Food of Israel

Eggs poached in spicy tomato and pepper sauce.

Breaded fried chicken cutlets, a weeknight family favorite.

Semolina dumplings filled with meat in soup.

Rice, lentils and fried onions.

Peppers, zucchini and vine leaves with rice.

Lamb and beef over charcoal.

Grilled skewered chicken cubes with herbs.

Eggs, salad, cheeses, bread, tahini and olives.

Pita with fried eggplant, egg, tahini and amba.

Strained yogurt with olive oil and za'atar.

Layered pan-fried pastry served with grated tomato and egg.

Chickpea fritters in pita with salad.

Spit-roasted meat in laffa.

Flaky pastries with cheese, potato or spinach.

Warm hummus with fava beans.

Rich chicken broth with dumplings.

Hearty soup with cumin.

Finely diced tomato, cucumber and onion with lemon and olive oil.

Parsley and bulgur salad.

Smoky eggplant spread.

Cooked tomato and roasted pepper relish.

Soft pocket bread.

Large soft flatbread from the tabun oven.

Sesame halva with pistachios.

Rolled pastries with chocolate or cinnamon.

Cheese pastry with syrup.

Milk pudding with rose syrup.

Frozen lemon and mint.

Coffee with cardamom.

Tea made from fresh sage.

Pressed on the street.

Sweet, thick-skinned oranges.

Large, soft dates.

Used in salads and drinks.

Sweet fresh figs.

Table and oil olives.

Sweet cactus fruit.

Creamy fruit from northern orchards.