Israeli cuisine is rich in the products used and the variety of recipes, both came from the depths of folk traditions, as well as borrowed from neighboring peoples.
In the kitchen of Israel, there is one defining principle: religious Jews eat only kosher food, and the right to exist Only those restaurants that meet the strict rules of observers rabbis. "Kosher" generally means "pure" or "allowed", and a set of rules that define kosher, called kashrut.
Three rules of Kosher
In the Torah, written three basic rules of kosher.First: "Thou shalt not seethe a kid in its mother's milk, so milk and meat should not be connected in one pot and in the stomach. The second rule is related to the prohibition to use the blood, so the cattle slaughtered in a special way to the animal emerged from the blood. According to the third rule is allowed, there is only cloven-hoofed mammal meat, chewing gum, bird and marine life of those that have scales and gills. Because of this forbidden to eat pork and camel, as well as lobsters and crabs. However, despite all the restrictions, the food in Israel, varied and tasty. And those who can not do without the cream sauce for beef, will find a restaurant where cook non-kosher food.Israeli cuisine, but kosher is also distinguished by Arabic influence, and give the uniqueness of local dishes use spices mentioned in the Bible: sesame, cinnamon, mint, coriander.Menus in restaurants are usually not written only in Hebrew but in English, and in some places and in Russian.
Breakfast, lunch, dinner
Breakfast is quite abundant. Most hotels offer a buffet with a large selection of salads, cheeses, fish, olives, cheese, eggs. At mid-day meal light, usually a meat without garnish: kebab (Kebab, beef or lamb), shish kebab (Schischlick, meat, baked in a grill), shaurma (Shuarma, roasted meat on skewers). Shawarma can try on the street.
Usually it is organized as follows: the seller picks up the pit, makes her pocket and puts back a piece of meat - turkey or lamb, then you come to the big table on which there are all kinds of appetizers - fried potatoes, eggplant, onions, etc. (20-25 species). You can choose any, and how many want or can. In the evening again abundant food: it starts with salads and olives and ends with dessert, fruit, cheeses.
Hummus, Tahini, Falafel
Almost every menu is hummus (Humus). This word denotes a delicious puree of yellow peas, onions, spices and garlic. His version - Tahini (Techina) - boiled sesame seeds, onions and tomatoes. Both dishes eaten with Arabic bread pita bread (Pitah). Falafel (Falafel) - balls of peas or soybeans, burekas (Boreka) - pastries stuffed with cheese, spinach or potatoes.
Of fish delicacies you can try fish St. Peter (Mousht), roasted grilled or marinated tuna (Palamida).
Paradise for sweet-toothed
For the sweet tooth Israel true paradise: do not care about weight, will return home with extra pounds, because at every step of his temptations lurk: walnut cake baklava (Baklawa), nut biscuits of various kinds of nuts (Konafa), caramel pudding (Malabi), candied fruit.
Everywhere sells fruit juices (MIC, Miz), milk (Halal, Chalav) and other soft drinks. Juice prepared in your presence. In every cafe and restaurant is the press so that the juice from the orange, grapefruit or carrot is complete with vitamins. Because of the heat needed to drink as often as possible to avoid dehydration. If you do not want to drink juices or drinks, please bring water.
Spritnye drinks
Among alcoholic drinks are worth mentioning, except anisette Araki (Arrak), a number of wines (Ain, Yayin) from grapes grown on the slopes of Mount Caramel for more than a hundred years, more recently, these varieties were grown on the western slopes of the Golan Heights. Special taste different wine brands Rothschild, Cabernet Sauvignon Red or White Emerald Riesling.
