with rice, bulgur, lamb, chicken, beef or fish and cooked in tomato source or date, carob, tamarind or pomegranate molasses.
Bourekas - phyllo or puff pastry that can be filled with vegetables, cheese, meat, spices, herbs, nuts, pickles, etc.
Sambusak - pastry that can be filled with cheese, spices, herbs chickpeas, fish, meat with pine nuts or mixture of chickpeas and meat (lamb, beef, chicken)
Sabich salad - rural sabich dish that made as salad, the ingredients of it are almost the same as of the Sabich itself despite the Hummus and the Pita bread
Hamusim - Vegetables soak in water and salt in a pot and drawn from the air for the week such as: cucumber and cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili, bell pepper, garlic and beans.
Sabich - Israeli dish served in pita bread, traditionally contains fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba. Traditionally it is made with haminados eggs, slow-cooked in Hamin until they turn brown. Sometimes it is doused with hot sauce and sprinkled with minced onion.
Lahmacun - round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked.
Havita b'laffa - Omelette in a Taboon bread, served with Hummus or Labneh.
