Cilantro is quite popular in Israel, and all over the Middle East and North Africa. It's part and parcel of Tex-Mex, Thai and Indian traditional cooking as well. But it's one of those things in the food world: You either love those pungent, sage-citrusy-tasting leaves or you hate them. It seems that there's very little middle ground.There's a culinary quandary involved here, too. Sometimes called Chinese or Mexican parsley, the word "cilantro" technically refers to the plant's flowery green leaves, while "coriander" refers to the plant after it has gone to seed.Cilantro is sold in Israel's open-air markets by the bunch, as well as in insect-free, specially grown sealed packages. Either way, it's a treat.