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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.
Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes. Kasha. Russia, Ukraine. Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms. Kasha varnishkas.
Fruits grown in Israel include avocados, bananas, apples, cherries, plums, lychees, nectarines, grapes, dates, strawberries, prickly pear (tzabbar), persimmon, loquat (shesek) and pomegranates, and are eaten on a regular basis. Israelis consume an average of nearly 160 kg (350 lb) of fruit per person a year.
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 ...
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).
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 ...
Food in Antiquity: A Survey of the Diet of Early People (Expanded ed.). Johns Hopkins University Press. ISBN 0-8018-5740-6. Cooper, John (1993). Eat and Be Satisfied: A Social History of Jewish Food. New Jersey: Jason Aronson Inc. ISBN 0-87668-316-2. Feinberg Vamosh, Miriam (2007). Food at the Time of the Bible: From Adam's Apple to the Last ...
Description. Israeli salad is made of chopped raw tomato, onion and cucumber, and can also include pepper, carrot, scallion, leafy greens and parsley. The salad is dressed with either fresh lemon juice or olive oil, or both. Za'atar and yogurt are very common dressings at breakfast while sumac and tahini are common the rest of the day.