Jewish Foods of the World

The Middle East

by Daniel Rogov

With a population based on immigrants from more than eighty nations, it should come as no surprise that Israel has not developed a cuisine uniquely its own. Consequently, the Israeli table, both at private homes and at the many restaurants throughout the country, is comfortably set with dishes from many different regions and peoples.

Given Israel's geographical location, one influence on local cuisine has come from dishes that were brought by immigrants from countries close by: Syria, Lebanon, Iraq, Iran and Egypt.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.