11 Traditional Israeli Food You Simply Need To Try

Israel is famous for being the ancestral homeland of the Jews. Israel is renowned for implying the birthplace of two influential world religions, Judaism and Christianity. Israel is famous for having amazing archaeological sites. But the essence of Israel is its traditional food. It consolidates many meals traditionally involved in other Middle Eastern and Mediterranean cuisines so that seasonings like za’atar and foods such as hummus, falafel, msabbha, shakshouka, and couscous are now universally popular in Israel. Don’t you think this much is much more than enough to visit the biblical Holy Land?

The record of the numerous traditional Israeli dishes and typical food in Israel goes from prominent Middle Eastern spreads like Tahini and Hummus delicious Israeli Falafel, divine Israeli Shakshuka to popular Middle Eastern salad Tabbouleh and wholesome Israeli salad. This land is a hub for delicious food and before visiting you must really know about the amazing cuisine. So get ready for the list of mouth-watering Israeli traditional food you simply need to try.

Hummus masabacha / kawarma

Hummus masabacha

  • Hummus kawarma is the Lebanese pseudonym given to freshly and delicious made hummus, topped with fried chopped lamb. It is a small meal or a starter in a bowl and one of the most sensational things you can put in your mouth.
  • It’s the most widespread dish in Israeli cuisine, and do you know what goes well with hummus? of course the Bread. Delicious hot pitta bread served in paper bags to keep it warm while you dip the part you tore off. It is difficult to find old hummus though, you need to try the hummus masabacha.
  • This amazing dish is garnished with whole chickpeas, paprika and lemon-spiked tahini on top. Or you can also try the hummus kawarma – hummus garnished with lamb mince, onions, and parsley. It is the out of the world experience as Israel is the best place to try this amazing dish.
  • The hummus found in Israel is something else. It can equivalent proper meal on its own. Hummus is strongly present in the food culture.
  • If you are trying it for the first time you should know that the base is made of chickpeas. In Israel, toppings are added to it such as paprika, lemon juice, olive oil, parsley, etc.
  • The best hummus is frequently encountered in “hidden restaurants” which signifies they might look like “nothing special” but if the area is super occupied, it’s customarily a pretty good sign. Ought some delightful hummus ample much everywhere but the one spotted in Carmel Market was unquestionably delicious.


  • Falafels are quite popular and known worldwide. Falafel is made from fava beans or chickpeas. The use of chickpeas is predominant in most Middle Eastern countries, such as Israel, Jordan, Lebanon, Palestine, and Syria. This can be done by fingers or with a tool described as aleb falafel.
  • The muddle is usually deep-fried, or it can be oven-baked. foundations of falafel go way back and whichever nationality lays claim to the discovery, there’s no ambiguity it’s a core component of Israeli cuisine now.
  • This is one of the most popular dishes and found in many restaurant menus, particularly those at the budget end of the spectrum.
  • Do you know in Israel, it’s cheaper to go out and buy falafel ready done than it is to try and make it at home. A traditional falafel meal will be subserved with all the decorations, including the aforementioned hummus, pinkish pickled turnips, pita bread, fabulous Israeli slaw and pickles too.
  • The most amazing thing in this holy land is that it has multiple options for vegetarian and you will find less non-vegetarian meatballs. There are plenty of options for non-meat eaters. Falafels are found almost much everywhere


  • Tahini or tahina is a seasoning made from toasted terrain hulled sesame. Adjacent with olive oil and garlic, tahini makes up the trinity of the primary ingredients of the food in Israel.
  • It is obeyed by itself or as a major component in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean which include Israel.
  • Tahini is at the core of some of the most immeasurable and most traditional dishes in Israel – from hummus to date products, to shawarma, chalba and onto salads. The tahini originates from nigella seeds and is sold in high dimensions due to the provision.


  • Burekas are pretty popular in Israel. It’s a very tasty snack easy to find in markets.Börek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, of Turkish origins and also found in the cuisines of the Balkans, the South Caucasus, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia.
  • They are usually served with boiled eggs and sauce. You can see very original ones in both Carmel Market and Levinsky Market in Tel Aviv.


  • Halva is dense, sweet confections originating in the Middle East and is a very popular dessert in the Middle East and North Africa. While exploring the markets, don’t be astounded if you see these big creamy cake.
  • Israeli halva is fragile and habitually made from tahini (sesame paste) or additional nut butter, such as sunflower seed butter.
  • Its primary ingredients are nut butter and sugar. Halva may also be based on multiple other ingredients, including beans, lentils, and vegetables such as carrots, pumpkins, squashes and yams.


  • Kanafeh is a Levantine Arabic dish and is pretty famous as a dessert in Israel. It’s a cheese delicacy absorbed in sweet sugar-based syrup.
  • Kanafeh is a conventional Middle Eastern dessert comprised with slight noodle-like pastry, or alternatively, fine semolina dough,  sugar-based sorghum, soaked in sweet and typically layered with cheese, or with different elements such as coagulated cream or nuts, depending on the region.
  • You can also ask to add a drop of rosewater or orange blossom during the final few minutes or also with yoghurt. When it’s ready to serve you pour syrup over the top.

Aubergine with baba ganoush

Aubergine with baba ganoush

  • Aubergine, or eggplant, is a gist of Israeli cuisine. Doesn’t matter its tahini laced, smoked, lined with yoghurt or some sort of mix-up of all three, you’ll find it in any traditional Israeli breakfast, and most probably lunch and dinner too.
  • Mashed cooked eggplant mixed with tahini, possibly lemon juice, olive oil, and numerous flavourings Baba Ghanauj is prepared.
  • This is simply aubergine blended with tahini, lemon syrup, garlic and whatever different flavors you want to supplement, and served, of course, with bread. Baba ganoush is alike hummus, but it calls for barbecued or roasted eggplant rather than chickpeas.


  • Shakshuka is a delightful unification of eggs, tomatoes, and spices popularised across the Middle East and North Africa. Shakshuka appears in multiple shapes and sizes.
  • One of the most attractive ways to consume breakfast in Israel is to go for an Israeli buffet breakfast. It is traditionally served as breakfast including tender pita bread or challah.
  • Frequently served as collation with a couple more side for a light vegetarian meal. Factions to serve next to this shakshuka recipe are kidney bean salad, Mediterranean chickpea salad and roasted red pepper hummus.

Lechem bread

Lechem bread

  • Bread comes with every meal in Israel – walnut bread, pita bread, taboon pastries but makes sure to try the Lechem bread.
  • The best, and most meaningful, a place to try this is at a traditional Shabbat dinner in someone’s home. But nowhere in Jewish manuscript is it addressed that challah is a braided, yellow, sweet delicious squashed bread of the kind accustomed to most American Jews, which comes from the magnificent tradition of Eastern European baking.


  • Muhallebi is a milk pudding that has traditional origins determining to Sassanid Persia. The necessary ingredients are sugar, rice, rice flour and milk.
  • During the middle age, muhallebi and its European analogue blancmange were made with the shredded rooster. This pudding which looks moderately mild is unconditionally delicious.
  • The pudding is topped with rosewater, nuts, coconut and cookie crumbles. It sways be simplistic, but an amazingly tasty combination! This is one of the most delicious Israeli dishes.

Meatballs and sweet potatoes

  • One of the amazing things to like about Israeli cuisine is that they offer lots of variation for vegetarians. The food here is so good, the vegetables and tahini laced sides are amazing.
  • After so many vegetarian dishes non-vegetarians starve for some meat. These meatballs at the Han Manoli restaurant in Jaffa, Tel Aviv, taste amazing.
  • Order some baked sweet potato, alongside some fresh goat yogurt for a traditional yet hearty meal with them. If you are a die heart non-vegetarian then this is an amazing treat for you.


The food to be tried in Israel is delicious and fresh you cannot say no to the gourmet dishes here. All the fish come from Israeli waters, the vegetables are grown here and go straight to market and as the seasons change so do the menus in the restaurants. The choice here depends on what’s available on the market. So while visiting Israel be ready to gain some weight. And if you are a big foodie then Israel should top your bucket list of 2020 and with the help of this article, you are prepared to have amazing Israeli traditional food. Comment below and let us know what when are you planning to taste the traditional essence of Israel?