Snapshots from Israel: The Israeli Breakfast
Note: Each day this week, Leah will be sharing delicious bites from her recent trip to Israel. Follow along on her Snapshots from Israel series. —The Mgmt.
I am not a big breakfast eater. Generally a bowl of cereal, pile of pancakes, or omelette with bacon just doesn't appeal to me first thing in the morning. But I've become a breakfast convert after a trip to Israel—particularly if that breakfast involves heaps of salad, pickles, and soft cheese.
Perhaps a cucumber-dill or fennel-and-orange salad seems an odd morning choice—such hearty fare! But in Israel, chopped salads and pickled veggies are standards on the breakfast table. Other items may include: tangy, fresh cheese (and many varieties of it), crusty bread, or yogurt made from delicious milk. The butter and citrus—grapefruit, oranges, lemons—also seems to taste better in Israel.
Back home, I've started incorporating cabbage coleslaw and roasted carrots into my mornings, but don't think I'll be starting the instant coffee anytime soon.
About the author: A student in Providence, Rhode Island, Leah Douglas loves consuming and learning about as much food as possible. Her work is also featured in Rhode Island Monthly Magazine. She blogs at Feasting on Providence.