Bourekas is a traditional pastry of Sephardi Jewish origin. There are many versions of bourekas, made with bourekas dough, phyllo dough, puff pastry, or brik pastry, filled with cheese (feta or kashkaval), spinach, mushrooms, mashed potatoes, or pizza filling.

Distinctive shapes are used to indicate different fillings – bourekas made with puff pastry and containing dairy products are always shaped into triangles, while those containing non-dairy products are shaped into squares or circles. Before they're baked, bourekas are sprinkled with poppy seeds, nigella seeds, black sesame seeds, or za'atar. 

Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egypt dish known as taameya. By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food and facilitet the global recognition of it.

As an alternative to the Israeli version, the Egyptian taameya uses fava beans instead of chickpeas, while the mixture is typically flavored with parsley, coriander, cumin, and onions. Today, both in Israel and other Middle Eastern countries, falafel fritters are most commonly enjoyed in pita or lafa flatbread sandwiches, topped with fresh or pickled vegetables, and coated either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.

Moroccan cigars or sigarim is a traditional dish originating from Morocco, but it's especially popular in Israel. The dish consists of phyllo pastry that's filled with ground lamb (or beef), onions, garlic, and a variety of spices such as cinnamon, cumin, coriander, and nutmeg.

Once filled, the phyllo pastry is rolled into an elongated shape reminiscent of a cigar. The rolls are then fried in oil until golden brown. Once prepared, Moroccan cigars are served as an appetizer, usually with a sumac-yogurt dip on the side. The dish is a staple at North African eateries called mizrahi, where it's often accompanied by mint tea.

The hole-less, jelly-filled sufganiyah is a descendant of the German krapfen, which was imported to Israel by German Jews who fled the Nazi regime, although some sources claim that sufganiyah appeared much earlier, in the 1920s. Traditionally, this sweet treat is consumed during the Jewish festival of Hanukkah.

However, most bakeries would start selling it at least a week before, if not earlier. Besides the typical strawberry jam filling, sufganiyah is nowadays available in multiple flavors such as Bavarian cream or cappuccino, for example, but there is also the alcohol-infused (typically vodka) variety, and many more.