Israeli cuisine

Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة‎‎ / ALA-LC: farīkah) (pronounced free-kah) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its unique flavor.

Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין‎‎) is a traditional Jewish stew.

Shashlik or shashlyk (Armenian: խորոված khorovats, Azerbaijani: şişlik or tikə kabab, Georgian: მწვადი mtsvadi, Persian: شیشلیک‎‎ – Šišlik, Russian: шашлы́к, Polish: Szaszłyk, Lithuanian: šašlykas, Turkish: şaşlık, Hebrew: שישליק‎‎, Urdu: شاشلِک ), is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Bulgaria, Poland, Hungary), the Baltic region in Northern Europe (Latvia, Lithuania, Estonia), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, Iran, Israel, Iraq, Mongolia, Morocco, Pakistan, Turkey, and other places.

Tahini /tɑː.ˈhiː.

Ful medames (Arabic: فول مدمس‎‎, fūl midammis IPA: [fuːl meˈdæmmes]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients.

Turkish delight, lokum or rahat lokum and many other transliterations (Ottoman Turkish: رَاحَة الْحُلْقُوم‎ rāḥat al-ḥulqūm, Turkish: Lokum or rahat lokum, from colloquial Arabic: راحه الحلقوم‎‎ rāḥat al-ḥalqūm) is a family of confections based on a gel of starch and sugar.

Matbucha (Arabic: مطبوخة‎‎ maṭbūkhah) is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.

A sufganiyah (Hebrew: סופגנייה‎‎ or סופגניה; plural, sufganiyot: סופגניות, pronounced SOOF-gah-nee-AH, SOOF-gah-nee-OHT) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah.

Israeli cuisine (Hebrew: המטבח הישראלי‎‎ ha-mitbach ha-yisra’eli) comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora.

Lahoh (Arabic: لحوح‎‎, Hebrew: לחוח‎‎, Somali: Laxoox), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.

A samosa (/səˈmoʊsə/), or samoosa, is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles or minced meat (lamb, beef or chicken).

Ptitim (Hebrew: פתיתים‎‎) is a type of toasted pasta shaped like rice-grains or little balls developed in Israel in the 1950s when rice was scarce.

Tzfat cheese (Hebrew: גבינה צפתית‎‎) is a semi-hard cheese produced in Israel originally from sheep's milk.

Mujaddara (Arabic: مجدرة‎‎ mujadarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

Mofletta (Hebrew: מופלטה, also Mufleta, Mofleta, Moufleta etc.) is a North African-Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover.

Baba ghanoush (Arabic: بابا غنوج‎‎ bābā ghannūj, also appears as baba ganush, baba ghanouj or baba ghanoug) is a Levantine dish of cooked eggplant mixed with tahina, olive oil and various seasonings.

Fattoush (Arabic: فتوش‎‎, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables, such as radishes and tomatoes.

Lahmacun (also spelled lahmajoon, Armenian: լահմաջու lahmaǰu or լահմաջո lahmaǰo; Turkish: lahmacun from Arabic: لحم عجين‎‎, laḥm ʿajīn, short for Arabic: لحم بعجين‎‎, laḥm bi-ʿajīn, "meat with dough") is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.

Jachnun or Jahnun (Hebrew pronunciation: [d͡ʒaχˈnun], Hebrew: גַ׳חְנוּן) is a Yemenite Jewish and Israeli pastry served on Shabbat morning.

Kanafah (Arabic: كنافة‎‎ kunāfah, Turkish: künefe, Azerbaijani: ریشته ختایی riştə xətayi, Greek: κανταΐφι kadaïfi/kataïfi, Hebrew: כנאפה‎‎ knafeh), also spelled kunafeh or kunafah is a Middle Eastern cheese pastry soaked in sweet, sugar-based syrup, typical of the regions belonging to the former Ottoman Empire.

Chocolate-coated marshmallow treats are produced in different variations around the world, with several countries claiming to have invented it or hailing it as their "national confection".

Bulgur (from Turkish: bulgur; also burghul, from Arabic: برغل‎‎ groats) is a cereal food made from the groats of several different wheat species, most often from durum wheat.

Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations.

Hummus (/ˈhʊ.məs/, /ˈxʊ.mʊs/, or /ˈhʌ.məs/, in full, hummus bi tahini, is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe. It can be found in most grocery stores in North America.

Meze or mezze (/ˈmɛzeɪ/, also spelled mazzeh or mazze; Persian: مزه‎‎; Turkish: meze; Greek: μεζές; Serbian: мезе; Bulgarian: мезе; Arabic: مقبلات‎‎) is a selection of small dishes served to accompany alcoholic drinks in the Near East, the Balkans, and parts of Central Asia.

Börek (Turkish pronunciation: [bøˈɾekʲ]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), found in the cuisines of the former Ottoman Empire.

Sahawiq (Yemeni Arabic: سحوق saḥawiq) or shug (Hebrew: סחוג) is a Middle Eastern hot sauce originating in Yemeni cuisine.

Bamba (Hebrew: בַּמְבָּה) is a peanut butter-flavored snack manufactured by the Osem corporation in Holon, Israel.

Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/, or /bəˈklɑːvə/; [bɑːklɑvɑː]) is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎‎, [fæˈlæːfɪl] , dialectal: [fæˈlæːfel]) is a deep-fried ball or patty made from ground chickpeas, fava beans, or both.

Malawach or malawah (Hebrew: מלאווח or מלווח‎‎) is a fried bread that is a staple of the Yemenite Jews.

Many cuisines feature eggplant salads and appetizers.

Arak or araq (Arabic: عرق‎‎) is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof, commonly 50% Alc. Vol./100 proof) in the anis drinks family.

Shawarma or Shawurma (Arabic: شاورما‎‎ / ALA-LC: shāwarmā; Hebrew: שַׁוַארְמָה shava'rmah) is an Arab and Israeli meat preparation, where lamb, chicken, turkey, beef, veal, buffalo meat, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day.

Israeli wine is produced by hundreds of wineries, ranging in size from small boutique enterprises to large companies producing over ten million bottles per year.

Turkish coffee (Turkish: Türk kahvesi) is a method of preparing unfiltered coffee.

Taboon bread (Arabic: خبز طابون‎‎) is a Middle Eastern flatbread.

Stuffed artichoke is a food prepared in various regions.

Amba (Arabic: عمبة, أمبة, همبة‎‎, Hebrew: עמבה‎‎) is a tangy mango pickle condiment popular in Middle Eastern cuisine (particularly Saudi, Iraqi, Indian and Israeli cuisines).

Vodka Perfect is an international brand of vodka, produced by Renaissance-Perfect, an Israeli-based company which operates three large manufacturing facilities in Israel and Romania.

Kichel (plural kichlach) is a popular Jewish and Israeli sweet cracker or cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes.

Israeli eggplant salad is an Israeli eggplant salad, unlike the well known baba ghanoush it is made with fired or grilled eggplants mixed with flour, boiled eggs, salt, chopped fried onions and olive oil.

Msabbaha (Arabic: مسبحة‎‎, also romanized musabbaha, lit. meaning "swimming") is a variation of hummus popular in the Levant.

Stuffed dates are boiled dates filled with meat, mint and parsley it is popular in Israel and served on rice or bulgur, the variations can include fresh or dried dates.

Lentil soup refers to a variety of vegetarian and meat soups made with lentils.

Markook, also known as Shrak (Arabic: مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant.

Shkedei marak (Hebrew: שקדי מרק‎‎, literally soup almonds), known as mandlakh in Yiddish, or as "soup mandels" in the United States, is an Israeli food product consisting of crisp mini croutons used as a soup accompaniment.

Sabich salad (Hebrew: סלט סביח‎, translit. Salat Sabich‎) is a salad invented in Israel, a rural variation of the Israeli dish Sabich but serves as a salad and not the well known dish within the pita bread.

Khubz, khoubz or khobz (Arabic: خبز‎‎, khubzun), round Arabic bread, forms a staple of the local diet from the Arabian Peninsula to Morocco.

The fig roll or fig bar is a sweet roll filled with fig paste that dates back to ancient Egypt, where it is still eaten today.

Matzah balls (Yiddish: קניידלעך‎ kneydlekh pl., singular קניידל kneydl; with ) are an Ashkenazi Jewish soup dumpling made from a mixture of matzah meal, eggs, water, and a fat, such as oil, margarine, or chicken fat.

Kugel (קוגל kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato.

Kibbeh, kibbe, kebbah (also kubbeh, kubbah, kubbi) (pronunciation varies with region) (Arabic: كبة‎‎) is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice).

Macaroni Hamin (Hamin Macaroni in Hebrew) is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem.

Ktzitziot Khubeza (Hebrew: קציצות חוביזה‎‎) is an Israeli patty made of Khubeza (which is a variety of a mallow native to the Levant region) and of Bulgur or Bread crumbs, eggs, spices, garlic, onions and olive oil.

Dag Meoushan (Hebrew: דג מעושן means smoked fish) is a dish made of smoked trout.

Ma'amoul (Arabic: معمول‎‎ ma‘mūl [mɑʕmuːl]) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).

Torshi (Egyptian Arabic: ترشى torshi, Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî; Turkish: turşu; Greek: τουρσί toursi; Bulgarian: туршия turshiya; Bosnian, Croatian, Serbian: turšija/туршија ; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries.

Sofrito is a meat (lamb, beef, chicken) sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing.

Avocado salad (Hebrew: סלט אבוקדו‎‎ Salat Avokado) is a rural Israeli avocado salad, with lemon juice and chopped scallions (spring onions) with salt and black pepper added, was introduced by farmers who planted avocado trees on the coastal plain in the 1920s.

Skewered goose liver (Hebrew: שיפוד כבד אווז‎‎) is a dish from southern Tel Aviv.

Orez Shu'it (Hebrew: אורז שעועית‎‎) (Ladino: Avas kon arroz or Avikas kon arroz) is an Israeli dish consisting of white beans cooked in a tomato paste and served on white rice.

Ziva is an Israeli dish made of puff pastry topped with sesame field and stuffed with cheese and olives.

Fatayer (Arabic: فطاير‎‎) is a Middle Eastern meat pie that can alternatively be stuffed with spinach (sabanekh), or cheese (jibnah) such as Feta or A'kawi.

Stuffed mallow (Turkish: Ebegümeci sarması; Hebrew: עלי חוביזה ממולאים‎, translit. Aley Ḥubeza Memu'layim‎) is a generic name for meals made of mallow leaves, stuffed with meat (lamb) and rice, or more rarely rice only.

Israeli salad (Hebrew: סָלָט יְרָקוֹת יִשְׂרְאֵלִי‎, translit. salat yerakot yisra'eli‎, "Israeli vegetable salad", also known as Arab salad) is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers.

Bagel toast (Hebrew: בייגל טוסט‎, translit. Beygel Tost‎) is a sandwich commonly eaten in Israel.

Sabich or sabih (Hebrew: סביח‎‎ [saˈbiχ]) is an Iraqi and Israeli sandwich, consisting of pita stuffed with fried eggplant and hard boiled eggs.

Fazuelos, fijuelas or deblas in Hebrew: פזואלוס‎‎) are traditional Jewish pastries.

Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa.

Jerusalem mixed grill (Hebrew: מעורב ירושלמי‎‎) (me'orav Yerushalmi) is a grilled meat dish considered a specialty of Jerusalem, Israel.