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.
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 »
Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za’atar.
Cherry & Herb Salad
This sweet-tart cherry, cilantro, and walnut salad is delicious on its own or as a relish for grilled meats or fish.
Grilled Pita Bread with Za’atar
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.