Dear Language Enthusiast,
Welcome to the latest edition of our online Hebrew newsletter. I trust you will find it
interesting, informative, and helpful in honing your Hebrew skills.
With the holidays fast approaching, it is only natural that our thoughts turn to joyous
gatherings filled with family, friends...and food! Hence, we have chosen "Food and
Wine" as the theme for this month's newsletter. Food, drink, and their enjoyment are
at the heart of Israeli life. I think you'll find that the following article will satisfy
your "appetite" for greater understanding of Hebrew and of Israeli culture.
Note that the article is presented in transliterated Hebrew, followed by a translation in
English.
Sincerely,
Transparent Language
www.transparent.com
Hahitpatkhut shel hatfrit hayisreli holekhet bad-bvad im haga'at zirmey haliya hashonim
la'arets. Yisrael adayin mamwhikha liklot olim mearba kanfot teybel. Vkhal kvutsat aliya
m'vi'a ita miney ma'akhalim, haofyaniyim l'arets hamotsa shela. Lakhen, hamitbakh
hayisreli hino ta'arovet ashira umguvenet shel ma'akhalim, haofyaniyim limkomot shonim
baolam.
Haokhel hamizrakhi matsu bkhal makom. Bimyukhad ma'akhlim kgon: khumus, t'hina ufalafel
bfita, shemkuram batafrit shel arviyey arets-yisrael. Ma'akhalim eyle khadru latarbut
hayisrelit od lifney kum mdinat-yisrael. Khavrey hamakhtarot; hagana, etsel vlekhi,
kmo-gam khavrey hapalmakh, shazru milim vnivim arviyim bisfat hadibur shelahem. Yakhad im
hamilim ba'u, kamuvan, gam miney ma'akhalim. Milim vnivim b'aravit mhavim, ad hayom,
khelek bilti nifrad mehasafa haivrit hamodernit. Kshem shehama'akhalim hamizrakhiyim
nhavim khelek bilti nifrad, meyhamitvakh hayisreli.
Olim khadshim meartsot hamizrakh-hatikhon, tsfon-afrika, eyropa, asya, va'amerika, tarmu
truma nikhbada lamitbakh hayisreli. Nosaf al hashnitsel vhakugel, hamukarim lihudey artsot
habrit, hayisrelim imtsu ma'akhalim shonim kgon: kuba neirak, kibe mekhleb, pita uspageti
meitaliya vshakshuka nimaroko. Kmo-ken, migvan ashir shel pashtidot mimkumot shonim
baolam, matamim shonim mimizrakh-asya, vhamburgeriim meartsot-habrit. Ma'akhalim eyle,
asher khadru el hatafrit hayisreli hayomyomi, derekh hamisadot haetniyot, mhavim kayon,
khelek bilti nifrad mimenu. Kshem shfalafel, khumus, kabav, shishlik vshavrma, hamtsuyim
bshfa bdukhaney-falafel uvmisadot-mizrakhiyot, nhavim khelek bilti nifrad mimenu.
Marbit hayhudim ba'arets, gam im hem lo datiyim, shomrim al khukey hakashrut. Lakhen,
bkhal hasupermarketim uvmarbit hamisadot, yikshe alekha limtso ma'akhalim., hamkhilim
yakhad mutsarey-khalav uvasar, o ma'akhalim hamkhilim bsar-khazir o perot-yam.
Perot virakot mhavim markiv khashuv m'od batafrit hayomi. Lakhen nitan lirot anashim
rabim, hakhozrim mehashuk o mahasupermarket, kshehem nosim salim amusim birakot uvperot
haona. Hayisrelim tsorkhim kamuyot gdolot shel perot triyim, mitsey perot, yrakot
triyimuirakot mvushlim. Hafta'a raba mtsapa lkha, hatayar meartsot-habrit, ka'asher tazmin
salat yisraeli. Ata t'gale, shehamarkivim haikariim bo hem agvaniyot umlaffonim, khatukhim
lkubiyot, vlo khasa. Anashim rabim nohagim lhosif gam sogey yrakot akherim, gam hem
khatukhim ad dak. Tsape limtso: gezer, tsnonit, batsal-yarok, pilpel yarok, khasa,
petrozilya vkhui. Hasalat bderekh-klal mtubal bmatkunet yam-tikhonit: melakh, pilpel
shakhor, mits limon vshemen zayit.
Zmaney ha'arukhot shel hayisrelim domim, bderekh-klal, lizmaney ha'arukhot hamkubalim
b'eyropa uvamizrakh-hatikhon. Arukhat-boker va'arukhat-erev kala hakhasit, umurkevet
misalat yisreli, beytsim, mutsarey-khalav b'ikar gvinot, ukhamuvan, gam lekhem. Ha'arukha
haikarit, arukhat-hatsharayim, ne'ekhelet bishot akhrey-hatsaharayim hamukdamot. Hi
murkevet bderekh-klal misalat, mana ikarit hakolelet basar ot dagim, yrakot t'riyim o
mvushlim, ufakhmeymot kgon: orez tapukhey-adama o itriyot. Al-pi-rov mkankhim bferot
triyim.
Shtey arukhot kalot nosafot unod ofyaniyot. Hen arukhat-eser va'arukhat-aba. Arukhat-eser
kolelet bderekh-klal: sendvits katan, pri ushtiya-kala. uilu arukhat-arba kolelet
al-pi-rov khatikhat uga ushtia-khama.
Yisrelim shotim bderekh-klal, mashkaot kalim. Mayim, maskaot-tos'sim umitsey perot, hem
khelek bilti nifrad meha'arukhot. Tsrikhta hamashkaot-hakharifim ktana l'eyn adokh mizo
shebartsot habrit. Mickhar hashtiya-hakharifa m'shakef gam hu et migvan hamkorot shel
hamazon hayisraeli. Aravim yisrelim uolim meyartsot hamizrakh-hatikhon umitsfon-afrika
ma'adifim lishtot arak, mashke- kharif heasu meyanis. V'ilu vodka vkonyak higiu la'arets
bhashpa'at haolim meyeyropa. Tsrikhat habira hekhela la'a lot b'esrim hashanim
ha'akhaonot, ekev ptikhat mifal badvayzer ba'arets. Yain nitsrakh b'ikar b'arukhot
khagigiyot o l'tsorekh kidush bshabatotvkhagim. Kayon nitan limtso ba'arets mivkhar atsum
shel yeynot, bira umashkaot-kharifim hen mitutseret mkomit vhen myubaim mikal rakhavey
haolam.
In English:
The evolution of the Israeli menu has followed immigration patterns. Israel continues to
gather in immigrants from the four corners of the world. Since every ethnic group has
brought unique culinary customs, the Israeli menu has become a cosmopolitan blend of
influences.
Middle Eastern food is everywhere, especially the dishes typical of Israeli Arabs, such as
hummus, tahini and falafel in pita bread. These dishes entered Israeli culture even before
the establishment of the State of Israel. Members of underground independence movements,
such as Haganah, Etzel and Lehie, as well as the Haganah's Palmach military arm, took to
weaving Arabic words and proverbs into their spoken language. Arab dishes naturally
followed. And just as Arabic words and proverbs remain an integral part of modern Hebrew,
Arab dishes are plentiful on Israeli menus.
Immigrants from the Middle East, North Africa, Europe, Asia and America also contributed
to the Israeli kitchen. In addition to the schnitzel and kugel familiar to American Jews,
Israelis have adapted kubbah from Iraq, kubbey from Syria, Italian pizza and spaghetti,
Moroccan shakshuka and foreign dishes ranging from quiche to assorted Asian delicacies to
the American hamburger. These dishes have found their way from ethnic restaurants to
Israeli homes, as have the falafel, hummus, kebabs, shishlik and shwarma common at falafel
stands and Middle-Eastern restaurants throughout Israel.
What you probably won't find are dishes that mix meat and dairy or that contain pork or
shellfish, since most Israeli Jews, even those not otherwise observant, follow the Jewish
dietary laws. This is also true for supermarkets and most restaurants.
Fruits and vegetables form an important element of the daily menu. One often sees Israeli
shoppers returning from open-air markets or supermarkets bearing bags full of seasonal
fruits and vegetables. Israelis consume large quantities of fresh fruit, fruit juices and
raw and cooked vegetables. You may get a surprise when ordering salad in Israel, where
diced tomatoes and cucumbers typically are the main ingredients instead of lettuce.
However, many people add other ingredients, generally sliced very fine. Expect to
encounter lettuce, carrots, horseradish, chives, bell peppers, parsley and other
vegetables. Salads are seasoned Mediterranean fashion, using salt, black pepper, lemon
juice and olive oil.
Israeli mealtimes generally coincide with those of Europe and the Middle East. Breakfast
and supper are light meals, consisting of Israeli salad, eggs, dairy products (especially
cheeses) and bread. The main meal is eaten in the early afternoon. It consists of salad, a
main course of meat or fish, fresh vegetables and a starch such as rice, potatoes or
pasta. Dessert is often fresh fruit.
Two additional light meals are common: Aruhat Esser, served midmorning, and Aruhat Arbba,
served midafternoon. Aruhat Esser usually includes a small sandwich, fresh fruit and a
cold drink, while Aruhat Arbba consists of a slice of cake with a hot drink.
Israelis consume less alcohol than Americans, typically drinking water, soda or fruit
juice with their meals. Their choice of alcohols reflects the same wide variety as Israeli
foods. Israeli Arabs and Middle Eastern and North African immigrants favor arrak, a strong
alcohol made from anise. Vodka and cognac came with European immigrants. Beer has gained
in popularity over the past 20 years, following the opening of a Budweiser plant. While
wine, served with the meal or used for Kiddush, is traditionally saved for special
occasions such as the Sabbath and holidays, an ever-increasing variety of locally-grown
and imported wines is available.
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