There are few things as wonderful as Israeli breakfast. Unlike the cheerios-and-milk American routine (or, even worse, the ubiquitous but tasteless nutrition bar), Israeli breakfasts are adventures in flavor, texture, and spice. Like the people themselves, Israelis’ breakfast foods are bold, with assertively tangy flavors, and comprise the freshest ingredients.
Think stacks of fresh pita to be dunked in hummus, labane (a thick yogurt-based cheese), fruity olive oil, and za’atar–the essential Israeli herb. All this accompanies fresh sliced cucumbers and tomatoes, as well as a spread of other cheeses and much more.
Find this recipe here: http://www.myjewishlearning.com/recipe/pickled-cauliflower/
