Food news
HeritageThe National Museum of the Philippines Iloilo capped off its 2026 ‘Magbasá Kita: A Reading Program for Young Learners’ with an immersive storytelling session at the museum’s Book Nook on September 23, 2026. The activity introduced the localHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesStreet foodMan dead, 3 in custody after shooting outside Piada Italian Street Food in Mayfield HeightsStreet foodBrick-and-Mortar Restaurants Need to Stop Blaming Street VendorsFarm and marketYour guide to Harvest Fair 2026 at Wisconsin State Fair ParkFarm and marketOct. 3 Harvest of Harmony Parade available to view in livestream broadcast during paradeFarm and marketSouthington Apple Harvest Festival kicks off tonightWorldBon Appétit editor-in-chief explores food’s role in culture, media at MSUFarm and marketDetroit Harvest Fest adds movies, more food trucks in year 6HeritageThe National Museum of the Philippines Iloilo capped off its 2026 ‘Magbasá Kita: A Reading Program for Young Learners’ with an immersive storytelling session at the museum’s Book Nook on September 23, 2026. The activity introduced the localHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesHeritage21st Sunchang Jangryu Festival to Welcome the World With K-Food and Cultural ExperiencesStreet foodMan dead, 3 in custody after shooting outside Piada Italian Street Food in Mayfield HeightsStreet foodBrick-and-Mortar Restaurants Need to Stop Blaming Street VendorsFarm and marketYour guide to Harvest Fair 2026 at Wisconsin State Fair ParkFarm and marketOct. 3 Harvest of Harmony Parade available to view in livestream broadcast during paradeFarm and marketSouthington Apple Harvest Festival kicks off tonightWorldBon Appétit editor-in-chief explores food’s role in culture, media at MSUFarm and marketDetroit Harvest Fest adds movies, more food trucks in year 6
Thali

🇮🇱 The food of Israel

20 dishes from Israel, best known first, across 4 cities and regions.

Israeli cooking is shaped by Jewish communities from across the world, blending Middle Eastern, North African, European, and Mediterranean influences. It stands out for its mix of Jewish and Arab dishes, use of local produce, and adaptations to religious rules and modern trends.

  • Hummus, falafel, and shakshouka are everyday foods in Israel.
  • Kashrut rules shape what ingredients and dishes are eaten.
  • Kugel yerushalmi is a sweet, peppery noodle pudding from Jerusalem.
  • Sufganiyot are filled doughnuts eaten at Hanukkah.
  • Khubeza leaves were foraged and eaten during the 1948 siege of Jerusalem.

The cooking of Israel

Israeli cuisine is a blend of many Jewish diaspora traditions, especially those from the Middle East, North Africa, and Europe. Over centuries, local produce and Mediterranean ingredients have shaped the food, while religious dietary laws (kashrut) and customs for holidays and Shabbat play a key role. Dishes from Arab and broader Middle Eastern cuisines, such as hummus and falafel, are now common, though their adoption has sparked debate. Modern Israeli food is also influenced by international trends, with chefs experimenting with new ingredients and fusion styles.

Staple foods in Israel

Wheat, barley, olives, figs, dates, pomegranates, and grapes have been central since ancient times. Bread, olives, cheese, and raw vegetables form the base of many meals. Chickpeas, eggplant, and peppers are widely used. Dairy, fish, and fresh fruits and vegetables are important, reflecting the Mediterranean climate. Pita bread, couscous, and rice dishes are common, and spices like za'atar and herbs are often added.

Breakfast in Israel 4 dishes

A typical Israeli breakfast draws on kibbutz traditions, featuring bread, olives, cheese, and raw vegetables. In hotels and many homes, it is served in an abundant form, sometimes including eggs and salads, reflecting the use of local produce.

Sweets and drinks in Israel

Pastries and cakes from Central and Eastern Europe, such as babka and strudels, are popular. Sufganiyot, a type of filled doughnut, is eaten especially during Hanukkah. Locally produced wines and handmade cheeses from cow, goat, and sheep milk are widely enjoyed. Coffee and tea are common drinks.

From region to region in Israel

Regional cooking in Israel reflects the origins of its people. Jerusalem is known for pies like sambousak and burekas, and for kugel yerushalmi, a sweet and peppery noodle pudding. Mizrahi cuisine, brought by Jews from North Africa and the Middle East, features grilled meats, stuffed vegetables, and spicy salads. Sephardic dishes show Balkan and Turkish influences, while Ashkenazi foods from Central and Eastern Europe include gefilte fish and schnitzel.

Festival and religious food in Israel

Jewish holidays shape many food traditions. Challah bread is made for Shabbat, while hamin, a slow-cooked stew, is served for Sabbath meals. Sufganiyot are eaten at Hanukkah, and khubeza, a wild mallow, is sometimes prepared on Independence Day, recalling its use during the siege of Jerusalem.

Where this page comes from

The facts in this overview come from the Wikipedia article "Israeli cuisine", written by its contributors and used under the CC BY-SA 4.0 licence. Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

Cities and regions of Israel

Abu Gosh 1Galilee 1Jerusalem 1Kafr Yasif 1
MealBreakfastLunchTea timeDinnerSupperSnacks
KindMain dishStreet foodSoupStew or curryRice dishNoodle or pasta dishDumplingBreadGrill or roastSandwich or wrapPie or savoury pastrySalad or sideCheese or dairy foodSausage or cured foodSauce, pickle or fermentSweet or dessertDrink
DietVegetarianVeganFish and seafoodMeat
Halvaحَلَاوَة 🇮🇷 Iran and 5 moreDense sweet made from seeds, grains, or vegetables, found across Asia, Africa, and Europe Sweet or dessert, Snacks, Tea time ShawarmaMeatشاورما 🇸🇾 Syria and 5 moreMeat roasted on a vertical spit and sliced into flatbread with sauces and vegetables Street food, Lunch, Dinner HummusVegan 🇸🇾 Syria and 5 moreMashed chickpeas blended with tahini, lemon, and garlic, served as a dip or spread Sauce, pickle or ferment, Breakfast, Lunch Freekehفريكة 🇵🇸 Palestine and 5 moreRoasted green durum wheat grains, a staple across the eastern Mediterranean Main dish, Lunch, Dinner Hanukkah geltVegetarianחנוכה געלט / דמי חנוכה 🇮🇱 Israel and 1 moreChocolate coins or money given as gifts during Hanukkah Sweet or dessert, Snacks TellaVeganጠላ 🇪🇹 Ethiopia and 2 moreEthiopian beer brewed from grains and local plants Drink KhachapuriVegetarianხაჭაპური 🇬🇪 Georgia and 4 moreLeavened bread filled with cheese, sometimes egg, from Georgia Bread, Breakfast, Lunch ShakshukaVegetarian 🇹🇳 Tunisia and 5 moreEggs poached in a spiced tomato and pepper sauce from North Africa Main dish, Breakfast, Dinner Tajineطاجين 🇲🇦 Morocco and 4 moreNorth African stew slow-cooked in a cone-lidded clay pot Main dish, Lunch, Dinner MatzahVeganמצה 🇪🇬 Egypt and 3 moreUnleavened flatbread central to the Jewish Passover festival Bread, Dinner HarissaVeganهَرِيسَة 🇹🇳 Tunisia and 4 moreHot chili paste blended with spices and olive oil, central to Tunisian cooking Sauce, pickle or ferment Baba ghanoushVeganبابا غنوج 🇪🇬 Egypt and 5 moreRoasted eggplant mashed with tahini, olive oil, and lemon juice, served as a dip Salad or side, Snacks Lentil soupVegan 🇪🇬 Egypt and 5 moreA hearty soup made from lentils, often with vegetables and spices Soup, Lunch, Dinner SeitanVegan 🇨🇳 China and 5 moreWheat gluten shaped and cooked as a meat substitute Main dish FattoushVeganفتوش‎ 🇱🇧 Lebanon and 6 moreLevantine salad of toasted pita, mixed greens, and vegetables Salad or side TaramasalataFish or seafoodταραμοσαλάτα 🇬🇷 Greece and 5 moreFish roe blended with oil, lemon and bread or potato, served as a meze spread Sauce, pickle or ferment, Snacks CholentMeatטשאָלנט 🇫🇷 France and 5 moreA slow-cooked Jewish stew of meat, beans, grains and potatoes for the Sabbath Stew or curry, Lunch KabanosMeat 🇵🇱 Poland and 5 moreLong, thin, smoked pork sausage from Poland, often eaten as a snack or appetiser Sausage or cured food, Snacks Fatayerفطائر 🇱🇧 Lebanon and 5 moreSmall Levantine pies with savoury fillings, baked in various shapes Pie or savoury pastry, Snacks, Lunch Peanut butterVegan 🇺🇸 United States and 5 moreA thick paste made by grinding roasted peanuts, used in sweet and savoury foods Sauce, pickle or ferment, Breakfast, Lunch

The weekly plate

Every Monday: seven dishes you may not know, what the world is cooking this week, and one way of eating.