Jewish cuisine (Israel)
The Jewish cuisine in Israel includes the traditional dishes of the region as well as of Jews from the Diaspora to Israel brought. It consists in particular of the culinary arts of the Mizrahim , the Sephardim and the Ashkenazim . It contains many dishes that are traditionally eaten in oriental and Mediterranean cuisine . The availability of common foods in the Mediterranean region, especially certain types of fruits and vegetables, dairy products and fish, has also had an impact on Israeli cuisine. Compliance with the Jewish dietary laws , which determine the method of preparation and availability, and the food customs on the Sabbath and on Jewish holidays play a major role.
history
The Jewish community that lived in the Land of Israel before Zionist immigration began in 1881 is called the old Yishuv . The cooking was done in the Sephardic way. Especially in Jerusalem they developed a culinary style to a Jerusalem Sephardic cuisine. This cuisine includes dumplings such as samosa , pastel and borek , vegetable gratin , stuffed vegetables, pilafs made from rice and bulgur , which are now considered classic Jerusalem dishes. Groups of Hasidim from Eastern Europe began forming communities in the late 18th century, bringing with them typical Ashkenazi cuisine , but of which they developed distinct local variations. With the First Aliyah in 1881, a large number of Jews from Eastern Europe, especially from Poland and Russia, began to immigrate to Palestine. For ideological reasons and because of the Mediterranean climate, these Zionist pioneers abandoned the Ashkenazi way of cooking they grew up with and turned to local produce instead. The first Hebrew cookbook, written by Erna Meyer and published by the Palestinian Federation of International Zionist Women's Organization (WIZO) in 1930 , instructed cooks to use Mediterranean herbs, oriental spices, and the locally grown vegetables.
The State of Israel initially faced major challenges, and the period from 1948 to 1958, known as tzena , was marked by food rationing and austerity . Over a million Jewish immigrants poured into the new state during that decade. Only basic foods were available there and in order to cook the traditional dishes of the ethnic groups of origin, substitute ingredients and "fakes" had to be used. Some of these modifications have survived as a legacy of that time. Hubeza, a local species of mallow , became an important food crop during the Israeli War of Independence . In recent years, cookbook writers in Israel have encouraged people to prepare Hubeza for Israel's Independence Day.
Web links
literature
- Martin Krauss and Katrin Richter: Cooking in Israel: Dishes and their history. Verlag Die Werkstatt , Göttingen 2012. ISBN 978-3-89533-875-5 .