Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Israeli breakfast — a distinctive style of breakfast that originates from the modern culture of the kibbutzim
Poster by the Jewish National Fund displaying the "Seven Species" of agricultural products that are documented in the Hebrew Bible as being special products of the Land of Israel (January 1945)
Cooking class at a Jewish girls' school in Jerusalem, c. 1936
Residents of Tel Aviv standing in line to buy food rations during the austerity period, 1954
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Coarse salt for koshering meat
Pescaíto frito, originating from the 16th-century Andalusian Jews of Spain and Portugal
Emmer wheat, cultivated in biblical times
Figs, one of the most frequently mentioned fruits in the Bible.