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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.
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.
As well as hummus and falafel, other dishes such as ka'ak, shakshuka, labneh, knafeh, tabouleh, maftoul, za'atar, and fallahi salad have been incorporated into Israeli cuisine, often being renamed. [ 5][ 7][ 6] Some of the dishes, including hummus, falafel, msabaha, baba ghanoush, and knafeh have come to be considered national dishes in Israel ...
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).
The Israelites usually ate meat from domesticated goats and sheep. Goat’s meat was the most common. Fat-tailed sheep were the predominant variety of sheep in ancient Israel, but, as sheep were valued more than goats, they were eaten less often. The fat of the tail was considered a delicacy. [63]
العربية; Azərbaycanca; বাংলা; Беларуская; Bosanski; Cebuano; Čeština; Cymraeg; Ελληνικά; Esperanto; فارسی; Français; 한국어
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.
Israeli couscous. Ptitim (Hebrew: פְּתִיתִים, p'titím, lit. 'flakes', singular: פְּתִית, p'tít, lit. 'flake') [2] – sometimes called pearl couscous – is toasted pasta in tiny balls. Despite its name in English, it is not a type of couscous (Hebrew: קוּסְקוּס, kus'kus). The pearls are similar to the ones of the ...