 Immigrants to Israel have incorporated elements of the cuisines of the cultures and countries whence they came.During approximately fifty years before 1948, there were successive waves of Jewish immigration, which brought with them a whole range of foods and cooking styles.Immigrants arriving from central Europe brought foods such as schnitzel and strudels, while Russian Jews brought borsht and herring dishes, such as schmaltz herring and vorschmack ("gehakte herring").