The following is a list of Israeli dishes. For the cuisine, see Israeli cuisine.
Main dishes
Meat
- Jerusalem mixed grill—originating in Jerusalem,[1] a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia
- Kubba seleq—stew or soup made of beet
- Merguez—a spicy sausage originating in North Africa, mainly eaten grilled in Israel
- Moussaka—oven-baked layered ground-meat and eggplant casserole
- Schnitzel—fried chicken breast with breadcrumb or spice-flavored flour coating
- Shashlik—skewered and grilled cubes of meat
- Skewered goose liver—flavored with spices
Fish
Gefilte fish topped with slices of carrot
- Denesse—in the coastal region, baked with yogurt, tomatoes, garlic, dried mint and cucumbers; also prepared fried
- Gefilte fish—traditional Ashkenazi Jewish quenelles made of carp, whitefish, or pike, typically eaten as an appetizer
- Tilapia—St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked with spices
Vegetarian
- Brik—thin pastry around a filling, commonly deep fried
- Burgul—wheat, cooked in many ways
- Hamin—long-cooked Shabbat stews made with a variety of meats, grains and root vegetables
- Jakhnun—pastry served on Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially on Shabbat
- Khachapuri—bread filled with eggs and cheese
- Kishka—stuffed derma, typically cooked in Shabbat stews
- Ktzitzot Khubeza—a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
- Kubba bamia—dumplings made of semolina or rice and okra cooked in a tomato stew or soup
- Macaroni Hamin—a traditional Sephardic Jerusalemite dish, originally from the Jewish Quarter of the Old City of Jerusalem
- Malawach—bread eaten with fresh grated tomato and skhug
- Orez Shu'it—white beans cooked in a tomato stew and served on rice
- Ptitim—toasted pasta shaped like rice grains[2]
- Ziva—puff pastry topped with sesame seeds and filled with cheese and olives
Meze
- Bourekas—phyllo or puff pastry filled with vegetables, cheese, meat, spices, herbs, nuts, pickles, etc. (comes from börek)
- Kreplach—small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.
Salads and dips
Salat ḥatzilim b'mayonnaise
- Cabbage salad
- Carrot salad
- Coleslaw
- Greek salad
- Hamusim—vegetables pickled in a pot, such as cucumber and cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili, bell pepper, garlic and beans
- Israeli salad—made with tomatoes, cucumbers, onions, parsley
- Matbucha—cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper
- Salat avocado—rural salad made of avocados, with lemon juice and chopped scallions
- Salat ḥatzilim b'mayonnaise—contains fried eggplant, mayonnaise, garlic
- Sabich salad—rural salad dish, the ingredients are almost the same as in sabich itself without the hummus and pita bread
Cheeses and yogurts
- Cottage cheese
- Circassian cheese—a mild cheese that does not melt when baked or fried, and can be crumbled
- Feta cheese
- Gvina levana—Israeli quark cheese, sold in different fat content variations (1-2%, 3%, 5% and 9%)
- Milky—yogurt with chocolate pudding, vanilla whipped-cream and other variations
- Sirene—a type of brined cheese made in the Balkans
- Tzfat cheese—semi-hard salty sheep milk cheese
