The
Essence of.....Israel
An exploration of the world through food and drink
Essence -ial Information
|
UK Tourist Office |
180 Oxford Street |
|
Currency |
Shekel |
|
Capital |
Jerusalem |
|
Language |
Hebrew |
|
Main Airlines |
El Al, British Airways |
|
Flying Time from UK |
4hrs 35mins |
|
Visa |
No |
PROFILE
Located in the Middle East along the eastern end of the Mediterranean Sea, Israel is slightly larger than the state of New Jersey. Although it is not extremely large, Israel has several different climates that are home to a wide variety of plants and animals.
Despite varied climatic conditions across the country, the climate is generally temperate. Temperatures rarely dip below 40°F and may reach as high as 120°F, depending on the location. Mild temperatures by the Mediterranean Sea and the Jordan River (which borders the country of Jordan to the east) allow citrus trees to grow fruits such as oranges, grapefruits, and lemons. Other areas grow figs, pomegranates, and olives. Animals such as jackals, hyenas, and wild boars roam in some areas of Israel.
The Israeli cuisine can be categorized into two groups - Ashkenazic and Sephardic. The Ashkenazic food carries sweetness in its flavor while the Sephardic is spicier among the two and has a distinct aromatic flavour. There are several lip-smacking delicacies that characterize Isareali food tradition, for example dishes like couscous, felafel and shishlik.
Israeli cuisine is one of the most eclectic worldwide. Because Israel is such a new country, Israeli cuisine is a mix of dishes from different nations, from the popular Russian's blintzes to the Hungarians' heavy use of paprika. Stuffed cabbage, considered a staple of Israeli cuisine, actually originated in Eastern Europe; couscous, also popular, is a staple food in North Africa. The examples go on and on.