Competing in the Ethnic Kitchen category at the International Culinary Arts Competition in Shanghai, at the end of last month, an Israeli team of chefs won the gold medal with their locally flavored platters. Ha?aretz reported that the chefs used ingredients native to Israel, including dates, pomegranates, the fruit of the Sabra cactus plant and various herbs. The chefs also presented native foods, such as felafel and humus. The Israeli team was competing against chefs who prepared dishes native to the United States, Europe, Asia and Australia.