Israel is a culinary melting pot, with dozens of cultures calling this amazing land home.
While we like to say that we have our own distinct cuisine, the reality is that we are still in the early stages of defining what truly constitutes Israeli cuisine. Yet, we have so much to draw inspiration from: diverse cultures, incredible local ingredients, and a constant evolution of flavors. Every trip to the market reveals something new and exciting, contributing to this vibrant culinary story.
The catalyst for this evolution happens around the tables in Israel, as we share each other’s culinary heritage. This exchange inspires innovation and the fusion of cultures, creating something uniquely Israeli. This is not to say that we don’t have culinary elements that stand apart as distinctly Israeli. One of my favorites is a cornerstone of the nation’s day: the Israeli breakfast. Unlike typical breakfasts around the globe, this meal is a communal, flavorful, and nourishing experience that provides a true glimpse into the nation’s culinary soul.
What Makes an Israeli Breakfast? While many variations exist, a true Israeli breakfast has key elements that make it iconic.
Eggs: Fresh and Versatile
The most common choice is the 'ein' egg (meaning 'eye' in Hebrew), which is the Israeli version of the sunny-side-up eggs commonly known in the West. Another favorite is the “green omelet”, a fluffy egg dish infused with fresh parsley and green onions, reflecting the region's affinity for herbs.
Salat Katsutz: The "Cut Salad"
The cut salad is also an essential part of the breakfast. A finely diced medley of cucumbers, tomatoes, purple onions, and fresh greens seasoned with olive oil, lemon juice, and a pinch of salt and pepper. This refreshing and healthy salad is a must-have on every breakfast table.
Cheeses: A Range of Dairy Varieties
Another integral element of Israeli cuisine is the variety of fresh and hard cheeses, made possible by Israel’s incredible dairy industry, which produces truly outstanding options. The creaminess of Israeli cottage cheese is unparalleled, and you simply must try the brined "Tzfatit" cheese or "Bulgarit," a cow’s milk cheese reminiscent of feta. Goat’s milk is also widely used, and its varieties are incredible. Another favorite is Labaneh, a strained yogurt cheese with a distinct sour note, perfect when drizzled with olive oil and topped with a sprinkle of za’atar spice.
Dips, Spreads and Breads
Now, we must mention the variety of dips and spreads that are a key part of this morning celebration of flavors. With endless variations, from tahini and pesto to spicy salsas, date spread, and even chocolate spread, it’s always a delightful surprise. Of course, this breakfast is served with a selection of breads and pita for dipping and spreading. Personally, I really love the mini challah rolls, which are soft and slightly sweet.
Beverages: Fresh Juices and Hafuch
We can't forget an essential part of this experience—refreshing drinks to wash down this delicious meal. The typical Israeli coffee, "hafuch" (or upside-down coffee), is actually a cappuccino. Given Israel's amazing variety of fruits, the juice options are just as diverse. Freshly squeezed orange juice is a classic, but you can’t miss a cold glass of pomegranate juice. Beyond fruit, carrot juice is incredibly popular, and when combined with apple juice, it makes a great immune-boosting drink.
Israeli breakfast got its start in the early kibbutz days, fueling workers before a long day in the fields. Over time, it evolved into an important part of Israeli cuisine and culture, deeply embedded in the nation’s soul. Today, Israeli hotels and cafés have elevated this breakfast to new heights, offering creative variations while maintaining its core elements.
As Israeli cuisine continues to develop, one thing is certain: the breakfast table is a space where flavors, traditions, and identities unite to create a meal that nourishes both the body and the soul. When you savor an Israeli breakfast, you’re not just enjoying a delicious spread—you’re experiencing a piece of Israel’s rich and ever-evolving culinary story.
Article written by Joseph Korson
A culinary expert with 25+ years of experience, including roles with Michelin-starred chefs, as Israel’s Prime Minister's chef, and founder of SafeFoodIL and the Culinary Heritage Project.
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