If you've ever visited Israel, then you can vouch that one of the most fantastic ways to start the day is with an Israeli breakfast. What started as kibbutz fare (collective living and dining made a big breakfast spread with lots of variety make lots of sense) has turned into a common -- and well-loved -- fixture in Israeli hotels and restaurants.
When it comes to entertaining, it's also an ideal change-up from the standard bagels and lox brunch. Even if you're just grabbing a... nowhere-near-as-elaborate breakfast on the go, it's great inspiration for those days when you want something more exciting than cereal or an egg. After all, hummus, cucumbers, and tomatoes in a pita may not be a full-on vacation-style breakfast, but it's a great way to fuel up in the morning.
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Hummus -- that much loved, humble chickpea dip -- is a vital part of the cuisine throughout the Middle East. In Israel, where it's served at breakfast, lunch, dinner, and snack times, it's practically iconic.
Nowadays, you can find tubs of hummus in supermarkets worldwide, in all sorts of flavors. But nothing beats homemade hummus, and once you get the hang of the basic recipe, you can tweak it to get exactly the texture and flavor you desire. There are probably as many hummus recipes... as there are people who make it, but Giora Shimoni's version is a typical example of classic Israeli-style hummus.
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Giora Shimon's recipe for Israeli Pita Bread makes it easy to enjoy your own fresh pita breads (pitot in Hebrew) warm from the oven. If you want to make them ahead, you can store them in the freezer so they stay fresh, then warm them up before serving.
Pita, by the way, isn't the only bread you'll find in a typical spread. Rolls, multigrain breads, challah, and bagels are all popular choices, too.
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This chopped tomato and cucumber salad is so iconic of Israeli cuisine that it has been dubbed "Israeli Salad," and shows up on the table any time of day -- breakfast included. It's virtually impossible to imagine stuffing a falafel sandwich or enjoying some freshly baked pita and hummus without it.
The truth is, Israelis aren't the only ones who appreciate this simple salad -- you'll find similar ones throughout the Middle East and Mediterranean region. Some include fresh... herbs, other vegetables, or vinegar.
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Popular throughout the Middle East, Baba Ghanoush - also known as Baba Ghanouj and Babaganoush - is a dip or spread made of roasted eggplant and tahini. The recipe is straightforward - simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. Scoop it up with fresh pita bread or raw veggiesContinue to 5 of 13 below.
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Think of chocolate spread as Israel's answer to Nutella, only without the hazelnuts. Like its much loved Italian counterpart, Israeli chocolate spread first hit the market in the mid-1940's and has been popular as a breakfast spread, snack, and dessert ever since. Unlike Nutella, most commercial chocolate spread is pareve, so it can be enjoyed any time of day or night.
The original -- and arguably most popular brand in Israel -- is called HaShachar Ha'Ole (literally "the rising... dawn"), so how can one not associate it with breakfast? Try it on challah or warm pita, or as a filling for crepes. Add some banana or strawberries if you want to up the nutrition factor.
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In Israel, freshly baked bourekas with all sorts of fillings are a bakery mainstay, and the supermarkets sell frozen ones as a convenience item. Kosher supermarkets in the US and elsewhere often carry them, too, but they can be hard to find otherwise.
Fortunately, they're not at all hard to make at home. Cheese or potato bourekas are often included as part of a breakfast buffet at Israeli hotels, and you can grab them on the go from countless bakeries or shuks (open-air markets).
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Gvina Levana, which translates simply as "white cheese" is an iconic Israeli food, though as food journalist Janna Gur explains, it was the Templars who first brought it to Israel. The soft, spreadable, cow's milk cheese is quite similar to the German quark, which makes sense, given its origins. Gvina Levana has a distinctive sour creamy tang and makes a nice complement to whole grain breads or vegetables.
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Labneh and yogurt
Labneh is a thick, tangy strained yogurt that's delicious with cucumber and tomato salad, drizzled with olive oil and seasoned with za'atar, or served as a spread for pita and breakfast breads. It's easy to make your own from plain yogurt and salt, thanks to Middle Eastern Food Expert Saad Fayed's simple recipe. Fruit yogurts also tend to make an appearance on Israeli breakfast buffets, so if you prefer things on the sweeter side, that's another option.Continue to 9 of 13 below.
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Eggs of all sorts are a staple of the Israeli breakfast. Shakshouka -- eggs cooked in an aromatic, tomato-based sauce -- is having a major moment now, thanks to its inclusion in cookbooks like Yotam Ottolenghi's Jerusalem, and Michael Solomonov's Zahav.
Giora Shimoni's simple Israeli Shakshouka includes onion, bell pepper, tomatoes, and eggs. He notes that it's perfect for those occasions when everyone's "starving-hungry," but there's not much in the fridge!
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Breakfast at dessert? Sure! Just think of these Chocolate Rugelach as mini chocolate croissants, and it's not so hard to get your head around the idea of cookies as a breakfast food. Giora Shimoni's recipe includes as cream cheese pastry dough baked around a dark chocolate- cinnamon filling.
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Israeli breakfasts feature plenty of locally grown produce, and olives are no exception. Plus, they're a natural fit for a meal featuring savory fares like hummus, cheese, and eggs.
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Mitz -- juice -- is a well-loved thirst quencher any time of day in Israel, and you'll always find it at breakfast. Grapefruit, mango, and orange juices are especially popular.Continue to 13 of 13 below.
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Israel has always had a strong coffee culture, with Turkish coffee a perpetual mainstay. But espresso-based drinks have gained lots of ground, too. One favorite is the "cafe hafuch," or "upside down coffee," a latte-like drink made with steamed milk on the bottom, espresso, and sometimes foamed milk on top.