section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Israeli cuisine includes local dishes as well as Jewish cuisine brought to the country by immigrants. Particularly since the late 1970s, a fusion cuisine has developed. The cuisine has adapted elements of the Mizrahi, Sephardi, and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in the Levantine, Arab, Middle Eastern and Mediterranean cuisines, such as falafel, hummus, shakshouka, couscous, and za'atar. Schnitzel, pizza, hamburgers, French fries, rice and salad are common.
  
  Roughly half of the Jewish population attests to keeping kosher at home. Kosher restaurants make up around a quarter of the total as of 2015. Pork—often called "white meat" in Israel —is produced and consumed despite attempts to ban it; it is forbidden by both Judaism and Islam but is permitted by Christianity and mostly produced in traditionally Christian areas of northern Israel. Other non-kosher foods produced and eaten in Israel include rabbits, ostriches, and non-kosher fish.