Israeli cuisine (Hebrew: הַמִּטְבָּח הַיִּשְׂרְאֵלִי ha-Mitbaḥ ha-Yīśreʾēlī) primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of the Mizrahi Jews (or "Arab Jews") from the Middle East and North Africa, the Sephardi Jews from Hispania, and the Ashkenazi Jews from Central/Eastern Europe.
The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews) as well as in Mediterranean cuisines, such that spices like za'atar and foods such as falafel, hummus, msabbaha, shakshouka, and couscous are now widely popular in Israel. However, this widespread fusion of various cuisines, particularly Arab cuisine, has led to politically charged accusations of cultural appropriation against Israel by Palestinians and other Arabs. (Full article...)