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Shakshouka (Arabic: شكشوكة‎, Hebrew: שקשוקה‎, also spelled shakshuka, chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.

The serve it also with egg plant or spicy sausage!

Highly recommended

Israeli have it for breakfast, lunch or dinner

In Israel, bourekas (Hebrew: בורקס‎) became popular as Sephardic Jewish immigrants who settled there cooked the cuisine of their native countries. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. The most popular fillings are salty cheese and mashed potato, with other fillings including mushrooms, ground meat, sweet potato, chickpeas, olives, spinach, eggplant and pizza-flavour.

Most bourekas in Israel are made with margarine-based dough's rather than butter-based dough's so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal.

Hummus (Arabic: hummus bi tahini Arabic: حمص بالطحينة) is a common part of everyday meals in Israel. It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Jewish immigrants arriving from Europe in the late 19th and early 20th century adopted much of the local Palestinian cuisine, including hummus, though it traditionally has been part of the cuisine of the Mizrahi Jews who lived in Arabic-speaking lands. The many Mizrahi Jewish immigrants from these countries brought their own unique variations, such as hummus with fried eggplant and boiled eggs prepared by Iraqi Jews, and Hasa Al Hummus, a chickpea soup preferred by Moroccans. The Yemenite quarter of Tel Aviv is known for its hummus with traditional skhug hot sauce.


Israeli salad, "Israeli vegetable salad" also known as Arab salad,  is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. It has been described as the "most well-known national dish of Israel", and is a standard accompaniment to most Israeli meals

In Israel, it is commonly referred to as salat katzutz (Hebrew: סָלָט קָצוּץ‎, "chopped salad"), as well as salat aravi (Hebrew: סָלָט עֲרָבִי‎, "Arab salad"), or salat yerakot (Hebrew: סָלָט יְרָקוֹת‎, "vegetable salad").  Palestinians may call their traditional dish salatat al-bandura or salatat banadura ("tomato salad"), or salata na'meh.

Falafel dates back to the Christian Copts of Egypt who were forbidden from eating meat during certain holidays. Accordingly, they came up with an alternative treat they could enjoy, it was called ta’amiya and was made out of fava beans. Jewish pioneers took on these tasty fritters and made their own version with chickpeas. This is what we know today as Israeli falafel.

Beginning in the 1950s, falafel was made popular by the Yemeni Jews, as they began serving falafel balls in pita. Because of this easy and fast recipe, falafel became a common street food in the Middle East. Today, falafel is served on almost every other street in Israel. Israeli falafel is typically served in a pita with hummus and tahini dip and salad items of your choice. The filling options range from the classic Israeli salad made up of chopped cucumbers and tomatoes, to carrots, cabbage, fried eggplant and pickled veggies.