A piece of matzah eaten at the end of the Passover Seder.

Smashed eggplant puree with tahini, lemon, and spices.

A rich dessert made with layers of phyllo dough, nuts, and honey.

Flaky pastries filled with cheese or spinach, popular in Israeli bakeries.

A hearty stew of beans, potatoes, and meat, traditionally eaten on Shabbat.

Deep-fried balls made from ground chickpeas, herbs, and spices.

Tangy salad with toasted bread, cucumbers, tomatoes, and herbs.

Smooth chickpea dip with tahini, lemon, and garlic.

A sweet pastry made with shredded phyllo dough, filled with cheese and syrup.

Ground meat (usually lamb) mixed with bulgur and spices, shaped into balls.

Grilled meatballs made from ground beef or lamb, often served with rice.

A traditional upside-down rice and egg casserole with vegetables.

Inverted rice dish with meat, vegetables, and egg, served upside down.

Inverted rice dish with meat, vegetables, and egg, served upside down.

A green soup made from jute mallow leaves, often served with rice.

Stew of lentils, rice, and onions, often with meat.

A triangular pastry filled with spiced meat and vegetables.

Slow-cooked beef, a classic dish for Shabbat meals.

Slow-cooked chicken prepared for Shabbat, often served with rice and vegetables.

Fish cooked in a variety of spices and sauces, a traditional Shabbat dish.