Recipes from the Western Galilee

Lamb Casserole – Recipe from Amir Oppenheimer from the Adelina Chef Restaurant  Ingredients: 1 kg of lamb shank cut into 3 cm...

Spelt Crepe – a recipe for 15 units, recipe by Sharon Perez from the Yodfat Cafe Ingredients: 1 liter of milk 4...

Recipe from tour guide Karmit Arbel Rumbak “I used to teach sustainability courses, and through a cooking workshop, I was able to...

Thistle Root Soup — A Foraging Recipe from the Tour Guide Ofek Ron-Carmel There are many thorns in the wild, but few...

Recipe Courtesy of the Yodfat Cafe Ingredients: Tofu cut into 1*1 cm cubes, dried with absorbent paper Mix portabella, champignon, and shimeji...

Recipe Courtesy of Banahala Our secret as restaurateurs is always in broths — vegetable, chicken, or beef broth will give the dish...

Recipe Courtesy of Ya’arit – Taste of Art Ingredients: 270 grams of ground almonds 210 grams of potato flour 240 grams of...

Chocolate Truffles – Courtesy of Tamar and Gefen in Mitzpe Hila Ingredients: 450 grams of dark chocolate 250 mL of sweet cream...

Stuffed Mushrooms – Tamar & Gefen Ingredients: 8 large mushrooms that you can fill (Portobello/Champignon) 1 Large onion, chopped 50 grams of...

Recipe for Malka Pale Ale — Courtesy of Assaf Lavie from the Malka Boutique Brewery A recipe for 20 liters, home-cooked Heat...

Tomato Salad — Eldad Bahar from Omanya Ingredients: Tomatoes – as many as possible! 1 lemon (whole) 1 lemon (juice) 1 purple...

Gluten-Free Chocolate Cake – Odette Chocolate and Pralines Boutique When my children were small, there were a number of celiac patients in...

Ma’amoul Zard – Noor Restaurant Ma’amoul cookies are basically joy, unity, and simplicity. We inherited the recipe from the grandmothers who would...

Charoset – Michal Shiloah Galnoor – WGN CEO This is a family recipe that has been passed down in my family for 5...

Flavored Cheese Loaf – Hassi Naveh Another easy recipe for quick preparation and not dirty, because when preparing countless breakfasts, it will...

Blinches Filled with Cream Cheese & Berry Sauce – a recipe for 8 units by Yaarit Stern from Taste of Art Ingredients...

Recipe courtesy of Edna Piorko from the Art 192 Gallery Ingredients: 6 zucchini – cut into thin slices 2 tomatoes – cut...

From the Root to the Heart, Courtesy of Shula From Shtula – “Naskanan” A Kurdish pastry recipe passed down from generation to...

Tofu and Dried Tomatoes Spread — Karmit Arbel Rumbak Ingredients: Package of tofu 1/4 cup of olive oil A handful of dried...

Crepe From Spelt Flour – Yodfat Cafe (Recipe for 15 Crepes) 1 liter of milk 4 eggs 50 grams of melted butter...