Jews immigrating to Israel from different parts of the world brought with them many different cooking traditions. Most of these are now served in a handful of specialty restaurants, so check the individual chapters and ask around. Among the selection: Ashkenazi (Eastern European Jewish), Bulgarian, Turkish, North African, Iraqi, Iranian, and many others. One can also enjoy excellent local Arab cuisine served in areas with large Arab populations, mostly in the north of the country and in the vicinity of Jerusalem.
One dish, however, is known across nearly the entire Jewish Diaspora. Known in Europe as Cholent and in the Middle East and North Africa as Chamin, it is a sort of stew that has simmered for many hours over a low fire. It is traditionally a Shabbat dish, originating from the prohibition on lighting fire and cooking on Shabbat. The exact ingredients vary, but it usually contains meat (usually beef or chicken), legumes (chickpeas or beans) and\or rice, eggs, and vegetables such as potatoes, onions, and carrots. Chamin is served in some restaurants on Saturday, and can be bought in delicatessens on Friday.
Many Israelis like instant coffee and will order it in restaurants and shops. However, in the past two decades a café culture has developed throughout Israel, with standards equivalent to coffee shops in Europe. Israelis hold North American filtered coffee in low regard, and Starbucks failed in Israel due to its coffee being considered inferior by most Israelis. A popular way to brew coffee is known as “botz” (mud) coffee (also known as “cafe turki” or Turkish coffee), an inexpensive extra-finely ground coffee that is cooked on a stove and served unfiltered/unstrained, often spiced with cardamom. There are several highly popular local coffee chains and numerous independent coffee shops. Israelis seem to have a preference for “cafe hafuch” (Cafe latté; lit. “upside-down”), but good espresso and various other brews are ubiquitous. You can also have a light meal with sandwiches and salads in most cafés. Aroma is Israel’s largest coffee chain that has good coffee. You can order sandwiches there in three sizes and choose from three types of bread. Arcaffé is slightly more expensive, but their coffee (some say) is better. Other chains include Elite cafe, cafe cafe, Coffee Bean & Tea Leaf, and Cafe Hillel (of which some branches are Kosher dairy). Those who are used to Starbucks-like coffee or even Italian espresso may be impressed.
Krembo (A hybrid of the words KREM and BO, “Cream” and “In it”, respectively) is a favorite Israeli chocolate snack. It is composed of a round cookie, on which cream (Most often Vanilla-flavored, but there is also a mocha variety) lies, covered with a chocolate shell. Krembos come wrapped in aluminum foil, and are very delicate. They are rarely found in the summer due to the weather. Krembos have been eaten in Israel for two generations now, and there is a well known argument as to the right way for eating it. 1. Holding the cookie while eating the chocolate and the cream, and then eating the cookie. 2. Holding the chocolate while eating the cookie and then eating the chocolate and the cream. 3. Eating all of it at once. 4. While holding the cookie, eating the chocolate. Then the cookie and “lastly” the cream.
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