Cook like a local: Tel Aviv
Tel Aviv is a colourful blend of different cultures and cuisines. Experience a taste of the city, from spiced shawarma to fresh, zingy salads and warm, cheese-filled pastries
Experience a taste of the city, from spiced shawarma to zingy, fresh salads
Israeli cuisine is unique in that it re ects the traditions and the history of both Ashkenazi (Eastern European) and Sephardic (Spain, Italy and Arab countries)
communities. The best way to explore these kitchens is through markets such as the Carmel Market in Tel Aviv, where you can nd savoury and sweet pastries, and lots of original small restaurants serving Yemenite, Iraqi and Syrian food. Dishes are enhanced with cumin, cinnamon, turmeric and paprika, baharat (a spice blend) and condiments including zhoug, tahini and amba.
The day often starts with bourekas – crisp pastries lled with savoury cheese and served with Israeli salad or Syrian cracked olives. Lunch could be falafel, originally from Egypt but now Israel’s national dish, served with sauerkraut – in uenced from the Ashkenazi cuisine. It can also be served with tahini and zhoug – a Yemenite condiment made of coriander, garlic and chillies. Also popular is juicy shawarma, originating from Turkey, traditionally served with amba – a tangy mango condiment.
For a sweet nale try kadai – shredded pastry in orange blossom sugar syrup and fresh cream – or falooda, a refreshing cold drink with rice noodles, scented with rose water, which both come from Persian cuisine.