Israeli traditional cuisine belongs to the Mediterranean. Mediterranean cuisine is well known for numerous health benefits. Considered synonymous with Israeli cuisine today dishes such as hummus, falafel, couscous.
History of the Israeli Cuisine
History of the Israeli cuisine is unique as its traditions, including the products and methods for their preparation, cover a period of several thousand years of history. During this entire period, the culinary traditions were formed in Europe, Africa and Asia. Various ethnic and religious influences led to a multicultural fusion. In the period from 516 BC 70 AD (Second Temple period) Israeli cuisine was heavily influenced by the Roman and Hellenistic culture.
Cuisine of ancient Israelites was based on products that still have an important role in the diet of the modern Jew. These products are: figs, olives, pomegranates, dates, barley, wheat, grapes. Geographical position at the crossroads of trade routes became profitable to import goods. Diet based on local products, has been expanded to imported foods and spices.
After the Second Temple was destroyed, and most of the Jews expelled from Israel, cuisine continued its development in many countries where the Jewish community existed since the time of late antiquity. Certain changes in the cuisine underwent stories influenced by agriculture, economics and culinary traditions of these countries.
Idea of the Modern Israeli Cuisine
Israeli cuisine consists of traditional cuisine of local Jews and recipes that have been borrowed in the diaspora. The diet Israelis have taken and adapted multiple destinations of Jewish cuisine. It includes most of the products that are traditionally used in Mediterranean and Middle Eastern cuisine. Truly national Jewish dishes are prepared during the holidays. Modern dishes based on global food trends were introduced into Israeli cuisine for many years. Elements of international cuisines have chefs trained abroad. Innovative dishes based on eating foods such as avocado, orange, fish, dairy products and others.
Like all Israeli Mediterranean diet dishes are low calorie and are healthful. Israelis eat a lot of fruits and vegetables, fish, whole grains and little meat. Most fats come from vegetable oils, olives, avocados and nuts. One of the most useful is the traditional dishes of hummus. It contains a large amount of fiber and the optimal balance of protein, carbohydrates.
Interesting to know that yellow ginger grows only in Israel. Ginger improves digestion and metabolism. Israeli cuisine is rich in vegetables, fruits, fish, lean meats and legumes. Locals know how to use herbs, spices and seeds instead of fat and salt to create a complex taste of the dish.