 In this decade, over one million Jewish immigrants, mainly from Arab countries, but also including European Holocaust survivors, inundated the new state.They arrived when only basic foods were available and ethnic dishes had to be modified with a range of mock or simulated foods, such as chopped “liver” from eggplant, and turkey as a substitute for veal schnitzel for Ashkenazim, kubbeh made from frozen fish instead of ground meat for Iraqi Jews, and turkey in place of the lamb kebabs of the Mizrahi Jews.These adaptations remain as a legacy of that time.