Source: Wikipedia. Pages: 127. Chapters: Pizza, Spanish cuisine, Pasta, Turkish cuisine, Olive oil, Couscous, Catalan cuisine, Israeli cuisine, Palestinian cuisine, Mediterranean diet, Halva, Armenian cuisine, Shawarma, Portuguese cuisine, Arab cuisine, Gyro, Iraqi cuisine, Croatian cuisine, Adana kebabi, Arak, Cuisine of the Sephardic Jews, Cuisine of the Mizrahi Jews, Assyrian cuisine, Ka'ak, Bosnia and Herzegovina cuisine, Eggplant salads and appetizers, Ottoman cuisine, Gibraltarian cuisine, Tahini, Mulukhiyah, Israeli salad, Cag kebabi, Bulgur, Jewish Syrian Cuisine, Aleppo pepper, Albanian cuisine, Harissa, Manakish, Flaons, Josep Lladonosa i Giró, Arab salad, Taboon bread, Dondurma, Tursu, Cloudy olive oil, Occitan cuisine, Markook, Carme Ruscalleda, Botargo, Ma'amoul, Orange flower water, Berber cuisine, Syrian cheese, Pastilla, Harira, Mediterranean Diet Pyramid, Ras el hanout, Masabcha, Sogan-dolma, Med Mark, Smen, Kibbeh nayyeh, Brik, Maqluba, Gibanica, Fried aubergine, Jibneh Arabieh, Sfiha, Kousa Mahshi, Italian sweet pepper, Makdous, Carne Pizzaiola, Batata harra, Mrouzia, Baladi cheese, Méchoui, Brudet. Excerpt: Israeli cuisine (¿¿¿¿¿ ¿¿¿¿¿¿¿) comprises local dishes and dishes brought to Israel by Jewish immigrants from around the world. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in the Arab, Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to be synonymous with Israeli cuisine. Other influences on cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher, which affects the preparation and availability of specific foods; and food customs specific to Shabbat and different Jewish holidays, such as challah, gefilte fish, cholent (hamin) and sufganiyot. New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines. Spiced cracked olivesIsrael¿s culinary traditions comprise foods and cooking methods that span three thousand years of history. Over that time, these traditions have been shaped by influences from Asia, Africa and Europe, and religious and ethnic influences have resulted in a culinary melting pot. Biblical and archaeological records provide insight into the culinary life of the region as far back as 968 BCE, in the days of the kings of ancient Israel. During the Second Temple period (516 BCE to 70 CE), Hellenistic and Roman culture heavily influenced cuisine, particularly of the priests and aristocracy of Jerusalem.
