Recipes from Israel
Israeli cooking pulls from across the eastern Mediterranean — silky hummus, sabich pita stuffed with eggplant and egg, lemon and parsley constant. Casual abundance, sharp seasoning, breakfast that lasts all day.
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Shakshuka
Shakshuka arrived in Israel with Sephardic Jewish immigrants from North Africa and the Middle East in the mid-twentieth century, bringing the dish from the…
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Sabich
Sabich is a pita filled with fried aubergine, hard-boiled egg, potato, tahini, and amba — a dish that traces its origins to Iraqi Jewish immigrants who settled…
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Falafel
The exact origin of falafel remains disputed in the region, with some stories placing it in Egypt and others in the Levant, but in Israel it quickly became one…
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Malabi
Malabi has roots in Ottoman and Persian cooking, where rosewater-scented puddings were widespread long before they reached the Levant.
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Jachnun
Jachnun was brought to Israel by Yemenite Jews, who kept the custom of baking this rolled dough overnight from Friday to Saturday morning, respecting the…
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Bourekas
Bourekas arrived in Israel with Sephardic Jews from Turkey and the Balkans, who brought with them the Balkan and Ottoman tradition of filled puff pastries,…
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Krembo
Krembo is a distinctive Israeli winter dessert, made of a biscuit base, a mound of sweet egg-white foam and a thin chocolate crust, which appeared on the…
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Salad
Israeli Salad is the simple yet omnipresent dish that appears at almost every meal in Israel, from breakfast to dinner, serving as a universal accompaniment…
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Sufganiyot
Sufganiyot are jam-filled doughnuts traditionally fried in Israel for Hanukkah, the Jewish festival of lights commemorating a historical miracle involving a…
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Cholent
Cholent is the traditional Sabbath stew, developed by Jewish communities in Europe to solve a practical religious problem — Jewish law forbids lighting fire…
Flavours of Israel
The cuisine of Israel is built on chickpeas, olive oil, lemon, garlic and fragrant spice blends. The 10 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Israel to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Shakshuka, Sabich, Falafel, Malabi. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Israel to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Israel, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.