Israeli Food & Dining Glossary

Alei Dafna: Bay leaves.

Amba: Spicy mango pickle sauce, typically available at all falafel stands.

Baharat: Spice combination from the Eastern Mediterranean consisting of chili, black pepper, paprika, cloves, cinnamon,nutmeg, cardamom, cumin and coriander.

Baklawa: Sweet pastry made with leafy dough, filled with pistachios, honey and nuts.

Bakar: Beef.

Basar Lavan: Pork.

Basilicum: (also known as Reychan) Basil.

Beitzim: Eggs.

Borscht: A cold beet-based soup that is typically served with sour cream.

Burekas: Pastry of Turkish origin, filled with cheese, potato, meat, spinach or eggplant.

Challah: (also spelled: hallah) Ashkenazic egg bread. Usually made in braided form for the Sabbath, and in circular form for the Jewish new year (so that we remember the circular nature of life.).

Chalav: Milk.

Cholent: A slow-cooked stew of meat, potatoes and beans often made for Shabbat.

Couscous: Moroccan dish of tiny semolina grains.

Cusbara :(also known as Gad) Cilantro.

Dag: Fish.

Etrog: (also spelled: Esrog) Hebrew word for citron, a rare citrus fruit that resembles a lemon, but which has coarser skin. It is used in the festival of Sukkot.

Falafel: Chickpea and vegetable mixture made into balls and fried. Served in pita bread this is most common fast food in the country, which is served with a variety of salads, pickles etc.

Ful: The name for this fava or ‘broad’ bean is pronounced fool. Ful mudammas, (a type of stew) is considered the Egyptian national dish.

Gefilte fish: Literally, "stuffed fish." A mixture of ground fish--typically, pike, carp, and whitefish--that traditionally was stuffed back into a fish skin.

Gvina Levana: White Cheese (soft,spreadable)

Gvina Tzehuba: Yellow Cheese (hard)

Halvah: Sweet made of ground sesame seeds.

Hamantashen: Triangular pastries stuffed with jam, poppy seeds, or honey which are. eaten on Purim (to remind us of the villain Haman in the Purim story).

Harif: Chili-type hot sauce, eaten with falafel. Also refers to anything spicy.

Harira: Moroccan soup.

Harisa: Hot Tunisian chili paste.

Hawayij: Yemenite spice combination made of black pepper, caraway seeds, saffron and cardamom.

Hummus: A spread made of chickpeas, typically eaten as an appetizer with pita bread.

Irit: Chives.

Jachnun: Yemenite pastry.

Kaf: Tablespoon.

Kafe': Coffee.

Kapit: Teaspoon.

Kebab: Minced meat, grilled on a skewer.

Kinuach: Dessert.

Kerach: Ice.

Kreplach: Jewish version of wonton or ravioli. Simple dough stuffed with a mixture of ground meat (usually liver and onions). It is s either as a side dish, or floating in chicken soup.

Kubbeh:  Fried Iraqi fritters made from bulgur and semolina, usually filled with meat, onions and pine nuts.

Labaneh: Sour-tasting spread made from yogurt or goat’s milk,(sometimes served as round balls as well). Usually eaten as an appetizer.

Latke: Crispy potato pancake fried in oil. Typically served for Hanukkah.

Lechem: Bread.

Ma'im: Water.

Malawach: Yemenite type of bread.

Mana Acharona: Dessert.

Mana Ikarit: Main Course.

Marak: Soup.

Marvah: Sage.

Mazleg: Fork.

Melach: Salt.

Meltzar: Waiter.

Menta: Spearmint.

Mis’ada: Restaurant.

Mitz Tapuzim: Orange Juice.

Nana: Peppermint.

Petrosilia: Parsley.

Pita: Round pocket bread.

Rosemarine: Rosemary.

Shakshuka: Dish made mainly from tomatos and eggs. Typically a breakfast dish.

Salat: Salad.

Sabich: Fast food dish, eaten in pita bread, consisting of hummus, eggplant, potato, hard-boiled

egg, and salad.

Schwarma: Rotisserie grilled meat.

Shamir: Dill.

Shipudiayh: Grill restaurant.

Shumar: Fennel.

Sufganiot: Israeli donuts typically eaten on Hanukkah.

Sukar: Sugar.

Sumac: Cherry red spice used for its sour taste, is often mixed with Za’atar.

Tabbouleh: (also spelled: Tabouli) Cracked wheat salad typically made with parsley, tomatoes, cucumber, and mint.

Tafrit: Menu.

Tahina: (also spelled Tahini) Sesame paste, usually eaten with hummus or falafel, but can be eaten on its own as well.

Timin: (also known as Koranit) Thyme.

Tzalachat: Plate.

Yayin Adom: Red Wine.

Yayin Lavan: White Wine.

Za’atar: Mixture of hyssop, thyme leaves and sesame seeds, used in salads, with Labaneh etc.

Zhug: Hot Yemenite mixture made from fresh parsley, coriander and chili peppers as well as garlic, salt, pepper and cardamom.