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Vegetable Salad

Directions

The idea of salad for breakfast is probably a little strange to North Americans. But this trademark Mediterranean salad is enjoyed by Israelis three times a day -- breakfast, lunch, and dinner -- regardless of whether they are from Russia, Morocco, Yemen, or the United States.

Cut vegetables (except carrots) into small cubes. Grate carrot and egg. Garnish with parsley. Combine lemon juice and oil, add to salad before serving and mix well.

Ingredients

  • 1/2 head lettuce
  • 1/4 head cabbage
  • 4 medium tomatoes
  • 2 medium cucumbers
  • 2 medium carrots
  • 5-10 radishes
  • green onion
  • 2 hard boiled eggs
  • 2 tbs. parsley
  • Dressing
  • 2-3 tbs. lemon juice
  • 2-3 tbs. oil

Sweet Round Challah

The traditional holiday and Sabbath bread called challah is usually braided all year long.  On the High Holidays, we make the challah round instead in order to symbolize a whole and perfect year ahead of us.

Turkish Coffee

Turkish coffee seems to taste best when prepared in the traditional feenjan, but a deep saucepan will do, sized according to how many cups you wish to make. Feenjans can be bought in Eastern specialty shops the pot is wide at the bottom, narrow toward the top, and has a long handle. Turkish coffee should be served in small cylindrical cups; espresso cups are suitable.

Mint Tea

There is nothing like this drink to quench the thirst in Israel's hot climate. During the summer months (June through September) people look for ways to overcome the effects of the heat. The natural mint leaves which many Israelis grow at home are favored as a cooling addition to tea and vegetable salads.