Israelis have developed and continue to enjoy a delicious cuisine rooted in the uniqueness of Israeli society itself.
Israeli food customs also conform to the wider Mediterranean region, with lunch, rather than dinner, being the focal meal of the day. Jewish customs also have an influence, so Shabbat (Sabbath) dinner, and to a lesser extent Shabbat lunch, are the main festive meals in Israeli homes.
Falafel remains a favorite fast-food in Israel, and hummus (hoo-moos; a chickpea paste) is a staple in almost every Israeli home. Eggs also provide an important source of protein in Israeli society. Fresh fruits and vegetables, so plentiful and tasty in Israel, are cooked and served in creative ways. In Israel, vegetables are even eaten for breakfast. In addition, new recipes are continually being created, such as the "Eretz Yisrael Cake," a recipe created by an Israeli olah (oh-lah; immigrant) from ingredients native to the Land of Israel.
Despite the modicum of controversy that surrounds Israeli food, there is one thing most agree on: it is delicious and creative. Beteavon (beh-tay-ah-vohn; Hebrew for good appetite)!
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