Israeli fast food is restricted, without variation, to shawarma, falafel, and hummus. Expect to encounter more kinds of olives and pickled vegetables than you knew existed—pickled lemon slices aren’t half bad. One of Israel’s most enduring conflicts is over which single-room falafel joint has the best hummus in the country; Abu Taher’s in the Muslim Quarter of Jerusalem and Abu Hassan in Jaffa are two of the front runners. In general, Tel Aviv and much of West Jerusalem offer diverse fare, from vegan oases to Asian fusion to some high-class hot chocolate. The Sea of Galilee specializes in what touristy restaurants like to call St. Peter’s fish, more commonly known as tilapia. Land flowing with milk and honey? Arab confectioneries everywhere dish up kunaifa and baklava literally dripping in clear honey, and kibbutzim commonly open restaurants devoted to their homemade cheese, butter, and (yes) milk. This is not the place to go for skim. The concrete and barbed wire of Be’er Sheva hide a wealth of cheap sushi restaurants with a Middle Eastern twist. The Dahab shoreline is littered with restaurants serving heaping plates of fresh fish, fruits, and vegetables for the price of a Happy Meal. Some of the falafel stands in Sinai remove the falafel all together; the resulting french-fry and veggie pita sandwich is interesting in concept if not in execution.
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For 52 years, we have published the world’s favorite budget travel guides, written entirely by students and updated every year. With pen and notebook in hand and a few changes of underwear stuffed in our backpacks, we spend months roaming the globe in search of travel bargains.
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