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March 15, 2013

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:.HERITAGE FLORIDA JEWISH, NEWS,'MARC'H i5; 20t 3 By Abigail Klein Leichman JSRAEL21c The 16ountiful buffets that have made "Israeli breakfast" famous among tourists usually include shakshouka, a spicy North African concoction of eggs poached in a tomato-pep- per-onion sauce. So it was no surprise that Lonely Planet included the shak- shouka at Jerusalem's Tmol Shilshom caf on its recent Top 10 list of the world's best breakfasts. But Jewish food writer and historian Gil Marks tells ISRAEL21c that this signa- ture dish is actually a late- comer to the already laden Israeli breakfast table. The classic must-haves, he says, are scrambled or hardboiled eggs, a variety of chopped vegetable salads, semolina porridge, cheeses, fresh breads, plain and flavored yogurts, fruit and granola, washed down with fresh juice and/or coffee or tea. It was only in the past couple of decades that ethnic foods got added to the smorgasbord that has become a cultural tradi- tion in Israeli hotels and restaurants: shakshouka, Iberian-inspired pashtida (a cross between a kugel and [ " I I i i i ii ' Israeli breakfast, al day long a quiche), Yemenite mala- wach (fried bread dough), Eastern European blintzes and smoked fish, American sweetened cereals, oat- meal, bagels, pancakes and waffles, along with pastries to top it off. It's all included in the price of a hotel room pretty much anywhere in Israel, and savvy guestswill always come to the dining room armed with a doggie bag to pack up items for their next meal--assuming they even get hungry before din- nertime. The original Israeli break- fast menu, Marks explains, was innovated by another Israeli cultural icon, the kibbutz. Back in the early days of the state, when times were tough and food was scarce, breakfast meant a hard roll and a scoop of leben--a liquidy Mideast yogurt. But kibbutz agricultural labor- ers needed a heartier start to their day, so the communal village's kitchens began putting out a spread with whatever they had on hand. A plentiful breakfast buffet is always included in the price of an Israeli hotel room. "The Israeli hotels picked up on that," say Marks, who moved to Israel last summer after years of splitting his time between New York and Jerusalem. "Instead of the classic Continental breakfast of croissant and coffee, the hotels started having an extensive smorgasbord. And as various Middle Eastern traditional foods became popularized, like shakshouka and malawach, they got adapted to the hotel breakfasts and they also made their way into the general Israeli public's breakfasts." Much as they love their breakfast, most Israelis don't have the time to pre- pare such a plentiful spread in the morning. That's why restaurants such as Tmol Shilshom began offering their own versions. And though hotels serve break- fast only in the morning, restaurants are free to serve it any time of day or night. Some of Israel's best- loved bi, eakfasts are served up at Jerusalem's Caf B'Gina, Caf Modus, Alice, Caf and Nocturno; and Tel Aviv-Jaffa's Loveat, Orna & Ella, Dr Shakshuka, Manta Ray, Caf Arlozo- rov, Caf Bi'nbaum and Cordelia. To stay within kosher A plentiful breakfast buffet is always included in the price of an Israeli hotel room. rules that forbid mixing meat and milk, the hotels keep the menu strictly parve (vegan) and dairy. Non- kosher restaurants have no such constraints. Customers at popular eateries such as American-diner-inspired Benedict's in Tel Aviv (tag- line: "All About Breakfast") can order bacon or kabanos sausage on the three-egg omelet part of the "Classic Israeli Breakfast" option-- all day, every day of the week. Marks (who breakfasts on goat-milk yogurt with honey and/or fresh fruit) includes a shakshouka recipe in his James Beard award-winning"Olive Trees & Honey," as does London- based Israeli chef Yotam Ottolenghi in his vegetar- ian cookbook "Plenty." But there are many different takes on this rustic, huevos rancheros-like dish. Ottolenghi's recipe uses fresh tomatoes, onions, red and yellow peppers; fresh parsley, coriander, thyme and bay leaf; saffron, cayenne pepper, cumin and sugar. Some chefs dress up the dish with ingredi- ents such as mushrooms, cheese, corn, baked beans, sausage, caraway, garlic or jalapeno. However you eat your shakshouka, Lonely Planet has this advice: "Don't for- get to ask for extra crusty bread to mop up the hearty sauce." You'll have no prob- lem finding extra bread at any Israeli breakfast buffet. West Bank, according to the IDF official. Officers from the IDF's Central Command par- ticipated in a two-day work- shop last month focused on riot control and the West Bank security situation, but the IDF official said, "The nature of our operations have stayed the same." The biggest obstacle to an intifada is Palestinian popular will, said Gershon Baskin, co-chairman of the Israel Palestine Center for Research and Informa- tion. Palestinians and their leaders are not ready to face arrests and what Baskin termed "harassment" on a mass scale. "It takes an enormous amount of energy to go in that direction," Baskin said. "You can do serious damage to the ability of Israel to contain the situa- tion, and you will generate a tremendous amount of international support, but you need a leadership that's willing to pay the price and they're not there yet. "The leadership is mak- ing a great deal of effort to control the situation on the ground. This is the expres- sion of a great deal of frustra- tion on the Palestinian side and energy in the society not to accept the cmtinuation of the status'quo. But it's not at the point of boiling over." Mustafa Barghouti, a one- time Palestinian presidential candidate, told JTA that while not an intifada, a de- cidedly nonviolent "popular uprising" would take shape in the West Bank. "It will be nonviolent, not military and it could expand to a much larger level," he said. "We're past the stage of localized activity. The Israeli public should see it as very positive because we are trying to save the very last hope of a two-state solution." Barghouti said, "Now peo- ple realize the effectiveness of nonviolent resistance." Hillel Frisch, a professor at Bar-Ilan University and an expert on Palestinian poli- tics, noted that the militias that led the second intifada "are shells of what they used to be," and that Israelis are much more united on questions of security and diplomacy than they were a decade ago. In the meantime Fr!sch said, the IDF s'l6ald be careful to remain "con- tained, reasonable and pro- fessional." Analysts do not expect the planned visit to Israel by President Obama to in- fluence a possible upris- ing, though long-term U.S. policy toward Israel remains a source of Palestinian re- sentment. Barghouti called on Obama to pressure Tsrael to remove West Bank settle- ments. More concerning for Is- rael, according to Frisch, is preventing a declining Palestinian economy from leading to an intifada. He added, though, that in Israel, worry about the next intifada is a "perennial concern." "I have heard ever since 2006 that the third intifada will break out," Frisch said. "Every sooften this question arises." PAGEt'A I i ,, By Ben Sales JERUSALEM (JTA)--Pal- estinians were marching, ocks w fling, ti!;es were burning and prisoners were hunger-striking. PromPted by accusations that Israel was responsible for the death ofa Palestinian detainee while in an Israeli prison, West Bank Palestin- ians erupted last month in a wave of riots on a scale not seen since October 2000, when Palestinian civil unrest heralded the start of the bloody second intifada that would last five years. There are some strong parallels between February 2013, October 2000 and De- cember 1987, when the first intifada began: widespread civil unrest in West Bank Palestinian villages coupled with the occasional violent attack. But don't expect this latest wave of unrest to erupt into a third intifada. While many Palestinians are deeply frustrated by the lack of progress toward Pal- estinian statehood, for now the fragile Palestinian lead i ership doesn't seem to want another uprising, and Israel appears to be in a strong enough position to prevent one from breaking out. "The chance of seeing a sharp rise in terrorism is very low," an Israel Defense Forces official who insisted on anonymity t01d JTA. "There are a lot of things in place today that weren't in place in 2000. The likelihood that we're going to see buses blow up left and right are much smaller. We have free range to conduct counterter- rorism operations." Israel is much better pre- pared to deal with violence than itwas in 1987 and 2000 because of the security fence that now surrounds much of the West Bank, security coordination with the Pal- estinians and enhanced intelligence efforts, the IDF official said. The unrest "intensified with the Feb. 23 death of Arafat Jadarat, 30, a Palestin- ian prisoner held by the IDF. Palestinians blamed Israel for killing Jadarat; Israel maintained that he died of a heart attack. Clashes among Palestin- ians, settlers and Israeli sol- diers quickly spread not just throughout villages in the West Bank but also to land- marks such as Jerusalem's Temple Mount. Palestinian Authority President Mah- moud Abbas accused Israel of "killing our children" after Jadarat's funeral. But the clashes have died down in recent days. Abbas and PA Prime Minister Salam Fayyad advocate nonviolent protest, and the Palestinian Authority has maintained its coordination with Israel on security matters. "Relative security stabil- ity" has prevailed across the Issam Rimawi/Flash90/JTA Palestinian protesters throwing stones outside Israel's Ofer military prison in the West Bank, near Ramallah, Feb. 25. As Palestinian riots fizzle, fears oi third intifada die down