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In February, Israel celebrates Tu BiShvat, a holiday known as the new year for the fruits of the trees. Leviticus 19:23–25 prohibits eating fruit from trees during the first three years. In the fourth year, the fruit yield belongs to God. Only from the fifth year is the fruit for the enjoyment of the people.
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The kugel is a firm Jewish favorite that will have a place of honor at most Sabbath meals and traditional holiday tables. Described as a casserole or a pudding, the kugel had its humble beginnings 800 years ago in southern Germany and soon became a staple among Jewish families in Eastern Europe. Originally served in
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Shawarma features high on the list of Israel’s favorite fast foods—and for good reason. This meal-on-the-go features juicy morsels of meat stuffed into a warm pita or flatbread, topped with crispy French fries, salad and sauces to taste, making for the perfect marriage of flavors and textures. You’ll find a stand or a shop selling
Continue Reading »Nearly every biblical feast in Israel comes with its own food-related traditions. Some holidays call for abstinence from a food group, while others command fasting altogether. Then there are those that invite you to indulge in special delicacies. Shavuot falls in the latter category. On the Feast of Weeks, Israelis dine on all kinds of
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For the seven days of Passover, leaven is a big no-no in nearly every home in Israel. In the absence of everyday staples like pasta and bread, Jewish people have become quite creative at adjusting favorite recipes by substituting leaven with matzah (unleavened bread). This colorful vegetable lasagna does just that, forgoing the pasta in
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The buttery crush of rich pastry, combined with the syrupy sweetness of honey and the earthy balance of cinnamon and nuts make baklava a firm favorite throughout the Middle East and the Mediterranean. Israel is no different. You’ll find tempting mounds of this sweet treat for sale in every market, bakery and coffee shop across
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The majority of holidays in Israel are synonymous with feasting on specific festive foods and traditional dishes. Hanukkah is no different. During the eight-day Festival of Light (celebrated this year from November 28 to December 6), Israel indulges in deep-fried delicacies. This is to commemorate the one portion of consecrated oil lasting eight days during
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Jeweled rice, a Persian dish traditionally served at weddings, is named for its rich colors. This dish combines a variety of seasonings and ingredients for a tangy, nutty fusion of flavors. Over 200,000 Persian Jews call Israel home, bringing this unique dish with them to the Holy Land and even customizing it to the Jewish
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This classic Mediterranean dip is a great addition for any party. We’re including a basic recipe as well as a few zesty variations! Ingredients 1 large eggplant 3 cloves garlic, minced ¼ cup tahini 3 Tbsp. fresh lemon juice Salt to taste 2 Tbsp. olive oil for garnish Fresh pita, flatbread or crackers for dipping
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This creamy, milk-based pudding is infused with the distinct floral flavor of rosewater and topped with blueberry rose syrup and slivered almonds. Rosewater was a beloved flavoring in the ancient world, particularly in the Levant, North Africa, Persia and India. While this floral essence has long since lost traction among North American and European cultures,
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