Presley Museum and Travel News

Archive for the ‘Israel’ Category

Israel’s cuisine is characterized by a wide range thanks to influences from Morocco, Yemen, Russia, Arabia and Poland. Has its roots in both Jewish cooking as in Arabic.

For Israelis, the entry is almost the most important part of any meal. The cooks put all their ability to combine textures, aromas and flavors in the first course. Such is the significance of the entry that the quality and standard of restaurants is measured under the offer of the first courses.

More conventional entries containing humus, hummus with olive oil, tejina is a paste of ground sesame seeds with sesame oil, laban, cheese made ??with yogurt and sour eggplant salad. Other entries included senior pickled fish with a salad and specialties of each restaurant in particular.

With respect to traditional dishes, there are several that we can not fail to mention, including shawarma, a few thin slices of lamb, chicken or beef between pita bread served with vegetables. The shishlik which are pieces of lamb charcoal-grilled and going on a wooden skewer. The falafel is fried and spicy balls of mashed chickpeas. The moussaka is made ??with lamb, eggplant, onion, eggs, assorted vegetables, garlic and oil. The paprika chicken with pepper, sliced ??onion, paprika and cooked malawach flour, salt, margarine, sour cream and tomato paste.

By the time the desserts, the choices can be honey cake, rugelach and baklava are honey and walnut biscuits.