In the Bible, Israel is called the land of milk and honey. Thousands of years later, its food is much more complex, representing a mix of cultures and traditions.
-By John Jacobs

Ask for authentic Israeli food, and expect a vigorous discussion on what “authentic” means. Israel is called the land of milk and honey, but that does not begin to describe its interesting food culture reflecting a complicated history, deep religious roots and customs.

In this case, the customs are based in Judaism, and Jewish holiday meals represent the culmination of thousands of years of stories, traditions, cultures and family gatherings. The country that is about the size of New Jersey packs an experience into each meal.

Foods Wrapped in Diversity and Customs Jewish
In the Bible, Moses said he would bring the Israelites to a land flowing with milk and honey. The honey was likely a reference to sweet fruit nectar. Israel is on the Mediterranean Sea and has a generally temperate climate. It is mild enough that citrus fruit is grown in groves and on farms along the Jordan River and close to the Mediterranean Sea. It should not be surprising to find grapefruits and oranges imported from Israel in U.S. supermarkets. Also grown are olives, figs and pomegranates, squeezed for fresh juice.

Over the centuries, a remarkable variety of cultures have made history in Israel, including the Persians, Romans, Turks, Egyptians and a host of European countries. The first modern Jewish settlement was established in 1870, and over the next decades the country became the recognized homeland for Jews, embracing people from all over the world who wanted to return to their religious homeland.

People from more than 80 countries have made Israel their home, forming a melting pot of recipes and foods. The mix of cultures has created a distinctive cuisine reflecting a long history and diversity of cultures wrapped in the customs and beliefs of the Jewish population.

To understand the vast influence of various ethnicities influencing Israeli food, consider some of the favorite dishes. Shaksooka is an egg-and-tomato dish that came with the Sephardic Jews of North Africa. Matbucha, also called Turkish salad, is an appetizer or dip made with bell peppers, onions, tomatoes and garlic cooked down to dipping consistency. Jachnun is thinly rolled Yemenite bread, and baklava is an Arabic-origin dessert of flaky dough layered with nuts and honey. Borscht is distinctly Eastern European, but the cold beet soup is now embedded in Jewish food culture.

High Nutrition Blended with Religious Customs
The basic ingredients used in most recipes are driven by the Middle East location and religious practices.

Falafel, deep-fried chickpea balls in pita bread, is not uniquely Israeli food because it came from the wider region, but it is now considered an Israeli cultural food. Foods like veal schnitzel, originating in Austria, and shawarma, meat prepared using a Levantine Arab grilling process traced back to Turkey, are daily foods. Olives appear in many dishes, and olive oil, one of the healthiest of cooking oils, is used. Israeli cooks regularly prepare many high nutrition foods like hummus, Israeli salad made with tomatoes and cucumbers finely chopped, and tabbouleh made with couscous.

Typical foods include fresh fruit, lentils, flat bread, vegetables, eggs, yogurt, goat cheese, and certain types of fish and meats. Popular foods, besides the ones already mentioned, include stews, matzo balls, latkes, and sauces and dips.

Religious beliefs drive the cuisine throughout the year, and especially during holidays like Shavuot, Passover and Hanukkah. Not all Israelis follow the religious dietary laws, but a history of food restrictions related to religious dietary laws, called Kashrut, have influenced the availability of some foods.

The dietary laws are complicated, but there are some basic rules. Kosher food are acceptable foods. Non-kosher, or unacceptable foods, include shellfish, pork and rabbit. Meat and dairy products are supposed to be cooked and eaten separately. Some foods are allowed to be eaten with meat or milk, including fish, fruits, eggs and vegetables. Cooking is not allowed on the Sabbath, so households prepare foods, like the thick cholent stew, ahead of time and let it simmer in the oven over night. Cholent is loaded with ingredients like lima beans, brisket, potatoes, barley, and spices like ginger and paprika.

One of the most commonly known food restrictions applies to Passover, when Jews are prohibited from eating leavened bread. Matzo bread is unleavened bread and has become popular with Jews and non-Jews alike. Because Matzo bread (which is more like crackers) and matzo balls are bland, they go extremely well with spicy soups and stews. Haroset is a traditional Passover food; made of fruits and nuts mixed with honey and sweet red wine, the dish symbolizes the mortar used by ancient Egyptian slaves.

During Hanukkah, Israelis enjoy latkes and a variety of sweets. Shavuot is a festival held 50 days after the second day of Passover and now celebrates the giving of the Torah by God to the Jewish people on Mount Sinai thousands of years ago. You can count on finding blintzes on household tables on Shavuot.

Under an Olive Dining Tree
Lunch is the biggest meal of the day. Appetizers called mezze are served, followed by a soup and main dish of lamb or chicken. Main dishes in Israel include a wonderful variety of foods like kebobs; lamb stew with olives and dill; chicken curry; Moroccan fish (Nile fish, halibut or tuna); and moussaka with meat, potatoes and eggplant.

The food culture extends to plenty of dining outdoors. Many restaurants have patios where you can eat under olive trees, and street food stands are found throughout the country.

The restaurants serve a variety of international foods. If your heart is set on eating certainly Israeli foods, it will be necessary to do some research or just head for the street foods which promise fresh ingredients and strong flavors.

Once you try foods like sabich (pita bread stuffed with egg, fried eggplant, tahini and pickled mango sauce), Tunisian sandwiches (stuffed fried bun), and burekas (handmade phyllo filled with roasted eggplant, potatoes, cheese and/or spinach), you will be a fan of Israeli food forever.

Is there or is there not such a thing as “authentic Israeli” cuisine? You can ponder the question while enjoying shawarma under an olive tree.

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