About 3,000 years ago the Bible mentioned the fruitily of the Land of Israel (The Promised land or The Holy Land) by referring it as ” …a land flowing with milk and honey” (Exodus 3:8). Goat provided the milk and most of the Biblical honey was produced from the date’s fruits which is still used today and called ‘Silan’. Milk was stored in skin containers, where it quickly curdled and turned into a type of yogurt called ‘Labbane’, which is very common in our diet today. Milk was also churned into butter or made into cheese.
In the book of Deuteronomy, the land of Israel is called: “A land of wheat and barley, and vines and fig-trees and pomegranates; a land of olive-trees and honey;” These are the famous Seven Species of Israel, representing the main crops of the ancient land and are still widely spread all over the country.
The staple cuisine of our ancestors primarily included bread, wine, olive oil, legumes, fruits and vegetables, dairy products, fish, and meat (goats, sheep, and pigeons). In Biblical times, most foods were eaten fresh and in their season. Grapes were made into raisins and wine; olives were made into oil; figs, beans and lentils were dried; and grains were stored for use throughout the year The most common and important seasoning was salt, obtained and evaporated from the Mediterranean coast but food was also flavored by plants and herbs cultivated or gathered in the wild.
Nowadays, in the past 100 years, Israeli society has been a society of immigrants from all over the world, including Europe, Asia, Africa, America, and Australia. Every immigration wave brings habits, memories, and culinary preferences stored in their DNA. The base for the Israeli cuisine is rooted in our ancestors’ staple ingredients and each immigration’s influences. Living in such a young and small country with so many culinary diversions, every home cook and professional starts mixing between the different ingredients, cooking methods, and influences, one another, creating a unique blend of ‘fusion cuisine’ which can be seen and tasted in so many Israeli dishes.
Therefore, modern Israeli cuisine is not about specific ingredients or cooking methods but a unique combination that has been shaped by centuries of migration, living together, and influencing one another.
About us
IM Israel Travel is a family-owned boutique company established by tour guides, which designs and organizes tailor-made tours throughout Israel. All our tours are guide-designed, as we strongly believe that the very best tours are those designed with the hands-on knowledge of professional guides.
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