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
Bourekas served with Israeli salad, olives and feta cheese
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.
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
Filfel chuma—a chili-garlic paste similar to a hot sauce originating from Libyan Jews
Skhug—the hot sauce of choice in the Middle East, made from chili peppers, cilantro, and various spices, red or green, depending on the color of the chilis
Amba—tangy mango pickle condiment of Iraqi-Jewish and Kurdish-Jewish origin
Lahmacun—round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked
Sabich—served in pita, traditionally containing fried eggplant, hard-boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba. Traditionally it is made with haminados eggs. Sometimes it is doused with hot sauce and sprinkled with minced onion
Tunisian sandwich—warm sandwich with tuna, hard-boiled egg, potato, harissa and olives