Israeli food
Israeli pantry staples: tahini, za'atar, silan, amba and more
A friendly guide to the Israeli pantry: what tahini, za'atar, silan, amba, schug, Bamba and ptitim are, and how people actually use them at home.
By the MEGA Israel team · · 3 min read
IllustrationOpen the fridge in an Israeli apartment and you'll find a few jars that show up almost everywhere. Here's what they are, where they come from, and how to use them, whether you grew up with them or just got back from your first trip.
Tahini
Ground sesame paste, the base of the sauce that goes on falafel, sabich and practically everything else. Straight from the jar it's thick and a little bitter. Whisk it with lemon juice, garlic, salt and cold water and it turns pale, creamy and pourable. Israelis drizzle it on roasted vegetables, salads, grilled meat and fish. Good tahini should taste nutty, not harsh. Nazareth's Al Arz is a favorite with a lot of home cooks.
Za'atar
Both a wild herb and the spice blend named after it. The blend usually mixes the dried herb (or thyme and oregano) with toasted sesame seeds, tangy sumac and salt. Mix it with olive oil and spread it on warm pita, sprinkle it on labneh, or rub it on chicken before roasting.
Silan
Date syrup: dark, rich and less sharp than honey. It's a traditional sweetener in many Middle Eastern kitchens and a favorite at Rosh Hashanah. Try it drizzled over tahini on toast. It sounds odd and tastes like halva.
Amba
A tangy pickled mango sauce brought to Israel by Iraqi Jews, with fenugreek giving it a flavor you won't forget. It's essential in sabich, the pita stuffed with fried eggplant, hard-boiled egg, salad and tahini.
Schug
A Yemenite hot sauce made from fresh chili, cilantro, garlic and spices. Green schug is the most common. A little goes a long way on falafel, eggs or shakshuka.
Bamba
Peanut puffs, and Israel's most famous snack. Osem first made Bamba at its Holon factory in 1964. Most Israeli kids grow up on it, and a lot of adults still keep a bag in the car.
Ptitim
Small toasted pasta pearls sold in the US as "Israeli couscous." They were created in Israel in the 1950s as an inexpensive alternative to rice. Toast them in oil, then simmer in stock for a fast side dish.
Halva
A dense, crumbly sweet made from tahini and sugar, sold in big blocks at Israeli markets in flavors from plain vanilla to pistachio and chocolate.
Bring it home
Many US supermarkets carry these in the kosher or international aisle, and Middle Eastern grocers usually have the best selection. A jar of tahini, a bag of Bamba and some za'atar also make a great host gift. See more ideas in our Israeli gift guide, or browse Israeli food makers in our Israeli brands guide.
