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Israel Traditional Food

  • The Succot citron, etrog, is protectively wrapped in silky flax padding and safeguarded in a covere

    Etrog: The Sukkot symbol with Chinese roots

    In ancient times, people would simply use whichever fruits they had harvested in that season, such as pomegranates, grapes, dates and figs.

  • Purim Hamentashen

    Butter is better

    ‘In Jerusalem’ takes to the streets in search of tasty hamentashen and finds that dairy varieties far outshine the rest.

  • Showcasing shakshouka

    A November festival at Benedict, red and green versions at Café 65.

  • Rina Matzliach

    Pascale’s kitchen: From the old country

    Cooking up Tunisian memories with Channel 2’s Rina Matzliach

    By PASCALE PEREZ-RUBIN

  • Kubbeh soup

    Kubbeh soup hits NYC

    Restaurant joins growing trend of Israeli eateries in the Big Apple.

    By AMY SPIRO

  • halla bread

    The Tisch: Halla bookends

    The halla bookends need not be bread; they can be halla of a different sort: prayer and blessings for others.

    By LEVI COOPER

  • falafel

    Israelis suffer heavy defeat to Egypt in London's 'falafel war'

    Egyptian media mocked the Israeli loss claiming Israel had tried to hijack Arab culture by chosing falafel as it's national dish.

    By MAAYAN GROISMAN

  • Krembo.

    WATCH: What do Americans think of Bamba, Bissli and Crembo?

    Video clip showcases American youth giving their opinion on popular Israeli snack food.

    By JPOST.COM STAFF

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