Israeli cuisine — Jewish-Middle Eastern-immigrant fusion. Hummus, falafel, shawarma, market food. Modern innovation.
Hummus
Hummus — national symbol. Boiled chickpeas, tahini, olive oil, lemon, garlic. Served hot or cold with pita, hard-boiled egg, parsley. Abu Hassan and Abu Shukri Jaffa.
Falafel
Falafel — Israeli-Lebanese. Fried chickpea balls in pita with salads, hummus, tahini, pickles, amba (hot pepper). National street food.
Shawarma
Shawarma — meat on vertical skewer (lamb/turkey/chicken) cut into pita with salads, tahini, chili. Turkish-Lebanese influence.
Shakshuka
Shakshuka — eggs in spicy tomato sauce with peppers, onion, garlic, paprika, cumin. North African origin (Moroccan/Tunisian). Israeli breakfast/brunch.
Sabich
Sabich — fried eggplant, hard-boiled egg, parsley, amba, salads in pita. Came from Iraqi Jews. Iraqi-Israeli morning meal.
Fish and Sea
St. Peter's fish, sea bream, salmon. Mediterranean fish. Greek-Lebanese-Turkish-Egyptian-Jewish food = Israeli Mediterranean cuisine.
Sweets
Sufganiyot (Hanukkah), halva, baklava, malabi (milk dessert with rose water), kanafeh, Turkish delight. Artisan ice cream — Tel Aviv world scene.