The Breakfast Club

by Sybaris | 23.03.16

The roots of the Israeli Breakfast can be traced back to the Kibbutzim of the early state, where workers enjoyed a communal meal fueling the physically demanding work of Kibbutz life. Using ingredients most readily available, they created a balanced meal consisting of fresh vegetables, an assortment of cheeses, milk, eggs, juices and bread. Restricted by the harsh economic conditions of their communal existence, creativity became a necessary ingredient in cooking, choosing to begin their mornings with ingredients most western cultures restricted to lunch and dinner.

Today the classic ‘Kibbutz meal’ has been embraced by local hotels as the ideal way to start your day.

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Photography: Ran Golani


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