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.
Basar Lavan: Pork.
Basilicum: (also known as Reychan) Basil.
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.).
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.
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.
Jachnun: Yemenite pastry.
Kebab: Minced meat, grilled on a skewer.
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.
Malawach: Yemenite type of bread.
Mana Acharona: Dessert.
Mana Ikarit: Main Course.
Mitz Tapuzim: Orange Juice.
Pita: Round pocket bread.
Shakshuka: Dish made mainly from tomatos and eggs. Typically a breakfast dish.
Sabich: Fast food dish, eaten in pita bread, consisting of hummus, eggplant, potato, hard-boiled
egg, and salad.
Schwarma: Rotisserie grilled meat.
Shipudiayh: Grill restaurant.
Sufganiot: Israeli donuts typically eaten on Hanukkah.
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.
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.
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.