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Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.
Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well.
MOST ICONIC Shakshouka
View moreIsraeli breakfast consists of numerous ingredients such as yogurt, cheese, salads, omelets, peppers, flatbreads, fish, olives, fresh juices, dips, and butter. This breakfast style originated on the kibbutz collective farm, where a hefty breakfast was crucial to endure the long day of manual labor following it.
Israeli hotels picked up the habit during the 1950s, adopting the breakfast style and serving it as a self-service buffet for their guests. Since serving meat and dairy together is forbidden in Jewish culture, Israeli breakfast remained a dairy meal.
Jachnun is a traditional Yemenite Jewish pastry or flatbread (or something in-between) of Adeni Jewish origin. The Yemenite Jewish immigrants have also popularized the dish in Israel. It's traditionally served for breakfast on Shabbat morning. The dough is made with a cobination of flour, white sugar, water, and margarine.
In the past, whole wheat flour, clarified butter (samneh), and date syrup were used instead of the ingredients for the modern Israeli version. The dough is rolled thinly, coated with margarine, then rolled. The rolls are placed in a pot lined with stale bread, which is used to soak up excess oil, then baked overnight at low temperature, usually with a few oven-baked eggs on top.
MOST ICONIC Jachnun
Translated as almond bread, these twice-baked cookies are typically prepared with a simple shortbread dough that incorporates eggs, flour, and whole, toasted almonds. The origin of mandelbrot is shrouded in mystery. What is certain is that they first appeared among Jewish communities, and some believe they might have been inspired by similar, also twice-baked Italian biscotti.
Because of their international status, the cookies appear under various names, and modern varieties often incorporated chocolate, dry fruit, or other nuts. They are traditionally enjoyed for breakfast when they are usually dipped in warm tea. In Ukraine, a similar variety is known as kamishbrot or thuskamish.
MAIN INGREDIENTS
Matzah brei or matzo brei is a traditional Jewish dish. It's made with a combination of matzo flatbread and eggs. Both are fried together, then served an eaten for breakfast during Passover. The matzo is torn into pieces, often softened with milk or water, combined with beaten eggs, then fried in butter or oil.
Although the dish is often savory, it can also be prepared in a sweet version with cinnamon, fruit, and honey. The sweet versions are typically topped with applesauce, whipped cream, yogurt, sour cream, or fruit jams. The savory versions are sometimes enriched with the addition of sauerkraut or onions, along with seasonings.
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