After the establishment of the State of Israel in 1948, Jews who had been dispersed throughout the world, returned to the country with the food culture of the each country where lived before, that is why Israeli cuisine is so diverse and various. At the same time, the land has a rich and long culinary history, and these traditions live in the modern Israeli kitchen. Judaism has a traditional food custom called "Kosher. For example, dairy and meat products should not be eaten together, pork is forbidden and only fish with scales and fins are allowed. Although not all Jews strictly adhere to these customs, they do influence the food culture of the country as a whole. Ingredients for cooking include fresh vegetables, fruits, nuts, meats (chicken, lamb, and beef), and dairy products, with a focus on lemon, garlic, herbs and olive oil commonly used in the Mediterranean region, spices such as cumin, coriander, and paprika, and the spices "Zaatar" and "Sumac" that are unique to the Middle East. However, the ingredients and seasonings vary from community to community, and each has its own characteristics. For example, Moroccan, Polish, Russian, Yemeni, and other communities of origin reflect their differences in food and flavors. The differences can be seen in the use of spices, oil, ingredients, and cooking methods.