Galery

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Danielle Lachana

Today we arrive in Israel in time for a ''Great Israeli Breakfast'', the recipes for two components of which, plus other ideas, are given below.

This copious breakfast originated from a typical communal meal on the kibbutz (Israeli collective community) where fresh vegetables are abundant, hence their ubiquity on the typical family breakfast table. Unlike in many other breakfasts around the world, meats (and in particular ham or bacon) are not a feature here. This is because the typical breakfast contains a lot of dairy elements, such as hard and soft cheeses, and labneh - a strained yoghurt, which according to Jewish religious dietary laws are never served together with meat at the same meal. Fish, however, may be combined with dairy so herrings, sardines and other smoked or pickled fish often appear as part of this great breakfast. Eggs are popular too, whether poached, fried or in the form of an omelette or quiche, not to mention those poached in a rich, spicy, tomato and pepper sauce called ''shashouka'' - a dish brought to Israel by Tunisian Jews (I will be including a recipe for this dish when we arrive in Tunisia next month).

Shashouka

For the moment, however, we will be concentrating on one part of the breakfast  - the salads, in particular what is known as the 'Israeli' salad, although it is basically an 'Arab', salad. Various versions exist but the predominant one is given below. While it has similarities with the traditional salads of other countries, such as the Greek and Turkish 'country' and 'farmer's' salads'', the Israeli salad is distinguished by the fact that the tomatoes and cucumbers are cut into small dice. Grated carrots can be added on top but I have preferred to include a separate, very simple and tasty, Israeli-style carrot salad below.

You can serve both the salads together with the other breakfast items mentioned above, accompanied by pita breads or toast, coffee and juice for a truly hearty meal.

B'teavon!  Enjoy your breakfast!

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RECIPES

(Serves  4 - 6)

For the Israeli Salad

Method

Cut the cucumbers (usually left unpeeled) and tomatoes into small dice (around 1 cm - but smaller or larger to your preference) and mix with the pepper, previously chopped to around the same size, in a large bowl.

Just before serving, briefly whisk the oil with the lemon juice, salt, pepper and any other optional seasonings and add to the bowl together with the parsley. Toss well. Serve topped with finely-sliced onions, if using.

Note: Apart from as a component of the Israeli breakfast or other meal this salad can also be served inside a pita bread with chick-pea patties or meat for a tasty snack.

For the Carrot-orange Salad

The ''Israeli' 'Carrot salad is said to have originated in Morocco where it is still popular today. Spices however are optional in the Israeli version and, if they are omitted, the sweetness of the orange and raisin combination shines through.

Method

Peel and grate the carrots. Transfer to a bowl and stir in the raisins and orange juice. Add any of the optional spices, if using, and stir well again. Add more or less sugar to taste.

Serve as part of the Israeli breakfast or as a side dish.

* See GRR reporter recipe at

http://www.grreporter.info/en/arabic_flatbread_herb_topping/10739