List of Israeli dishes
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The following is a list of Israeli dishes. For the cuisine, see Israeli cuisine.
- 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
- Kubba seleq - Kubba Stew or Soup made of Beet
- Kebab - minced lamb, beef or chicken flavored with parsley or coriander, spices, nuts and date, pomegranate, tamarind or carob molasses
- Kufta - meatballs made of minced meat, spices and herbs cooked in tomato sauce, tamarind or date molasses alongside beans, peas, vegetables, etc.
- Bamia - Okra stew cooked in hot tomato, pomegranate or tamarind sauce with onions, served with meat and rice
- Skewered Goose Liver - flavored with spices.
- 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.
- Ktzitzot Khubeza - a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
- Malawach - Big bread eaten with fresh grated tomato and skhug
- Hamin - variety of Shabbats stews
- Jakhnun - Pastry served at Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially in Shabbath
- Ziva - puff pastry topped with sesame seeds and filled with cheese and olives
- Ptitim 
- Mujaddara - Lentil and bulgur casserole
- Orez Shu'it - white beans cooked in a tomato stew and served on rice
- Gefilte fish - such as carp, whitefish, or pike, which is typically eaten as an appetizer. It is a dish traditionally served by Ashkenazi Jewish households.
- Burgul - cooked in many ways.
- Kishka - in Israel it is available in the frozen-food section of most supermarkets.
- Macaroni Hamin - is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem.
- Khachapuri - bread filled with eggs and cheese.
- Shkedei marak - Shkedei marak are small yellow squares made from flour and palm oil.
- Maraq 'Adashim - Lentil soup cooked with tomato sauce
- Maraq Shuit - White bean soup cooked with tomato sauce
- Matzah ball - The balls are dropped into a pot of salted boiling water or chicken soup, and are a staple food on Passover.
- 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 sauce 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. (comes from the Börek)
- Sambusak - pastry that can be filled with cheese, spices, herbs, chickpeas, fish, meat with pine nuts, or a mixture of chickpeas and meat (lamb, beef, chicken)
- Kreplach - are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.
Salads and dips
- Israeli salad - made with tomatoes, cucumbers, onions, parsley
- Salat ḥatzilim b'mayonnaise - contains fried eggplant, mayonnaise, garlic
- Tabbouleh - Parsley and bulgur salad with diced tomatoes, onions and lemon juice
- Baba ghanoush - Aubergine salad with tahini, parsley and garlic. Sometimes hot sauce is added.
- Hummus - Ground garbanzo beans with tahina and olive oil, eaten with pita or taboonbread.
- Fattoush - Mixed leaf vegetable salad with pita bread pieces and sumac
- Ful medames - Ground fava beans and olive oil
- Salat avocado - rural salad made of avocados, with lemon juice and chopped scallions
- Matbucha - cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.
- Carrot salad
- Cabbage salad
- Greek salad
- 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 are soaked 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.
Cheeses and yogurts
- Tzfat cheese - semi-hard salty sheep milk cheese
- Labneh - Strained yogurt
- Cottage cheese
- Circassian cheese
- Feta cheese
- Bulgarian cheese
- Gvina levana - Israeli quark cheese, is sold in different fat content variations (1/2%, 3%, 5% and 9%)
- Milky - Yogurt that has chocolate pudding and vanilla whipped cream and other variations
Spices and condiments
- Falafel (could be served plain) - Fried chickpeas, spice and parsley ball
- Shawarma - Pita bread roll of meat, tahini and various vegetables, in Israel it is also served with Amba condiment
- Pita afuya im za'tar - Taboon bread topped with za'atar and olive oil
- Sambusak - Fried dough balls stuffed with meat and onion or with cheese
- Jerusalem mixed grill - can be served in pita or laffa
- Bagel toast
- 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.
- Tunisian sandwich
- Fried Kubba
- Labneh b'laffa - Strained yogurt in a Taboon bread - morning snack
- Cow Chocolate
- Pesek Zman
Sweets and desserts
- Watermelon with Sirene or Safed cheese and sometimes mint leaves
- Krantz cake
- Tahini cookie
- Pancake - Pancakes and crepes filled with nutella chocolate spread and banana
- Ice cream - Ice creams, ice pops, and sorbets come in many flavors including hummus, Bamba, arak, watermelon, Bulgarian cheese, labane, and zaatar flavored
- Arak - Anise flavored alcoholic beverage, sometimes flavored with grapefruit or khat juices instead of water.
- Israeli wine
- Pomegranate wine
- Turkish coffee
- Sahlab - boiled milk with starch, covered with smashed coconut and cinnamon
- Limonana - type of lemonade made from freshly-squeezed lemon juice and mint leaves
- Vodka - distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings.
- Tea sometimes flavored with rosewater, mint, lemon juice, honey or date honey
- Pomegranate juice
- Gat - A juice made of Khat, in Jerusalem it is mixed with citron and named Etrogat.
- Apricot juice
- Orange juice
- Sugarcane juice
- Chocolate milk in a bag (Shoko Bsakit)