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Israel - Israeli Recipes

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Meat Cholent
Chicken Paprika
Honey Cake
Carrot Salad

rachael ray acai

About 4,500 years ago the Israelites crossed the Jordan River and entered what they thought was going to be their Promised Land. Since that day those people and their descendants have been arguing about whether or not the nation has developed its own unique cuisine. The truth of the matter is that the period in which the people came closest to having their own cuisine occurred before they crossed the Jordan. The people of Israel probably never dined as uniquely or as well as they did during the forty years when they were wandering in the Sinai Dessert.

Although several food writers (mostly American) have praised what they call "Israeli cuisine", the truth is that the country has not developed a unique cuisine. What those visitors are praising are the varied styles of Mediterranean cookery, many of which have reached high points within Israel but none of which have come together to form what one might call a "true" cuisine.

This is not a point of shame. In fact, thinking that a country less than 100 years old might have developed a unique cuisine is somewhat silly. The more important point is that whether at private homes or at restaurants ranging in price from the ridiculously inexpensive to the outrageously dear, those who live in or visit Israel can dine very well indeed. That they may be dining on French, Moroccan, Algerian, Polish, Italian, Ethiopian, American or Turkish cuisine merely adds to the marvelous flavors of the country. Personally, I so highly value the ethnic and social inputs to the local table and I find so many options for fine and fun dining that I almost hope that those will survive and NOT make way for a more unified culinary style.