More than Hummus and Rugelach: Israel’s Culinary Heritage
When people think of Israel’s food, it’s likely they think of hummus, rugelach or falafel. But there’s a wide range of Israeli dishes that celebrate the country’s culture and heritage. If you’re looking for a way to create memories that will last and to expand your palate as well, consider immersing yourself in the foods of the region, like the ones described below.
Seven underrated Israeli dishes
[box title="Cholent" style="soft" box_color="#b35500" title_color="#ffffff" radius="6"]In Israel, cholent, otherwise known as Jewish stew, is a slow-cooked meal that is extremely popular during Shabbat. In fact, the recipe was developed over the centuries to align with Jewish laws that prohibit cooking on the Sabbath. According to multiple sources, the dish boils on Friday before the Sabbath, and then is placed into a slow cooker or oven on low heat until the next day. Cholent typically includes meat, potatoes, beans and barley. However, Sephardic Jews often substitute rice for the beans and barley and chicken for the beef. They may also add whole eggs, shell included! Ashkenazi Jews often include a sausage casing or chicken neck skin stuffed with flour.[/box]