Israeli Cuisine

Israeli cuisine consists primarily of dishes brought by the Jewish diaspora and forms a notable fusion tradition characterized by the mixing of Jewish and Arab cooking, drawing together Mizrahi, Sephardi and Ashkenazi Jewish culinary practice with Mediterranean and Middle Eastern influence. Mediterranean staples such as olives, wheat, chickpeas, dairy and fish play a central role, shaped by geography, while the observance of kashrut, the Jewish dietary laws, and the calendar of Jewish holidays significantly structure food preparation and eating customs, and lunch rather than dinner traditionally serves as the main meal of the working day. Fresh vegetables such as tomato, eggplant and zucchini, citrus fruit and dairy products are essential, and dishes including za'atar, falafel, hummus, shakshouka and couscous, of Arab origin but now widely regarded as Israeli, are especially popular, alongside the kibbutz breakfast of cheeses, yogurt, vegetables, hard boiled eggs and fresh juice. Waves of immigration following the founding of the state in 1948 and periods of austerity encouraged further culinary adaptation, and contemporary Israeli food culture emphasizes Mediterranean diet principles and fusion cooking.