Israel
Modern Israeli cuisine combines Jewish food traditions with influences from places such as Eastern Europe and the Arab world. Breakfast often includes wholegrain bread brought back by people who had lived in Eastern Europe. Shakshuka, eggs cooked over a cumin-scented vegetable sauce with roots in Arab cuisines, is a breakfast staple. Bread is also eaten with dips such as hummus, a chickpea purée, and labneh topped with olive oil and za’atar. We also offered drinks popular in Israel, including mint tea and limonana, and desserts such as halva and malabi.
Israel was established in 1948, but the Jewish people who make up the majority of its population have a history reaching back to the Old Testament. After the loss of their ancient state around the first century, Jewish communities lived for nearly two thousand years across Europe, especially Eastern Europe, and in the Middle East and North Africa. Modern Israel was established as a Jewish state after the Second World War. Its distinctive cuisine combines traditional Jewish dishes with the food cultures of the many places where Jewish communities lived.
With thanks to
The Embassy of Israel in Japan