I asked multiple Israelis for the name of this cheese, and they all responded, “oh just salty white cheese.”
Shakshouka
Shakshouka is one of my favorite foods. Whenever shakshouka is on the menu, I am ordering it. The Israeli workingman’s breakfast is simple: eggs cooked in a stewed tomato sauce with plenty of garlic and spices. And! Served with a side of bread to wipe up that glorious shakshouka swamp. One of the best parts is the serving vessel: the same pan in which it was cooked.
Eggs in Purgatory or Moroccan Ragout—you’ll find the same concept around the world (though shakshouka is the most fun to say).
A Moroccan recipe, but similar idea. Skip the merguez and ras el hanout if you want to keep it a little more Israeli.
Bourekas
These savory pastries made their way to Israel by way of the Balkans. They can be filled with all sorts of cheeses and veggies. Rectangles, helixes, crescents—they come in many shapes. Janna Gur, author of The Book of New Israeli Food, an amazing source on Israeli culinary culture, shared this recipe for These Cheese Bourekas. Store-bought puff pastry dough is fine, then stuff it with a wonderfully salty mix of cheeses.
Fresh Vegetable Salad
The salad is the centerpiece of the Israeli breakfast spread. A huge bowl of freshly diced vegetables: cucumbers, tomatoes, onions, bell peppers. Keep it simple.
