What to Eat in Israel

Israel’s food culture sits between the Mediterranean coast, hilly Galilee, and the Negev desert, blending coastal produce with spice routes from Asia and North Africa. Long growing seasons favor tomatoes, cucumbers, citrus, and olives, while pita, laffa, and breads anchor meals.

Daily eating leans on fresh salads, dairy-rich breakfasts, and quick breads stuffed to order, with late dinners shared family‑style. Shabbat rhythms encourage slow cooking and make‑ahead dishes. Markets in Tel Aviv, Jerusalem, and Haifa shape what’s eaten week to week.

In Israel, hummus is a warm, sit‑down meal built from dried chickpeas simmered until buttery, then blended smooth with tahini, lemon juice, garlic, and salt. It’s plated still warm, swirled with good olive oil, paprika or cumin, chopped parsley, and often topped with whole chickpeas (masabacha), ful, pine nuts, or a half egg. The texture is silky yet substantial, with a nutty sesame aroma and a bright, lemon‑garlic finish that pairs with fresh pita. Lunchtime “hummusia” culture is common in cities like Jaffa and Acre, where people share a single bowl, mop it clean with bread, and move on; it’s satisfying in both summer heat and winter chill.

Falafel in Israel relies primarily on chickpeas, soaked and ground with parsley, cilantro, garlic, onion, cumin, and coriander, sometimes lightened with baking powder. The mixture is shaped with a falafel scoop and deep‑fried until the crust is mahogany and shatters, revealing a fluffy, herb‑green interior. Balls are tucked into pita or laffa with tahini, amba (a tangy Iraqi mango pickle), chopped salad, pickled turnips, cabbage, and sometimes fries, creating a layered bite of crunch, cream, heat, and sour. Brought to the region through Egypt and popularized as an inexpensive, meat‑free staple, falafel is a weekday lunch or late‑night street food in Tel Aviv, Jerusalem, and Haifa, eaten standing up and best while still steaming hot.

Shakshuka poaches eggs in a skillet of tomatoes, bell peppers, onions, and garlic simmered with cumin, paprika, and often a spoon of harissa for gentle heat. The sauce cooks down until glossy and sweet‑savory, then eggs slide in to set until whites are just firm and yolks run. Served right in the pan with pita or crusty bread, it’s aromatic, lightly smoky, and comforting, with soft vegetables contrasting creamy yolk. Introduced by North African Jews—especially from Tunisia and Morocco—it’s now a national breakfast through dinner, common at weekend brunch in Tel Aviv and simple weeknight suppers in Jerusalem homes, where additions like feta or herbs personalize the base.

Sabich layers fried eggplant, hard‑boiled eggs, boiled potato, cucumber‑tomato salad, parsley, and pickles into a warm pita, then drenches it with tahini and amba. The components are prepared separately: eggplant salted and fried until custardy, potatoes cooked until tender, and eggs boiled ahead—practical for Shabbat when cooking is limited. The result is a textural stack—silky eggplant, creamy egg and potato, crunchy salad—cut by sesame richness and the fruity tang of amba; a drizzle of zhug adds heat. Evolving from an Iraqi Jewish breakfast assembled from Shabbat leftovers, the sandwich took modern form with immigrants in Ramat Gan and neighboring Bnei Brak, and today it’s a beloved Friday lunch or casual weekday meal across central Israel.

Jachnun is a Yemenite Jewish pastry of thinly stretched dough brushed with samneh or margarine, rolled into tight logs, and baked overnight at very low heat. By morning, the coils are amber and glossy, with caramelized edges and stretchy, layered crumb that tastes mildly sweet and buttery. It’s served with grated fresh tomato, zhug, and long‑cooked brown eggs (haminados), whose slow simmer alongside the pastry deepens flavor and color. Born from the need for Shabbat‑friendly cooking, jachnun traveled with immigrants and is now eaten at home or sold from Saturday‑morning kiosks in cities like Tel Aviv and Beersheba, a comforting ritual that pairs especially well with cool weather and strong tea.

Israeli cuisine blends Mediterranean produce with North African and Middle Eastern techniques, shaped by Shabbat rhythms and immigrant traditions. Bold condiments—tahini, amba, and zhug—add contrast to fresh salads, breads, and slow‑cooked staples. Explore more food guides and plan tastings by season and weather on Sunheron.com.