List of Israeli dishes

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The following is a list of Israeli dishes. For the cuisine, see Israeli cuisine.

Main dishes[edit]

Meat[edit]

  • Jerusalem mixed grill—originating in Jerusalem,[1] a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia
  • Kubba seleqstew or soup made of beet
  • Mergueza spicy sausage originating in North Africa, mainly eaten grilled in Israel
  • Moussakaoven-baked layered ground-meat and eggplant casserole
  • Schnitzelfried chicken breast with breadcrumb or spice-flavored flour coating
  • Shashlikskewered and grilled cubes of meat
  • Skewered goose liver—flavored with spices

Fish[edit]

Gefilte fish topped with slices of carrot
  • Denessein the coastal region, baked with yogurt, tomatoes, garlic, dried mint and cucumbers; also prepared fried
  • Gefilte fish—traditional Ashkenazi Jewish quenelles made of carp, whitefish, or pike, typically eaten as an appetizer
  • TilapiaSt. Peter's fish, eaten in Israel and especially in Tiberias fried or baked with spices

Vegetarian[edit]

Ptitim
  • Brik—thin pastry around a filling, commonly deep fried
  • Burgul—wheat, cooked in many ways
  • Hamin—long-cooked Shabbat stews made with a variety of meats, grains and root vegetables
  • Jakhnun—pastry served on Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially on Shabbat
  • Khachapuri—bread filled with eggs and cheese
  • Kishka—stuffed derma, typically cooked in Shabbat stews
  • Ktzitzot Khubeza—a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
  • Kubba bamia—dumplings made of semolina or rice and okra cooked in a tomato stew or soup
  • Macaroni Hamin—a traditional Sephardic Jerusalemite dish, originally from the Jewish Quarter of the Old City of Jerusalem
  • Malawach—bread eaten with fresh grated tomato and skhug
  • Orez Shu'it—white beans cooked in a tomato stew and served on rice
  • Ptitim—toasted pasta shaped like rice grains[2]
  • Ziva—puff pastry topped with sesame seeds and filled with cheese and olives

Soups[edit]

Soup with matzah balls

Meze[edit]

Bourekas served with Israeli salad, olives and feta cheese
  • Bourekasphyllo or puff pastry filled with vegetables, cheese, meat, spices, herbs, nuts, pickles, etc. (comes from börek)
  • Kreplach—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[edit]

Salat ḥatzilim b'mayonnaise

Cheeses and yogurts[edit]

Safed cheese (Tzfat)
  • Cottage cheese
  • Circassian cheese—a mild cheese that does not melt when baked or fried, and can be crumbled
  • Feta cheese
  • Gvina levana—Israeli quark cheese, sold in different fat content variations (1-2%, 3%, 5% and 9%)
  • Milky—yogurt with chocolate pudding, vanilla whipped-cream and other variations
  • Sirene—a type of brined cheese made in the Balkans
  • Tzfat cheese—semi-hard salty sheep milk cheese

Spices and condiments[edit]

  • Ras el hanout—used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice
  • Sumac—dried fruits are ground to produce a tangy, crimson spice
  • Hawaij—a variety of Yemeni ground spice mixtures
  • Filfel chuma—a chili-garlic paste similar to a hot sauce originating from Libyan Jews
  • Skhug—the hot sauce of choice in the Middle East, made from chili peppers, cilantro, and various spices, red or green, depending on the color of the chilis
  • Amba—tangy mango pickle condiment of Iraqi-Jewish and Kurdish-Jewish origin

Breads[edit]

Breads[edit]

  • Bagel—a ring of yeasted wheat dough, roughly hand-sized, first boiled for a short time in water and then baked
  • Challah—a special bread of Eastern-European origin in Ashkenazi Jewish cuisine, usually braided
  • Kubaneh—traditional Yemenite Jewish bread similar to monkey bread
  • Malawach—thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan
  • Matzah—an unleavened flatbread
  • Mofletta—a thin crêpe made from water, flour and oil
  • Sliced bread—less common today

Bread dishes[edit]

Snacks[edit]

Grill-flavored Bissli
  • Bamba—a peanut-butter-flavored snack
  • Bissli—popular flavors are "Grill" and "Barbecue", others include onion, smoky, pizza, falafel, Mexican, and hamburger
  • Bourekas—a popular baked pastry
  • Cow Chocolate—a brand of chocolate products
  • Frikandel—a sort of minced-meat hot dog
  • Klik—various chocolate, candy, and chocolate-covered products, including chocolate-covered corn flakes and malted milk balls
  • Krembo—a chocolate-coated marshmallow treat
  • Mekupelet—a bar of thinly folded milk chocolate
  • Pannekoek special—pancake or crêpe filled with Nutella chocolate spread and banana
  • Pesek Zman—brand of chocolate bar
  • Sufganiyah—a round jelly doughnut
  • Sfenj—a light, spongy ring of dough fried in oil, eaten plain, sprinkled with sugar, or soaked in honey
  • Tortit—a wafer coated with chocolate containing rum-like almond cream

Sweets and desserts[edit]

Rugelach

Beverages[edit]

Limonana

Other[edit]

See also[edit]

References[edit]

  1. ^ Ottolenghi, Y.; Tamimi, S. (2012). Jerusalem: A Cookbook. Potter/TenSpeed/Harmony. p. 326. ISBN 978-1-60774-395-8. Retrieved May 4, 2017.
  2. ^ Gaunt, Doram (May 9, 2008). "Ben-Gurion's rice". Haaretz. Retrieved 19 August 2014.
  3. ^ https://www.theculturetrip.com/middle-east/israel/articles/history-of-falafel/