Israeli cuisine comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish Fusion cuicine has developed.

Israeli cuisine continues to adapt, elements of various styles of Jewish and regional Arab cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafeal, hummus, shakshouka, couscous and zaatar are now widely popular in Israel.