Israeli Breakfast/Brunch
The Israeli breakfast tradition was born in the early kibbutz settlements, where people used to start their working day in the field very early in the morning. By seven o'clock they would gather for their first meal. It had to be a big meal to keep them working till noon, containing all the basic ingredients and essential nutrients their body needed for the rest of the working day. So they used to have all their farm had to offer: plenty of fresh vegetables, eggs, dairy products of several kinds and bread. As time went by, this approach was adopted by the city residents. Nowadays you can find the Israeli breakfast in a menu of almost every café. The dishes change from one place to another, however the menu will always contain a vegetable salad or two, an assortment of egg-based dishes, several types of cheese (both white and yellow) and a few types of bread or buns.
The following is a suggestion of some typical dishes for the Israeli breakfast. Serve with fresh buns or any quality bread and some freshly squeezed orange juice. Boker tov (good morning) and beteavon (bon appetite).
Menu
Shopping List (for 6 persons)
Info & Comments
7 ripe tomatoes
3 cucumbers
1 green bell pepper
2 red bell peppers
1 yellow bell pepper
1 red onion
3 white onions
1 head garlic
4 lemons
3 green spring onions
1 pomegranate
3 red hot chili peppers
1 cup fresh mint leaves
2 cups fresh parsley
2 cups coriander leaves (cilantro)
1 tbsp. vanilla sugar
2 tbsps. dry yeast
500g (1 lb 2 oz) white flour
4 cups white sugar
1 cup cocoa powder
100g (3.5 oz) ground Turkish coffee
3 tbsps. tomato paste
2 cups raw tahini/sesame seeds
13 eggs
1 Kg (2 lbs 3 oz) sheep/goat yogurt
1 cup milk
300g (10.5 oz) butter
cinnamon
sweet paprika
cumin
za'atar
olive oil
salt
black pepper
Total preparation time: 1 hr.
Preliminary preparations: Labneh and tahini can be prepared a day-two before (15 mins)
Difficulty level: Easy - Medium
Special equipment: dough mixer, Turkish coffee pot
