Food and Drink Guide to Israel: What to Eat and Drink

A taste of Israel

Israeli food is a vibrant mix of Middle Eastern, Mediterranean and Jewish diaspora traditions. Meals are generous, vegetable-forward and built for sharing, with markets like Tel Aviv's Carmel and Jerusalem's Mahane Yehuda at the heart of the food scene.

Signature dishes

• Hummus — the national obsession, served warm with chickpeas, tahini and olive oil. Eat it for breakfast at a dedicated hummusiya with fresh pita and raw onion.
• Shakshuka — eggs poached in spiced tomato and pepper sauce, the classic Israeli breakfast.
• Sabich — a pita stuffed with fried eggplant, hard-boiled egg, tahini and amba (mango pickle), an Iraqi-Jewish favourite.
• Jerusalem mixed grill (meorav Yerushalmi) — chicken hearts, livers and meat grilled with onion and spices.

Street food

• Falafel — deep-fried chickpea balls in pita with salad, pickles and tahini; usually 15-25 shekels.
• Shawarma — spit-roasted meat, often turkey or lamb, wrapped or in a plate.
• Bourekas — flaky filled pastries sold at every bakery and bus station.
• Malabi — a rosewater milk pudding topped with syrup and crushed pistachios.

Drinks

• Fresh pomegranate and orange juice squeezed at market stalls.
• Limonana — frozen mint lemonade, perfect in the heat.
• Israeli wine from the Galilee and Golan Heights is excellent, as is local craft beer like Goldstar and Maccabee.
• Arabic coffee with cardamom and mint tea (nana) round off any meal.

Dining tips and etiquette

• Many restaurants are kosher and close from Friday afternoon to Saturday evening for Shabbat; Tel Aviv stays livelier than Jerusalem.
• Kosher rules mean meat and dairy are not mixed, so you will not find cheeseburgers at kosher spots.
• Tipping is expected, around 12-15%; check whether service is already included.
• Tap water is safe to drink. Salads, dips and pita (the mezze spread) often arrive free before the main course.
• Cash is handy at markets, though cards are widely accepted.

Stay connected in Israel

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