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, an Israeli fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, 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 in Israel.
  
  Roughly half of the Israeli-Jewish population attests to keeping kosher at home. Kosher restaurants make up around a quarter of the total as of 2015. Together with non-kosher fish, rabbits and ostriches, pork —often called "white meat" in Israel —is produced and consumed, though it is forbidden by both Judaism and Islam.