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.
