Israeli cuisine shaped by local traditions that come from the past, do not avoid the influence of culinary trends neighboring peoples and countries in which Jews lived before returning to their historical homeland.
Middle Eastern cuisine enjoys the greatest popularity in Israel, peacefully co-existing with fast food,Italian pizzerias and French bistros. Israeli cuisine is famous for a variety of products used and the abundance of fruits and vegetables, a wide range presented at any time of year.
Local residents according to religious norms of Judaism – “kashrut” (blank) feed mostly kosher food, that is food,cooked in a certain way of certain products, certain combination. Thus, the Jews forbidden to eat pork, seafood (lobster, squid, shrimp, crab – except for some types of fish). Dairy and meat dishes should be prepared and submitted separately.Therefore, kosher food restaurants in Israel are divided into meat and milk. You also can not eat meat equine and rodents.
Meal in Israel, as a rule, begins with the first course – soup, noodle soup. A special place in Jewish cuisine allocated vegetable dishes, including popular salad, pancakes “latkes”potato pancakes “bulbelatkes” mashed “hummus” from yellow peas, onion, garlic and spices, fried in butter pea and bean balls “falafel”, “Kugel” – Polenz roasted semolina with vegetables, salad with eggs and onions, “the feature of” carrots, apples, raisins, cold beet soup “kalte burechkes.”The culmination of the meal is a dish of meat, recipes, which the Israeli kitchen myriad. So we should try the hot Jerusalem “meorav Yerushalmi” of the four types of chicken, sweet and sour “meat in Hebrew,” all kinds of mincemeat, pies, burgers with a variety of poultry seasoning, chicken stew with veal tongue,Breaded chops stuffed with chicken necks, meatloaf, etc. seafood – good stuffed fish on the grill, marinated tuna.
Necessary to pay tribute to Israeli desserts and baked goods. Very tasty pancakes with various fillings “blinchikes” cakes with poppy “homentash” cake flour for matzo, sweet donuts “ponchikes fundamental Express Yourself”gingerbread with almonds “lekah” biscuits “Kiel”, baked apples, etc. To finish the meal made with black coffee or tea.
Kosher food must also be respected in all the restaurants and cafes, but almost everywhere in Israel, there are also non-kosher establishments and restaurants Chinese, Russian, French, Italian and Oriental cuisine.Served portions are large, the cost of food – is not democratic. The menu is usually written in Hebrew and in English. Tipping in cafes and restaurants – 10% common, often already included in the bill.
Wines of Israel
Israel occupies a prominent place on the world wine map.Wine industry in the country today is very well developed vineyards spread over 3000 hectares, a total of about 400 works wineries.
Winemaking in Israel has a long history. Even in the times here dobibleyskie grown grapes and produced wine. And,best of these wines used in rituals at the altar of the Temple of Jerusalem. Others went to Egypt, and later – in Rome. Arab enslavement of the Holy Land more than a millennium interrupted the development of wine-making in this area, and only in the end of XIX century was brought back to life the tradition of wine production,largely through the efforts of Baron Edmond de Rothschild, financially supported the first wine (1883). He founded the cooperative “Carmel Mizrachi» (Carmel Mizrahi Winery) in Rishon Lezion is still the major producer and exporter of wines in Israel.
All Israeli wine – high quality and katernoe (pure,consecrated according to the laws of “kashrut”). The main wine-growing regions of the country – Samson, Shomron, Dan, the Golan Heights and the Galilee. There is growing Cabernet Sauvignon and Sauvignon Blanc, Merlot, Shiraz, Chardonnay, Riesling, Chenin Blanc, Semillon, Kleret, Muscat, at least – Carignan and Grenache.