The question of whether or not there is such a
thing as an Israeli cuisine depends on whose providing
the answer.
In a recent discussion with
Jewish food historian,
Oded Schwartz, he expressed his
thoughts on the subject. He believes there is such a
thing as Israeli food, but conceded that we simply
haven’t had enough time for a real Israeli
cuisine to develop. In his mind, true Israeli
cooking happens in the home, where there is often a
merger between Sephardic and Ashkenazy flavors.
Food critic
Daniel Rogov, writes in the
introduction to his Web site, “Whether there is or is
not a unique Israeli cuisine is something that critics
and food writers love to disagree about.” In another
section he states, “It is not enough for a dish to rely
on ingredients, cooking methods or recipes traditional
to a geographical area in order for it to be considered
a unique part of a national cuisine. Truly national al
dishes must have a unique ‘twist’, something that marks
them as belonging to that and only to that nation.
Happily, Israel has several talented, creative chefs who
are gradually adding such dishes to the national
repertoire.”
Joan Nathan, author of The Foods of Israel
Today, also weighs in on the issue of whether or not
there is a true Israeli cuisine.
Israel is
a country whose citizen’s hail from over 80 countries.
It is truly a culinary and ethnic melting pot. Many of
the dishes that are often thought of as Israeli,
including the finely cut
Israeli Salad can often
be traced to the Middle East in general, Mediterranean,
North Africa or the Balkan regions. I subscribe to the
school of thought that believes that a real local
cuisine has not yet developed. However, a visit to
Israel is a wonderful opportunity to sample foods with
that special local twist, that are the result of both
regional influences as well as those whose origins can
be found in far-flung corners of the globe.
While at home ethnic food might mean,
Mexican, Indian, Chinese or Japanese, in Israel you can
sample Russian, Moroccan, Yemenite, Romanian, Tunisian,
Iraqi or Bukharan cuisine, to name just a few (Bukhara,
by the way is province in the southwestern part of
Uzbekistan and roughly 50,000 people from this region
now make their home in Israel, according to
Ethnologue.com).
To the casual visitor it
often seems like the range of food in Israel is limited
merely to Falafel, Hummus or Schwarma. These dishes are
readily available at food kiosks that dot the country or
Oriental restaurants (Misa’adot Mizrachiyot) that can
seemingly be found at every street corner.
Cuisine in Israel has undergone a
transformation, primarily in the last 10 years. The
country boasts an ever-increasing variety of restaurants
and dinning out has become a popular leisure activity.
In culinary terms, Israel offers an
extremely varied selection. Don’t pass up the
opportunity to sample some of the different and rich
flavors offered by Israel’s diverse culinary background,
on your next trip.
Be adventurous!
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