Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Levantine, Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za’atar are now widely popular in Israel.

Other influences on the cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, hamin, me’orav yerushalmi and sufganiyot.

New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.