Page 26 - Holyland Magazine - 2021 Edition
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By Leoni Jesner Israel's culinary scene has gained popular) dish. The deep-fried balls, rolled from
renowned status as producing some of ground chickpeas or fava beans, are most
Israeli cuisine has evolved from the world’s most inventive fusion dining, likely linked to Egyptian origins at a time when
the traditional gastronomy, from established and young vibrant chefs they were consumed as a meat substitute
cooking techniques and a trademarking their take on classic Middle during specific holidays. Falafel were made
multitude of flavors indigenous Eastern staples. For a relatively small country mainstream in Israel during the 1950s by
to Jews of the Diaspora in its infancy, Israel’s reinvention of more than Yemeni Jews who, for convenience, began
three thousand years of cooking history is sandwiching falafel balls in soft pita between
26 quite the celebration. salads, pickles and tahini. Now, falalel is most
commonly associated as an affordable street
During your visit to Israel, leave room to feast food to eat on the go.
on these authentic Middle Eastern delights.
Shakshuka
Falafel
This appetizing, and surprisingly easy to make
Hailed as the national food of Israel, falafel is dish, is often served at breakfast, consisting of
perhaps the country’s most synonymous (and eggs poached in a flavorful sauce of tomato,
