The diversity of the population in Israel has resulted in a unique and exciting cuisine. This has come about because the Israeli population stems from more than 70 countries, each with various customs and food that have evolved over the centuries.
Israeli cuisine has developed over the years with the incorporation of the cultures and cooking from the countries that the immigrants originated from and the foods that existed amongst the Jewish and Arab populations that existed in the area before the establishment of the State of Israel in 1948.
Before 1948, there were successive waves of central European immigrants who introduced schnitzels and strudels and Russians who brought Borsht (Beetroot soup) and Herring recipes.
Traditional Jewish Ashkenazi dishes such as chicken soup, chopped liver, chopped herring, gefilte fish, kugel were introduced, Babka (Yeast cakes), chocolate rolls, and European-style pastries.
When the Jews from North Africa started arriving with their Mizrachi (Eastern) cuisine, wonderful rice dishes and stuffed vegetables were added to the mix, as well as couscous and shakshuka. At the same time, Sephardic dishes with their Balkan and Turkish influence were incorporated into the local cuisine, including Bourekas, yogurt, and taramasalata. Jachnun, malawach, skhug from Yemen and Iraqi dishes, kuba, sambusak, and hamutzim (pickled vegetables).
Evident in Israeli cuisine is the vast selection of vegetables and fruits produced locally. Despite the small size of the country, just about anything can be grown successfully and fresh fruits and vegetables in season are always available, mainly because they do not have to be shipped long distances.
Street food like Falafel and Shawarma served in Pita is very popular in Israel. However, during the last decade, first-class restaurants have sprung up throughout the country, and Israeli cuisine has become something that can compare favorably with other places worldwide.
