In the Galilee, biblical roots, rich agricultural heritage, and Mediterranean flavors give rise to Israel’s most soulful cuisine. These recipes first appeared in our May 2013 issue with Gabriella Gershenson’s article
The Promised Land.
Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee.
Get the recipe for Charred Eggplant with Chile Sauce & Tahini »
Chreime (Spicy Tunisian Fish Stew)
A Tunisian-Jewish Sabbath specialty, chreime features tender fish braised in a thick chile-spiced tomato sauce.
See the recipe for Chreime »
Sumac and cinnamon heightens the flavors of this Israeli staple.
Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za’atar.
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew.
Get the recipe for Galilean Beef Stew (Poike) »
Syrup-Soaked Cheese Pastry (Knafeh)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
This sweet-tart cherry, cilantro, and walnut salad is delicious on its own or as a relish for grilled meats or fish.
Almond & Marzipan Roulade
Chef Erez Komarovsky’s buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
See the recipe for Almond & Marzipan Roulade »
This chewy flatbread topped with za’atar, a spice blend of wild thyme, tangy sumac, and toasted sesame seeds, can be either grilled outdoors or oven-baked and finished in a grill pan.