Travel Reference
In-Depth Information
Israel's small size and warm climate mean that consumers can easily fi nd very fresh food. A
distinctive Israeli cuisine — perhaps, more accurately, more than one cuisine —has emerged
from a broad variety of infl uences.
Jewish Food
Kashrut (Jewish dietary laws) has shaped traditional Jewish food eaten by pious Jews for centu-
ries. It continues to be a fundamental infl uence in Israel even for the food prepared and eaten
by nonreligious people. The Guttman Report found that nearly 60 percent of all Jewish Israelis
refrain from eating non-kosher meat, and 44 percent observe at least some of the dietary laws
in their homes — for example, separating meat and dairy items.
Many Jewish foods are associated with Jewish holidays and become more visible in Israel
during their respective seasons. On Rosh Hashana, the Jewish New Year, Jews dip apples in
honey and eat honey-sweetened foods to celebrate hope for a sweet new year. Hanukkah is
celebrated by consuming foods cooked in oil— including potato pancakes (also called
latkes
)
and
sufganiyot
(jelly doughnuts)— to commemorate the miracle of a small quantity of oil last-
ing eight days after ancient Israel's independence was reestablished.
During Passover, Jews eat
matzoh
, an unleavened bread that symbolizes the food the Isra-
elites ate on their exodus from Egypt. While religious Jews follow this practice because they
believe God commanded them to do so, many less religious Jews in Israel also eat matzoh as a
national and cultural custom. It becomes widely available in stores before the holiday. Many
restaurants either close down during Passover — since all leavened grain must be cleaned out
and kept off the menu — or feature special items. In the late spring, the Jewish harvest festival
of Shavuot is celebrated. Traditionally, dairy products, including many types of cheese and
yogurt, are consumed.
The importance of keeping kosher is so rooted in Jewish heritage and represents a large
enough share in the market that most Israeli food manufacturers and many restaurants keep
their menus kosher. Still, in today's Israel, there is a vast variety of food. One kibbutz special-
izes in the production of pork products; another markets a line of meat-style vegetarian foods.
There is a lot of innovation and no serious coercion. Market considerations shape the oppor-
tunities and responses of businesses.
Supermarkets, hotels, and many event halls —which have a broad clientele — generally fea-
ture only kosher products. Still, upscale restaurants, especially outside Jerusalem, may be com-
pletely non-kosher, as is the Tiv-Ta'am supermarket chain created by Russian immigrants.
McDonald's restaurants in the Jerusalem area are kosher, but elsewhere in the country most
are not.
Muslim Food
Just as kashrut infl uences food options in Israel's Jewish areas, Islamic dietary law and tradi-
tion (
hallal
) infl uence food choices for Israel's large minority Muslim population. Religious
Muslims follow dietary restrictions, such as a ban on pork products and alcohol. Food options
in restaurants and supermarkets in Muslim areas refl ect this.
