An Israeli breakfast is a style of breakfast that originated on Israeli collective farms called kibbutzim, and is now served at most hotels in Israel and many restaurants. [1] It is usually served buffet style, and consists of fruits, vegetables, salads, breads, pastries, dairy foods, eggs and fish. Meat is never included.
During the early days of the state of Israel, residents of a kibbutz ate their meals in a communal dining hall. [2] It was common for the residents to eat a light snack early in the morning, and then work in the fields for several hours. Then they returned to the dining hall for a hearty mid morning buffet meal, similar to a brunch. [2] By the 1950s, Israeli hotels were promoting the "Israeli breakfast" in a style similar to the kibbutz meals. [3] In 1979, members of the Jerusalem Hotel Association and the Israeli Hotel Owners Association decided to phase out the full Israeli breakfast as a part of their basic hotel room rate, substituting it with a more modest Continental breakfast instead, in order to reduce costs. [4] The effort was not successful, and the tradition of a hearty breakfast buffet continued.
At hotels in Israel, the Israeli breakfast is commonly presented as a self-service buffet. [4] [5] In smaller restaurants, a more streamlined menu may be presented through sit down table service. [6]
The Israeli breakfast never includes meats such as ham and bacon, which are common on breakfast menus in many other countries. In accordance with the Jewish laws of Kashrut, meat and dairy ingredients are never served together in a meal and pork products are forbidden. The Israeli breakfast is a dairy meal, and a variety of cheeses are offered. Fish is pareve and so is permitted with a dairy meal, and herring is frequently served. [1] [4] Other smoked or pickled fish dishes are also common, [5] including sprats, sardines [6] [7] and salmon. [6]
Egg dishes are almost universal, [1] [2] [4] [5] [7] which may be pre-cooked or cooked to order. The Maghrebi egg dish shakshouka (shakshuka), brought to Israel by Tunisian Jews, [8] is a common choice, comprising eggs poached in tomato sauce. [1] [6] [9]
Other Middle Eastern dishes may include Israeli salad, hummus, tehina, halloumi, ful medames, baba ghanoush and the strained yogurt known as labaneh. [9] Fresh vegetables such as tomatoes, cucumbers, green peppers, radishes, onions and shredded carrots are common, as are olives. [1] [2] [3] [4] [7] [9] A variety of salads are available. [5] Coffee, tea, juices, fresh fruits, bread and pastries complete the menu.
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Brunch is a meal, generally accompanied by alcoholic drinks, taken sometime in the late morning or early afternoon – the universally accepted time is 11am-1pm, though modern brunch often extends as late as 3pm. The meal originated in the British hunt breakfast. The word brunch is a portmanteau of breakfast and lunch. The word originated in England in the late 19th century, and became popular in the United States in the 1930s.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Serbian cuisine is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Although some foreign influences are evident in some regions of the country, the Yemeni kitchen is based on similar foundations across the country.
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, however now bears influences from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. German, Scandinavian, Russian, Finnish and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
This is a list of prepared-foods list articles on Wikipedia.
This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
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