Israeli Cuisine

Israeli cuisine is a vibrant, fresh and fast-evolving melting pot, drawing on the traditions of Jewish communities from around the world and the wider flavours of the Middle East and Mediterranean. At its heart are the beloved hummus and falafel, creamy tahini, fresh chopped salads, the baked-egg dish shakshuka, and grilled meats, best experienced at a humble hummusiya or in the buzzing food markets, where street food and produce spill across the stalls.

The main sights

• Hummus and falafel - the creamy hummus and the chickpea fritters.
• Shakshuka - the eggs poached in spiced tomato sauce.
• The salads and tahini - the fresh chopped salads and creamy tahini.
• The markets - the buzzing food markets like Tel Aviv's Carmel and Jerusalem's Mahane Yehuda.

When to go

Year-round; the food markets are a highlight, liveliest in the day and, in Tel Aviv, into the evening, and a hummusiya is best at lunch when the hummus is freshest. Note that many places close for the sabbath, from Friday evening to Saturday night, especially in Jerusalem.

Practical notes

Observance of the sabbath and kosher rules affects dining, especially in Jerusalem, where many places close from Friday evening to Saturday night; Tel Aviv is far more relaxed. It is a fresh, healthy and vegetarian-friendly cuisine. The bustling markets are the best and most affordable place to eat. Hummus, done well and fresh, is a revelation.

Nearby

Tel Aviv and Jerusalem have the most famous markets; the food is excellent nationwide.