Israel

Israel offers a richly blended cuisine of traditional Jewish dishes, Arabic food and fare introduced by immigrant populations from North Africa and parts of Europe. Many dishes are connected to holidays, customs and festivals.

For Rosh Hashanah, the Jewish New Year, tzimme is served, a slow-simmered carrot stew with honey, sweet potatoes, prunes and cinnamon. Kibbeh is another popular dish comprised of minced lamb with spices, stuffed inside a bulgur pastry crust and fried or grilled. Pita, of course, is used frequently in Israeli cuisine to spread with dips such as harissa, made from chile peppers, or to fill with tasty ingredients to make sabich, a sandwich with fried aubergines, or eggplants, hummus, cucumber, tomato, fried egg and chile sauce. Of course, other traditional dishes include matzoh ball soup, kebob, kugel and blintzes. Halva, a Turkish candy, is a well-loved dessert in Israel. Halva is made from tahini paste and sugar and may include pistachio nuts, vanilla or chocolate.

Although Israelis are not known as big consumers of alcohol, boutique wineries have become popular, offering regional varietals. Local beer brands include Maccabi and Goldstar.—Leska Tomash

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