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a version of hamin popular among Spanish Jews. Baba ghanoush. The Levant (Syria, Lebanon, Middle East, Jordan) Broiled eggplant mixed with garlic, lemon, tahini, and spices. Israeli Baba Ganouj is made with mayonnaise instead of tahini and is sometimes called salat hatzilim (eggplant salad). Baklava.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they ...
Israeli cuisine. 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 ...
Merguez — a spicy sausage originating in North Africa, mainly eaten grilled in Israel. Moussaka — oven-baked layered ground-meat and eggplant casserole. Schnitzel — fried chicken breast with breadcrumb or spice-flavored flour coating. Shashlik — skewered and grilled cubes of meat. Skewered goose liver—flavored with spices.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes ...
العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
The cuisine of Jerusalem reflects the long history of Jerusalem as a crossroads of cultures and religions. Millennia of trade, conquest, and migration have resulted in a unique fusion of culinary traditions, with significant influences from Jewish (predominantly Sephardic, [1] but also Kurdish, Ashkenazi, and other communities) and Levantine Arab cuisine (especially Palestinian).
Cuisine basics. Rice-stuffed peppers. Sephardi cuisine emphasizes salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces.