Israel is a melting pot of cultures, and food is no exception. Israeli cuisine is a very diverse cuisine consisting of local dishes as well as foods brought to Israel by Jewish immigrants from around the world. All cuisines are a result of the interplay of many forces–historical, sociological, and agricultural. Israeli cuisine and Jewish food is no different.

Therefore, many foods that are typically considered “Israeli” originated from the wider cuisine of the Middle East – including the popular falafel and the famous “Israeli salad” of cucumbers and tomatoes in distinctively small pieces. In addition, Jewish traditions of Eastern Europe play an integral role in Israeli cuisine, with ingredients such as sour cream and dishes such as borscht (a cold soup made from beets).