TRADITIONAL FOOD AND

CLOTHING
TRADITIONAL FOOD:

Over the years, Israeli cuisine has been heavily influenced by Mediterranean and Arabian
ingredients, culinary traditions, and the Jewish diaspora.
Israel's neighbourhood food is often divided into two major categories: Ashkenazi and Sephardic and
the country's population.
Chicken soup, liver pate, forshmak, and chims are popular among Ashkenazi’s. Sephardim, on the
other hand, prefer couscous, shakshuka, and mahlam. These recipes were created in hot climates to
stay fresh and delicious longer. It's packed with spices, fresh herbs, and lemon juice to keep it fresh.
Here are some typical Israeli foods that you must taste.
1. Shakshuka:
Shakshuka is a Maghreb dish consisting of eggs, tomatoes, tomato paste, chilies, and onions. There
are versions with added pepper, feta, eggplant, and spinach. Shakshuka, Israel's unofficial national
dish, is native to North Africa but is consumed throughout the country.
2. Hummus:
Hummus is a dip prepared from crushed chickpeas and tahini paste. Hummus is almost always
served with meze in Israel. It is traditionally served with flatbread. There are other versions of
chicken or beef hummus that can be served as a main meal.
3. Falafel:
Falafel are small fried balls made with ground chickpeas and various spices. It is traditionally served
with salad, tahini with sesame paste, and hummus on flatbread. Originally, falafel balls were
considered poor people's food and were only served with a little sesame sauce. Today, it is a famous
street food that can be found in small sidewalk cafes and large restaurants throughout Israel.
4. Sabich:
Originally, a Shabbat morning meal was eaten by Iraqi Jews. It is now a popular staple. The pita
includes fried eggplant slices, a hard-boiled egg, tahini sauce, and an Israeli salad (finely chopped
cucumbers, tomatoes, onions, and green peppers).
5. Babka:
It's a delicious yeast cake filled with spices and chocolate and covered with honey-flavoured syrup
from Eastern Europe, particularly Poland (Babka means "little grandmother" in Polish).
6. Sfenj:
A Maghreb dish originating from Morocco and northwest Africa, Sfenj is Israel’s answer to
doughnuts. They're produced using an unsweetened base dough that's leavened before being
fashioned into rings or discs and fried before being sugar-coated. Sfenj should be consumed as soon
as it is cooked. Otherwise, it loses its distinctive texture, therefore it's preferable to eat it on the
street.
7. Khachapuri:
Khachapuri is a simple boat-shaped pastry filled with cheese and topped with a fried egg. Stuff the
batter with beans or shrimp, squid, and garlic butter for a vegan alternative.
8. Shawarma:
The fatty chunks are heaped high on vertical skewers, roasted for many hours, and then cut into
portions to order. It is typically made with lamb, but occasionally with chicken, turkey, or veal.
9. Burika:
Burika is one of Israel's best-kept culinary secrets.
Mashed potatoes and eggs are placed in thin, fragrant crepes and fried until crisp. Then put it in pita
with salad and hot sauce.
TRADITIONAL CLOTHING: