Back Израелска салата Bulgarian سالاد اسرائیلی Persian סלט ירקות ישראלי HE Salad Israel ID Insalata israeliana Italian Salad Israel JV Израильский салат Russian Ізраїльський салат Ukrainian
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| Alternative names | salat katzutz (chopped salad), salat aravi (Arab salad), salat yerakot (vegetable salad)[1] |
|---|---|
| Type | Salad |
| Main ingredients | Tomato, cucumber, onions, parsley, bell or chili peppers |
| Variations | spring onions, radish, carrot, cabbage, mint |
Israeli salad (Hebrew: סָלָט יְרָקוֹת יִשְׂרְאֵלִי, romanized: salat yerakot yisra'eli, literal translation "Israeli vegetable salad") is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers.[2][1] It has been described as the "most well-known national dish of Israel",[3][4] and is a standard accompaniment to most Israeli meals.[1] Salads following similar recipes, with different names, are widespread and popular throughout the Eastern Mediterranean.[5]
It was adopted by Jewish immigrants to the Levant in the late 19th century, who found the locally grown Kirby cucumbers and tomatoes in popular local salad. It was popularized in the kibbutzim, where the Jewish farmers had local fresh produce at hand.[1]
The name Israeli Salad is used mainly outside of Israel.[1] Within Israel, it is commonly referred to as salat katzutz (Hebrew: סָלָט קָצוּץ, "chopped salad"), as well as salat aravi (Hebrew: סָלָט עֲרָבִי, "Arab salad"), or salat yerakot (Hebrew: סָלָט יְרָקוֹת, "vegetable salad").[1][6][5]
In an interview with the BBC, leading Israeli culinary journalist and chef Gil Hovav said that the Israeli salad is in fact a Palestinian Arab salad.[7] The idea that what is known in New York delis as "Israeli salad" stems from a Palestinian rural salad is agreed on by Joseph Massad, a Palestinian professor of Arab Politics at Columbia University, as an example of the appropriation of Palestinian and Syrian foods such as hummus, falafel, and tabbouleh by Israel as "national dishes".[8]
- ^ a b c d e f Marks, Gil (2010). Encyclopedia of Jewish Food. John Wiley & Sons. ISBN 9780544186316 – via Google Books.
- ^ Claudia Roden (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 248.
- ^ Israel, Jill DuBois and Mair Rosh, Marshall Cavendish Pub., 2003 . p. 130
- ^ "Jerusalem Diaries II: What's Really Happening in Israel, Judy Lash Balint. Published by Xulon Press, 2007. p. 259
- ^ a b Levy, Faye (May 28, 1992). "A Salad for This Season". Los Angeles Times.
- ^ "Tasty Israeli Salad". Israel Food Guide.com. Archived from the original on 1 February 2009. Retrieved 27 November 2008.
- ^ BBC Cooking in the Danger Zone: Israel and Palestinian Territories, Page 6 "this salad that we call an Israeli Salad, actually it’s an Arab salad, Palestinian salad….”
- ^ Joseph Massad, "The Persistence of the Palestinian Question," in Empire & Terror: Nationalism/postnationalism in the New Millennium, Begoña Aretxaga, University of Nevada, Reno Center for Basque Studies, University of Nevada Press, 2005 p. 63
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