Religion influences greatly on Israeli cuisine. All real Jewish foods should be prepared according to kosher rules prescribing definite products, ways of cooking and kitchen utensils. General kosher rules say that meat and dairy products should be eaten separately , pork and blood are forbidden. The most popular traditional dish is matzoth — unleavened flat bread made of flour and water. Among meats fish and poultry are highly appreciated, gefilte fish (stuffed fish) is one of the notable national dishes. Israeli dough sweets filled with honey, cinnamon and poppy seeds are popular outside the country as well.
Ancient Slavs believed, that “foremother” of bread was a porridge, and explained it as follows. Somehow the ancient cook were preparing a porridge and casually filled groats more, than it was necessary. Instead of a porridge the flat cake has turned out. Having abused as follows the careless cook, nevertheless neighbours have tasted a new dish. And probably, have been happy. In due course instead of groats they began to use flour.
