Carmel Fitzrovia offers fantastic flatbread with sourdough, matbucha, burrata, and chilli honey, creating a flavorful experience in a bustling yet intimate restaurant setting.

A controversy arose at Yale University over the naming of a popular couscous salad.

The conflict between Israelis and Palestinians has spilled over into the realm of food, with the consumption of traditional Middle Eastern dishes like hummus and shawarma becoming a political act.

The author reflects on how Sephardic flavors from their Syrian background shaped their childhood, with foods like kibbeh hamdah and mujedra being common staples.

Rozanne Gold, an award-winning chef and cookbook author, fell in love with Israeli food during a trip in 1980.

Israeli chefs are rediscovering their culinary roots as a source of inspiration, reclaiming traditional dishes influenced by their familial pasts.

Israeli cuisine is explored through a culinary journey in Israel, showcasing the country's transition from humble, traditional dishes to high-end, globally inspired creations.