“Israeli food is not a static collection of traditional recipes. It is an idea…a shared experience. It is both a melting pot and a barely melted pot, a succulent array of dozens of distinct cuisines.” –Michael Solomonov
Much like za’atar, a common spice blend found in Israeli kitchens, Israeli cuisine is a blend of diverse cultures, traditions, ingredients and heritages. Israeli cuisine is both Jewish and Palestinian, innovative yet traditional, healthy yet comforting. Israeli cuisine is a cuisine that divides, but it is also a cuisine that unifies, for in its purest essence, Israeli cuisine embodies all who have come together to inhabit this land.
From the fruitful farmland of the coastal plains near the Lebanese border, to the snow settling upon Mount Hermon in the winter, to the flourishing tomatoes and melons in the desert regions, Israel’s topography is equally as diverse as its people—and the cuisine that they enjoy.
Emerging as a primarily Jewish nation in 1948, Israel is home to countless locations considered sacred by Jews, Muslims, and Christians alike. This rich religious history has garnished “The Holy Land,” with a cuisine that is constantly evolving, harvesting influence from not only Jewish tradition and dietary law, but from the heritages and beliefs of neighboring countries as well.
But what, exactly, defines Israeli cuisine?
In response to this question, one might conjure up images of falafel, ground chickpeas fried to a mouthwatering crisp, or anticipate hummus served with every meal. These dishes, most frequently associated with Israeli cuisine, have two factors in common: both involve chickpeas as their main ingredient, and both are claimed to have originated in Jewish, Palestinian, Egyptian, or Lebanese kitchens.
Israeli cuisine is more complex than falafel or hummus—more than the physicality of the food itself, Israeli cuisine represents the people behind the creation of these dishes.
