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.
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.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.