Travel Reference
In-Depth Information
LOCAL PRODUCE
Israel has long been known
for its excellent selection of
cheeses, but in recent years
a growing number of so-
called “boutique” dairies has
been setting ever-higher
standards with their goats'
and sheep's milk products.
These go extremely well
with classic Mediterranean
specialities such as olives
and extra virgin olive oil,
produced with great pride by
both Jews and Arabs. In both
the Galilee and the Negev,
travellers will often come
across family-run roadside
eateries where local farmers
sell their own produce, such
as delicious honey.
Market trader offers the superb fresh produce of the Holy Land
tomato, cucumber oil and
lemon),
babaghanoush
(aubergine baked for a
smoky flavour and then
puréed), along with pickled
vegetables and olives.
Kibbe
(cracked wheat and minced
meat croquettes with onions
and pine nuts) are among the
few non-vegetarian dishes.
Jericho area. The fragrant
Galia melon was developed
in Israel. Watermelon is often
eaten with chunks of salty
Bulgarian cheese, similar to
féta. Widely available exotic
fruits include persimmon,
kiwi and passionfruit.
ON THE MENU
Baklava
Honey-soaked
chopped nut and filo pastries.
Cholent
Sabbath lunch stew
of beef, potatoes, carrots,
barley, onions and beans.
Knafeh
Palestinian pastry of
cheese, crunchy wheat threads
and very sweet syrup.
Kugel
Egg noodle casserole,
either sweet or savoury.
Labane
Sharp, spreadable
white “yoghurt” cheese, often
preserved in olive oil
Za'atar
Seasoning mix of
hyssop, sesame seeds and salt.
Zchug
fiery red or green
Yemenite condiment.
FRESH FRUIT
The Bible is filled with refer-
ences to the produce of
the land, and today the Holy
Land grows not only ancient
favourites such as grapes,
pomegranates, figs and dates,
but also citrus fruits, which
have been exported to Europe
under the Jaffa labels, since
the 19th century. The largest
type of citrus is the pomelo,
a thick-skinned fruit that can
grow to the size of a volley-
ball and is a speciality of the
Dried red peppers in the market at
Shuk Levinsky, Tel Aviv
Falafel
are deep-fried balls
of mashed chickpeas (gar
Tilapia
, or St Peter's Fish, is
popular around the Sea of
Galilee, simply grilled and
served with lemon slices.
Jerusalem salad
is a meal in
itself with olives, féta, and
sometimes pomegranate
and
za'atar
sprinkled over.
r
banzos) served stuffed into
a pitta bread with salad.
