Food and Culture

The Land of Milk and Honey or maybe the Land of Humus and Falaffel ? What is the typical Israeli food ?

Watch this video filmed during an annual culinary event in Jerusalem called 'Open Restaurants' which is an initiative of a great Israeli woman named Merav Oren. I had the pleasure to escort a group of journalists and food bloggers from different countries. The video was taken by David Seitz from Germany.

Most of the people whom I've guided in my lifetime have been exposed to what they call, 'Jewish food'.

Before coming to Israel and, especially those from New York, are surprised when they can't find restaurants serving chicken soup with 'Matza' balls or traditional 'Gefilte fish' (minced fish cooked like a meat ball). These are typical recipes that Eastern European Jewish people brought with them when they immigrated to America. Instead, in Israel, New Yorkers find falaffel stands in every street corner, lots of Humus and Tehini, and spicy dishes which are far from what they were expecting.

For those who are not familiar with Falaffel arguably, Israel's most typical food - let me introduce you. Falaffel is originally an Egyptian street food that became very popular all over the Middle East. It's made of Crushed and minced chick-peas that have been cooked, crushed, and minced, seasoned in different styles, shaped into balls, then deep fried in oil. When ready, they're put in Pita (pocket bread), along with assortment of chopped salad vegetables, pickles and Tehini sauce on top. (The Tehini is made of sesame seeds paste diluted with water, lemon juice, garlic, salt and pepper).

Israel is in many ways a melting pot of different cultures. The first Zionist pioneers arrived from Eastern Europe, bringing the old country flavors and recipes with them, but quickly they adopted the more spicy food of the native Arabs. Humus and Falaffel became the popular food. After the establishment of the State of Israel in 1948, Israel also became the safe haven for Jewish immigrants who had been expelled from Arab countries around the Middle East, where they were no longer welcome. Thousands of immigrants came from Morocco, Tunisia, Algeria, Yemen, Iraq, Iran, Egypt and more. All those immigrants brought their culture with them, including their culinary tradition, which play an important role.

In the nineteen-nineties, immigrants from the Former Soviet Union arrived, and the Ethiopian Jews, both groups bringing new flavors to the Israeli culinary scene.

One thing which characterizes Israelis in almost every aspect of life, is their creativity. the 'think outside the box' instinct which made Israel a 'start-up nation'. This characteristic is what you find in Israel restaurants today, a blend of ethnic sources with a lot of daring and creativity. It is not surprising that many Israeli chefs, open successful restaurants in European capitals and N.Y.

When tourists go down to the hotel dining room for breakfast, they are astonished by the big and rich breakfasts being served. The 'Israeli breakfast' includes fresh vegetables, salads, eggs, a verity of freshly backed breads, yogurts and cheese, fresh fruits, juice and coffee of course. No bacon with the eggs and no sausages because all hotels in Israel keep the 'Kosher' Jewish laws that require separation of milk and meet dishes.

Be not mistaken - Israelis don't eat such a rich breakfast at home... The idea of the big breakfast is a remnant of the times when young pioneers in a Kibbutz woke up at 4 in the morning to work in the fields and construction before it got too hot. At 8 o'clock, they used to take a break for a big, nourishing breakfast in the common dining room of the Kibbutz.

Israelis eat their main warm meal at lunch. For many people, the meal is a benefit provided by their work-place. They either eat in the factory dining room or get special coupons to eat in one of the nearest restaurants which their work place has made a deal with.

After Falaffel, the most common Israeli food is 'Schnitzel', another dish which originated in Europe but in Israel it is made of chicken breast fried in eggs and bread crumbs. Every mother in Israel makes tons of 'Shnitzels' in her life time. It is an easy and quick food to prepare. Children get if for lunch when they return from school and soldiers devour piles of 'Schnitzels' when they come home for the week-end.

During the week days, Israelis eat something light for dinner. Usually omelets with Salad, a cheese toast, soup in the winter, etc. the only exception is on Friday evenings, when greeting the 'Sabbath', the day of rest. This is the time when the family gathers together around the table and eats a nice cooked meal. If it is a Jewish religious family they will recite blessings over the bread and wine, and sing songs at the end of the meal. A secular family will just enjoy their time together and maybe put away their cell phones for a while....

On Friday, which is a short day at work and at schools in Israel, soldiers come home for the weekend and students come home as well. The importance of the family is central in the Israeli society,and this is very noticeable on the Sabbath and festivals.

The Friday evening meal is indeed a reflection of the ethnic group which the family belongs to. Fish, being a Jewish symbol is usually served, especially among the ethnic groups who originated from Arab countries.

'Hreimeh', a spicy fish dish, is very popular among families who originated from the 'Maghreb' countries (Morocco, Tunisia, Algeria).

Jewish families who have a European background often prepare 'Gefilte Fish' - especially for festivals and high holidays. This fish dish is served either as a loaf or as balls and is cooked with sugar, making it slightly sweet. However, it is served with spicy horse reddish and lots of 'Hallah' bread.

Israel is blessed with a warm climate and is renowned for the quality of its agriculture. We get fresh vegetables and fruits year around and good quality olive oil. What is known as the 'Mediterranean diet' is for us regular daily food. This is maybe one of the reasons why there is little obesity among the Israeli people.

Fresh squeezed pomegranate juice is a common sight in Israel's markets.