This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
I just saw the article name. What about changing the name to Israeli cuisine ? It fits the naming general patern of X cuisine article (mediteranean cuisine etc.) -- Esurnir 21:00, 27 May 2007 (UTC)
According to this article, "in Israeli fish restaurants, fried fish is served, baked or fried."
Are we sure about this?
I noticed that there is no mention of cuisine which came with the significant immigration of new Israelis from the old Soviet Union. Has any food/drink been integrated into mainstream Israeli cuisine? —Preceding unsigned comment added by MJKazin ( talk • contribs) 11:21, 7 November 2007 (UTC)
- There is, but very little: As a start, this is not the first immigration wave from Russia. First, second, and third immigration waves included Russian Jews, sometimes Russian Jews were the majority of immigrants. Also, many came in the great immigration wave in the 50's, and there was also another immigration wave in the 70's. So all culinar contributions to general Israeli cuisin had been done already. The contribution that does exist, is the fact that many immigrants opened shops that special in Russian delicacies - that they couldn't buy elsewhere: caviar, certain cheeses, not-Kosher meat etc. A cheese that became popular in israel - due to these shops or due to other reasons, is Tovrog. 79.177.126.201 ( talk) 07:42, 19 September 2009 (UTC)noa
The writing on this page is appalling and there are no references. This is an important article, and needs a lot of serious work.-- Gilabrand ( talk) 07:56, 11 December 2007 (UTC) So go on then. Knock yourself out and let us have your non-appalling version: due importance, serious work, the lot. Plutonium27 ( talk) 19:12, 28 February 2008 (UTC)
Defining Israel's cuisine Like many nations built up of immigrants from around the world, there is a large debate over whether an Israeli cuisine actually exists at all. Many believe that because Israel is a new state which does not have a long tradition of cooking. Because many of the dishes which are currently considered Israeli originate from Arab cuisine, and the cuisines from the countries from which the Jews immigrated to Israel, to some Israeli cuisine is just a fusion of styles from around the world, with no apparent unique aspect.
In contrast, many do assert that Israel does have its own cuisine. They argue that many cuisines influence each other and "borrow" dishes from others. This can be seen across the Asian cuisines for example, whilst what some countries asster to be their national foods, actually originate in other countries, for example the hamburger, the sausages, the pizza and the French fries as the cuisine of the United States which actually originate in Germany, Italy and Belgium. Many dishes in Israel cannot be found in other countries, however, most notably, when there are mixtures of combinations of elements of the Middle Eastern and European cuisines such as goulash and couscous.
Whether or not Israel does have its own cuisine the two main currents in the food which could be seen as Israeli Cuisine, are the foods originating from the Israeli- Mizrahi culture and the traditional Israeli cuisine.
Rudy Breteler ( talk) 17:11, 10 May 2008 (UTC)
Also the point must be made that there has been a continuous Jewish presence in former Palestine, for 2,000 years. The Palestinian Jewish cuisine from a historical perspective should be further explored No work appears to have been done on this subject. Irondome ( talk) 05:25, 21 May 2012 (UTC)
This section should be renamed to "Food adopted from Arab countries" Because this food is not "Israeli-Mizrahi". It didn't belong exclusively to Middle eastern Jews. It belonged to the people of them nations they came from. -- Supreme Deliciousness ( talk) 21:32, 18 June 2009 (UTC)
79.178.182.62 ( talk) 17:21, 30 September 2014 (UTC)
A separate section for this topic is unnecessary, and this particular section is so deeply flawed that it warrants removal:
This may or may not have merit as a political topic regarding the Israeli-Palestinian dispute, if written in a NPOV manner; that has not been achieved here and is also addressed elsewhere; see
Wikipedia:Articles_for_deletion/Israeli_theft_of_Arab_cuisine
Chefallen (
talk)
02:57, 16 October 2009 (UTC)
In that case the article Palestinian Cuisine is far more guilty of the charges you weigh here. Do you intend to address those issues too, or is this political? Irondome ( talk) 05:28, 21 May 2012 (UTC)
in the intro it says consisting of local dishes and ...etc i added Syro-palestinian to clarify what local dishes are we talking about here... i thought it looks vague without clareification anyone here objects —Preceding unsigned comment added by 67.162.149.231 ( talk) 10:08, 8 November 2009 (UTC)
The relevance of hubeza leaves to the cuisine needs to be better established. Are they commonly used in Israeli cuisine today? Did their use during the siege of Jerusalem result in some dish now commonly eaten, like the eggplant substitute for meat resulted in mock chopped liver?
And in any case, the sentence about the radio station may be an interesting historical fact relevant in an article about the siege, but is of no significance here in a discussion about cuisine. -- Chefallen ( talk) 17:01, 31 December 2009 (UTC)
As I said, it is back in vogue nowadays, not only out of nostalgia, but because of the health food craze. I will look for more sources when I get a chance. I have to work sometimes...-- Gilabrand ( talk) 21:11, 31 December 2009 (UTC)
I think the facts about Israel being one of the world's leading fresh citrus producers and exporters and the leading producer of loquat after Japan are more appropriate to the Agriculture in Israel and/or the Economy of Israel articles. We should still mention these fruits as being eaten is Israel though, I'm not suggesting deleting, just rewording, so that it focuses on the food aspect, rather than the agricultural/economic aspect. -- Chefallen ( talk) 23:03, 7 January 2010 (UTC)
that an area that is not in Israel, is in Israel: the full sentence: "There are various climatic areas in Israel that allow a variety of products to be grown. Citrus trees such as orange, lemon and grapefruit thrive on the coastal plain. Figs, pomegranates and olives also grow in the cooler hill areas. [1] The subtropical climate near the Sea of Galilee and in the Jordan River Valley is suitable for mangoes, kiwis and bananas, while the temperate climate of the mountains of the Galilee and the Golan is suitable for grapes, apples and cherries." I have therefore made it clear that the area is not a part of Israel: [1] -- Supreme Deliciousness ( talk) 20:06, 17 February 2010 (UTC)
References
http://www.ynetnews.com/articles/0,7340,L-3850942,00.html "Israeli food is also based on the Arab cuisine." -- Supreme Deliciousness ( talk) 19:39, 20 February 2010 (UTC)
I have added this source into the article: [3] It is widely known that hummus, falafel, zaatar, mezze etc are Arab foods, and the info is sourced so please do not remove it. -- Supreme Deliciousness ( talk) 23:28, 4 March 2010 (UTC)
There is a line in the "Characteristics" section: "There are various climatic areas in Israel and areas it has settled that allow a variety of products to be grown.", this line should be "and areas it is occupying", the reason for this is that the "areas it has settled" as the line is about is about the occupied territories, and that (occupied territories) is the worldview terminology and view of the area, this is not politics. -- Supreme Deliciousness ( talk) 18:37, 9 January 2011 (UTC)
No More Mr Nice Guy, the BBC source says: "this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad. So, we sort of robbed them of everything."
The Empire & terror: nationalism/postnationalism in the new millennium source says: "This, however, never stopped Zionism from appropriating the fruit of the land that Palestine's peasants produced. It is in this vein that Zionism appropriated Palestinian and Pan-Syrian food like hummus, dalafil, tabbulah, maftul (increasingly known in the United States and Europe as "Israeli couscous"), and finely diced Palestinian rural salad (now known in New York delis as Israeli salad)"
Is the dishes real original name "Israeli salad"? The sources show its a Palestinians salad that has been "appropriated" and is "now known in" (renamed).
Also the 1,001 Foods to Die For source says: "Hailing from the mountains between Lebanon and Syria", furthermore, "MIDDLE EASTERN KITCHEN" p 81 By Ghillie Basan says [4]: "Traditionally a peasant salad from Syria", so how does these sources not say its Syrian and Lebanese? -- Supreme Deliciousness ( talk) 21:52, 9 January 2011 (UTC)
Hello everybody. I'm a bit confused, the article's definition of “Mizrahi Jews” is “Jews from North Africa, particularly Morocco”, and of “Mizrahi cuisine” as “the cuisine of Jews from North Africa” as opposed to that of “Jews from Turkey, Iraq, Kurdistan and Yemen”. But, according to Wikipedia, “
Mizrahi Jews or Mizrahiyim ... are Jews descended from the Jewish communities of the Middle East, North Africa and the Caucasus... This includes Jews from Iraq, Syria, Lebanon, Yemen, Egypt, Iran/Persia, Afghanistan, Uzbekistan, Kurdish areas, the eastern Caucasus, India, Northern and Eastern Sudan, as well as Ethiopia, and within and nearby Israel. Sometimes, Sephardi Jews such as Jews from Morocco, Algeria, or Turkey are erroneously grouped into the Mizrahi category for some historical reasons.” So, which is it?
And while I'm at it, what other “styles of cooking” are there in Israel besides “the Mizrahi, Sephardic, and Ashkenazi styles”, and, of course the Palestinian-Arab style not mentioned in the lead or anywhere else in the article, as far as I can see, presumably because it is not Israeli enough for a featured article?
Ajnem (
talk) 17:39, 27 February 2012 (UTC)
Mizrahi Jews has the strongest influence in the cuisine, Jerusalem has a variety of Kubba stew that were originally brought from Iraq (in Jerusalem in particular it is the Northern Iraq influenced cuisine), Kubba Yerushalmit is a Jerusalem specialty Kubba soup that consist on Kubba balls with zucchini and carrots, there was nothing similar to that in Iraq as far as i know, i am Iraqi origin myself. — Preceding
unsigned comment added by
79.183.58.203 (
talk)
13:40, 1 September 2015 (UTC)
This article is about Israeli cuisine, namely what is regularilly eaten by most of the population of the State of Israel. Even though some 18% of Israeli population is Arab, this doesn't change the meaning of what is normally accepted to be "Israeli cuisine", just as antisemitism in it's accepted meaning is practiced only against Jews, a rather small group of Semitic peoples. Some of the Israeli Arabs share "Israeli cuisine" to some extent, just as some Jews eat Humus and such on a daily basis. There is an article about Palestinian cuisine, where there is a section about, among other regions, the Galilee specialties, and it is OK, though the Galilee could have been a part of this article instead. Ori ( talk) 12:25, 8 July 2012 (UTC)
If one preserves a kosher cuisine, this refers to anything that is brought into one's home or establishment. "Kosher" doesn't refer to a certain dish nor does it depend on location. One can have one's kitchen Kosher in Jerico (if one really insists on it) and have a Treif kitchen in a Jewish orthodox neighborhood in Bnei Brak Ori ( talk) 12:25, 8 July 2012 (UTC)
Why doesn't this article mention Arab dishes of Israel, only Jewish dishes and holidays? Outside mentioning Arab influence, I'm talking about the cuisine of Israeli Arabs. No mention of Islamic holidays and traditions? PacificWarrior101 ( talk) 01:18, 12 October 2013 (UTC)PacificWarrior101
It should be mentioned that today's Israeli cuisine is largerly influenced from what Sephardic Jews (and to a much lesser extent Ashkenazi Jews) used to eat before the state was created and they brought ingredients and dishes and were also influenced by Arab in their cooking style, Tzfat Cheese is a example of Jewish Levantine cuisine and was part of the Jewish cuisine of the Levant and was eaten also in Beirut, Aleppo, Damascus, etc until the Jews left, it is originally from Safed which is today an Israeli city and the original factory still produces this cheese and also others started to make Safed cheeses of their own. All the Levantine Arab influence in the Israeli cuisine was brought by Sephardic Jews who also influenced from migration for example from the Balkans that brought the Bourekas, Israeli Bourekas has a differemt fillings than that of the balkan states but the dish itself has a balkan origins and also, Medias is a dish from Andalusia that consist on stuffed half zucchini and more... There are still strong Sephardi cuisine influence in Jerusalem, Tiberias and Safed.
By the way there are many dishes that are ethnic and not eaten widely by Israelis like Couscous that is eaten only by North Africans, Gefilte Fish that almost anyone don't eat and more... you should check seriously what Israelis are eating today. — Preceding unsigned comment added by 79.183.58.203 ( talk) 13:36, 1 September 2015 (UTC)
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I was very surprised that the section on Israeli cuisine #street foods did not mention Bourekas. I have fond memories of pigging out on them in Haifa. Are they less popular these days? Shmuel (Seymour J.) Metz Username:Chatul ( talk) 16:26, 1 March 2017 (UTC)
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This
edit request to
Israeli cuisine has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
There is a small typo, "Bulgur" is typed "Burgul" Bramburici ( talk) 10:37, 22 November 2017 (UTC)
This
edit request to
Israeli cuisine has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
Add Kanafeh to "Baked dishes, cookies, pastries, Rugelach" or to "Confections, sweets and snack foods" section.
Mention bourekas is the kosher Israeli version of borek.
Add sfenj to "Baked dishes, cookies, pastries, Rugelach" section.
Add "Many Israeli chocolates, coffee, and dry snack foods (chips) are provided by the famous Israeli company, Strauss-Elite" to "Confections, sweets and snack foods" section.
Add "Most packaged Israeli ice cream and ice pops are provided by Nestle Osem. Few ice cream shops in Israel also serve exotic ice cream flavors such as hummus, Bamba, arak, watermelon, Bulgarian cheese, labane, and zaatar flavored ice cream!" to "Confections, sweets and snack foods" section. Dudecomp! ( talk) 04:49, 4 July 2018 (UTC)
This
edit request to
Israeli cuisine has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
Add Halloumi cheese to "Dairy Products" section.
Add "Chocolate milk in a bag (Shoko B'sakit) is a popular drink among Israelis." to "Drinks" section.
Change "Various ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, lavash." to "Various ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, lavash. Another popular Georgian food eaten in Israel is Khachapuri." Dudecomp! ( talk) 05:08, 4 July 2018 (UTC)
This
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Israeli cuisine has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
Please check on resources of Israeli cuisine, hummus and falafel are middle eatern/ arabic cuisine 3 2601:241:8E81:A060:6D1E:A480:EAE8:ABF ( talk) 03:34, 19 June 2020 (UTC)
The prefix "-ה" means "the" in Hebrew. Linux rules, Windows drools ( talk) 10:05, 18 March 2021 (UTC)
This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
I just saw the article name. What about changing the name to Israeli cuisine ? It fits the naming general patern of X cuisine article (mediteranean cuisine etc.) -- Esurnir 21:00, 27 May 2007 (UTC)
According to this article, "in Israeli fish restaurants, fried fish is served, baked or fried."
Are we sure about this?
I noticed that there is no mention of cuisine which came with the significant immigration of new Israelis from the old Soviet Union. Has any food/drink been integrated into mainstream Israeli cuisine? —Preceding unsigned comment added by MJKazin ( talk • contribs) 11:21, 7 November 2007 (UTC)
- There is, but very little: As a start, this is not the first immigration wave from Russia. First, second, and third immigration waves included Russian Jews, sometimes Russian Jews were the majority of immigrants. Also, many came in the great immigration wave in the 50's, and there was also another immigration wave in the 70's. So all culinar contributions to general Israeli cuisin had been done already. The contribution that does exist, is the fact that many immigrants opened shops that special in Russian delicacies - that they couldn't buy elsewhere: caviar, certain cheeses, not-Kosher meat etc. A cheese that became popular in israel - due to these shops or due to other reasons, is Tovrog. 79.177.126.201 ( talk) 07:42, 19 September 2009 (UTC)noa
The writing on this page is appalling and there are no references. This is an important article, and needs a lot of serious work.-- Gilabrand ( talk) 07:56, 11 December 2007 (UTC) So go on then. Knock yourself out and let us have your non-appalling version: due importance, serious work, the lot. Plutonium27 ( talk) 19:12, 28 February 2008 (UTC)
Defining Israel's cuisine Like many nations built up of immigrants from around the world, there is a large debate over whether an Israeli cuisine actually exists at all. Many believe that because Israel is a new state which does not have a long tradition of cooking. Because many of the dishes which are currently considered Israeli originate from Arab cuisine, and the cuisines from the countries from which the Jews immigrated to Israel, to some Israeli cuisine is just a fusion of styles from around the world, with no apparent unique aspect.
In contrast, many do assert that Israel does have its own cuisine. They argue that many cuisines influence each other and "borrow" dishes from others. This can be seen across the Asian cuisines for example, whilst what some countries asster to be their national foods, actually originate in other countries, for example the hamburger, the sausages, the pizza and the French fries as the cuisine of the United States which actually originate in Germany, Italy and Belgium. Many dishes in Israel cannot be found in other countries, however, most notably, when there are mixtures of combinations of elements of the Middle Eastern and European cuisines such as goulash and couscous.
Whether or not Israel does have its own cuisine the two main currents in the food which could be seen as Israeli Cuisine, are the foods originating from the Israeli- Mizrahi culture and the traditional Israeli cuisine.
Rudy Breteler ( talk) 17:11, 10 May 2008 (UTC)
Also the point must be made that there has been a continuous Jewish presence in former Palestine, for 2,000 years. The Palestinian Jewish cuisine from a historical perspective should be further explored No work appears to have been done on this subject. Irondome ( talk) 05:25, 21 May 2012 (UTC)
This section should be renamed to "Food adopted from Arab countries" Because this food is not "Israeli-Mizrahi". It didn't belong exclusively to Middle eastern Jews. It belonged to the people of them nations they came from. -- Supreme Deliciousness ( talk) 21:32, 18 June 2009 (UTC)
79.178.182.62 ( talk) 17:21, 30 September 2014 (UTC)
A separate section for this topic is unnecessary, and this particular section is so deeply flawed that it warrants removal:
This may or may not have merit as a political topic regarding the Israeli-Palestinian dispute, if written in a NPOV manner; that has not been achieved here and is also addressed elsewhere; see
Wikipedia:Articles_for_deletion/Israeli_theft_of_Arab_cuisine
Chefallen (
talk)
02:57, 16 October 2009 (UTC)
In that case the article Palestinian Cuisine is far more guilty of the charges you weigh here. Do you intend to address those issues too, or is this political? Irondome ( talk) 05:28, 21 May 2012 (UTC)
in the intro it says consisting of local dishes and ...etc i added Syro-palestinian to clarify what local dishes are we talking about here... i thought it looks vague without clareification anyone here objects —Preceding unsigned comment added by 67.162.149.231 ( talk) 10:08, 8 November 2009 (UTC)
The relevance of hubeza leaves to the cuisine needs to be better established. Are they commonly used in Israeli cuisine today? Did their use during the siege of Jerusalem result in some dish now commonly eaten, like the eggplant substitute for meat resulted in mock chopped liver?
And in any case, the sentence about the radio station may be an interesting historical fact relevant in an article about the siege, but is of no significance here in a discussion about cuisine. -- Chefallen ( talk) 17:01, 31 December 2009 (UTC)
As I said, it is back in vogue nowadays, not only out of nostalgia, but because of the health food craze. I will look for more sources when I get a chance. I have to work sometimes...-- Gilabrand ( talk) 21:11, 31 December 2009 (UTC)
I think the facts about Israel being one of the world's leading fresh citrus producers and exporters and the leading producer of loquat after Japan are more appropriate to the Agriculture in Israel and/or the Economy of Israel articles. We should still mention these fruits as being eaten is Israel though, I'm not suggesting deleting, just rewording, so that it focuses on the food aspect, rather than the agricultural/economic aspect. -- Chefallen ( talk) 23:03, 7 January 2010 (UTC)
that an area that is not in Israel, is in Israel: the full sentence: "There are various climatic areas in Israel that allow a variety of products to be grown. Citrus trees such as orange, lemon and grapefruit thrive on the coastal plain. Figs, pomegranates and olives also grow in the cooler hill areas. [1] The subtropical climate near the Sea of Galilee and in the Jordan River Valley is suitable for mangoes, kiwis and bananas, while the temperate climate of the mountains of the Galilee and the Golan is suitable for grapes, apples and cherries." I have therefore made it clear that the area is not a part of Israel: [1] -- Supreme Deliciousness ( talk) 20:06, 17 February 2010 (UTC)
References
http://www.ynetnews.com/articles/0,7340,L-3850942,00.html "Israeli food is also based on the Arab cuisine." -- Supreme Deliciousness ( talk) 19:39, 20 February 2010 (UTC)
I have added this source into the article: [3] It is widely known that hummus, falafel, zaatar, mezze etc are Arab foods, and the info is sourced so please do not remove it. -- Supreme Deliciousness ( talk) 23:28, 4 March 2010 (UTC)
There is a line in the "Characteristics" section: "There are various climatic areas in Israel and areas it has settled that allow a variety of products to be grown.", this line should be "and areas it is occupying", the reason for this is that the "areas it has settled" as the line is about is about the occupied territories, and that (occupied territories) is the worldview terminology and view of the area, this is not politics. -- Supreme Deliciousness ( talk) 18:37, 9 January 2011 (UTC)
No More Mr Nice Guy, the BBC source says: "this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad. So, we sort of robbed them of everything."
The Empire & terror: nationalism/postnationalism in the new millennium source says: "This, however, never stopped Zionism from appropriating the fruit of the land that Palestine's peasants produced. It is in this vein that Zionism appropriated Palestinian and Pan-Syrian food like hummus, dalafil, tabbulah, maftul (increasingly known in the United States and Europe as "Israeli couscous"), and finely diced Palestinian rural salad (now known in New York delis as Israeli salad)"
Is the dishes real original name "Israeli salad"? The sources show its a Palestinians salad that has been "appropriated" and is "now known in" (renamed).
Also the 1,001 Foods to Die For source says: "Hailing from the mountains between Lebanon and Syria", furthermore, "MIDDLE EASTERN KITCHEN" p 81 By Ghillie Basan says [4]: "Traditionally a peasant salad from Syria", so how does these sources not say its Syrian and Lebanese? -- Supreme Deliciousness ( talk) 21:52, 9 January 2011 (UTC)
Hello everybody. I'm a bit confused, the article's definition of “Mizrahi Jews” is “Jews from North Africa, particularly Morocco”, and of “Mizrahi cuisine” as “the cuisine of Jews from North Africa” as opposed to that of “Jews from Turkey, Iraq, Kurdistan and Yemen”. But, according to Wikipedia, “
Mizrahi Jews or Mizrahiyim ... are Jews descended from the Jewish communities of the Middle East, North Africa and the Caucasus... This includes Jews from Iraq, Syria, Lebanon, Yemen, Egypt, Iran/Persia, Afghanistan, Uzbekistan, Kurdish areas, the eastern Caucasus, India, Northern and Eastern Sudan, as well as Ethiopia, and within and nearby Israel. Sometimes, Sephardi Jews such as Jews from Morocco, Algeria, or Turkey are erroneously grouped into the Mizrahi category for some historical reasons.” So, which is it?
And while I'm at it, what other “styles of cooking” are there in Israel besides “the Mizrahi, Sephardic, and Ashkenazi styles”, and, of course the Palestinian-Arab style not mentioned in the lead or anywhere else in the article, as far as I can see, presumably because it is not Israeli enough for a featured article?
Ajnem (
talk) 17:39, 27 February 2012 (UTC)
Mizrahi Jews has the strongest influence in the cuisine, Jerusalem has a variety of Kubba stew that were originally brought from Iraq (in Jerusalem in particular it is the Northern Iraq influenced cuisine), Kubba Yerushalmit is a Jerusalem specialty Kubba soup that consist on Kubba balls with zucchini and carrots, there was nothing similar to that in Iraq as far as i know, i am Iraqi origin myself. — Preceding
unsigned comment added by
79.183.58.203 (
talk)
13:40, 1 September 2015 (UTC)
This article is about Israeli cuisine, namely what is regularilly eaten by most of the population of the State of Israel. Even though some 18% of Israeli population is Arab, this doesn't change the meaning of what is normally accepted to be "Israeli cuisine", just as antisemitism in it's accepted meaning is practiced only against Jews, a rather small group of Semitic peoples. Some of the Israeli Arabs share "Israeli cuisine" to some extent, just as some Jews eat Humus and such on a daily basis. There is an article about Palestinian cuisine, where there is a section about, among other regions, the Galilee specialties, and it is OK, though the Galilee could have been a part of this article instead. Ori ( talk) 12:25, 8 July 2012 (UTC)
If one preserves a kosher cuisine, this refers to anything that is brought into one's home or establishment. "Kosher" doesn't refer to a certain dish nor does it depend on location. One can have one's kitchen Kosher in Jerico (if one really insists on it) and have a Treif kitchen in a Jewish orthodox neighborhood in Bnei Brak Ori ( talk) 12:25, 8 July 2012 (UTC)
Why doesn't this article mention Arab dishes of Israel, only Jewish dishes and holidays? Outside mentioning Arab influence, I'm talking about the cuisine of Israeli Arabs. No mention of Islamic holidays and traditions? PacificWarrior101 ( talk) 01:18, 12 October 2013 (UTC)PacificWarrior101
It should be mentioned that today's Israeli cuisine is largerly influenced from what Sephardic Jews (and to a much lesser extent Ashkenazi Jews) used to eat before the state was created and they brought ingredients and dishes and were also influenced by Arab in their cooking style, Tzfat Cheese is a example of Jewish Levantine cuisine and was part of the Jewish cuisine of the Levant and was eaten also in Beirut, Aleppo, Damascus, etc until the Jews left, it is originally from Safed which is today an Israeli city and the original factory still produces this cheese and also others started to make Safed cheeses of their own. All the Levantine Arab influence in the Israeli cuisine was brought by Sephardic Jews who also influenced from migration for example from the Balkans that brought the Bourekas, Israeli Bourekas has a differemt fillings than that of the balkan states but the dish itself has a balkan origins and also, Medias is a dish from Andalusia that consist on stuffed half zucchini and more... There are still strong Sephardi cuisine influence in Jerusalem, Tiberias and Safed.
By the way there are many dishes that are ethnic and not eaten widely by Israelis like Couscous that is eaten only by North Africans, Gefilte Fish that almost anyone don't eat and more... you should check seriously what Israelis are eating today. — Preceding unsigned comment added by 79.183.58.203 ( talk) 13:36, 1 September 2015 (UTC)
Hello fellow Wikipedians,
I have just modified 7 external links on Israeli cuisine. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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Cheers.— cyberbot II Talk to my owner:Online 02:54, 1 April 2016 (UTC)
I was very surprised that the section on Israeli cuisine #street foods did not mention Bourekas. I have fond memories of pigging out on them in Haifa. Are they less popular these days? Shmuel (Seymour J.) Metz Username:Chatul ( talk) 16:26, 1 March 2017 (UTC)
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There is a small typo, "Bulgur" is typed "Burgul" Bramburici ( talk) 10:37, 22 November 2017 (UTC)
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Add Kanafeh to "Baked dishes, cookies, pastries, Rugelach" or to "Confections, sweets and snack foods" section.
Mention bourekas is the kosher Israeli version of borek.
Add sfenj to "Baked dishes, cookies, pastries, Rugelach" section.
Add "Many Israeli chocolates, coffee, and dry snack foods (chips) are provided by the famous Israeli company, Strauss-Elite" to "Confections, sweets and snack foods" section.
Add "Most packaged Israeli ice cream and ice pops are provided by Nestle Osem. Few ice cream shops in Israel also serve exotic ice cream flavors such as hummus, Bamba, arak, watermelon, Bulgarian cheese, labane, and zaatar flavored ice cream!" to "Confections, sweets and snack foods" section. Dudecomp! ( talk) 04:49, 4 July 2018 (UTC)
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Add Halloumi cheese to "Dairy Products" section.
Add "Chocolate milk in a bag (Shoko B'sakit) is a popular drink among Israelis." to "Drinks" section.
Change "Various ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, lavash." to "Various ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, lavash. Another popular Georgian food eaten in Israel is Khachapuri." Dudecomp! ( talk) 05:08, 4 July 2018 (UTC)
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Please check on resources of Israeli cuisine, hummus and falafel are middle eatern/ arabic cuisine 3 2601:241:8E81:A060:6D1E:A480:EAE8:ABF ( talk) 03:34, 19 June 2020 (UTC)
The prefix "-ה" means "the" in Hebrew. Linux rules, Windows drools ( talk) 10:05, 18 March 2021 (UTC)