Israeli cuisine

The Jewish cuisine in Israel includes both the traditional dishes of the region and brought Jews from the Diaspora to Israel. They shall consist of the culinary art of Mizrahi, Sephardic and Ashkenazic. It contains many dishes that are traditionally eaten in Oriental cuisine and Mediterranean cuisine. The availability of common in the Mediterranean region foods, especially certain types of fruits and vegetables, dairy products and fish, has had an impact on the cuisine of Israel; as well as the observance of the Jewish dietary laws, the effect on the method of preparation and the availability of certain foods; and the feeding practices on the Sabbath and the various Jewish holidays.

The Jewish community that lived in the land of Israel before 1881, the Zionist immigration began, is called the Yishuv. Cooking was done here on the Sephardic way. Particularly in Jerusalem, they developed a culinary style to a Jerusalem Sephardi cuisine. For this kitchen include dumplings like samosa, Pastel and borek, vegetable gratin, stuffed vegetables, Pilaws of rice and bulgur, which is now regarded as the classic dishes Jerusalem. Groups of Hasidim from Eastern Europe began in the late 18th century to establish communities and brought with them the typical Ashkenazi cuisine, but from which they developed marked local variations. With the First Aliyah in 1881 began large numbers of Jews from Eastern Europe, particularly Poland and Russia to immigrate to Palestine. For ideological reasons and because of the Mediterranean climate, these Zionist pioneers laid the Ashkenazi way of cooking from with which they had grown up, and turned instead to the local products. The first Hebrew cookbook, written by Erna Meyer, and in 1930 by the Palestinian Union of International Zionist Women's Organization ( WIZO ) released, instructed the chefs to use Mediterranean herbs, oriental spices and growing vegetables on site.

The State of Israel found itself at the beginning of major challenges, and the period from 1948 to 1958 called Tzena, was marked by food rationing and austerity. In this decade streamed over a million Jewish immigrants in the new state. When they arrived, only staple foods were available and to cook the traditional dishes of Herkunftsethnien had to be resorted to substitute ingredients and " fakes ". Some of these modifications have survived as a legacy of that time. Hubeza, a local Malvenart was during the Israeli War of Independence, an important food crop. In recent years, cookbook authors have suggested in Israel to prepare for Hubeza Israeli Independence Day.