ISRAELI
TREATS
Cuisine in Israel is a novel concept, mostly
because of the relative age of the country. Only
recently, 1948 to be exact, did Israel become
an official country, immediately drawing
millions of new inhabitants from across the
Middle East and Northern Africa. As a result,
the national cuisine is diverse, yet authentic, a
cornucopia of flavors mostly harvested locally
from its varied landscape.
The staples you’ll find are familiar — like
hummus, couscous and falafel — but made
with traditional methods that make the
freshness and quality of the ingredients stand
out. Those ingredients include first-class
olives, chickpeas, goat cheese, slow-roasted
tomatoes, eggplant, Medjool dates, Jaffa
oranges, figs, pomegranates and sweet date
honey, just to name a few.
When combined with local spices and
herbs, the dishes that emerge — shakshouka,
poached eggs baked in tomato sauce;
bourekas, small phyllo dough pastries stuffed
with salty cheese and spinach; malabi, a
rosewater pudding topped with fruit; baba
ganoush, eggplant mixed with tahini, lemon
juice and garlic — are simply mouthwatering.
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Tel Aviv
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Israeli mezze platter
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