13 Delicacies That Aren’t Israeli
Cultural appropriation is at least inappropriate. Israel has colonized Palestinian indigenous land and displaced and dispossessed Palestinians. Now it is claiming Palestinian traditions as its own. A buzzfeed article claimed that ‘in Israel hummus flows almost as freely as water’… unfortunately, Israel has ensured that water doesn’t flow freely to Palestinians, now they’re appropriating food too! Many of the dishes that Israelis claim as their own are from the Mediterranean region common to all Arabs as well as Turks, Greeks, Cypriots, Armenians, and Persians. Everyone should enjoy the food the world has to offer, just don’t colonize and appropriate it. posted on
1. Hummus
Is indeed a precious gift…thanks to the Arabs of the regions that created it.
Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas”.
Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas”.
2. Shakshouka
Shakshouka means “a mixture” in Arabic slang. It is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines.
3. Halumi Cheese
Best known as cypriot cheese, however the word “halumi” stems from the Coptic word for cheese, “halum”, and it is believed to have been eaten in ancient Egypt.
4. Cactus Fruit
Mexico is the largest producer of Opuntia but it also grows in the North Africa and Mediterranean regions.
5. Falafel
Falafel comes from the Arabic word falāfil (فلافل), the plural of filfil (فلفل),
It is an amazing vegetarian/vegan food devoured by all humans but remains indigenous Arabic food!
It is an amazing vegetarian/vegan food devoured by all humans but remains indigenous Arabic food!
6. Couscous
A traditional Berber dish. Kouscous is known as ‘the North Africa national dish’ shared by Morocco, Algeria, Tunisia, Mauritania, Egypt and Libya.
First reference to Kuskus was in the 13th-century North African Cookbook: Kitāb al-tabǐkh fǐ al-Maghrib wa’l-Andalus “The cookbook of the Maghreb and Al-Andalus”.
In the levant, a version of kouscous is called Maftool among Palestinians or Mughrabiyah among Lebanese.
First reference to Kuskus was in the 13th-century North African Cookbook: Kitāb al-tabǐkh fǐ al-Maghrib wa’l-Andalus “The cookbook of the Maghreb and Al-Andalus”.
In the levant, a version of kouscous is called Maftool among Palestinians or Mughrabiyah among Lebanese.
7. Bourekas
Bourekas is the ladino word for Turkish Borek.
Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and ancient elements of the Turkish cuisine.
The name comes from the Turkic root ‘bur’ - ‘to twist’.
Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and ancient elements of the Turkish cuisine.
The name comes from the Turkic root ‘bur’ - ‘to twist’.
8. Shawarma
Is the Arabic ‘sandwich’ or ‘wrap’ made of chicken, lamb, or beef that is heated and cut from a rotating spit.
It is usually eaten with tabbouleh, fattoush, taboon, tahini, hummus, and pickled vegetables.
It is similar to Turkish Doner Kebab, Greek Gyros, and Armenian Tarna.
It is usually eaten with tabbouleh, fattoush, taboon, tahini, hummus, and pickled vegetables.
It is similar to Turkish Doner Kebab, Greek Gyros, and Armenian Tarna.
9. Labneh
Labneh is strained yogurt.
It is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking
Labneh is a popular mezze dish and sandwich ingredient and is usually eaten with olive oil and sometimes zaatar.
It is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking
Labneh is a popular mezze dish and sandwich ingredient and is usually eaten with olive oil and sometimes zaatar.
10. Kibbeh
The Arabic word kubbeh means “ball”. It is a Levantine dish made of burghul (cracked wheat), minced onions and finely ground lean meat.
It can be made into balls and deep fried, eaten raw, or spread into a tray. It is often eaten with yogurt (laban).
It can be made into balls and deep fried, eaten raw, or spread into a tray. It is often eaten with yogurt (laban).
11. Shish Taouk
The dish originates from the Middle East, namely Lebanese and Syrian cuisine.
It consists of cubes of chicken that are marinated, then skewered and grilled.
Beef and lamb can also be cooked on skewers in a similar way.
It consists of cubes of chicken that are marinated, then skewered and grilled.
Beef and lamb can also be cooked on skewers in a similar way.
12. Baba Ghanoush
Baba ghanoush بابا غنوج is a Levantine dish of eggplant (aubergine) mashed and mixed with olive oil and various seasonings.
The Arabic term means “pampered papa”, with reference to its supposed invention by a member of a royal harem.
The Arabic term means “pampered papa”, with reference to its supposed invention by a member of a royal harem.
13. Chocolate-coated marshmallow treats
Chocolate-coated marshmallow treats are produced in different variations with several countries claiming to have invented it or hailing it as their “national confection”. The first chocolate-coated marshmallow treat was created in the early 1800s in Denmark.
The concoction was popular as a homemade sweet in Mandate Palestine in the 1940s, when it was known as Ras El Abed. It entered mass production in 1957. The first manufacturer, the Whitman Company, coined the name Krembo.
The concoction was popular as a homemade sweet in Mandate Palestine in the 1940s, when it was known as Ras El Abed. It entered mass production in 1957. The first manufacturer, the Whitman Company, coined the name Krembo.
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