So everyone knows that in Israel, hummus flows almost as freely as water… but there’s way more to Israeli food than that! Borrowing flavors from the cultures that live within the state, Israeli food has people all over the world reThinking what’s for dinner.
Originally of Greek and Turkish origin, this goat and sheep’s milk cheese has a high melting point and can be served grilled or fried. In Israel, it’s usually the featured item on a salad or kebab skewer.
What sets Israeli schnitzel apart from German schnitzel is the use of chicken or turkey breast as opposed to pork. Deep fried to golden perfection, schnitzel is surprisingly complemented by our old friend, hummus.
Less dense than an average donut, this pastry is filled with jelly (or sometimes custard), deep fried, and finished off with an abundance of powdered sugar. This melt-in-your-mouth dessert is a kid favorite around the Jewish festival of Hanukkah.
Known in Israel as “ptitim,” this pearl-shaped pasta can be dressed up a thousand different ways. From vegetables to dried fruit and nuts, Israeli couscous can be served on its own or as an accompaniment to fish or meat.
Constructed of phyllo dough or puff pastry, Israeli bourekas are usually filled with savory cheese, mashed potatoes, spinach, mushrooms, and sometimes even pizza filling (think of it as a gourmet Pizza Roll).
Like a croissant’s baby brother, this finger dessert can be found next to almost any cup of coffee in Israel. And with all the filling options, it’s no surprise! Anyone up for some chocolate, raspberry, cinnamon, marzipan, walnut, raisin, or poppyseed rugelach?
There’s nothing dated about this traditional Jewish stew. Simmered overnight for 12 hours, the chicken, beef, potato, bean, vegetable, and barley stew serves as the ultimate comfort (or hangover) food.
With a round biscuit base and a hard chocolate coating, the gooey marshmallow on the inside of a Krembo is a fun surprise for first-time indulgers. Sorry for the spoilers, but that picture is just too cute.