Israelis come from everywhere. From Yemen, from India, from Germany, from Spain, from Ethiopia, from LA and New York. From everywhere, even Saskatchewan. They bring with them traditional dishes that were handed down in their families and communities from generation to generation. Not unlike any country with a huge immigrant population.

 

What makes Israeli society and by extension Israeli food so interesting is that over time all these families began to “intermarry”. Polish father, Iraqi mother, Norwegian grandmother, Persian aunt. 

 

By the third generation everyone was eating Druz labne and restaurants were serving shakshuka (Jewish Tunisian) with tehina (Palestinian), roasted beets (Russian) and bulgarit (Bulgarian feta cheese).