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Meat

With patience, you get the most tender lamb imaginable

7 unhurried hours, a sealed pan and total faith in the process turn lamb into something that collapses at a touch, poured over smoked freekeh mujaddara, proof that patience is the most valuable seasoning of all

Nira Russo, Ruth Russo | 02.09.26

Set it and forget it: red wine beef stew that falls off the bone

This no-fuss stew combines budget-friendly cuts like veal cheek and oxtail with red wine for a rich, tender dish that cooks itself to perfection; all you need is one pot and a little patience

Ohad Kvity, Gili Ben Shahar | 01.21.26

At this restaurant, the steak makes the trip worthwhile

Overlooking the sweeping views of the Jezreel Valley, the Temerlin family offers an impressive hospitality experience in Nahalal with a butcher shop and deli, and while not everything hits the mark, the excellent steak more than makes up for it

Yehonatan Cohen | 01.18.26

This vegetarian shawarma is so good you won’t miss the meat

The dish relies on dried soy strips that are soaked, thoroughly squeezed and then heavily seasoned before being seared at high heat

Nira and Ruti Russo | 01.05.26

A goulash that tastes like home

A comforting twist on Hungarian goulash, inspired by grandmother’s freezer staples and adapted for modern kitchens, with a vegan version for all to enjoy

Raheli Krut | 11.25.25

Hearty beef Bolognese with basmati rice and toasted pine nuts

A Middle Eastern twist on a classic meat sauce, this comforting dish pairs richly spiced ground beef with basmati rice and a touch of sweetness from carrots and sweet potato, finished with a garnish of golden pine nuts

Efrat Moskovitz | 11.16.25

מתכונים מאפה מעולה עם תפוחי אדמה, בשר טחון ועגבניות

Classic shepherd’s pie with Israeli flair

This comforting baked dish layers savory ground beef in tomato sauce with creamy mashed potatoes and a golden crust — simple, hearty and perfect for feeding a crowd

ynet | 11.09.25

Jerusalem mixed grill goes clean and easy

A simplified take on the iconic Israeli street food swaps organ meats for chicken and turkey, making the dish more accessible — without losing its bold flavor; serve it in pita with tahini and fresh herbs for a satisfying upgrade

Liron Sapir | 11.04.25

Meat-filled burekas pastry with a stylish upgrade

This personal-sized meat pastry is not just delicious, but it’s also beautifully designed to elevate any meal; once you master the braiding technique, you’ll likely use it with other fillings as well

Naama Ran | 09.05.25

Luxury street food: Tel Aviv’s skewers you have to try

Gita, a new skewer spot in Tel Aviv’s Levinsky Market, blends street food simplicity with haute-cuisine skill; From perfectly grilled kebabs to legendary fries and desserts, diners get quality that matches the price

Yonatan Cohen | 08.30.25

Israel imports $45M in Argentine beef in a single month

In July, Israel imported 5,000 tons of chilled and frozen Argentine beef, making it the country’s second-largest export market after China and highlighting strong demand for high-quality kosher meat

Itamar Eichner | 08.24.25

On Mount Carmel, this foodie hotspot is the shawarma capital of Israel

Route 672 through Isfiya and Daliyat al-Karmel has become a magnet for shawarma lovers, where long-standing eateries and trendy new spots attract visitors from across Israel, creating a strip that’s reshaping the country’s favorite street food

Reut Sahar | 08.19.25

Arugula steak with a twist

No frying, no grilling, and no sweating over a barbecue — all you need for this recipe is a sizzling hot plate, a butcher who can slice beef into thin cuts and a healthy appetite

Yonatan Borowitz | 06.07.25

I ate lobster for the first time—and it was kosher

Chef Dylan David refused to let becoming religious ruin the flavors in his kitchen, so he embarked on a culinary mission; The result: Otoro, a restaurant in Ramat Gan that introduces kosher diners to unfamiliar flavors; Yair Kraus, an observant Jew, found himself happily eating crab and lobster tartare—and even caviar

Yair Kraus | 04.27.25

A warm dish for a cold day: Asado and Jerusalem Artichoke stew

A hearty winter stew featuring tender asado cuts slow-cooked in broth alongside Jerusalem artichokes

Nofar Zohar | 02.21.25