Israeli Cuisine (Paperback)

Israeli cuisine is a diverse cuisine consisting of local dishes and dishes brought to Israel by Jewish immigrants from around the world. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli fusion cuisine has developed. Israeli cuisine has adopted and continues to adapt elements of various Jewish styles of cuisine including Mizrahi, Sephardic, Ethiopian Jewish, Indian Jewish, Yemeni Jewish and Ashkenazi. It has also incorporated other Middle Eastern foods, and many foods traditionally eaten in the Middle East, such as falafel, shakshouka, couscous, Israeli salad, hummus and za'atar, have become synonymous with Israeli cuisine. There are new dishes based on agricultural products, such as oranges, avocados, dairy products and fish, introduced since 1948. Chefs educated abroad have also introduced elements of other international cuisines.