Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.

The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews) as well as in Mediterranean cuisines, such that spices like za'atar and foods such as falafel, hummus, msabbaha, shakshouka, and couscous are now widely popular in Israel. However, the identification of Arab dishes as Israeli has led to accusations of cultural appropriation against Israel by Palestinians and other Arabs.

Other influences on the cuisine are the availability of foods common to the Mediterranean, especially certain kinds of fruits and vegetables, dairy products, and fish; the tradition of observing kashrut; and food customs and traditions (minhag) specific to Shabbat and other Jewish holidays. Examples of these foods include challah, jachnun, malawach, gefilte fish, hamin, me'orav yerushalmi, and sufganiyot.

New dishes based on agricultural products such as oranges, avocados, dairy products, and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.

Israel's culinary traditions comprise foods and cooking methods that span 3,000 years of history. Over that time, these traditions have been shaped by influences from Asia, Africa and Europe, and religious and ethnic influences have resulted in a culinary melting pot. Biblical and archaeological records provide insight into the culinary life of the region as far back as 1000 BCE.

Ancient Israelite cuisine was based on several products that still play important roles in modern Israeli cuisine. These were known as the seven species: olives, figs, dates, pomegranates, wheat, barley and grapes. The diet, based on locally grown produce, was enhanced by imported spices, readily available due to the country's position at the crossroads of east–west trade routes.

During the Second Temple period (516 BCE – 70 CE), Hellenistic and Roman culture heavily influenced cuisine, particularly of the priests and aristocracy of Jerusalem. Elaborate meals were served that included piquant entrées and alcoholic drinks, fish, beef, meat, pickled and fresh vegetables, olives, and tart or sweet fruits.

After the destruction of the Second Temple and the exile of the majority of Jews from the Land of Israel, Jewish cuisine continued to develop in the many countries where Jewish communities have existed since Late Antiquity, influenced by the economics, agriculture, and culinary traditions of those countries.^{[citation needed]}