Cucina israeliana

La cucina israeliana (המטבח הישראלי) si è costituita attraverso la commistione della cucina mediorientale, in particolare di quella levantina, e delle tradizioni culinarie portate dagli immigrati ebrei in Israele da tutto il mondo.^[1]^[2]^[3]^[4]

^ Gold, cioccolato A Region's Tastes Commingle in Israel (July 20, 1994) in The New York Times Retrieved 2010–02–14
^ Roden, The Book of Jewish Food, pp 202-207
^ Sardas-Trotino, Sarit NY Times presents: Israeli cuisine course (February 19, 2010) in Ynet – LifeStyle Retrieved 2010–02–19
^ Gur, The Book of New Israeli Food, pg. 11

[region-1] Gold, cioccolato A Region's Tastes Commingle in Israel (July 20, 1994) in The New York Times Retrieved 2010–02–14

[Roden2-2] Roden, The Book of Jewish Food, pp 202-207

[3] Sardas-Trotino, Sarit NY Times presents: Israeli cuisine course (February 19, 2010) in Ynet – LifeStyle Retrieved 2010–02–19

[Gur-4] Gur, The Book of New Israeli Food, pg. 11

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