Baku Kitchen! An independent reference of traditional food

Israel

Ask what Israel eats and the answer starts with this: diaspora fusion of Levantine staples with Yemenite, North African and Ashkenazi Jewish kitchens; street food thrives. Look for Falafel (fried chickpea balls in pita with salads, tahini and amba), Hummus (warm chickpea-tahini plates wiped with pita; hummusiot debate toppings) and Shakshuka (eggs poached in spiced tomato-pepper sauce; North African Jewish import). Adopted as street food by Yemenite and other Jewish immigrants and sold in pita with salad and tahini from the 1950s. This atlas has 44 Israel dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

44 dishes.

AmbaAmbafenugreek-turmeric pickled mango sauce, Basra's gift to falafel standsArak eshkoliyotArak eshkoliyotArak poured long over ice with fresh grapefruit juice, clouding milky white.BabkaBabkaTwisted yeasted loaf marbled with chocolate or cinnamon, sold in bakery slabs.BambaBambapeanut-butter puffed corn snack, national childhood iconBourekasBourekasBalkan-origin filled puff pastries: cheese, potato or spinachChallahChallahbraided egg-enriched loaf blessed and torn at the Shabbat tableChamutzimChamutzimBarrel-brined cucumbers and vegetables, sold by weight and eaten with everything.CharosetCharosetpaste of fruit, nuts and wine eaten at the Passover sederCholentCholentovernight Shabbat stew of beans, barley, potatoes and beefChraimeChraimefish simmered in fiery tomato-pepper sauce; North African Shabbat dishFalafelFalafelfried chickpea balls in pita with salads, tahini and ambaGazozGazozSoda water poured over fermented fruit and herb syrups, garnished in the glass.Gefilte fishGefilte fishpoached patties of minced carp or pike, served cold with horseradishGoldstarGoldstarDark amber lager poured in pubs and at street bars.HalvaHalvaDense semolina or sesame sweet, sliced and eaten with coffee.HilbehHilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.HummusHummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppingsIsraeli saladIsraeli saladfinely diced cucumber-tomato salad with lemon and olive oilIsraeli wineIsraeli wineMediterranean reds and whites from the Galilee, Golan and Judean hillsJachnunJachnunYemenite rolled dough baked overnight, with grated tomato, zhug and eggJaffa orangeJaffa orangethick-skinned sweet Shamouti orange, easy to peel and to shipJerusalem mixed grillJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatKremboKrembochocolate-coated marshmallow cream on biscuit, winter-only treatKubanehKubanehbuttery pull-apart bread baked overnight, served with grated tomato and zhugKubbeh soupKubbeh soupIraqi-Kurdish semolina dumplings in beet or sour brothKugelKugelbaked noodle or potato pudding, sweet or peppery, served on ShabbatLaffaLaffaLarge soft flatbread baked on a taboon wall, wrapped around shawarma or falafel.LevivotLevivotFried grated potato pancakes eaten with sour cream or apple sauce.LimonanaLimonanafrozen mint lemonade slushMalabiMalabicold milk pudding under rose syrup, coconut and crushed peanutsMalawachMalawachflaky fried Yemenite flatbread with honey or savory dipsMatbuchaMatbuchacooked Moroccan tomato-pepper relish opening every mezze spreadMatzahMatzahflat unleavened cracker baked fast, eaten through the week of PassoverOznei HamanOznei HamanTriangular filled cookies with poppy seed, chocolate or date, eaten at Purim.PtitimPtitimtoasted pasta pearls, austerity-era invention turned comfort foodRugelachRugelachchocolate-swirled crescent pastries from yeasted dough

  • Amba

    Fenugreek-turmeric pickled mango sauce, Basra’s gift to falafel stands. Ready in 30 min prep and 20 min cooking. 1 large…

  • Babka

    Twisted yeasted loaf marbled with chocolate or cinnamon, sold in bakery slabs. Ready in 45 min prep and 35 min…

  • Bamba

    Peanut-butter puffed corn snack, national childhood icon. Ready in n/a prep and n/a cooking. 1 bag, but nobody makes it…

  • Bourekas

    Balkan-origin filled puff pastries: cheese, potato or spinach. Ready in 45 min prep and 25 min cooking. 24 pastries. A…

  • Challah

    Braided egg-enriched loaf blessed and torn at the Shabbat table. Ready in 30 min prep and 30 min cooking. 2…

  • Chamutzim

    Barrel-brined cucumbers and vegetables, sold by weight and eaten with everything. 30 min to prepare. Fills a 3-litre jar. A…

  • Charoset

    Paste of fruit, nuts and wine eaten at the Passover seder. Ready in 20 min prep and none cooking. About…

  • Cholent

    Overnight Shabbat stew of beans, barley, potatoes and beef. Ready in 30 min prep and 14 hr cooking. 8 servings.…

  • Chraime

    Fish simmered in fiery tomato-pepper sauce; North African Shabbat dish. Ready in 20 min prep and 35 min cooking. 6…

  • Gefilte fish

    Poached patties of minced carp or pike, served cold with horseradish. Ready in 45 min prep and 2 hr 15…