Israeli food: how to cook like a local

Limi Robinson

Published: April 20, 2021 at 6:03 PM

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From spiced shawarma to fresh zingy salads and warm, cheese-filled pastries, try a taste of this colourful Israeli city at home

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Want to learn about Israeli cuisine? Looking for Israeli recipes? Read Limi Robinson’s guide, then check out the 10 things we love about Tel Avivian cuisine.

Israeli cuisine

Israeli cuisine is unique in that it reflects the traditions and the history of both Ashkenazi (Eastern European) and Sephardic (Spain, Italy and Arab countries) communities. The best way to explore these kitchens is through markets such as the Carmel Market in Tel Aviv, where you can find savoury and sweet pastries, and lots of original small restaurants serving Yemenite, Iraqi and Syrian food. Dishes are enhanced with cumin, cinnamon, turmeric and paprika, baharat (a spice blend) and condiments including zhoug, tahini and amba.

The day often starts with bourekas – crisp pastries filled with savoury cheese and served with Israeli salad or Syrian cracked olives. Lunch could be falafel, originally from Egypt but now Israel’s national dish, served with sauerkraut – influenced from the Ashkenazi cuisine. It can also be served with tahini and zhoug – a Yemenite condiment made of coriander, garlic and chillies. Also popular is juicy shawarma, originating from Turkey, traditionally served with amba – a tangy mango condiment.

For a sweet finale try kadaifi – shredded pastry in orange blossom sugar syrup and fresh cream – or falooda, a refreshing cold drink with rice noodles, scented with rose water, which both come from Persian cuisine.

Israeli recipes

Recipes extracted from Limi Robinson’s book The Girl From Tel Aviv (£35, Sayvon Press). These recipes were supplied by the publisher and not retested by us.

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Israeli products to try

Recanati Winery Yasmin White, £13.95, bbr.com

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