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Israeli salad—made with tomatoes, cucumbers, onions, parsley; Matbucha—cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper; Salat avocado—rural salad made of avocados, with lemon juice and chopped scallions; Salat ḥatzilim b'mayonnaise—contains fried eggplant, mayonnaise, garlic
Israeli breakfast, a distinctive style of breakfast that originates from the modern culture of the kibbutzim. Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. [1]
العربية; Azərbaycanca; বাংলা; Беларуская; Bosanski; Cebuano; Čeština; Cymraeg; Ελληνικά; Esperanto; فارسی; Français; 한국어
An Israeli breakfast is a style of breakfast that originated on Israeli collective farms called kibbutzim, and is now served at most hotels in Israel and many restaurants. [1] It is usually served buffet style, and consists of fruits, vegetables, salads, breads, pastries, dairy foods, eggs and fish.
Modern Jerusalemite cuisine is a dynamic blend of historical influences from Jewish communities, including Sephardic, Ashkenazi, and Kurdish, as well as Palestinian traditions. [15] Today, it reflects a fusion of ancient recipes and modern culinary practices. [13] Following the 1967 War, there was an influx of Palestinian laborers from the West ...
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Israeli cuisine (11 C, 119 P) G. Gastronomy in Israel (2 C) Pages in category "Food and drink in Israel" This category contains only the following page.
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