Crust of the matter
Freshly-baked
breads, falafel, hummus, couscous, olives, wine... food in Israel can transform
a meat eater into a devoted vegetarian
While planning a trip to Israel, images of the
country’s history, ruins and world heritage sights are likely to occupy your
mind. While all these definitely create a lasting impact on the senses, what
truly blows you away is Israel’s flourishing culinary scene. The food here is
fresh, flavourful, innovative and downright delicious! And the best part (at
least for me) – a lot of it is vegetarian and healthy. After all, Israel is
listed as one of the topmost vegetarian-friendly destinations in the world! So,
if you eat in moderation, you may not come back with uncomfortably tight jeans.
A FUSION LIKE NO OTHER
Israeli cuisine exemplifies the true melting pot that
is Israel. At the end of the 19th century, Jews from over 80 countries returned
to their ancient land, bringing with them food cultures from far and wide. Yes,
geography has a large influence on the country’s cuisine which is a delectable
blend of recipes from north Africa (Morocco, Libya, Tunisia, and Algeria), its
Middle Eastern neighbours (Lebanon, Yemen, and Iraq), as well as the
Mediterranean countries, along with Eastern Europe and Russia. Among other
things that have shaped the cuisine are Jewish dietary laws and festivals as
well as the native ingredients of the land. No wonder chickpea specialities
like hummus, pickled olives, Arabic coffee and freshly-squeezed pomegranate
juice are some of the items that make an appearance throughout the country!
BREAKING BREADS
It is considered auspicious to bake bread in Jewish
homes – some of it is always set aside as an offering to God. You have probably
heard of challah and pita; but they are only a fraction of the world of Israeli
breads. The diversity in bread is so vast that you can live by bread alone in
Israel. The Druze is a small ethnic minority in the country, but its reputation
for making bread is big. You’ll see Druze women kneading the dough, spinning it
between the hands and cooking laffa and pita breads. Another must-try is ash
tanur. Somewhere between a pita and a pizza crust, its sourdough air pockets
trap a lot of flavour inside. Top it with olive oil and za’atar, and you’ll
keep wanting for more.
ON THE MENU
Consider starting your tasting tour in the country
with a hearty breakfast made of a variety of cheeses, pastries, freshlybaked
bread, coffee, fresh fruits and more. Other edible somethings to sample in
Israel are dates, all kind of nuts and seeds, dried fruits, gummy bears,
candies, za’atar-infused breads, halvah, locallygrown fruits like prickly
pears, and more. While most dishes consist of fresh, juicy veggies, meat lovers
have their own share of finger-licking specialities like shawarma, kofta
b’siniyah (meatballs) and plenty of delicious fish and seafood.
Shellfish is a more common sight on menus, but
lobsters, oysters, octopus and scallops are the other popular favourites. Pair
these with a cold glass of Israeli wine. To sum it up, you won’t leave the Holy
Land without saying “Toda Raba” (Thank you very much) for the delicious food!
Shikha.Shah@timesgroup.com
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