Israeli cooking is this beautiful mashup of Jewish, Mediterranean, and Middle Eastern flavors that I just can’t get enough of. You’ll find plenty of fish and grilled meats, but so many of my favorites happen to be vegetarian or vegan, loaded with herbs and spices. I’ve rounded up 30 of the most popular Israeli foods, and I have a feeling you’re going to love them all.
1. Challah
This challah recipe is one you’ve probably seen me post before, but I can’t help myself. Challah is some of the most beautiful and tasty bread I’ve ever eaten. From its lovely golden braid and aromatic scent to its soft, pillow-like insides and slight sweetness, there’s nothing about this bread that doesn’t delight the senses.
2. Israeli Cabbage Salad
Israeli cabbage salad is a lot like coleslaw, but it’s a little sweeter, has fewer ingredients, and is made with red cabbage instead of green. It takes only 15 minutes to whip up, and all you’ll need is cabbage, mayo, sugar, and salt. You can add lemon juice if you like things a little tart and tangy.
3. Semolina Porridge
Just six humble ingredients stand between you and this semolina porridge: semolina, water, milk, sugar, salt, cinnamon, and around 20 minutes. It’s a simple, no fuss way to get a warm, sweet breakfast going with barely any work.
4. Bamba Brussels Sprouts
If I’m going to eat Brussels sprouts, I want them topped with parmesan cheese and garlic, but I have to admit that I don’t hate these Bamba Brussels sprouts. They’re definitely unique, and the peanut butter-flavored Bamba adds a strange but not off-putting flavor to the sprouts. Overall, the dish is crispy, spicy, and just a bit sweet, which is an interesting combination for Brussels sprouts.
5. Falafel
You’ve probably heard the word falafel if you’ve ever seen a show or movie set in New York. But maybe you haven’t tasted it yet unless Middle Eastern food is your thing. These crispy little spheres are made from chickpeas, onions, and a generous hit of herbs and spices, then deep fried to golden perfection.
6. Carrot Salad
Calling this a salad feels generous; it’s really a fresh, fun spin on plain boiled carrots. The texture is soft and tender, just like you’d expect, but the carrots get tossed with cumin, paprika, garlic, cayenne, harissa, salt, and a squeeze of lemon, so they’re anything but boring.
7. Bagels and Lox
Since you’ve already nailed homemade bagels, bagels and lox is a total breeze. All that’s left is stacking those ingredients together. This one uses an Everything Bagel, but honestly, the Jerusalem bagel you just made would be just as incredible.
8. Sabich Sandwich
If you need a sandwich that’s both incredible and completely vegan, sabich is it. It’ll take around 40 minutes and the ingredient list looks long, but trust me, it’s not hard at all. The soft, warm pita makes a lovely pocket for all those healthy fillings.
9. Israeli Cheese Bourekas
If you’re a fan of spinach and feta, you’ll love cheese bourekas. They have delightful flaky crusts covered in Everything Bagel seasoning and sesame seeds. Their fillings are supremely cheesy, containing ricotta, parmesan, and feta cheeses, spinach, garlic, salt, and pepper.
10. Shakshuka
For a wholesome, meatless breakfast that’s ready in half an hour, shakshuka is my go to. Eggs gently poached in a saucy mix of onions, peppers, and a tomato sauce with just a hint of heat. It’s the kind of hearty, nourishing start that makes the whole day feel right.
11. Tahini Cookies
You can easily make about three dozen of these cookies in 30 minutes. They’re soft and crumbly, and they’ll remind you of peanut butter cookies in appearance and consistency. The flavor is like sweetened tahini.
12. Cheese Sambusak
Imagine your grandmother’s fried apple turnovers, only with cheese, parsley, and herbs inside and crunchy seeds dotting the surface. Cheese sambusaks are rich, warm, buttery, and insanely good. They’re especially good straight from the frying pan on a cold winter’s day.
13. Jerusalem Bagel
Skip the pricey bagel shop and make these beauties at home. They turn out scrumptious and airy, topped with a kiss of honey and a sprinkle of sesame seeds.
Enjoy them as is, or go classic with a toast and schmear of cream cheese and chives. You really can’t go wrong.
14. Israeli Salad
This salad is chunky and colorful, packed with so much fresh crunch. It’s naturally vegan and gluten free, and summer is when it’s at its best, letting you pile on all those peak-season veggies.
I love it as is, or with a little lean protein on top. Some folks scoop it up like salsa, with chips or crisp vegetables.
15. Baba Ganoush
Think of baba ganoush as hummus’s smoky cousin, built on roasted eggplant rather than chickpeas. It’s not quite as silky, but it’s richer and more substantial.
Herby and a little spicy, with a noticeable tang that’s bolder than standard hummus because of all that lemon juice. If tartness isn’t your thing, ease up on the lemon and lean into the paprika and garlic.
16. Eggplant Salad
This chunky, thick eggplant salad checks all the boxes. It’s pareve, kosher, totally vegetarian, and gluten free.
It clocks in at just five net carbs per serving, so it’s keto friendly too. But the real win?
The flavor is out of this world. The eggplant and peppers turn so tender, and the spice blend infuses the tomato sauce with this incredible earthy, herby depth.
17. Baklava
I only have three things to say about baklava: sweet, crunchy, and layers upon layers of sweet, crunchy goodness. Seriously, if you’ve never had the pleasure of trying baklava, you need to rectify that immediately. You’ll never find a layered dessert with such flavor and texture.
18. Israeli Chicken Shawarma
I know the first 14 dishes might make you think Israeli food is all veg, but meat definitely makes an appearance. And this chicken shawarma?
It’s one of my absolute favorites. Warm pita piled with juicy, tender chicken strips that are deeply seasoned, crispy eggplant, creamy hummus, and a tangle of fresh veggies. That’s my kind of perfection.
19. Latkes
Also known as potato pancakes or potato fritters, latkes are thick, round, and crunchy. Despite being potato “pancakes,” they’re savory, and people eat them throughout the day. Their crispy outsides surround warm, soft, chewy centers, and they’ll put you in mind of hash browns.
20. Freekeh Vegetable Soup
This soup walks the line between a classic vegetable soup and your favorite chicken noodle. It’s loaded with colorful veggies like onions, carrots, and zucchini, but here’s the twist: it swaps out tomato broth for a chicken broth base. That tiny change gives it that cozy, soul warming chicken noodle soup energy.
21. Israeli Couscous
This Israeli couscous needs just seven ingredients and is on the table in under 30 minutes, no stress. It’s airy and fluffy, bright with lemony notes. When I want a lunch that feels gentle and refreshing, this lemon kissed couscous is absolutely unbeatable.
22. Israeli Hummus
Nothing compares to a batch of homemade hummus that’s silky and creamy, made with less than 10 ingredients. This version is dreamy: nutty and garlicky, with an airy, light texture that reminds me of whipped topping. It comes together fast, but plan ahead to soak those chickpeas overnight and give the hummus a good half hour in the fridge before you dig in.
23. Tabbouleh
If you love food that feels herb packed and substantial yet somehow still light and bright, tabbouleh is calling your name. It marries that fresh, clean parsley flavor, which is slightly peppery, with the gentle zing of lemon and olive oil, plus the earthy depth of onions, bulgur, and cucumbers.
24. Israeli Eggplant
If eggplant parmesan from a chain restaurant is your only experience with eggplant, Israeli eggplant might catch you off guard. At first glance, it resembles a scruffy pile of well charred meat and caramelized onions, but it’s actually a totally plant based, deeply savory dish that’s just bursting with flavor.
25. Mujadara
I stumbled upon mujadara a few years back and immediately asked myself how I’d lived so long without it. The flavor is rich and layered, not easy to put into words. The closest thing I can compare it to is that boxed chicken rice and vermicelli mix, but honestly, that doesn’t quite capture it.
26. Sufganiyah
Sufganiyah may be hard to pronounce, but “jelly-filled donut sprinkled with powdered sugar” is a phrase we can all say with ease. They take 3 hours to rise and over an hour to prepare and cook, so they aren’t a treat you’ll want to make every day. In most Jewish families, they’re eaten only during Hanukkah.
27. Kanafeh
This traditional Israeli dessert may look a bit odd, but it smells divine. The whole thing is drizzled in rose water, adding a pleasant sweetness and a superb aroma. The outside, made from kadaïf and pistachios, is crispy and crackly, but the inside is gooey and delicious.
28. Laffa Bread
I mention warm pita bread so often I figured it’s time to share the recipe for it too. You might know it as laffa bread, and it comes together with just six pantry staples.
29. Halva
Technically, you can make halva with only sugar, water, and tahini sauce, but this recipe adds a few other ingredients to add some complexity to the flavor. It has a fluffy, crumbly texture that’s similar to fudge, and it tastes nutty, sweet, and cinnamon-y all at the same time. The almond slivers are optional, but I like them because they add crunch.
30. Israeli Roasted Paprika Potatoes
I adore spending time in the kitchen, but a recipe that calls for a handful of ingredients and almost zero effort? That’s my love language. Chop your potatoes into chunks, toss them with oil, paprika, and salt, and you’re well on your way to these delicious potatoes, smoky and spicy.