List of Israeli dishes

The following is a list of Israeli dishes. For the cuisine, see Israeli cuisine ().

Main dishes

Meat Me'orav Yerushalmi (Jerusalem mixed grill)—originating in Jerusalem, a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia Kubba seleq—stew or soup made of beet Merguez—a spicy sausage originating in North Africa, mainly eaten grilled in Israel Moussaka—oven-baked layered ground-meat and eggplant casserole Schnitzel—fried chicken breast with breadcrumb or spice-flavored flour coating Shashlik—skewered and grilled cubes of meat Kabanos — is a long, thin, dry sausage usually made of pork which originated in Poland, and is also very popular in Israel Kishka—stuffed derma, typically cooked in Shabbat stews

Fish

Denesse—in the coastal region, baked with yogurt, tomatoes, garlic, dried mint and cucumbers; also prepared fried Gefilte fish—traditional Ashkenazi Jewish quenelles made of carp, whitefish, or pike, typically eaten as an appetizer

Vegetarian

Brik—thin pastry around a filling, commonly deep fried Burgul—wheat, cooked in many ways Hamin—long-cooked Shabbat stews made with a variety of meats, grains and root vegetables Jakhnun—pastry served on Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially on Shabbat Khachapuri—bread filled with eggs and cheese Ktzitzot khubeza—a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil Kubba bamia—dumplings made of semolina or rice and okra cooked in a tomato stew or soup Macaroni Hamin—a traditional Sephardic Jerusalemite dish, originally from the Jewish Quarter of the Old City of Jerusalem Malawach—bread eaten with fresh grated tomato and skhug Orez Shu'it—white beans cooked in a tomato stew and served on rice Ptitim—toasted pasta shaped like rice grains Ziva—puff pastry topped with sesame seeds and filled with cheese and olives

Soups

Maraq 'Adashim—lentil soup cooked with tomato sauce Maraq Shuit—white-bean soup cooked with tomato sauce Matzah ball—dropped into a pot of salted boiling water or chicken soup, a staple food on Passover. Shkedei marak—small yellow squares made from flour and palm oil.

Meze

Bourekas—phyllo or puff pastry filled with vegetables, cheese, meat, spices, herbs, nuts, pickles, etc. (comes from börek) Kreplach—small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.

Salads and dips

Cabbage salad Carrot salad Coleslaw Greek salad Ḥamutzim—vegetables pickled in a pot, such as cucumber and cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili, bell pepper, garlic and beans Israeli salad—made with tomatoes, cucumbers, onions, parsley Matbucha—cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper Salat avocado—rural salad made of avocados, with lemon juice and chopped scallions Salat ḥatzilim b'mayonnaise—contains fried eggplant, mayonnaise, garlic Sabich salad—rural salad dish, the ingredients are almost the same as in sabich itself without the hummus and pita bread

Cheeses and yogurts

Cottage cheese Feta cheese Gvina levana—Israeli quark cheese, sold in different fat content variations (1-2%, 3%, 5% and 9%) Milky—yogurt with chocolate pudding, vanilla whipped-cream and other variations Sirene—a type of brined cheese made in the Balkans Tzfat cheese—semi-hard salty sheep milk cheese

Spices and condiments

Ras el hanout—used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice Sumac—dried fruits are ground to produce a tangy, crimson spice Hawaij—a variety of Yemeni ground spice mixtures Filfel chuma—a chili-garlic paste similar to a hot sauce originating from Libyan Jews Skhug—the hot sauce of choice in the Middle East, made from chili peppers, cilantro, and various spices, red or green, depending on the color of the chilis Amba—tangy mango pickle condiment of Iraqi-Jewish and Kurdish-Jewish origin

Breads

Bagel—a ring of yeasted wheat dough, roughly hand-sized, first boiled for a short time in water and then baked Jerusalem bagel-a yeasted, crusty bread which is shaped into an oblong ring and covered in sesame seeds Challah—a special bread of Eastern-European origin in Ashkenazi Jewish cuisine, usually braided Kubaneh—traditional Yemenite Jewish bread similar to monkey bread Malawach—thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan Matzah—an unleavened flatbread Mofletta—a thin crêpe made from water, flour and oil Sliced bread—less common today

Bread dishes

Bagel toast Falafel in pita–Israeli pita stuffed with falafel balls and Israeli salad Havita b'laffa—omelette in taboon bread, served with hummus or labneh Jerusalem mixed grill—can be served in pita or laffa Lahmacun—round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked Sabich—served in pita, traditionally containing fried eggplant, hard-boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba. Traditionally it is made with haminados eggs. Sometimes it is doused with hot sauce and sprinkled with minced onion

Snacks

Bamba—a peanut-butter-flavored snack Bissli—popular flavors are "Grill" and "Barbecue", others include onion, smoky, pizza, falafel, Mexican, and hamburger Bourekas—a popular baked pastry Cow Chocolate—a brand of chocolate products Wafer Frikandel—a sort of minced-meat hot dog Klik—various chocolate, candy, and chocolate-covered products, including chocolate-covered corn flakes and malted milk balls Krembo—a chocolate-coated marshmallow treat Mekupelet—a bar of thinly folded milk chocolate Pannekoek special—pancake or crêpe filled with Nutella chocolate spread and banana Pesek Zman—brand of chocolate bar Sufganiyah—a round jelly doughnut Sfenj—a light, spongy ring of dough fried in oil, eaten plain, sprinkled with sugar, or soaked in honey Tortit—a wafer coated with chocolate containing rum-like almond cream

Sweets and desserts

Fazuelos—Sephardic pastries of thin fried dough Hamantash—an Ashkenazi triangular filled-pocket cookie Ice cream—ice creams, ice pops, and sorbets come in many flavors including halva, hummus, Bamba, arak, watermelon, sirene, labane, and za'atar Cheesecake—are very popular in Israel, especially during Shavuot when it is customary to eat dairy foods. Crumb cake—is a cake made of yeast dough covered with a sweet crumb. Krantz cake—variations include one filled with chocolate and raspberry jam, another soaked in honey syrup Kugel—a baked pudding or casserole, most commonly made from egg noodles Lahoh—a spongy, pancake-like bread originating from Somalia and the Horn of Africa Lekach—a honey-sweetened cake Levivot—Hanukah latkes (potato pancakes) Rugelach—a triangle of dough around a filling Duvshaniot— is a popular Israeli cookie made with honey and spices that is traditionally made to celebrate Rosh Hashanah and the High Holidays. Silan—date honey Watermelon with sirene or safed cheese, and sometimes mint leaves

Beverages

Apricot juice Arak—Anise-flavored alcoholic beverage, sometimes flavored with grapefruit or khat juices instead of water Beer Gat—A juice made of khat, in Jerusalem it is mixed with citron and named Etrogat Limonana—type of lemonade made from freshly-squeezed lemon juice and mint leaves Orange juice Pomegranate juice Pomegranate wine Shoko Bsakit—chocolate milk in a bag Sugarcane juice Tea—sometimes flavored with rosewater, mint, lemon juice, honey or date honey Turkish coffee Vodka—distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings Wine

List of Israeli dishes

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