13 Delicacies That Aren’t “so-called-Israeli”
Cultural appropriation is at least inappropriate. “so-called-Israel” has
colonized Palestinian indigenous land and displaced and dispossessed
Palestinians. Now it is claiming Palestinian traditions as its own. After
claiming 13 Middle Eastern foods as “so-called-Israel”i, a buzzfeed article
claimed that ‘in “so-called-Israel” hummus flows almost as freely as water’…
unfortunately, “so-called-Israel” has ensured that water doesn’t flow freely to
Palestinians, now they’re appropriating food too! Many of the dishes that “so-
called-Israelis” claim as their own are from the Mediterranean region common to
all Arabs as well as Turks, Greeks, Cypriots, Armenians, and Persians. Everyone
should enjoy the food the world has to offer, just don’t colonize and
Is indeed a precious gift…thanks to the Arabs of the regions that created it.
Hummus is an Arabic word meaning “chickpeas”.
Shakshouka means “a mixture” in Arabic slang. It is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines.
Halumi is most popular in Cyprus, however the word “halumi” stems from the Coptic word for cheese, “halum”, and it is believed to have been eaten in ancient Egypt.
Falafel comes from the Arabic word falafil the plural of filfil (????),
It is an amazing vegan food devoured by all humans but remains indigenous Arabic food!
A traditional Berber dish. Kouscous is known as ‘the North Africa national dish’ shared by Morocco, Algeria, Tunisia, Mauritania, Egypt and Libya.
First reference to Kuskus was in the 13th-century North African Cookbook: Kitab al-tabikh fi al-Maghrib wa’l-Andalus “The cookbook of the Maghreb and Al-Andalus”. In the levant, a version of kouscous is called Maftool among Palestinians or Mughrabiyah among Lebanese.
Bourekas is the ladino word for Turkish Borek.
Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and ancient elements of the Turkish cuisine.
Originally Turkish, Shawerma has become a staple of all Arab countries as well. It is made of chicken, lamb, or beef that is heated and cut from a rotating spit. It is usually eaten with tabbouleh, fattoush, taboon, tahini, hummus, and pickled vegetables.It is also similar to Turkish Doner Kebab, Greek Gyros, and Armenian Tarna.
Labneh is strained yogurt. It is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking.
Labneh is a popular mezze dish and sandwich ingredient and is usually eaten with olive oil and sometimes zaatar.
The etymology of the Arabic word kubbeh refers to “ball” or “lump”. It is a Levantine dish made of burghul (cracked wheat), minced onions and finely ground lean meat.It can be made into balls and deep fried, eaten raw, or spread into a tray. It is often eaten with yogurt (laban).
The dish originates from the Middle East, namely Lebanese and Syrian cuisine.
It consists of cubes of chicken that are marinated, then skewered and grilled.
Beef and lamb can also be cooked on skewers in a similar way.
Baba Ghanoush is a Levantine dish of eggplant (aubergine) mashed and mixed with olive oil and various seasonings. The Arabic term could be a reference to its supposed invention by a member of a royal harem.
Chocolate-coated cream treats
What “so-called-Israelis” call Krembo was previously known across the region as Ras El Abed. The treat was popular as a homemade sweet that was usually eaten in the winter and spring instead of ice-cream. It was homemade and in manufacturing production (by lebanese company Ghandour) across the Middle East and long before “so-called-Israel”i manufacturers remade a version that they called Krembo.