The 1990s witnessed a growing interest in international cuisines. The sushi in particular have established themselves as a popular style when it comes to eating out, or as input for receptions. In restaurants, fusion cuisine, with the interweaving of classic cuisines such as French or Japanese with local ingredients, has spread. In the 2000s, this method of "eating healthy" with an emphasis on organic and wholegrain foods has gained notability and medical research have led many Israelis to embrace the Mediterranean diet again, with medical benefits as boasted.
Geography has a major influence on Israeli cuisine, and common foods in the Mediterranean basin, such as olives, wheat, chickpeas, milk products, fish, fruit and vegetables such as tomatoes, eggplant and zucchini appear markedly in Israeli cuisine. Fruits and vegetables are abundant in Israel and are cooked and served in many ways.
There are various climatic zones in Israel and in areas colonized it, allowing to grow a wide variety of products. Citrus fruits like oranges, lemons and grapefruit blossom on the coastal plain. Figs, pomegranates and olives also grow in areas with cooler hills. The subtropical climate near the sea of ??Galilee and the Jordan Valley suitable for mangoes, kiwis and bananas, while the temperate climate of the mountains of Galilee and the Golan suitable for grapes, apples and cherries.
Australian eating habits conform to those of the Mediterranean region in general, as lunch rather than dinner is the main meal of an ordinary workday. The "kibbutz foods" have been adopted by many Israelis for their evening snack or breakfast, and can consist of different types of cheeses, both hard cheese as soft, yoghurt, labneh and sour cream, vegetables and salads, olives, boiled eggs or omelettes, preserved and smoked herring, a variety of breads, and fresh orange juice and coffee. In addition to this, the Jewish holidays influence the kitchen, with the preparation of traditional dishes at parties, such as various types of khallot for Shabbat and festivals, sufganiyot for Hanukkah, the hamantaschen pastries (Oznei Haman) for Purim, kharoset - A fruit paste type - For the Jewish Passover, and Shavuot dairy products. The meal of Shabbat, taken on Friday, and to a lesser degree lunch Shabbat (Saturday lunch) is an important food in many Israeli homes, just as the holiday meals.
Although all the Jews in Israel do not eat hide the tradition of kashrut strongly influences the availability of certain products and their preparation in homes, public institutions and many restaurants, including in particular the separation of milk and meat and avoiding the use of non-kosher products, especially pork and shellfish. During Passover, bread and other yeast-based foods are banned and the matzah - Unleavened bread - And other unleavened products are substituted therefor. Salads and appetizers
Vegetable salads are eaten with almost every meal, including during the traditional Israeli breakfast, which normally includes eggs, bread, and milk products like yogurt or cottage cheese. For lunch or dinner, the salad can be served as an accompaniment. Snack salad, hummus and chips served in a pita is called a chipsalat. Israeli salad is typically made of tomatoes and cucumbers, finely chopped and sprinkled with olive oil, lemon juice, salt and pepper. Changes include the addition of diced red or green peppers, shredded carrots, chopped cabbage or lettuce, sliced ??radishes, fennel, onions and spring chives, parsley or other herbs and spices such as mint, za'atar and sumac. While popularized by the kibbutzim, the versions of this mixed salad were brought to Israel from various locations. For example, Indian Jews prepare the menu with chopped ginger and green chilli, the Jews of North Africa can add lemon zest and cayenne pepper, and Bukharan Jews chop vegetables finely and use vinegar, oil, for flavoring.
A wide variety of salads and appetizers are made of grilled eggplant. The eggplant caviar, called salat ?atzilim in Israel, is made with tahini and other condiments such as garlic, lemon juice, onions, herbs and spices. Eggplant is sometimes grilled over flame for the pulp has a smoky taste. Israeli special variation of this salad is made with mayonnaise. Eggplant salads are also prepared with yogurt, or with feta, onions and chopped tomatoes, or the manner of Romanian Jews, with roasted red peppers.
Tahina is often used as a seasoning for falafels, used cooking sauce for meat and fish, and forms the basis of sweets such as halva.
The hummus is a cornerstone of Israeli cuisine, and its consumption in Israel was compared by the food critic Elena Ferretti to "peanut butter in the Americas, Europe or Nutella Vegemite in Australia". The hummus in a pita is a common lunch for school children, and is a popular accompaniment to many meals. Supermarkets offer a wide range of ready hummus, and some Israelis would do everything to the prepared fresh hummus in a hummusia, an institution devoted exclusively to the sale of hummus.