Travel Middle East The Promised Land Published Apr 22, 2013 8:00 AM Travel Eilon Paz SHARE In the Galilee, biblical roots, rich agricultural heritage, and Mediterranean flavors give rise to Israel’s most soulful cuisine. For more about the Galilee, see Gabriella Gershenson’s article The Promised Land from our May 2013 issue.Lisa Fisher carries a tray of grilled pita topped with za’atar spice and olive oil at Bustan Chaim, her in-laws’ orchard in the Upper Galilee, less than a mile from the Lebanon border. Eilon Paz Uri Jeremias and Fatmeh Wachesh, in the old port city of Akko in Western Galilee. Eilon Paz Erez Komarovsky at his garden in Mitzpe Matat. Eilon Paz Pistachio trees near the village of Gush Halav. Eilon Paz A stretch of highway along the Sea of Galilee in northern Israel. Eilon Paz Gera Egozi, a member of the Parliament at Ayelet HaShahar, a kibbutz near the town of Kiryat Shmona. Eilon Paz Turkish coffee at the Parliament. Eilon Paz Moshe Lev Sercarz at his home in Upper Galilee. Eilon Paz Middle East Travel MORE TO READ RELATED Why Did a Seafood Watch Group Red-List American Lobster—and Cause an Uproar? The rating warns consumers to avoid it. Maine lobstermen are pushing back. READ NOW RELATED How to Choose and Cut a Durian, According to a Grower Don’t be daunted by the spikes—this odorous tropical fruit is a sweet, creamy delicacy. RELATED The Quest to Find the Ultimate Fish Taco A journey through Baja revealed boundless variations on the coastal classic—these three recipes were the best of the bunch.