About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 123. Chapters: Camel, Pita, Rose water, Falafel, Durum, Israeli cuisine, Palestinian cuisine, Kebab, Halva, Shawarma, Za'atar, Borek, Arab cuisine, Turkish coffee, Gyro, Iraqi cuisine, Biryani, Adana kebab, Samosa, Lebanese cuisine, Dolma, Baklava, Arak, Strained yoghurt, Turkish delight, Assyrian cuisine, Ka'ak, Khash, Meze, Arab cuisine of the Persian Gulf, Eggplant salads and appetizers, Masgouf, Ottoman cuisine, Tahini, Mulukhiyah, Kibbeh, Past rma, Chee kufta, Ca kebab, Kanafeh, Leblebi, Moussaka, Jewish Syrian Cuisine, Emirati cuisine, Balila, Aleppo pepper, Kaymak, Manakish, Kofta, Sujuk, Mahlab, Arab salad, Taboon bread, Tava, Talbina, Dondurma, Tursu, Avgolemono, Mujaddara, Claudia Roden, Markook, Kabsa, Ma'amoul, Cuisine of Oman, Syrian cheese, Lahmacun, Caucasian cuisine, Khubz, Lahoh, Sesame seed candy, Zal biya, Masabcha, Fried cauliflower, Smen, McArabia, Kibbeh nayyeh, Jameed, Maqluba, Nabulsi cheese, Reshteh, Ke kek, Kleicha, Skhug, Tepsi Baytinijan, Basbousa, Fried aubergine, Jibneh Arabieh, Sfiha, Kousa Mahshi, Bichak, Makdous, Lapa, Batata harra, Baladi cheese, Dallah, Meshawah, Khabees, Awwamaat, Raheb, Attar. Excerpt: Israeli cuisine ( ) comprises local dishes and dishes brought to Israel by Jewish immigrants from around the world. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in the Arab, Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to be synonymous with Israeli cuisine. Other influences on cuisine are th...
