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Israeli Breakfast

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Israeli Breakfast

Israeli Breakfast

Giora Shimoni

Israeli Breakfast:

To avoid the hot sun, Israel’s pioneer farmers would work in the early morning. After the day heated up and their appetites were large, they would break for a hearty meal of bread, olives, cheese, and vegetables. While few Israelis today take the time to eat this full morning meal, Israeli hotels generally serve a large, varied and satiating “Israeli breakfast” to tourists.

Hummus:

Hummus, a Mediterranean dip made of pureed chick peas, tastes best when eaten with fresh pita bread.

Tehina :

Tehina, a thick dip with sesame seeds as its base, was brought to Israel by Jewish refugees from the Arab countries.

Labaneh:

Labaneh, a homemade yogurt cheese, is just as popular a spread as hummus and tehina in Israel.

Baba Ghanouj :

Baba Ghanouj is a dip made of roasted, pureed eggplant.

Shakshouka:

Shakshouka, from the Hebrew word leshakshek meaning "to shake", is a popular, spiced, egg and tomato dish.

Israeli Salad:

Vegetable Salad is enjoyed by Israelis three times a day - at breakfast, lunch, and dinner.

Mixed Cheese Salad :

This Mixed Cheese Salad combines cottage and feta with cucumbers, peppers and onions.

Rugelach:

Rugelach, which means "little horns", are small pastries made from rich cream cheese dough and filled with jam, chocolate, honey, or nuts.

Turkish Coffee:

Turkish Coffee is surprisingly easy to make and an essential part of the Israeli breakfast menu.

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