Israel: Agricultural Marvel
Israel has always been an agricultural marvel. In the Bible, you will read of Israel’s original seven species: olives, figs, dates, pomegranates, wheat, barley and grapes. Ancient meals included olives, fresh and pickled vegetables, goat milk, lamb, and fish. Modern technology developed by Israeli scientists and horticulturists have expanded what can be grown.
Wherever you look you will find agricultural communities that provide 95% of Israel’s food. In the north, you’ll find crops of wheat and corn, and grape orchards for highly awarded wines. Apple, pear, and cherry trees are also found in the north. In the valleys, melons, oranges, lemons, grapefruit, kiwi, avocadoes and mangoes are grown. Greenhouses dot the Negev desert and are filled with tomatoes, cucumbers, peppers, zucchini, and eggplants.
Local cows, sheep, and goats produce all the dairy Israel needs. Poultry is locally grown and fish comes from the Mediterranean Sea, Sea of Galilee,
If you follow a Vegan or Vegetarian diet, you will find that cooked, stuffed and baked vegetables are central to Israel’s cuisine, as are various kinds of beans, chickpeas, lentils and bulgur (cracked wheat). Rice often takes the place of potatoes, though it isn’t hard to find that most wonderful treat: french fries.
Over many centuries of moving to and from the holy land from European and Asian lands, Jewish families brought with them the dishes of the places they had been. Since Israel was near the ancient east-west trade routes, the foods of Israel were enhanced by imported spices. Israeli cuisine is thus broad – you’ll find restaurants that cater to almost any palette!
So what is Israeli cuisine?
Israeli cuisine is a mélange of Israel’s Spanish, Arabic, European, and Biblical influences, enhanced by the freshness of its locally grown ingredients. Israel Celebration Tours can help you to experience a culinary adventure, whether you are looking for elegant meals, snacks from a street vendor, or a taste of home in a pizzeria.