CULTURE - Israel: An Introduction - page 307

And just as Jewish tradition infl uences food consumption and the atmosphere in the coun-
try during certain seasonal events, so too does Muslim tradition. For example, Muslims are
obligated to fast from sunup until sundown every day during the month of Ramadan. Every
night during Ramadan feasts called iftars are served, and the month ends with a big celebra-
tion called Eid al-Iftar. Traditional iftar foods include such Middle Eastern favorites as lamb
shwarma (shredded lamb), falafel, hummus, tabbouleh, and olives.
International Infl uences
Since Israel has immigrants from so many countries, many cuisines and traditions are rep-
resented in its food. The distinctive traditional cuisines of greatest prominence in Israel are
European Ashkenazic and Middle Eastern Mizrahi.
The strongest European infl uence on Israeli cuisine is the Eastern European one. Receiv-
ing supplies from the Baltic Sea fi sheries and rivers, Jews in that area developed dishes like
gefi lte fi sh (minced carp fi sh patties) and smoked salted fi sh. Another popular Eastern Eu-
ropean Jewish dish is cholent , a slow-cooked stew containing meat, potatoes, and beans, as
well as anything else the cook wants to add. Chicken soup is another common dish, enriched
with different ingredients, including matzoh balls. These types of food are still eaten in tra-
ditional homes, especially on the Jewish Sabbath. However, there are no longer very many
restaurants that serve these foods, and Ashkenazic food is not generally regarded as high
cuisine.
The most common elements of “Eastern European Jewish” food enjoyed in North Amer-
ica — delicatessen meats, lox, and bagels, for example — rarely exist in Israel, where bagels, for
example, are seen as American cuisine. The Israeli begele is distinctly different, being drier and
often saltier.
Moroccan cuisine is the most prominent Middle Eastern cuisine in Israel. It features, for
example, fruity meat stews served over couscous. In addition to couscous — a grain made from
semolina and usually served with vegetables, soup, and meat — other popular Mizrahi dishes
include hamin (similar to the Ashkenazic cholent), falafel, and hummus. Falafel are deep-fried
patties made of ground chickpeas and spices, originating in Egypt and popular throughout
the Middle East, often eaten with pita bread. Hummus is another dish made out of chickpea
paste. It is served with olive oil and different kinds of spices and is eaten with pita bread. Falafel
and hummus are considered the two most popular dishes in Israel. These two dishes also fi nd
themselves on fast food menus. Another popular form of fast food is grilled meats, generally
lamb or turkey, served as kabobs or shwarma (shredded).
Two main types of foreign cuisine have become especially prevalent throughout Israel: Ital-
ian, with pizza challenging the popularity of more traditional fast food items, and Asian, in-
cluding Thai, Chinese, and Japanese — the restaurants often have foreign cooks. Especially in
Tel Aviv, there is also the import of trendy ideas from abroad in high-end restaurants such as
nouvelle cuisine, fusion, higher-quality ingredients, attractive appearance, and celebrity chefs.
In short, Israel has become part of global cuisine movements. In Tel Aviv, there has also been
a strong interest in Mediterranean cooking.