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.
Charred Eggplant with Chile Sauce & Tahini
Chreime (Spicy Tunisian Fish Stew)
Galilean-Style Hummus (Hummus Maushaushe)
Grape Leaves Stuffed with Rice (Dolma)
Almond & Marzipan Roulade
Grilled Pita Bread with Za’atar