Israeli food has come into its own. Like the population, the cuisine is a fusion of influences from around the world, and a generation of young chefs has added sophistication and skill to the mix. But all the innovation and sophistication would fall flat without the building blocks: simple dishes and locally grown seasonal fruits and vegetables.
Breakfast is a sadly underrepresented category in the field of Jewish cookbooks. Scanning through the table of contents in most of them, you’d be hard pressed to find a category devoted to the morning meal.
(JTA) — The approach of International Hummus Day (Friday, May 13) coincides with the release of a study showing that more than 90 percent of Israelis say they eat hummus at least once a week — and nearly 70 percent currently have some in their refrigerator.