Israeli cuisine
Some people claim that there is no such a thing as Israeli cuisine. The time that has passed since State of Israel has been established in 1948 is not enough to base some kind of direction in which the local food is evolving. However the fact that Israel is such a young country populated mostly by immigrants from all over the world, together with the fact that it has served for centuries as a junction where many trading and military roads met, created a cuisine which is both rooted in multiple traditions and continuously evolving in many directions.
So what exactly is the Israeli cuisine? It is Lebanese humus with Egyptian falafel, a piece of fresh khala bread from Eastern Europe dipped into a hot spicy sauce of Libyan khraimeh. Israeli cuisine is countless salads of fresh vegetables and fruit all year around, it is wonderful boutique beers and wines prepared by small breweries and wineries. Most of all it is a great example of cultural and traditional coexistence. Ah, if only the politicians could learn from this example!
The following four sets of recipes will introduce you to the many cultures and traditions rooted in Israeli cuisine. Israeli Breakfast is a typical menu served in many cafes around Israel in the morning. Street food party is an assortment of recipes of snacks, small dishes and drinks you can find on the streets of Tel Aviv, Jerusalem and other Israeli cities. Yemenite Vineyard Lunch is a meal influenced by Yemenite Jewish cooking tradition. Passover Dinner is a typical set of dishes traditionally consumed during the Passover Seder by the East European Jews.