Friday, May 16th 2008

There is an ongoing debate whether Israel has a true native cuisine. Although various dishes and preparation methods are rooted in Israel, much of the cuisine has been imported from other countries and cultures in and around the Mediterranean as well as Western and Eastern Europe. Falafel, kebabs, couscous, hummus, and honey-soaked sweets are extremly popular items that are also enjoyed in countries from Northern Africa to Greece. Stuffed cabbage dishes and hearty soups that are popular as well are similar to dishes served in Poland and other Eastern European countries.

Ingredients often used include cucumbers, chickpeas, tomatoes, lamb, olives, olive oil, honey, cabbage, matzoh, yogurt, potatoes, and carrots.

Much of the cuisine in Israel is served kosher. Foods are classified as kosher when they meet all criteria applied by Jewish law.

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