Cuisine
Israel
Israeli cooking is a blend of traditions brought by Jews from Europe, North Africa, the Middle East and Yemen with the local food of the Levant. Fresh vegetables and salads, chickpea and sesame dips, olive oil and herbs dominate. Kosher rules and Sabbath meals play an important part, and breakfasts are famously abundant.
- 4 dishes
- Main dishes: 1
- Snacks and street food: 2
- Sides, sauces and spreads: 1
- vegetarian: 4
-
side · vegan
Hummus
A smooth, creamy purée of chickpeas and tahini with lemon and garlic, drizzled with olive oil and scooped up with pitta.
-
snack · vegan
Falafel
Crisp balls of soaked raw chickpeas with herbs and spices, deep-fried and served in pitta with tahini.
-
snack · vegetarian
Sabich
Pitta stuffed with fried aubergine, hard-boiled egg, hummus, tahini, salad and tangy mango pickle sauce.
-
main dish · vegetarian
Shakshuka
Eggs poached in a thick, spicy sauce of tomatoes and peppers, served straight from the pan with bread.
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