The Foods of Israel Today, a cookbook by Joan Nathan that celebrates the diversity of Israeli cuisine. Photo: SCMP / Jonathan Wong
Why there is more to Israeli cuisine than falafal, hummus and shakshuka
- As well as the Middle East, Israeli food draws on influences from across Europe, Africa and Asia
- Recipes in Joan Nathan’s 2001 book, The Foods of Israel Today, reflect this global scope
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Food and Drinks
The Foods of Israel Today, a cookbook by Joan Nathan that celebrates the diversity of Israeli cuisine. Photo: SCMP / Jonathan Wong