By Rachel Carp
A smorgasbord of
cultures combine to make Israel food a distinct and tasty departure from most
common fare in the United States. From assorted dishes made from chick peas to
pastries sweetened with honey, Israeli cuisine has been influenced by countries
in the Middle East, Africa, the Mediterranean region and the Balkan Peninsula,
as well as Europe, Asia and even the United States.
When people visit Israel
they frequently develop a passion for the food, returning with memories of a
favorite dish. When Susie Carp, a member of Congregation Shearith Israel,
visited Israel, she could not resist the warm falafel
wrapped in pita.
Miranda Winer, an administrative assistant at
Congregation Shearith Israel, immediately missed “the amazing and delicious different
kinds of cheeses” when she returned from visiting Israel in 2012. She
also enjoyed café hafuch, a hot beverage similar to a latte, “but of course
tastes better there. Everything does!” Ms. Winer said.
The best way to enjoy delicious Israeli cuisine
is to visit Israel, but for now, here are some typical dishes you can make at
home.
Bourekas: A common Israeli street
food, Bourekas are baked or fried pastries made from thin flakey dough. The
pastries are stuffed with a variety of fillings including cheese, meat, or
veggies. Typically eaten for breakfast or as a snack, Bourekas can be found at
local bakeries and supermarkets.
Falafel: A popular middle eastern
fast food, Falafel is a simple and delicious dish that can be eaten at a
restaurant or on the go. Falafel are deep fried chick pea and fava bean balls
that are served inside soft pita pockets. The dish can be topped with
vegetables, sauces, and is usually accompanied by a salad.
Shwarma: Thinly sliced strips of seasoned lamb, turkey, or other meat are wrapped inside pita or laffa bread and served with chips and a salad. Shwarma looks similar to large burrito and is a great substitution for a sandwich. They are easy to find and carry around on the Israeli streets.
Baklava- Enjoyed throughout the Mediterranean region and Middle East, these mouthwatering, fragile pastries pack the perfect combination of crunch and chew. Baklava pastries consist of several layers of flakey pastry crust filled with sweet honey and chopped nuts.
Baklava Recipe
Jachnun- A traditional Yemite Jewish food, Jachnun are slightly sweet pastries usually accompanied by crushed and grated tomato dip, hard boiled eggs, and hot sauce called skhug. The pastry is made from a large, thin sheet of dough brushed with butter or shortening and rolled into a stick. Jachnun is a slow cooked food baked in the oven overnight. Usually baked a day in advance, Jachun is served the morning of the Sabbath by closely observing Jews who are forbidden to light a fire or cook on Shabbat. Jachnun recipe
Israeli Schnitzel- Considered a national food in Israel, schnitzel, which resemble chicken nuggets, are breaded and fried, thin chicken or turkey cutlets. Popular in many Middle Eastern countries, schnitzel was brought to Israel by the Ashkenazi Jews and conforms to dietary kashrut laws. Schnitzel is served alongside fries, mashed potatoes, rice, or pasta, and the individual Schnitzel patties are rolled in sesame seeds or paprika. Frozen schnitzel can also be found in supermarkets in Israel.
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