A Unique Food Culture Jewish cuisine is a collection of different cooking traditions from Jewish people worldwide.

It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws (kashrut) and the Jewish Festival and Sabbath trad tions. Israeli culinary culture is diverse and unique. The wide variety of dishes and delicacies enjoyed within the country are a result of Israels diverse population. Did you know? - The laws of keeping kosher (kashrut) have influenced Jewish cooking in two important ways: by prescribing what foods are permitted and how food must be prepared. One crucial rule is that meat and poultry must not be combined with dairy products at any circumstances. This necessitates the use of two sets of ustensils. Therefore, Orthodox Jews, and Jews that keep the kashrut rules tightly, divide their kitchens into different sections for meat and dairy. - Falafel remains a favorite fast-food in Israel, and hummus (hoo-

moos; a chickpea paste) is a signature dish in almost every Israeli home. Russian kasha and blintzes, Romania mamaliga, Hungarian paprika, are various dishes that Jews worldwide imported from their neighbors. Despite the debate and controversy surrounding Jewish cuisine and how it is prepared, there is one thing that everybody agrees on: Israeli food is delicious and creatively done. Beteavon (beh-tay-ah-vohn; Hebrewfor good appetite)!