Nearly all the tables are full on a Wednesday morning at the Ofaimme Farm Cafe in Jerusalem. The open kitchen prepares platters of fresh goat cheeses, salads, and buttery pastries filled with poached eggs. Since opening last year, this has become one of the most popular brunch places in Jerusalem, a city with no shortage of options for hearty and fresh Israeli breakfasts.
There’s something about the American breakfast palate that makes us want to eat dessert for breakfast, but I can’t say it's my cup of tea. I’m interested in dessert for dessert, and Israeli salad for breakfast. Crunchy cucumbers, juicy tomatoes, and a zingy dressing of lemon and vinegar, Israeli salad is the dish that will make you jump out of bed and into the kitchen, because you just can’t wait any longer to eat.
In the Jewish tradition, every spring, there's an eight-day holiday called Passover—Pesach, in Hebrew—that commemorates the events of 1300 B.C.E., when God freed Jewish people from slavery in Egypt, and they escaped thanks to Moses' leadership.
Tel Aviv’s Yemenite Quarter is quiet on Saturday mornings. Most of the surrounding businesses, like the sidewalk cafes and food stalls at the nearby Carmel Market, are closed for the Jewish sabbath, commonly called Shabbat. Breezes from the nearby Mediterranean Sea roll down the shady alleyways, passing by the single-story rectangular houses that have stood there since the neighborhood was established in 1906.