Food Culture in Israel
Influenced by religious factors, Israel's food is diverse and has a strong Jewish dietary tradition. Here you can taste the delicacies of Arab countries, the distinctive salads, meats and other Israeli delicacies, which are varied, endless and rich. According to records, Israel's food culture began to be influenced by Europe, the Middle East, North Africa, Latin America and Asia three thousand years ago. After years of development, it has gradually formed its own food characteristics. Restaurants in Israel vary in style. Most restaurants are open 24 hours a day, but in the Tel Aviv area, they are mainly open on weekends.
Israeli staple food
The staple food of the Israelites was bread, made of wheat flour and barley flour, the latter usually being eaten by the poor. Vegetables commonly eaten by Israelis are onions, garlic, leeks and melons. Israeli Jews eat clean food (kosher food), first of all, kosher laws are related to animals. The only edible mammals are cud-rumining and split-hoofed animals that can eat beef, but not pork and horse meat. The consumption of most farmed poultry (eg chickens, ducks, geese, etc.) is permitted, but some newer species such as ostriches and emus are not, and the bible specifically mentions fasting ostriches. Fish must have fins and scales, and mollusks and crustaceans are forbidden. Second, kosher regulations are related to animal blood. The Jews considered blood to be the "liquid of life" and strictly forbidden to eat it. Kosher meat and poultry must be slaughtered in a special way to remove the blood.
Popular food in Israel
Hummus is usually made with chickpeas, also known as hummus. Sometimes it is also made with other beans. Mash the beans and combine with tahini, lemon juice, olive oil, salt and garlic.
Msabbaha (or Masabacha) is another version of Hummus. It is similar to Hummus, except that the beans are not mashed and remain whole. Msabbaha literally means "swimming" in Arabic.
Falafel is a traditional Middle Eastern food, as well as a traditional Israeli food, and it is considered the national dish of Israel. Falafel is a classic Israeli street food that can be found on every street corner in Israel. It's made from fried chickpeas, fava beans (or a mix of both). Usually it's served wrapped in a pita or eaten on its own as part of an appetizer.
Shakshouka, or North African eggs, is one of the most popular Israeli delicacies and is usually eaten for breakfast. Shakshouka is from North Africa, it was brought to Israel by Jewish immigrants from Tunisia. It's made from poached eggs with tomatoes, peppers, onions, and seasoned with cumin, paprika, chilli, and coriander. The word Shakshouka comes from the Arabic "Shakka", which means "together".
Tahini is a creamy salty sauce made with sesame seeds, authentic Tahini is made with tahini, lemon, olive oil and garlic. It is an ancient food, dating back to 5000 BC.
Sabich (or sabih) is a popular Israeli sandwich. Sabich was brought to Israel by Iraqi Jews and is traditionally eaten by Israelis on the Sabbath. Basically, it's a pita with fried eggplant and eggs, tahini, hummus, Israeli salad, and a spicy mango sauce called "amba".
7. Israeli Salad
Mix together tomatoes, cucumbers, onions, bell peppers, and season with lemon juice, olive oil, tahini, and zaatar for an Israeli salad. Israeli salad is a classic Israeli side dish.
The main ethnic group in Israel is the Jews, and the Jewish dietary taboos are as follows
- 1. Jews must not eat pork and non-ruminating animals, such as rabbits; shellfish and crustacean seafood are also prohibited, so crabs, shrimps, clams, oysters, etc. will not appear on the Jewish table.
- 2. Meat and milk products cannot be cooked together, and fish must be deboned; the meat must be slaughtered in accordance with Jewish rituals to minimize the suffering of animals, and must be salted or marinated before cooking to ensure complete blood Flow net, conform to these many procedures is clean food.
- 3. Keeping the Sabbath: The most important thing in Jewish life is keeping the Sabbath. The Sabbath is the Jewish weekly rest day and the most sacred and inviolable holy day in Judaism.
- 4. The Israelites do not eat pork or beef, but the cattle must be slaughtered by a Jewish priest. Also, beef and milk cannot be cooked at the same time or eaten together. Fish without scales are also banned.