Our Favorite Israeli Food Recipes (2024)

FAQs

What is the most popular food in Israel? ›

Falafel is probably the most recognizably Israeli food there is. In almost every town in Israel you can find a choice of shops attracting the hungry with the delicious smell of frying falafels. The Shuk (market) Betzalel area in Tel Aviv, for example, is famous for its excellent falafel.

Falafel. Another staple food here in Israel, falafel is made of a mixture of ground chickpeas and spices, which are then formed into balls that are then deep-fried. This Middle Eastern street food is common across the region, but it's actually considered the “National Dish” of Israel.

In Israel, typical lunches and dinners consist of meze. In other words, small plate meals with lots of options. Usually they are very vegetable heavy, and may contain fish. Hummus, Israeli Salad, and all the things you find on a breakfast menu can also be found on a lunch menu.

Chicken, fish, and lamb are common animal proteins. Grilled kebobs and shawarma (meat cut into thin slices) are typical ways that Israelis prepare meat. Pita bread—often made fresh—is dipped in sauces and stuffed with falafel.

The extravaganza of all breakfasts includes, and is not limited to, eggs any style, shakshuka, chopped salad, roasted eggplant, tahini, avocado salad, pickles, lox and herring, fresh and hard cheeses, breads and pita, babka and danishes and excellent coffee (an Israeli obsession).

Bamba. The undisputed king of Israeli snacks, and the main reason Israeli kids are relatively peanut-allergy free. The little, fluffy yet crunchy peanut clouds are shoved down our throats from the moment we learn how to eat, so it's no surprise that most Israelis consider it to be an absolute staple.

Falafels – Speaking of things to wrap into pita, falafels are one of the cornerstones of Israeli cuisine. These are deep-fried balls of chickpeas often served with pita bread. Some varieties contain fava beans and onions. Israelis also lay them on a bed of salad, hummus, or tahini.

There are two pork industries in Israel: the large one that provides steady meat supplies to a population of Russian immigrants and foreign workers, and a second for secular Israelis for whom sausages and pork ribs have become part of daily eating.

Six of the seven species grow wild in Israel: wheat, barley, grapes, figs, olives and dates; the origin of the pomegranate is not known. The seven species ripen throughout the year: first to ripen is wheat, in the spring, and the last are olives and dates, in the early autumn.

Showing your stomach is not a big deal in cities like Haifa or Tel Aviv. Also, very few Israeli women wear shorts! Even though it is VERY hot in Israel, wear pants and get used to it. Jeans, stretch, or wide legged pants – you can buy these for basically 5 American dollars in most places in Israel.

Do they eat eggs in Israel? ›

In Israel, the consumption of eggs per capita reaches about 250 eggs per person per year.

Roasted vegetables includes bell peppers, chili peppers, tomatoes, onions, eggplants and also sometimes potatoes and zucchini. Usually served with grilled meat. Khamutzim are pickled vegetables made by soaking in water and salt (and sometimes olive oil) in a pot and withdrawing them from air.

Just as Tel Aviv fuses old and new so, it also acts as one big culinary laboratory, with immigration from every corner of the globe fuelling its vibrant food scene.