Israel
Where the journey began. Farming on the Gaza border, celebrating Jewish holidays in Jerusalem, and connecting with heritage.
Stories from Israel
Blog posts for this country are being organized. Check back soon or browse all stories on the blog page.
Food in Israel
Etrogat
The flavor of Jerusalem. A juice mixture of Etrog, khat, and grapefruit. Found at the Etrog Man store.
Shawarma
Thinly sliced meat, typically lamb, chicken, turkey, beef, or a mixture of all. Served in pita or laffa bread. Traditionally topped with hummus, tahini, amba, schug, and/or harissa.
Shakshuka
A dish of poached eggs in a spicy tomato and pepper sauce, often served with bread.
Mafrum
A Libyan Jewish stuffed vegetable dish. Root vegetables, typically potatoes, are hollowed out and filled with a blend of ground meat and spices. These stuffed vegetables are then fried and simmered in a tomato-based sauce.
T'Becha
A Libyan slow-cooked beef dish which is really a stew. Cumin and garlic rule this dish, along with slow-cooked beef and dried white beans, and the result is warm, nourishing, and supremely tasty.
Shamburak
A Kurdish-Syrian pastry served with a filling of your choice. Served hot and crispy straight from the taboon oven. Inside every pastry is Indian mashed potato, fried onion, chimichurri sauce, and a meat of your choice.