Beyond Falafel

May 8th, is Israel's 60th anniversary.

There are celebrations planned throughout the country and in Jewish communities around the world. Most will include food, of course. And falafel will likely be on many menus.

I enjoy a good falafel. We have one of the best falafel stands in town right across the street, and it's nice to indulge occasionally.

But Israeli food has graduated far beyond falafel.

While falafel and schwarma joints still abound, especially here in Beer Sheva, fine restaurants can be found in all large cities.

Gourmet is “In”.

Boutique wineries and cheese makers are abundant. There are now nearly 300 wineries located throughout the country.

When I made aliyah in 1970, you could buy yellow cheese and white cheese. Period. Today, the variety of soft and hard cheeses made in Israel rivals that of France.

Organic produce is available in many larger grocery stores. We get farm-fresh organic produce delivered directly from the farm to our doorstep every week.

Add to this the amazing influx of people from every corner of the earth – everyone with their own unique cuisine. In spite of the wars and hardships that Israel has suffered, a new, sophisticated cuisine – an Israeli Cuisine, is developing before our eyes.

In 60 years we’ve come a long way as a country. And our tastes in food and drink have become far more sophisticated than they were back in 1948.