06.07.2017
The Israeli cuisine is famous for its diversity, but the main feature of the local culinary tradition should be considered ... Breakfast. The ability to start a day at the table has become one of the most successful national brands in Israel. Guests of the country who are acquainted with the hotel version of "Israeli breakfast" are gradually opening a nearby café where all possible types and variations of breakfasts are presented. And with all this diversity, Israeli breakfast has two main characteristics: quality and quantity.
Let's start with the main: traditional Israeli breakfast meets all modern nutritional standards. The meal is relies on an impressive proportion of salad or fresh vegetables, it is followed by a variety of snacks: mild dairy cheeses of medium or low fat, olives and olives, baked eggplant (Baba-hanuš), hummus and mayonnaise, marinated pepper, canned tuna salad.
The next program number is eggs that you have prepared for your taste: omelet, fluffy "squealer", called "Mekushkeshet" in Israel, egg, eggs of runny or hard-boiled. You can add onions, greens, mushrooms, and sometimes cheese to an omelet. As a rule, Israeli breakfast does not contain meat, ham, sausages, pates. This is due primarily to a religious ban on the mixing of dairy and meat, but also to non-kosher establishments working on Saturday, and breakfast is likely to be free of meat.
Breakfast is served by toasts, whole bread or buns, but there are also exceptions in the form of baking or pita. In some cafes, in order to "punch" a guest, above would add yogurt to fruit and granola. Breakfast is not free of coffee and is usually accompanied by juice, lemonade, or soda-all of which is included in the cost of breakfast (15-25 $ per person), which is fully justified by the second guarantee of the success of Israeli breakfast.
Those who have been fortunate enough to stay in Israeli hotels, where breakfast is included in the price of the room, know that after breakfast, you'll want to eat dinner unless it's supper. And it's possible to have one breakfast at all, because the variety of dishes exceeds the most daring fantasies: there will necessarily be fresh and canned fruits, yogurt, milk, varieties of cereal, cereal and granola.
The more the hotel is, the more the choice of salads, fresh vegetables and, of course, cheeses-there are many varieties of soft and solid cheeses in Israel, some of which, such as soft sour cheese from yogurt, labane and Zernisty, an Unfat cottage, have become an integral part of the view of the Israeli kitchen. Honorary and obligatory guests for breakfast-fresh hummus with or without and mayonnaise, sesame pasta, without which the Israelis do not think of their existence.
Of course, in practically any café, you can also find a continental version of the Breakfast: a coffee sandwich or a croissant with coffee, a toast, and some deemed a dietary version of breakfast'm with yogurt and fruit. But Israeli breakfast continues to stubbornly keep the palm primacy of popularity, and not even because of the thriving tourist industry, namely the indigenous people who often choose to leave the house in the morning just to start a day with Israeli breakfast, and preferably a pleasant company.
