John Myers
A well-known breakfast dish is shakshuka, a stir-fry with tomatoes and tomato paste, served with poached eggs. Breakfast in Israel is predominantly a hearty meal that can have sweet components. It typically consists of tea, coffee, and fruit juice, along with eggs, cheese, fresh bread, lettuce, olives, butter, and jam. Fish, fruit, yoghurt, and cereals are also often offered. This colorful mixture fills you up for a particularly long time.
Of course, sweet specialties include baklava, such as knafeh. A kind of curd covered with sweet threads. Knafeh is immediately recognizable by its bright orange color.
Hummus is also known. It is important that it is creamy. It also needs a certain freshness from lemon juice, a lightness from sesame, and good olive oil. Falafel are convincing because they are nice and crispy on the outside and light and fluffy on the inside. It is important that you do not bake them too hot and not too long. I think it’s nice if you add herbs or peas. This makes the taste even more exciting.
I personally love Baba Ganosh. Served with fresh pita bread and some cool yogurt dip. Just too delicious!
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