Israel is home to a varied and very diverse cuisine. This is because, from all over the world have created recipes of immigrants, there is also the traditional Jewish recipes and Arabic influences have also been recorded. Categories of Israeli cuisine can be divided roughly into two main Israeli-Mizrahi cuisine, the cuisine is influenced by traditional Arab and Israeli, the country is hit by several of the Jewsimmigrated to Israel, and includes Ashkenazi, North African, Balkan, Yemenite, Iraqi and American courts, although many courts have gained popularity beyond its original ethnic origin.
Some Israeli courts are:
World Cuisine
- Israeli Salad - diced tomatoes and cucumber with lemon juice and olive oil.
- Matbucha - salad with tomatoes, roasted peppers, olive oil and garlic, cooked together and then cooling down.
- Labneh - yogurt aimed atRemoving the whey.
- Skhug, also known as "kharif" - a spicy dip / sauce, originally from Yemen. The dip of fresh chillies, coriander, garlic and spices. There are several variations, including Skhug Adom (Red Skhug red pepper), Skhug Yarok (made Skhug green green peppers) and Buddy Skhug (Skhug brown, made with peppers and tomatoes).
- Jachnun - fried dough rolled slowly during the night, and eaten with tomato dip, hard boiled eggs and Skhug.
- Shakshouka- Eggs, tomatoes, onions and garlic. It is usually eaten with pita bread.
- Doner - The Israeli version of doner kebab. Served with bread and potato salad and hummus or French.
- Wax Mala - a thin bread made of many layers, like a crepe made.
- Kibbeh - Ground (minced) meat, flour and spices and fried.
- Falafel - balls or burgers made from beans or chickpeas, cooked or processed.
- Pastries small triangular fried, salted with various fillings - Sambusac.
-Bourekas - savory baked goods.
Israeli recipes
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