Israeli cuisine

Israeli cooking is assembled from everything the arrivals brought with them: Moroccan spice, Polish soups, Yemeni bread and Palestinian mezze on the same table.

Almost nothing here is older than a century, and almost everything is older than the country: shakshuka came from Tunisia, falafel and hummus were on this land long before, kubbeh from Iraq. What became shared is not a recipe but a way of eating — many small plates at once.

Tahini occupies the place other cuisines split between cream and mayonnaise: it goes into sauce for meat, into pudding, into dressing and straight onto bread.