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 | Israeli cuisine was one of the Agriculture, food and drink good articles, but it has been removed from the list. There are suggestions below for improving the article to meet the good article criteria. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake. | ||||||||||||
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Link "Ashkenazi" to "Ashkenazi cuisine" in second paragraph[edit]
The second paragraph states, "Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking." "Mizrahi" and "Sephardic" link out to the respective pages for those groups' cuisines, but the word "Ashkenazi" links to the general page for Ashkenazi Jews, not the page for Ashkenazi Jewish cuisine. This should be rectified, but I can't make this edit because I don't yet have 500 edits (infuriatingly, I'm 75 edits short). Could someone please make this change? newmila (talk) 20:43, 16 December 2021 (UTC)
change of meaning[edit]
Hello someone changed the introduction while keeping the reference regarding this phrase "Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine[2]. The book introduction do not support this claim, but rather talk broadly about arab-israeli food, or middle eastern food. This should be changed, or reversed to a previous version since it doesn"t reflect the source and is used as a non neutral point of view.--Beibler (talk) 23:37, 26 June 2022 (UTC)
Israeli cuisine
The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
- Article (edit | visual edit | history) · Article talk (edit | history) · Watch • • Most recent review
- Result: Delisted. Femke (alt) (talk) 08:03, 7 February 2023 (UTC)
A GA from 2010. Suffers from a lot of uncited text such as
- After the destruction of the Second Temple and the exile of the majority of Jews from the Land of Israel, Jewish cuisine continued to develop in the many countries where Jewish communities have existed since Late Antiquity, influenced by the economics, agriculture, and culinary traditions of those countries.
- Mizrahi cuisine, the cuisine of Jews from North Africa, features grilled meats, sweet and savory puff pastries, rice dishes, stuffed vegetables, pita breads and salads, and shares many similarities with Arab cuisine. Other North African dishes popular in Israel include couscous, shakshouka, matbucha, carrot salad and chraime (slices of fish cooked in a spicy tomato sauce). Sephardic dishes, with Balkan and Turkish influences incorporated in Israeli cuisine include burekas, yogurt and taramosalata. Yemenite Jewish foods include jachnun, malawach, skhug and kubane. Iraqi dishes popular in Israel include amba, various types of kubba, stuffed vegetables (mhasha), kebab, sambusac, sabich and pickled vegetables (hamutzim).
- Stuffed dates and dried fruits are served with rice and bulgur dishes. Stuffed half-zucchini has a Ladino name, medias.
- White bean soup in tomato sauce is common in Jerusalem because Sephardic Jews settled in the city after being expelled from Andalusia.
- Bulgur is a kind of dried cracked wheat, served sometimes instead of rice.
- Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals, is served hot. Meat stews (chicken, lamb and beef) are cooked with spices, pine nuts, herbs like parsley, mint and oregano, onion, tomato sauce or tahini or juices such as pomegranate molasses, pomegranate juice, pomegranate wine, grape wine, arak, date molasses and tamarind. Peas, chickpeas, white beans, cowpeas or green beans are sometimes also added. Stuffed chicken in Israel is usually stuffed with rice, meat (lamb or beef), parsley, dried fruits like dates, apricots or raisins, spices like cinnamon, nutmeg or allspice; sometimes herbs like thyme and oregano (not the dried ones) are added on the top of the chicken to give it a flavor and then it is baked in the oven.
and many more. Onegreatjoke (talk) 17:58, 30 January 2023 (UTC)
Number of citations[edit]
With reference to the recent edit of the citation needed tag, I think the real problem is the way the article is written, with lots of isolated sentences, many with no clear source. I've noticed that food articles have a tendency for multiple editors to add material based on their own experience or knowledge - which may be perfectly correct, and refelcst varied practice in cooking - but are not verified. So although 133 citations ought to be more than enough, the fact is that many statements in the article have no citations and could be an individual's own opinion. The article ought to be re-written in a more coherent way based on authoritative sources on Israeli cuisine, and then the number of citations could be better matched to the length. I do not have the expertise in the subject to do this, but would like to see someone who has, attempt the task. Sbishop (talk) 10:38, 19 March 2023 (UTC)