THE FOOD OF ISRAEL
a melting pot of North African, Middle Eastern and Mediterranean flavours mixed with the traditions of Jewish cooking, to create fresh, vibrant and healthy food, Israelis love to eat in.... a Tel Aviv foodie’s winter’s tale....
the healthy way to start any day......poached eggs in a rich, spicy tomato sauce
from the Arabic meaning "chickpeas", hummous is the Middle Eastern staple, found on every table
traditional deep-fried patties, made from chickpeas & spices
the Middle Eastern sweetmeat, made from sesame seeds and flavoured with vanilla, chocolate or pistachios
an ancient symbol steeped in tradition, the pomegranate, rich in anti-oxidants, is used widely in Israel's modern cuisine
don't be put off by its weird appearance, the kohlrabi is a crisp vegetable, that adds a sweetness to any salad
figs are native to Israel, thriving in the Mediterranean climate; a healthy and versatile fruit, they are eaten fresh and dried, adding sweetness to every dish
'king of the date' and crowned 'fruit of the kings', Medjool dates are eaten all over Israel and used widely in cooking
grown wild in Israel, za'atar is known as Middle Eastern thyme, it has a variety of culinary uses, blended with sumac and sesame seeds
a fragrant blend of spices, used in Middle Eastern cuisine.....delicious with meat, chicken or fish
grown in gardens across Israel to use in cooking and in tea...
a tangy, lemony spice used in Middle Eastern cooking, often as a seasoning on grilled meats and fish