Israeli breakfast box
Israeli Breakfast has been called “The Jewish state’s contribution to world cuisine”.
Israelis take their breakfast very seriously and you can too. Open the May box and find out how to make Israeli breakfast in your home and serve it any time of day.
The formula for setting up a classic Israeli breakfast is simple. You just need:
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Ingredients: Sun-dried tomatoes, canola oil, water, cane sugar, dried basil, sweet paprika, garlic, salt, xanthan gum, natural vinegar, ground black pepper.
It is perfect to slather on everything from a bagel to a sandwich or even on top of grilled chicken. The spread is super creamy with the perfect combination of sweetness and tang from the sun dried tomatoes.It can be spooned into a sauce for added flavor – use it for your shakshuka, fish, meat or pasta!
Ingredients: 100% excellent Israeli olive oil. (Tartness 0.8%). Vegan, reduced sodium, without preservatives. Keep in a cool, dark place.
Rich and tasty, and with all the spectacular health benefits that come from natural extra-virgin olive oil, this flavorful oil is sure to make a savory enhancement to your home made food. Its mono-unsaturated fats are heat resistant, making this type of oil healthy to cook with.
Overflowing with beneficial fatty acids such as Oleic acid, which is thought to reduce inflammation and have positive effects on genes prone to certain types of cancers, extra-virgin olive oil has a host of other health benefits. Abundant in vitamins E and K, it does not cause weight gain.
Ingredients: hot red peppers with oil
Hot Paprika with Oil releases the full flavor and aroma. Add to Pasta, Tomato dishes, Moroccan fish, Hummus and goulash. The fresh red pepper is rich in Vitamin C and increases blood circulation.
Paprika refers to the Capsicum fruit which is a bell pepper. Once the fruits are harvested, they are stacked in long, narrow mesh bags and allowed to âcureâ for 3â4 weeks. Then the peppers are washed, dried, crushed and finally ground into powder. The mill master selects the proportion of seeds to be ground with the pepper pods, to produce the desired level of pungency and color in the paprika. During grinding, the crushed peppers are heated to release the oil in the seeds, which interacts with the pigment in the fruits to produce the intense red color.
Ingredients: Broken olive with pickled lemon plus excellent extra virgin olive oil.
REFRIGERATE AFTER OPENING
A relatively small, bitter olive with a dominant and unique flavor. Slightly spicy, fleshy and texture-biting.
Each olive cradles the authentic flavors of the Galilee, capturing the unique essence of the Mediterranean way of life.
NURTURE, NOURISH, PROTECT
For all skin types!
A luxurious botanical hand cream with rich Shea Butter and Macadamia Nut Oils to nourish hands.
Apply one or two drops on your hands as needed. It is not necessary to apply too much hand cream, it makes it difficult to absorb for the skin.
Each fine detail is thoughtfully presented to make this an aesthetic treasure outside and inside. A soothing, protective, highly-absorbent hand cream rich in anti-oxidants and essential fatty acids, providing intense hydration and extraordinarily soft skin. Regenerate your hands with this blend of botanical oils such as organic shea butter and macadamia nut oil. Combined with chamomile roman, organic aloe vera and vitamin E to help deeply hydrate and heal. Infused with the mixture of delicate essential oils to nurture your hands, nails and cuticles.
Macadamia nut oil, rich with cell strengthening essential fatty acids, help restore elasticity and suppleness. Even the hardest working hands are nourished from deep within and feel soft, soothed and smooth. Your hands deserve a buttery treat. This super rich natural hand cream is perfect for a daily indulgence.
Unlike the popular industrial creams based on inexpensive oils (especially mineral oils), this natural hand cream from Sabon Michal does not “add” external moisture to the, but does complement your skin’s natural moisture and “teaches” it to balance itself. After a period of time, you will see that your need for external moisture decreases to a minimum.
Natural. Handmade. Chemicals Free.Environment Friendly. Shelf Life: 24 months.
Ingredients: Distilled water, organic aloe juice, grape seed oil, sweet almond oil, thickener extracted from natural vegetable oils, vegetable preservatives, cold pressed organic jojoba oil, organic shea butter, emulsifies 100% of natural carbohydrate emulsions (such as Yuca root) (Like coconut), vegetable glycerin, macadamia oil, xanthan gum, sorbitol (moisture extracted from corn syrup), moisturizing extract and preservation from glycerine and coconut oil, copayba essential oil, vegetable vitamin E, vegetable citric acid, essential oil lubricant oil Roman chamomile
This is a wonderful addition to your natural and organic skincare routine. This soap is made for all skin types. It is very versatile and can be used as a face soap, body soap, hand soap or shaving soap for men and women. Made by hand in small batches. Soap color is dark due to the high amount of Dead Sea mud added.
For centuries people have traveled from all over the world to the Dead Sea to slather themselves in its nutrient-rich mud. The concentration of over 21 different minerals offers the ultimate natural skin care.
Dead Sea mud helps with:
– Deep cleansing Dead Sea mud draws out impurities, toxins and dirt particles, leaving your skin fresh and clean
– Fine grains act as an exfoliate, removing dead skin cells for a rejuvenating glow
– Tightens the pores for an anti-aging effect
– Moisturizes and hydrates the skin, helping to reduce wrinkles – Improves blood circulation and initiates natural skin regeneration, adding an all-day radiance to your skin
– Effective relief for skin disorders including acne, eczema and psoriasis
Natural soaps provide great benefits for your skin and body, while most commercial soaps contain skin irritants and other ingredients. You shouldn’t need a chemistry degree to understand what’s in your soap. Why do most commercial soaps contain harmful chemicals? Most commercial soaps have the naturally occurring glycerin removed because it is highly profitable to sell or to use in other products. Therefore other chemical products are needed to create lather and preserve the product, which ends up harming your skin.
To sum it up, the best soap for your skin and our planet is handmade, all natural cold process soap bars. Once you’ve tried one of these lathery treasures, you’ll never again be satisfied with ‘store-bought’ bars. Plus, your skin will thank you.
Excellent cold pressed virgin olive oil, cold pressed organic coconut oil, cocoa butter, shea butter, castor oil, water, sodium hydroxide, Dead Sea mud, benzene essential oil, almond essential oil, sage essential oil, myrtle essential oil, peppermint essential oil
Easy to use and clean. You can serve sauces, dips or olives in this small clay bowl.
K-Clay Studio is located in Rishon Le Ziyon, Hamerkaz, Israel.
Durable 100% cotton, easy to wash, resistant to bleach. Heat resistant to 400ÂºF.
The Potholder is made of Jacquard Fabric. the pattern and colors are incorporated into the weave instead of being printed or dyed onto the surface of the fabric. The term “jacquard” indicates how the pattern is woven, not the specific pattern itself.the pattern and colors are incorporated into the weave instead of being printed or dyed onto the surface of the fabric. The term “jacquard” indicates how the pattern is woven, not the specific pattern itself. If you look closely, a jacquard pattern is part of the fabric weave itself, so it wonât change despite daily wear and tear â itâs there to stay!
There used to be over than 50 weaving mills in Israel, now there are only three left. Topa-top uses one of them!
ISRAELI BREAKFAST RECIPES
In 1930, Simon Agranat, the chief justice of the Israeli Supreme Court, wrote to his aunt and uncle in Chicago: âI had my eighth successive egg meal during my three-day journey through the Emek (the valley).â
Eggs have always been a main protein for people in Israel. Probably the most popular egg dish in Israel is shakshuka, one of those onomatopoeic Hebrew and North African words, meaning âall mixed up.â The most famous rendition of this tomato dish, which is sometimes mixed with meat but more often made in Israel with scrambled or poached eggs, is served at the Tripolitana Doktor Shakshuka Restaurant in old Jaffa.
1. 4 eggs
2. 1 onion
3. 1 yellow bell pepper
4. 2 tomatoes
5. 1/2 cups Linâs Farm tomato spread
6. 3 tbsp. Linâs Farm olive oil
7. 2 cloves garlic
8. 1/2 tsp. hot paprica from PEREG (optional)
9. salt to taste 10. 4-5 sprigs fresh parsley
1. Dice all the vegetables
2. SautÃ© the onion in the oil until translucent. Add the yellow pepper, garlic, tomato and LIN’S FARM tomato spread. Add the hot paprica from PEREG (if you want your shakshuka spicy) and salt, and simmer until vegetables are cooked through
3. Drop the eggs into the tomato mixture, cover, and cook until eggs are just set. Garnish with fresh parsley
4. Bring the frying pan directly to the table. Set it on a trivet a
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1. 1 lb cucumbers, diced
2. 1 lb fresh ripe tomatoes, seeded and diced
3. 1/3 cup minced onion (optional)
4. 1/2 cup minced fresh parsley
5. 3 tbsp extra virgin olive oil
6. 3 tbsp fresh lemon juice
7. Salt to taste (I use about 1/2 tsp)
1. Dice the cucumbers in small, even, triangular pieces.
We like to slice the cucumber in half lengthwise. Then slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total. Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand.
2. Place the diced cucumbers into a large mixing bowl along with all the other ingredients.
3. Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.
4. Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
Classical Israeli Humus
You’ve seen it in the stores. Now you can make it at home.
1. 1 cup dried chickpeas
2. 1/4 cup tahini
3. 1/2 cup lemon juice (or to taste)
4. 2 cloves garlics (or to taste)
5. 2 Tablespoons pine nuts
6. 3 Tablespoons extra virgin olive oil
7. 1/2 teaspoon ground cumin
8. ground pepper to taste
9. 1 teaspoon salt
10. 2 Tablespoons chopped fresh parsley or cilantro
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2 cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor, process the remaining chickpeas with the tahini, lemon juice, garlic, salt, pepper, cumin and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges.
There are few things as wonderful as Israeli breakfast. Like the people themselves, Israelisâ breakfast foods are bold, with assertively tangy flavors, and comprise the freshest ingredients.
For a full Israeli breakfast banquet, serve labneh and hummus with sliced vegetables, but also try them with pickled cauliflower. Its flavors are strong enough to stand up to the spreads.
1. 12 ounces of your favorite Greek yogurt
2. a small pinch of salt
3. 1/4 teaspoon fresh lemon juice
4. 3 tablespoons good olive oil
5. 1 tablespoon za’atar
1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.
2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate. Spoon yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely.
3. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into the extra-stiff labneh that you can buy in tubes at Jerusalem markets. When making it at home, we favor extra-thick labneh.
4. Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh. Drizzle the oil over the labneh and sprinkle with zaâatar. Serve cold, with hummus and sliced vegetables and/or warm pita.
Israeli breakfasts feature plenty of locally grown produce, and olives are no exception. Plus, they’re a natural fit for a meal featuring savory fares like hummus, cheese, and eggs. It is simple to bring home a container from the supermarket olive bar, but it is also pretty easy to add your own flavors to green and black olives. Zeta olives that you can find in your box is a perfect supplement to your Israeli breakfast.
Pita bread, a staple of Middle Eastern cuisine, is a round flatbread with a pocket. It is traditionally eaten with falafel, hummus, and Israeli salad, but can also be used for other sandwiches or dipping.
Israeli Cardamon Coffee
Israeli Cardamom Coffee, a twist on middle eastern mud coffee- as found in Israeli coffee shops- is a delicious, sinful, spiced coffee that is easy to make and a unique pick me up! Normally served in small espresso cups to show off a light, fluffy foam- it also serves as a strong, flavorful mug for mornings you need more of a pick-me-up!
1. 8 oz water
2. 1/4 cups ultra-finely ground coffee
3. 4 cardamom pods, grounded (I grind them along with my coffee beans)
4. 2 dashes cinnamon, under 1/4 tsp- I do two shakes out of a container of ground cinnamon- two pinches works, too
5. 1 dash grated ginger
6. sugar, if desired
1. Add coffee, cinnamon, cardamom, ginger, sugar and water to your copper pot, making sure you do not fill to the top- you want a little room in case it boils up
2. Give a good stir to incorporate- this is the only time you’ll stir the coffee so you don’t disturb the grounds at the bottom
3. Heat the copper pot on a low flame over a stove. As it becomes hot, watch it closely- you do not want it to boil, or it will go everywhere! I like to pull it off the stove just before boiling
4. Let it sit for about 20 seconds, and then add back to the heat- pulling it off again until near-boiling. Repeat once more if desired
5.Let cool briefly, then serve in small cups (like espresso or demitasse cups)
This is an easy and fun recipe that will keep your kids busy while you’re making Shakshuka!
1. 2 large lemons
2. 1 cup sugar
3. 2 quarts water
4. Ice cubes
1. Squeeze the lemons. Save some of the pulp. Throw out the rinds and the seeds. Pour the lemon juice into a large pitcher.
2. Add the water. Add the sugar and stir together.
3. Put the pitcher into the fridge for an hour or so. Stir again before serving. Add some ice cubes and enjoy.
Tip: To make it fancier, scrub off the outside of another lemon. Slice it into rounds and add one or two rounds to the outside of the pitcher, hanging off the side.
MEET OUR SUPPLIERS
Lin’s Farm is a family run company, it has been at the forefront of family farming and natural food innovation for generations. Its unique product line is a groundbreaking blend of tradition & novelty, bringing you one-of-a-kind flavor combinations from the shores of the Mediterranean.
In 1974 the Lin family with 4 children, moved to the Moshav, back to the family farm from Kibbutz Mishmar Haemek, in Emek Jezreel, where they were of the pioneering founding families.
Uriel Lin, the father of the family, wanted to find an interesting farming avenue that his children would like and would be happy to be involved in. working the land and Israeli agriculture was very important to him. His family had been farming the land of Israel for nearly a 100 years.
The kids had one day off from school to work in the family farm, they were not interested in family orchards, growing citrus fruit, and so their father kept looking for something for the kids to doâ¦ Yuval, the eldest son, loved nature and was interested in bees. And so, the honey farm was born. They got their first 30 beehives and began to work.
Over the years, what guided the way for the Lin family was always, innovation and entrepreneurship.
What else could one do with honey? Exploring new ideas, new initiatives, new flavours, new tastes and new products. They keep inventing, experimenting and coming up with new great things to eat. In the Lin farm they use the best local Israeli produce and are very proud to be a vital part of Israeli economy.
Linâs farm is a family business in all aspects, not only do the family members work in the farm in different capacities, for example one of the sisters, Hila, is the product designer, Yuval is still the lead bee keeper and runs the farm, Neta runs the factory in Modiin, They also created a sense of family with all their workers, and the communication in Linâs farm is open, warm, close and friendly. In the farm and factory Linâs Farm cherishes Israeli diversity and workers come from all sectors of Israeli society. From new immigrants, to people with developmental disabilities, kibbutz folk, city folk, and many more.
Lin’s Farm is based in southern Israel, the area hit hardest by the recent war on terror, Operation Protective Edge. Your purchase represents a much needed contribution to re-building the lives and businesses of southern Israel in this time of need. Thank you for your support!
PEREG SPICES & ZETA OLIVES
âFamily owned since 1906, Pereg strives to provide our customers with the best spices and grains the world has to offer. We began as a small cart of spices at the open air market and to this day we have spices in our blood. Producing more than 60 varieties of spices, spice blends and herbs, along with flavored ancient grain mixes, gluten-free quinoa pastas, couscous, basmati rice, spreads, and breakfast cereals. All of the brandâs offerings are 100% pure, fresh and natural and never include any additives, preservatives, fillers, MSG, or food coloring. In addition, every product is OU Kosher certified, and many are Non-GMO Project verified, gluten-free certified, Whole Grain Council approved, and vegan.
Pereg encompasses over a century of history, expertise, professionalism and know-how that have been passed on through the generations. Pereg started as a small spice cart run by a father with an entrepreneurial spirit. Today the Pereg family believes food should provide comfort and connect people to family, culture, community and the planet.â
ZETA OLIVES & THE GALILEE OLIVE TRAIL
The company was founded over 20 years ago, and is known as one of the best Olive Oil brands in Israel for its quality, unique flavor and aroma. Housed in the hills of Galilee, Zeta Olives are harvested from some of the worldâs oldest olive trees. Zeta olives have won prestigious awards in local and international arenas. Zeta Olive Oils are a source of pride for the Galilee and Nation wide.
In the foothills of the Lower Galilee lie Israelâs olive groves. Nick-named the âgenerous treeâ for its all-giving qualities, the olive tree is a source of food, energy, medicine and cosmetics. But for the inhabitants of the nearby villages olive oil production is not just a commercial trade. For them it serves as a culture and tradition. Each year when the harvest is due families go together into the fields to pick the olives from the trees. As such, in recent years the Galilee has become a local hub for numerous activities dedicated to the celebration of olive oil.
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old, from even before the rise of Islam. Specifically, two giant olive trees in the town of Arraba and five trees in Deir Hanna, both in the Galilee region, have been determined to be over 3,000 years old.All seven trees continue to produce olives.
Founded in 2013 by husband-and-wife team, Noam & Michal Levy, Sabon Michal is an all-natural cosmetics company. After working as a chef in Manhattan, Michal returned to Israel to be closer to family & to live a more spiritual lifestyle.
Michael Levy: âHello There! I’m Michal Levy. I started making soaps when I was a student at the Faculty of Agriculture. Together with a classmate, we found recipes and improvised with materials and equipment. We mixed the mass for hours using a mixer or our own hands, and finally the soap came out! Soon it became my hobby. I started giving soaps as gifts to my friends and family, simply because I enjoyed it so much. In 2007 I set up my first natural skincare production facility in my home kitchen in Kiryat Tivon. I believed then, and I still believe, that healthy and pure natural cosmetics should be available to everyone! Today all our soaps, creams and facial masks are still lovingly handmade in small batches in our family-run factory. We have developed all the product formulas ourselves over the years.â
The Levyâs live in Tsfat and their factory is located in Dalton, one of Israelâs 6 industrial parks built by Stef Wertheimer, whose aim was to create jobs in the periphery.
Tsfat (or Safed) has been identified with Sepph, a fortified town in the Upper Galilee mentioned in the writings of the Roman-Jewish historian Josephus. It is mentioned in the Jerusalem Talmud as one of five elevated spots where fires were lit to announce the New Moon and festivals during the Second Temple period.
K-Clay Studio is located in Rishon Le Ziyon, Hamerkaz, Israel.
“My name is Ekaterina Lishansky.
My family and I moved to Israel on aliyah from Russia in 2013.
I’ve been making pottery for over 10 years now. At first wheel throwing was just a hobby, which later completely changed my life and became my new profession. In 2018 I opened a home pottery studio K-Clay, where I teach ceramics to children and adults, run various workshops, organize birthday parties, and also create pottery pieces to order. I’m happy that I can continue following my passion here in Israel and also share my art with people all over the world!”
TOPA-TOP started as a baby wearing brand. Now it offers a wide variety of textile accessories for children, as long as home and kitchen decor. Meet Alina Ilievski, the founder of Topa-Top:
“I am a mom of three beautiful kids â all of them homeschooled â and a wife to a husband who supports my passion for babywearing.
My first son was born prematurely, with relatively low birth weight and a weak stomach. When he was two weeks old, I used a wrap for the first time â he fell asleep in seconds, and since my hands were free I finally could take care of some things at home. The next day I discovered the possibility of discrete nursing: I didnât have to hurry back home or carry a bottle with expressed breast milk or look for a safe place to breastfeed him. It became easier to be close to my baby and quickly respond to his needs, thus we both became calmer and happier.
Besides keeping your baby safe and comfortable, baby carriers help you to keep up with your life.
Trying to find a perfect carrier, I finally created my first Mei Tai. And I just couldnât stop there. With two and then three kids, babywearing became more than a matter of interest â it was the only possible solution. â
Itâs about your personal confidence and freedom in a long journey of raising your kids. â
Since then, I have been interested in every aspect of baby carrying, always reading, studding, looking for more information. Eventually, Iâve become a professional babywearing consultant and dedicated my life to helping moms and dads on their own parenting journey. I see babies every day, which gives me the strength and passion to keep working on new models, improving and checking every little detail.”
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