Region Overview
A small country on the eastern shore of the Mediterranean Sea
Israel
Early Israeli diets included olives, figs, dates, grains, and this type of protein from water
Fish
In Israel, meals are commonly shared with these people
Family and friends
Because Israel is dry, conserving this resource is very important
Water
This traditional dish includes eggs cooked in tomato sauce
Shakshuka
This describes Israel’s summers in its climate
Hot and dry
Modern Israeli cuisine includes foods from Europe, North Africa, the Middle East, and this continent
Asia
Bread, dips, and this type of meat are common at gatherings
Grilled meats
A lack of rainfall and water availability is known as this condition
Drought
Shakshuka originated from this region before coming to Israel
North Africa
This body of water lies to the west of Israel
Mediterranean Sea
Foods like hummus, falafel, pita, and tahini came from these neighboring regions
Middle Eastern neighbors
Jewish people may follow these dietary laws
Kosher laws
This economic issue makes ingredients more expensive
Rising food prices
This ingredient is heated first to sauté onions and peppers
Olive oil
Israel’s climate includes hot dry summers and these kinds of winters
cool, rainy winters
Israeli cuisine has been shaped by this long span of history
thousands of years
Muslim communities may follow this type of dietary practice
Halal
This environmental issue can reduce water for farming
Climate change
Eggs are cracked into small spaces in the sauce called these
Wells
Israel features deserts, mountains, coastal plains, and these productive regions
fertile valleys
The blending of many cultures in Israel’s food is largely due to this movement of people
Immigration
This weekly Jewish tradition includes important shared meals
Sabbath
These disputes can affect food systems and agriculture in Israel
Political conflicts
After adding the eggs, this cooking step helps set the egg whites
Covering the skillet and cooking for 5–8 minutes