Israeli food is famous for its delicious flavours and inventive cooking techniques. Here are some of the best Israeli food recipes, as well as tips on where to eat in Israel.
Israeli Food Recipes | Israeli Food Guide
One of the healthiest cuisines in the world, Israeli food is packed full of nutrients. The country is considered by many to be the vegan food hub of the world. In cities such as Tel Aviv there are over 400 vegan and vegetarian restaurants.
How to Cook Israeli Food
The food in Israel is a blend of flavors from Mediterranean and Middle Eastern cuisine. North Africa is also an important influence.
Spices are key in Israeli cooking, with za’atar being one of the most popular spice mixes. It’s a tasty spice mix of herbs such as oregano and thyme with cumin, sumac and sesame seeds.
You can make it yourself or if you’re in Israel, get it from a local food market. In Jerusalem, head to Mahane Yehuda Market and in Tel Aviv, try Carmel Market or Levinsky Spice Market.
Israeli street food is an important part of the food culture. Quick bites such as bourekas and schnitzel are healthy and delicious. Try them at a street food stall in any of the larger cities.
Israel is also known for its meze small dishes such as falafel and stuffed vine leaves, inspired by Middle Eastern recipes. Two of the best restaurants for meze in Tel Aviv are Manta Rei and Yulia Restaurant. They both have lovely terraces and panoramic sea views.
At the First Station in Jerusalem, there are also some great Israeli restaurants. A 19th century railway station, it’s been fully restored to its former glory.
Walk across an old railway track and enjoy the free music shows before heading for dinner at Adom Restaurant and Wine Bar. Their delicious dishes such as fish massabacha and goat milk panna cotta have a Mediterranean influence.
Fresh fruit is also in abundance, with over 40 varieties being produced thanks to the diverse climate. Some of the fruits that you should try when in Israel are dates, loquats, prickly pear and pomegranates.
Thanks to the variety of fruits, Israeli homemade jam is delicious.
Easy Israeli Recipes
Here are 10 popular Israeli dishes that are simple to make at home yet extremely tasty. From Israeli dinner recipes to breads, these are nutritious meals for the whole family.
1. Baba Ganoush
Dips are central to Israeli cuisine and one of the best dips is baba ganoush. This Eastern Mediterranean spread is made from eggplant, garlic, lemon juice, olive oil and tahini sauce.
Also known as baba ghanouj, this Israeli recipe is extremely easy and a good vegan option. It’s also low in calories yet a good source of vitamins B and E, magnesium and iron.
Baba Ganoush
A delicious and healthy dip.
Ingredients
- 1/3 cup of tahini
- 2 juiced lemons
- 2 roasted eggplants
- 1 clove raw crushed garlic
- 1 tbsp extra virgin olive oil
- 1/4 tsp ground cumin
- 3/4 tsp salt
- Pinch of cayenne pepper or smoked paprika to garnish
- 2 tbsps chopped flat leaf parsley to garnish
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Place halved eggplants on a baking tray with the halved side down and brush them with olive oil.
- Roast until soft for around 35 minutes .
- Remove from the oven and allow to cool.
- Scoop out the eggplant with a spoon, discarding the skin and place in a bowl.
- Add tahini, lemon juice, garlic, salt, cumin and cayenne pepper or smoked paprika to the bowl.
- Mash with a fork until all ingredients are combined.
- Add the cumin and parsley, season with more6 salt and lemon juice if required.
Notes
Serve with carrot sticks or warm pita bread
2. Bagels
Bagels, also called beigels, originated from Poland in the 17th century. They’re now found throughout the world and in Israel they became popular in the 1960s.
The word beygl means ring in Yiddish and the key feature of a bagel is the hole in the middle. This enables the dough to be cooked evenly all over.
Traditionally topped with poppy or sesame seeds, bagels taste delicious when served with lox and cream cheese.
Bagels
Ingredients
- 750 g bread flour
- 1 teaspoon dry yeast
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 1/2 cups lukewarm water
- Poppy or sesame seeds
Instructions
- Mix the yeast, warm water and sugr in a large bowl or with a stand mixer.
- Add half the flour and the salt and mix with a whisk.
- Add the remaining flour and mix until smooth. If doing by hand, transfer to a floured surface to knead the dough and form it into a ball.
- Place the dough ball in a clean bowl, cover with plastic and leave at room temperature for a minimum of 3 hours. It should double in size.
- Flour a baking sheet and preheat the oven to 350° F.
- Divide the dough into 10 pieces. Roll each into a ball and make a hole in the middle with your fingers.
- Heat a saucepan over medium heat, filled halfway with water.
- Add 5 bagels to the pan and allow to simmer for 2 minutes.
- Turn the bagels in the pan with a spoon and simmer for 2 more minutes.
- Remove with a spoon and place on kitchen towel to dry.
- Transfer to the baking sheet and sprinkle poppy or sesame seeds over.
- Cook for 25-30 minutes until golden brown.
- Cool on a wire rack.
Notes
Fill the sliced bagel with lox, cream cheese or sliced tomatoes.
3. Challah Bread
There are many different types of bread in Israeli cuisine. One of the most important is challah bread. This traditional Israeli food is frequently eaten at family celebrations and religious occasions.
Challah bread is traditionally plaited and a small portion of the dough is usually separated before cooking and discarded. Once cooked, the bread is covered with a cloth before serving.
Challah Bread
Ingredients
- 4 cups all purpose flour
- 1 tablespoon instant yeast
- 2 large eggs
- 6 tablespoons vegetable oil
- 1/4 cup honey
- 1 1/2 teaspoons salt
- 1/2 cup lukewarm water
- 1 large egg yolk for the glaze
- 6 tablespoons vegetable oil
- 1 tablespoon cold water for the glaze
Instructions
- Combine the flour, yeast, vegetable oil, honey, eggs, salt and lukewarm water in a bowl.
- Mix and knead by hand or in a bread machine until the dough is smooth.
- Cover with plastic wrap and allow to rise for around 2 hours.
- Remove dough and place on a greased working surface.
- Divide the dough into 3 long pieces.
- Braid into 3-strand braids and press the ends together.
- Place the plaited loaf on a lightly greased baking tray.
- Cover with plastic wrap and allow to rise at room temperature for around 2 hours.
- Preheat the oven to 350°F.
- Mix the egg yolk with 1 tablespoon of cold water for the glaze and brush it over the raised loaf.
- Bake for around 30 minutes until the loaf is browned.
- Let the loaf cool on a rack.
Notes
Serve warm and store uneaten bread in an airtight container
4. Falafel
One of the most iconic foods of Israel is the humble falafel. This ball shaped snack is a tasty mix of chickpeas, herbs, spices and onions.
Falafel is the national dish of Israel and one of the most popular street foods. It is thought to have been popularized by Yemeni Jews in the 1950s. This filling snack is high in protein and soluble fiber. Try it at one of the many falafel stands in Israel or make your own.
Falafel
Ingredients
- 2 cups dried chickpeas
- 1/2 cup chopped parsley
- 2 crushed garlic cloves
- 2 chopped shallots or 1 chopped white onion
- 2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Wash chickpeas and soak overnight in a large bowl with cold water.
- Drain chickpeas in a colander.
- In a food processor, blend the chickpeas, coriander, cumin, garlic, shallots, flour, baking powder, salt and pepper for two to three minutes until completely combined.
- Shape the mixture into around 20 tablespoon-sized balls .
- Refrigerate the balls for 1 hour.
- Heat the oil in a large frying pan over medium heat.
- Fry the falafel in batches of 5 for around 4 minutes, turning them until they are golden brown on all sides.
- Drain on kitchen towel and serve warm.
Notes
Don't use canned chickpeas, they won't hold together as well.
Serve with tahini or hummus.
5. Flatbreads
Cooked at high heat in a clay oven, Israeli flatbreads originate from the Eastern Mediterranean. For some of the best ones in Israel, head to Ivry Dairy in Moshav Azaria.
Located around 30 minutes from both Tel Aviv and Jerusalem, it’s also known for its kosher mozzarella and alverca cheeses. Try their burrata cheese flatbread, it’s absolutely delicious.
The sweet flatbreads with Nutella and mascarpone are equally good. David Ivry and his family are really passionate about cheese making and very welcoming.
Flatbreads
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon za'atar
- 1 1/2 cups full fat plain Greek yoghurt
- 1 teaspoon kosher salt
- 1 pack cherry tomatoes
- 1 burrata cheese
- 1/2 pack mixed salad leaves
- Balsamic glaze
- Olive oil
Instructions
- Add the flour, baking powder and salt to a mixing bowl and stir with a fork.
- Add the yoghurt and stir until it forms a dough.
- Place the dough on a floured work surface, then knead until smooth.
- Make 6 balls and flatten them with your hand.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Heat the grill on medium high.
- Remove the dough from the refrigerator and with a rolling pin, make 6 inch rounds.
- Place on a baking tray and brush with olive oil on both sides.
- Grill for 2-4 minutes on each side until crisp.
- Remove from the grill, sprinkle with za'atar and add the chopped tomatoes, salad and burrata.
- Drizzle with balsamic glaze and serve warm.
Notes
You can also top the flatbreads with hummus instead of burrata cheese.
6. Halva
A tasty blend of nut butter and sugar, halva is one of the most popular Israeli sweets. Make it yourself or buy it from one of the food markets in Israel, such as Carmel Market in Tel Aviv.
Halva is usually made from tahini, the sesame paste but can also be made from sunflower seed butter. This sweet treat is quite high in calories but you’ll find that a small amount is satisfying.
The Halva Kingdom is a well known Israeli halva brand with over 100 types of halva. You can see their halva being mixed in Machane Yehuda Market in Jerusalem.
Halva
A really easy recipe, as long as you use good quality tahini
Ingredients
- 1 1/2 cups tahini
- Pinch kosher salt
- 2 cups honey
- 1 cup roasted unsalted almonds or pistachios
Instructions
- Heat honey over medium heat to 240˚ F. Remove from the heat.
- Heat the tahini to 120˚ F. Remove from the heat.
- Add the honey to the tahini and stir well.
- Add the nuts and stir for several more minutes until the mixture thickens.
- Pour the mixture into a loaf baking pan lined with parchment paper.
- Smooth the top of the halva with a spatula.
- Allow to cool at room temperature, then wrap in plastic and refrigerate overnight before serving.
Notes
You can also use poppy or vanilla seeds instead of the almonds or pistachios.
7. Hummus
Forget the insipid pre-packaged hummus that’s sold in supermarkets and try the real deal. Freshly made hummus tastes so much better.
This popular Israeli food has a reputation for being high in fat. However, it’s good fat, thanks to the olive oil. Hummus is also a good source of fibre and plant-based protein from the garbanzo beans.
You can find several different types of hummus in Israel. Plain is the most well known but there’s also hummus masabacha where most of the chickpeas remain whole rather than pureed. Hummus with fava beans (ful) or meat is popular too.
There are even specialist eateries called hummusarias where you can eat amazing humus with fresh pita bread. One of the best places to eat hummus in Tel Aviv is at Ali Karavan, also known as Abu Hasan. People pop in at all times of the day to feast on hummus.
Our guide Igal revealed the best way to get the maximum amount of hummus on your bread. You make a circular motion when scooping the hummus with the pitta bread, until the bread is completely coated.
Hummus
Ingredients
- 1 cup dried chickpeas
- 4 crushed garlic cloves
- 1/2 cup fresh lemon juice
- 1 teaspoon kosher salt
- 2 or 3 cups of tahini
- Olive oil to serve
- Fresh parsley or mint to garnish
- Cumin poweder to garnish (optional)
Instructions
- Place the chickpeas in a medium sized bowl, add cold water and cover.
- Leave at room temperature overnight, then drain the water off.
- Place the chickpeas in a pan, cover with cold water and bring to the boil.
- Cook on medium low heat for at least 45 minutes until the chickpeas are completely falling apart .
- Blend the garlic, lemon juice and salt in a food processor.
- Add the tahini and chickpeas to the blender and blitz for a few minutes.
- Season with extra lemon juice and salt if required.
- Spoon onto a shallow plate, then drizzle olive oil over and sprinkle with cumin powder.
Notes
Serve with warm pita bread.
8. Israeli Salad
There’s not one hard and fast recipe for Israeli salad. You can use whatever combination of vegetables and herbs you have to hand.
However, Israeli salad recipes usually include finely diced vegetables, fresh herbs and bell peppers. To make these colorful salads more filling, you can add ptitim, which is Israeli couscous, or serve with pita bread. Pine nuts are another great addition for texture.
Israeli Salad
Ingredients
- 3 tablespoons chopped flat-leaf parsley
- 1/2 sliced medium onion
- 1/2 medium red pepper
- 1/2 medium yellow pepper
- 1/2 medium green pepper
- 1/4 cup finely chopped mint
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon za'atar
- Kosher salt to taste
Instructions
- Mix the chopped peppers, onion and parsley in a bowl.
- Add the lemon juice, oil and za'atar and mix well.
- Season with kosher salt and serve.
Notes
You can roast the peppers on a baking tray rather than eating them raw.
Serve with hummus, tahini and warm pita bread
9. Shakshuka
Another important element of Israeli food is breakfast or brunch. You’ll usually be served a selection of fresh bread, dips, cheeses and eggs along with fresh juices.
If you’re visiting Tel Aviv and staying overnight, the LightHouse Hotel by Brown Hotels is known for its Israeli breakfast, with a huge selection of vegan dishes.
Shakshuka is a popular Middle Eastern dish made with eggs and tomatoes. The name is thought to mean mixture.
For a extra filling variant of this Israeli dish, you can add meatballs and tomato sauce.
Shakshuka
Ingredients
- 5 medium chopped tomatoes
- 3 tablespoons tomato paste
- 4 eggs
- 1 deseeded and chopped red pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 crushed garlic cloves
- 1 small chopped onion
- Pinch cumin
- Kosher salt to season
Instructions
- Heat the oil in a large frying pan over medium heat and add the chopped onion. Cook until soft.
- Add the crushed garlic to the pan and stir until soft.
- Add the chopped pepper and fry for 5 minutes.
- Add the chopped tomato and tomato paste and stir well. Add the spices and cook for 5 minutes more.
- Taste and season with salt.
- Crack the eggs into the tomato mixture in the pan and simmer for around 15 minutes until the eggs are cooked.
- Serve immediately.
Notes
Works well with a green salad and bread. Garnish with parsley or mint.
10. Shawarma
Originally from the Middle East, shawarma is a slowly rotating spit roast. Traditional shawarma is made with lamb, chicken or turkey.
For a vegan take on shawarma, head to Sultana. One of the best vegan streetfood restaurants in Tel Aviv, Sultana was founded by Israeli chef Harel Zakaim, formerly of vegan restaurant Zakaim.
For this vegan shawarma, forest mushrooms are roasted on a shawarma machine and served with homemade fries and amba, a delicious mango pickle condiment. To drink, try sekanjabeen, a refreshing Persian carbonated drink.
For the full shawarma experience, you really need a rotating spit. However, here is a quick and easy chicken shawarma version that you can make at home.
Shawarma
Shawarma is normally roasted on a slow turning spit. It's hard to replicate the taste of shawarma at home but this recipe comes close. To save time, you can use a shawarma spice mix instead of the spices listed here.
Ingredients
- 4 chicken thigh fillets
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1 crushed garlic clove or 1/4 teaspoon garlic powder
- 1 teaspoon allspice powder
- 1/4 teaspoon cayenne pepper
- 1 diced cucumber
- 2 chopped tomatoes
- 4 pita bread
- Salt
- Black pepper
Instructions
- Slice each chicken thigh into 4 pieces.
- Place in a resealable plastic bag or a shallow dish.
- Mix half the olive oil with the spices and season with salt and pepper.
- Add the chicken and stir until the chicken is fully coated in the marinade.
- Cover with plastic wrap if using a dish and refrigerate for at least one hour, but ideally overnight.
- Heat the rest of the oil in a frying pan on high heat.
- Remove from the refrigerator and grill for 5 minutes on each side.
- Remove from the frying pan and cut chicken into thin slices.
- Spoon into a pita bread with the chopped tomatoes and diced cucumber.
Things to Drink in Israel
Kosher wine was once served exclusively at religious services. It used to be quite a sweet wine but these days, there are many excellent Kosher wines available.
All types of grape variety are represented, including Cabernet Sauvignon, Chardonnay, Chenin Blanc and Pinot Noir. Kosher wine follows the same production process as non-kosher wines.
However, only kosher ingredients are used. No artificial colorants or preservatives may be added and the wine must be handled by Jewish people who observe the Sabbath.
You can learn a lot about Israeli wine at a tasting in the five star Mamilla Hotel in Jerusalem. This contemporary hotel is one of the best places to stay in Jerusalem.
Their director of wine, Efy Kotz, is an expert sommelier who regularly hosts kosher wine tasting classes. Seated at the stylish Mirror Bar, you’ll learn a lot about the different types of kosher wine and taste several varieties. You’ll also get to taste a few of their 120 Israeli wines.
For contemporary Israeli food, their Roof Top restaurant is a great option. The panoramic views of the old city walls are incredible.
Another great place to try Israeli wine is at award winning Karmei Yosef Winery. Located in the picturesque Judaean Mountains, the Samson Wine Region has the ideal climate for wine growing.
This kosher winery was established by two expert Israeli viticulteurs, Professors Ben Ami Bravdo and Oded Shoseyev. They make award winning wines under the Bravdo label. Their light and airy tasting room overlooks the vines and is well worth a visit.
Finally, you might not immediately associate Israel with gin or whisky but both spirits are becoming popular with the country’s young, cosmopolitan population. The first whisky distillery in Israel, Milk & Honey, was established in 2012 and distillation began in 2015.
They make some fantastic Israeli single malt whiskies as well as oak aged gins and a herbal liqueur. You can book a factory tour in English or Hebrew via their website.
In Conclusion: Israeli Food Recipes
Israeli food culture is extremely innovative, blending influences from many different countries. From traditional dishes like shakshuka to street food staples, there’s a wide world of flavor waiting to be explored.
We hope you enjoyed exploring these recipes with us. If you’re interested in learning more about Israeli culture, cuisine, and travel, be sure to check out our other Israel articles. Until next time, bon appetit!
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I I loved Israeli food while I was there the wine was wonderful nothing to complain about
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