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Marks, Gil, The World of Jewish Cooking: More than 500 Traditional Recipes from Alsace to Yemen, New York, Simon & Schuster (1996) ISBN 0-684-83559-2; Nathan, Joan, The Foods of Israel Today, Knopf (2001) ISBN 0-679-45107-2; Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf (1997) ISBN 0-394-53258-9
These include goat cheese, blue cheese, brie, and camembert, among others. Many of these cheeses are produced by small-scale artisanal producers and are available in specialty shops or at local markets. Israeli cheese is a diverse and vibrant part of the country's culinary heritage.
Gvina levana (Hebrew: גבינה לבנה), which means "white cheese" in Hebrew, also known as Israeli white cheese, is a soft, creamy, and tangy cheese that is popular in Israel. The cheese is made from cow's milk and has a texture similar to sour cream, but is less sour and less tangy. It is used in a variety of dishes in Israeli cuisine and ...
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]
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 ...
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Production. Galil cheese is made from cow's milk and is produced in the northern region of Israel known as the Galilee. The cheese is made using traditional cheese-making techniques, including curdling the milk with vegetarian rennet and pressing the curds to remove excess whey. The cheese is then aged for several months, during which time it ...