Israeli baked goods — like Israeli food in general — reflect the culinary traditions of Jews from around the world. During the early years of the state, there were very few commercial bakeries; baking was largely done at home with whatever ingredients were available in those lean years. Today the country boasts a great number of world-class bakeries offering delicious cakes and pastries right out of the oven — with Ashkenazi, Sephardi, and Mizrahi influences baked in.
Quote: In the late 19th century, traditional cakes often were brought to a communal oven. “A public oven is built not far from the synagogue,” wrote Hannah Barnett Trager, an English visitor to Palestine. ‘It is very large, and each family sends cakes in its own tins to be baked in it. Generally, about half a dozen tins are carried by each boy. Nothing I have seen before can be compared with the many kinds of delicious cakes and stuffed monkeys (English Jewish almond pastries) that are seen here. My mouth waters even when I think of the delicious strudels filled with sesames and plenty of raisins and shiros!”
Sources: Wikipedia, MyJewishLearning.com
Read “The Sweet Story of Israeli Desserts” ►
Watch “Paul Tries A Shamburak: Jerusalem’s Most Eclectic Pastry | Paul Hollywood’s City Bakes” [46:31]. ►
Watch “Haifa: Israel’s bakery capital” [1:31]. ►
Watch “Historic [Israeli Arab] Abulafia Bakery in Jaffa Promotes Peace ” [2:53]. ►
Photo: JamieGeller.com
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