Homemaking

What's Cooking in Israel?
This material appears courtesy of Bridges for Peace

The Fabulous Israeli Breakfast

One of the many things that nearly every visitor to Israel has responded to with great enthusiasm is "the Israeli breakfast." Always set out as a buffet, such breafasts are truly impressive. Even the simplest of such offerings will include a display rich enough to make a lasting impression on all of the senses.

Bright oranges, apples of marvelous rosiness, long yellow pears, large sweet green, yellow and red peppers, flame red tomatoes, slices of green and yellow melons and plump deep green cucumbers will be placed on the same table, side by side. Next to that abundance, there may be various types of large, freshly baked country breads, several types of herring, a remarkable variety of cheeses, yoghurts, buttermilks, creams and, of course, hard boiled, soft boiled, poached, and scrambled eggs.

A variety of dishes, hot and cold, based on literally hundreds of the combinations that such ingredients can yield, will also be offered.

Even though nearly every hotel in Israel offers such morning feasts for its guests, such breakfasts are at their aesthetic and gastronomic heights when they are found in a kibbutz dining room. It is almost as if the pioneering spirit of the kibbutz is a fitting backdrop for this munificence. It was, after all, some fifty years ago on the kibbutz that such meals originated. During those days, nearly all of the kibbutzniks started their day in the fields at four or five in the morning, and, by seven or eight had worked up enough of an appetite to do justice to such abundance.

The following recipe is for just one of the many treats you can find served with your Israeli breakfast. This recipe can be used for breakfast, brunch, lunch, or on any occasion at all.

- by Daniel Rogov

Mixed Cheese Salad
2 medium cucumbers, Peeled
1/2 cup each cottage cheese and crumbled feta cheese
1/4 cup onion, grated and drained
1 green pepper, seeded and chopped finely
1/4 cup each lemon juice and olive oil
Salt and blackpepper to taste
sprigs of fresh mint for garnish

     Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
     In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil. Mix thoroughly and season generously with pepper and a moderate amount of salt.
     Drain the cucumber and cut into small cubes. Mix into the cheese mixture. Transfer to a shallow serving bowl. Garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving. Serve with fresh bread. (Serves 4-6)

Other Israeli Recipes
Israeli Salad
Humous:Mid-Eastern Dip/Spread
Eggplant Salad
Russian Salad
Zhoug: Chile Paste

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