A family barbecue in Jerusalem's Sacher Park last April (photo credit: Kobi Gideon/Flash90)
Everyone knows that after soccer, the national Israeli sport is “al ha’aish,” literally “on the fire” but known to North Americans as barbecue, to Australians as barbie, and to South Africans as braai. At no time is that more apparent than during the period between Passover and Independence Day, when the parks seem constantly filled with families from all walks of life practicing their red-hot culinary skills.
During this month of the mangal (barbecue), meat consumption rises to around 2.3 kilograms (5 lbs.) per person, as opposed to 1.7 kg. (3.7 lbs.) per month normally, according to statistics recentlyreleased by the Agriculture Ministry.
During a normal month, Israelis consume 9,500 tonnes (10,500 tons) of meat — beef and lamb — but during the spring holidays that figure rises to around 15,000 tonnes (16,500 tons). About 18 kg. (almost 40 lbs.) are consumed by the average Israeli over the course of a year. In addition, the average Israeli will consume over 50 kg. (110 lbs.) of poultry.
Israel’s per capita meat consumption is among the highest in the world, but behind traditional meat-eating countries such as the United States, Spain, Australia and New Zealand.
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Israel's largest 'mangal' (barbecue grill), made up of 35 kilograms of meat and measuring eight meters long, was on display at Jerusalem's Grand Court hotel, on Monday (photo credit: Yoav Ari Dudkevitch/Flash90)
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