Food & Drink
FOOD AND DRINK IN THE WESTERN GALILEE
Eat & Drink Map
You really get to know a new place once you have it on your plate. And what a plate do we have for you here.
Fresh produce, farm to table, traditional, local food alongside gourmet cuisine, served to you by local chefs who enjoy life close to nature, close to the earth. bakeries, patisseries, home cooking and more. So to make it easier we have collected recommended places to eat and drink at in the Western Galilee. Taste and Enjoy!
RESTAURANTS
Aluma Restaurant
Aluma restaurant is a Galilean bistro located on the rural country road between Kfar Vradim and Tarshiha, with pine hills, tobacco fields, and Galilean landscape just outside its window. The location was selected out of a desire to appeal to diverse crowds, Jews and Arabs, living side-by-side in this growing region that still maintains traditional rural characteristics. Alaa Sweitat, who worked at Aluma as a bartender when he was younger, became one of its owning partners over the years. The restaurant has a seasonal menu offering a selection of delicacies from Southern France and the Mediterranean Basin. Special emphasis is put on using fresh raw ingredients from the sea and from the local fields’ produce. The unique house bread is baked in a stone oven keeping to French tradition. Aluma’s menu is inspired by its surroundings: nature, people, and atmosphere unique to mountainous regions. Inside the restaurants, you will find an intimate space with vintage Provence furniture setting an easy, comfortable mood. A romantic and elegant atmosphere and an upbeat seasonal menu based on local produce, fine meat, fresh and diverse sea fish, and seasonal vegetables, all create the perfect setting for a great meal. The restaurant is opened 7 days a week. Business menu: Monday-Friday at noon. Breakfast on Fridays. The restaurant can be booked for events for up to 50 people.
Elmarsa Restaurant
A chef restaurant in Akko, combining European and local Akko cuisine. The restaurant’s kitchen likes to combine different cooking styles and play with flavors and inspirations. The result is a variety of savory dishes such as the seafood casserole with shrimp, calamari, crabs, mussels, and clams in crab sauce, the fishermen’s kebab served with spicy okra sauce and lemon tahini and beef fillet medallions in gorgonzola sauce, porcini mushrooms, and creamy parmesan mashed potatoes. A great combination of local and European cuisines with fresh sea ingredients and raw materials. For those looking for lively nightlife, Elmarsa also has a bar, separate from the restaurant, with a drinks menu, small dishes, and a special atmosphere. The restaurant, with its European furniture and white tablecloths, overlooks the city walls, blue sea, and fishing boats seen from its large windows Recommended: ask for the chef’s tastings menu, custom-made just for you. Special children’s meals are also available, as well as a business menu.
Turkiz Restaurant
Samir Asadi, founder and director of Tukiz Restaurant, moved from photography to restaurants. Following his father’s work, Samir Asadi took up photography. For years, Samir worked days and nights at events and parties. Samir had a childhood dream to enter the kitchen and he felt respect, love, and curiosity for food. Over the years, the passion for food and the smells of the kitchen attracted Samir, so much so that he left the photography empire and built a new empire for himself. With a deep breath and planning for a year, the Turkiz restaurant was established together with his wife, Nahala. One can find in the kitchen of Turkiz salads, dishes, and special and fine desserts with a taste of home and love. Turkiz is a Mediterranean-style market café and restaurant. The restaurant is located between the market and the marina of Old Akko, in a small and picturesque alley, decorated by the owner with flowers, plants, and night lights. You are invited to enjoy the wonderful atmosphere of Turkiz during the morning with breakfast, coffee, and tea in Samir’s beautiful collection of dishes from all over the world as well as handmade desserts. During lunch and dinner you can enjoy a variety of meat dishes; Entrecote steak, tomahawk, lamb chops in tabun, chunks of meat and vegetables in tabun. In the corner of the sea, fresh fish from the bull – for lightning, salmon in a tub, and fried or cooked seafood. You can enrich the dining experience with a variety of Arab-style salads alongside a pampering plate of chickpeas and tahini, chopped and dipped salad. It will be wrapped in Samir’s timeless smile, his love of hospitality, and his fine hand in the kitchen.
The El Arisha Restaurant
The El Arisha Restaurant, on the Rameh-Bet Jan road, combines an intoxicating view, superb authentic cuisine, attentive service, and the sense of being abroad. The El Arisha restaurant is the fulfillment of a dream for four childhood friends. After many years of experience in the world of restaurants and touring the world, Morad, Abdallah, Liam, and Hattam opened the El Arisha Restaurant. Hattam Marav, the executive chef, prepares unique gourmet dishes, all based on local products. The menu of the El Arisha Restaurant includes such delicacies as Mumhar Taboon (chicken, onion, pinenuts, and sumac on pita freshly baked in a taboon), Shishbarak (meat-filled pastry cooked in yogurt sauce), lamb chops with freekeh and chargrilled vegetables, seafood and much more. The restaurant also offers coffee, traditional desserts, and plentiful breakfasts. And while you are there, don’t forget to ask about the Iranian musical instruments and the Thai memorabilia.
Chateau du Roi Restaurant – Traditional Italian Cuisine with Galilean Touches
Chef Elian Layousse has about 30 years of experience in Italy, his cuisine is traditional Italian with personal Galilean touches that reflect his reincarnation. At a young age, Elian moved to New York, where he worked as a cook. After experiencing the new luxury, he moved to Italy and set up his own restaurant there. To this day Elian owns a very large wine canteen in Italy and there he has also won several competitions for the wine he produces. Chef Elian Layousse, along with his team, prepares Italian dishes from classic Italian cuisine. The quality of the dishes is guaranteed by a careful selection of quality ingredients, seasonal vegetables, fresh meat, fresh homemade pasta, and fresh desserts prepared on-site daily. Instead, they combine passion and tradition and produce each dish according to modern cooking standards, by using delicate flavors and while maintaining respect for the area and traditional methods. After enjoying the unique dishes of Chateau du Roi (or maybe a little before) visit our archeological cellar and discover the Frankish period (Crusader) wine cellars and a Roman well. The site is open for visitors to the restaurant, bar, and boutique accommodation rooms. Organized groups interested in visiting the site should book a tour in advance.
Adelina
Adelina opened in Kibbutz Cabri more than 19 years ago. With a large patio overlooking banana fields and the blue sea in the distance, Adelina is a chef restaurant with Mediterranean cuisine and an added Spanish touch. The restaurant is inside a stone building once used as the kibbutz’s cultural center, facing Western Galilee views. Adelina Goldfeld, one of the kibbutz’s members, used to give cooking workshops and in the course of one of them, she met Restaurateur Ilan Oppenheimer. They both realized there was a lack of restaurants in the Western Galilee and in particular – chef restaurants. Joining forces with the kibbutz, and out of their great love of food and hospitality, the two decided to open Adelina Restaurant. The restaurant has a luxurious rustic design and an impressive inner hall with stone pillars and wooden beams, a patio adorned in grapevines, olive trees, herb garden, and at the center of the restaurant – taboon oven. Adelina also has a private room for events or business meetings that can accommodate around 14 people. Today, the restaurant is led by Chef Roshdi Dakwar and his skilled crew. They put together a menu combining the flavors and ingredients of the Galilee with Spanish-Catalan cuisine. Recommended dishes: Tapas Tour (tour the flavors in the restaurant’s menu); roasted beef fillet in red wine sauce and beef stalk; Paella Marinara served in an iron pan filled with rice and saffron, topped with shrimps, mussels, crabs, and fish slices. Meat, fish, seafood, and bread come out of the large taboon oven at the center of the restaurant, served with a rich Galilean wine menu. Business or family events can be held at the restaurant. On weekdays there’s a business menu and on Fridays, a special brunch.
La Pampa
La Pampa is a home-based meat restaurant at Mitzpe Hila. It is located on a patio overlooking a magical and calm mountainous view. Ilanit and Eran built the restaurant in their backyard and together with their children they lovingly cook and serve its food. Eran, born in Argentina, was raised with Argentinian cuisine in a food-loving family, and today he combines his childhood dishes with local Galilean touches to make his own special courses. The pace of the meal is determined by the fragrant smoke coming from the meat-smoker, that slow pace is an inseparable part of the overall experience. The courses are serves at an easy pace with small kitchen surprises each time. The menu varies according to the meats in the meat-smoker – prime and rich cuts more often than not. Argentinian starters such as empanadas and chorizos are served alongside Galilean ones. The main courses are based on meat that spends hours in the meat-smoker before you arrive. Its long stay in the smoke, created from Galilean wood and herbs, turns the meat savory and adds a unique aroma to it. Fish are also on the menu. The atmosphere, food, green landscape, and quiet surrounding make for an unforgettable Galilean meal. Dinner Times: **Limited number of tables available; recommended to make early reservations Thursdays: One dinner at 7:30 pm – 209 NIS per meal Fridays: Three meals Friday afternoon 3:30 pm – 209 NIS, includes unlimited beer Friday night, two rounds, 6:30 pm & 9:15 pm – 219 NIS per meal
Hadaral’e Restaurant
Hadaral’e is a romantic, kosher restaurant overlooking the Monfort Lake, offering an authentic Galilean kitchen including meat, fresh fish, and wonderful vegetarian dishes. The restaurant was founded in 2005 as a mutual dream by Sivan and Hadar Amsalem. Chef Sivan Amsalem is a graudate of the HEG PROGRAM at the Le Cordon Bleu High School of Culinary Studies in France at the University of Reims. The restaurant has received its affectionate name from the owner Hadar Amsalem – Hadaral’e – who will always be happy to entertain you pleasantly. On-site diners can enjoy a romantic and warm restaurant equipped with dark wood furniture and clean white tablecloths alongside dim lighting and romantic candlelight, where you can dine lunch, dinner or enjoy the restaurant’s shared menu for two. The main area of expertise is meats made according to the traditional French method in combination with Israeli fusion while emphasizing precise dimensions of cooking alongside selected seafood dishes. You are welcome to host a private event with wonderful tastes, kind service and a gorgeous view.
Noor Druze Bakery & Café
Noor is a Druze bakery and café, established by Basma Henno in the village of Jullis. Basma is an IDF war widow who created the place with her great faith and characteristic exuberance, naming it after her son Noor. Among other delicacies, Noor offers a traditional Druze breakfast, based on local flavors and served in traditional dishes. For breakfast you can treat yourself to a range of courses all prepared on site and including traditional local hummus falafel, baba ganoush, aubergine salad, fatoush salad, labaneh cheese balls, za’atar, olives, olive oil, cheese, country jam, Druze pita and of course omelet or shakshouka of your choice. Or you may prefer an Israeli breakfast. You can round off your meal with aromatic black coffee brewed in a finjan, served alongside knaffeh or delicious cakes and cookies freshly baked by Basma. If you are lucky, you will also hear her personal story. Meals for groups or families may be ordered in advance, and include a meeting with Basma who will share her personal story. Basma Hano, the owner of the café and of the Noor Restaurant, is a woman of extraordinary courage and strength. Marcel, her husband, was fatally injured in an IDF military operation while on army reserve duty. Her son, Noor, was born four months after her husband’s injury, and the restaurant is named after him.
Uri Tzur
Chef Uri Tzur was born and raised in Tel Aviv. From the time he was 16, his days were spent between the walls of the city’s kitchens. Throughout his early years he devoted his time to honing his professional skills, learning, in Israel and abroad how to cook and how to run a kitchen. Among the restaurants where Uri Tzur worked – Shiloh, Pronto, Doc and more. He lived a hectic life among the glittering stainless steel, red-hot frying pans and the teamwork of restaurant kitchens. When Chef Uri Tzur gathered asparagus and leaves in a forest for the first time he understood the cyclical, seasonal nature of food and the significance of the raw materials he works with. Today at his home in Mitzpeh Matat a pastoral village high on a Galilee hill, 840 metres above sea level, among the trees and wild herbs, he has deepened his understanding of the connection between food, human beings, and flavor. Chef Uri Tzur is a student at the Centre for Health Leadership run by Dr. Uri Meir Chizick. He grows his own vegetables and is developing his ties to producers, people and new ventures in the sphere of food, taste and environment. Chef Uri Tzur invites you to a special, personal culinary experience. At his home on the mountain you will enjoy nature, serenity and an excellent meal. Small groups of up to 10 guests are welcome. Wine will flow, there will be good conversation and music, and Uri will cook and serve a delicious, seasonal meal. What about the menu? The meal is devoted to the seasonal harvest, to regional raw materials and the producers of these quality products. With his magic touch, Uri Tzur focuses on the unique flavor of the raw material. As part of his menu you will encounter fermentations of various kinds, freshly gathered leaves, quality cheeses and olive oils specifically suited to each course. The meal is vegetarian and comprises five courses and dessert. Wine from the wonderful Shevo Winery will accompany you along the way. The concept for this food comes from the heart and feelings, and is aimed at deepening connections and creating meaning. The menu is not set and changes in accordance with the best produce available on the market.
WINERIES AND ALCOHOL
Wine Tasting at the Stern Winery
The Stern Winery Visitors’ Center is located on Kibbutz Tuval on a mountain peak overlooking the Mediterranean Sea. At the entrance to the kibbutz, at the top of a dirt track, you will find an industrial structure that houses the winery, our wonderful wines, and a unique space furnished with the creations of our master winemaker, Johnny Stern. As part of the tour of the winery, you can enjoy watching the wine-making process in the fermentation tank, a tour of the barrel room, wine tasting, and stories about the winery. You are invited to join the Friends of the Winery Club as well! The wine-tasting takes place in an authentic, cozy atmosphere around heavy wooden tables built by Johnny.
Wine Tasting & Dinner at the Stern Winery
The Stern Winery Visitors’ Center is located on Kibbutz Tuval on a mountain peak overlooking the Mediterranean Sea. At the entrance to the kibbutz, at the top of a dirt track, you will find an industrial structure that houses the winery, our wonderful wines, and a unique space furnished with the creations of our master winemaker, Johnny Stern. Johnny loves the kitchen and he enjoys hosting delicious meals – where he cooks and pairs a glass of wine with each dish. The tasting and the dinner are around a heavy wooden table built by Johnny.
Guided Tours and Wine -Tasting at the Yiftah’el Winery
At the Yiftah’el Winery you will enjoy a variety of wines: Cabernet Sauvignon, Merlot, Sangiovese, Shiraz, Marselan, Petite Sirah – reds, and Roussane – white. The winery produces some 5000 bottles a year, all purely varietal. The winery’s Visitors’ Centre invites you to become acquainted with our celebrated wines and to sample some of the best wine Israel has to offer. We’ll introduce you to the full range of the red wines produced in our winery, along with expert explanations. At the Yiftah’el Winery you can arrange tours that combine a visit to our wine cellar, a guided tour of the vineyard, wine-tasting and purchasing. Pre-arranged tours are available throughout the year.
Tour of the Malka Brewery at Tefen
“This is where we spend our weekdays. The heart of our enterprise. This is where it all happens.” In the course of the tour, you will get to see the brewery from the inside, inhale the scent of brewing beer, taste our quality raw products and sample the full range of the brewery’s fine beers. The tour of the brewery gives visitors an inside look into the secret of Malka Beer’s success. We receive guests at the Visitors’ Centre/Beer Salon right above the brewery, where they have a clear view of the work in progress down below. We invite you to become a part of the revolution in the beer-drinking culture underway in Israel. *Tours by prior arrangement only.
Wine Tasting at the Kishor Winery
The Kishor Winery’s Visitors’ Center is located in the heart of the village of Kishorit, in a charming building overlooking our vineyard and the Galilean woods surrounding it. You are invited to visit, watch a short movie that tells the story of the village and the winery, taste our wines and hear from our expert winemakers about how it’s done. Whenever it can be arranged you can also tour the vineyards and experience at first hand the growth of the vines according to the seasons.
Stern Winery
Stern Winery, a family-owned, boutique winery in the Galilee, was founded in 2004 by Johnny Stern and is situated on one of the mountain peaks at Kibbutz Tuval, overlooking the Mediterranean Sea. Johnny left his marketing and sales job to fulfill his dream of making wine in the Galilee. He learned about winemaking through professional literature and the Cellar Master winemaking course at Tel-Hai Collage. During the winery’s early years, a large group of relatives, friends, and acquaintances got together to help in almost all of the winery’s upkeep. This group later became the Friends of the Winery Club, and its members still take part in the activity. Today, the winery makes around 30,000 bottles of wine a year, of both blended wines and varietal wines: Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Sauvignon Blanc The wines received many awards in local and international competitions. Recently, kosher wines were added to production. Being Brazilian, Johnny loves wine, food, and people. Sometimes, with advance booking, he brings his loves together and holds dinner parties where he serves his wines on a farmers table at the winery’s beautiful visitors center. Visitors can take a tour, hear about wine production, taste some wine, eat a meal (with advance booking) and purchase wines.
Lotem Winery
Lotem Winery is one of the only Israeli organic wineries and it brings together the qualities of man and land. This unique combination between spiritual content, energies, and advanced science, creates original quality wine. The winery was founded in 2009 by Yaniv Kimchi. Yaniv Kimchi – High-tech professional, born in Haifa. Has traveled the world for years and tasted wine. Throughout his life, Yaniv explored the effects that matter and spirit combined have. This passion led to the idea behind their wine, where music directly influences the quality and taste of the wine. The winery keeps to the uncompromising quality of winemaking from fine organic grapes that come from kibbutz Tzivon’s vineyard near mount Meron, combined with unique energizing processes, such as playing music to the wine throughout its making and aging process. The process is based on the winemakers’ 15 years of experience in combining energetic qualities and winemaking. Today, 50,000 bottles are made at the winery. The grape varieties used are: Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Petit Bordeaux, Sauvingon Blanc, Shardonney, Semion and Nebbiolo. Come visit Lotem Winery for good wine, great scenery, and a unique atmosphere. Celebrating events on-site is also an option. On weekends, visitors can enjoy meat or vegetarian food, and occasionally, a live show.
Wine Deliveries from the Stern Winery
Stern Winery is a Galilean family boutique winery, located on one of the mountain peaks overlooking the Mediterranean Sea, in Kibbutz Tuval. The winery was founded by Johnny Stern in 2004 when he decided to fulfill an old dream and become a winemaker. Since then, Stern Winery’s wines have participated in and won many awards in local and international competitions. Name: Johnny Stern Business Name: Stern Winery Kosher: Part of the Wines are Kosher List: Kosher Wines: Tuval – Blend of Syrah, Petit Verdot and Cabernet Sauvignon 110 NIS The wine was aged for 12 months in French, American, and Hungarian oak barrels. Aroma – strawberry, sour cherry, green herbs, and white pepper Flavor – coffee, chocolate, slight green herbs, pepper cinnamon Delicate tannins. Suitable with: roast chicken, pasta in tomato sauce, or pulled brisket Syrah – This wine is made from 100% Syrah grapes from the vineyard in Kibbutz Tuval Was aged 12 months in France, Hungarian and American oak barrels. Aroma – pomelo, eucalyptus, pepper, wet forest earth, dark chocolate, and fruit Flavor – rhubarb, nutmeg, cloves, cinnamon, and thyme Suitable with: roast beef and pasta in tomato sauce Petit Verdot – 100% Petit Verdot, 110 NIS Aged 12 months in French and American oak Aroma – plum, dark cherry, rhubarb and chocolate, dry hay and saddle leather Flavor – apple, papaya and guava Suitable with: lamb, roast duck, and veal Cabernet Sauvignon Reserve – 100% Cabernet Sauvignon 100%,145 NIS Aged 15 months in new French oak. Aroma – red licorice, black currant, celery root, parsley, and bay leaf, turmeric, and curry Flavor – tart, green bell pepper, earth, blend of spices including white and black pepper, curry, turmeric, and cumin Suitable with: grilled entrecote Cabernet Franc – 100% Cabernet Franc 110 NIS Aged 12 months in French and American oak barrels Aroma – cedarwood and spices Flavor – raspberry and cherry fruits on a background of tobacco and licorice notes Non-Kosher Wines Yonatan – Cabernet Sauvignon, Merlo, Petit Verdot, 80 NIS This wine made of a balanced combination of 45% Cabernet Sauvignon, 45% Merlot, and 10% Petit Verdot grapes, which were harvested at the Ramot Naftali and Tuval vineyards. The wine was aged 13 months in French and American oak barrels. Rotem – Cabernet Sauvignon, Merlo, Cabernet Franc, Petit Verdot, 90 NIS This wine made of a balanced combination of 50% Cabernet Sauvignon, 30% Merlot,10% Cabernet Franc and 10% Petit Verdot grapes, which were harvested at the Ramot Naftali and Tuval vineyards. The wine was aged 13 months in French and American oak barrels. Cabernet Franc – 100% Cabernet Franc, 100 NIS Aged 12 months in French and American oak barrels. Aroma – cedarwood and spices Flavor – raspberry and cherry fruits on a background of tobacco and licorice notes Syrah – 100% Syrah, 95 NIS Was aged 12 months in French, Hungarian and American oak barrels. Aroma – pomelo, eucalyptus, pepper, wet forest earth, dark chocolate, and fruit Flavor – rhubarb, nutmeg, cloves, cinnamon, and thyme Suitable with: roast beef and pasta in tomato sauce Cabernet Sauvignon Reserve – 100% Cabernet Sauvignon, 140 NIS Aged 15 months in new French oak. Aroma – red licorice, black currant, celery root, parsley, and bay leaf, turmeric, and curry Flavor – tart, green bell pepper, earth, blend of spices including white and black pepper, curry, turmeric, and cumin Suitable with: grilled entrecote Distribution Area: Until Ashdod in the South Delivery Fee: Included Active Days: All Week Type of Delivery: Straight to your home Minimum for Delivery – 6 Bottles Phone Number: 0723957695
Jullius Distillery
Julius Distillery, the winner of the Excellence Award in the field of wine, beer, and alcohol production at the Israeli Cuisine Awards Ceremony – December 2021, was established in 2008 by Yuval (Joov) Har Gil. Joov, a media man and former food and liquor critic, decided to turn theory into practice and make alcohol himself. In 2008 he joined forces with Dan Yoeli (Jullius), liquor expert and owner of a Netherlands distillery, and together they opened the first boutique distillery in Israel. Two years after its opening, Yoeli passed away from an illness and Har Gil carried out the endeavor himself and decided to name the distillery after his good friend. In 2012 Har Gil contacted dr. Herbert Rosh, a world-renowned German distiller, plans a new distillery, custom-made to make alcohol from Israeli fruit. After a year and a half of meticulous planning, distillery parts were imported from Germany and assembled in the Galilee by dr. Rosh and his team. Today, Jullius Distillery is considered to be one of the most advanced distilleries of its kind in the world. International professionals rave Jullius’ products, successfully sold in Israel and worldwide. Today, Jullius Distillery is at Kibbutz Hanita, facing intoxicating views, where Joov makes grape grappa in his German distiller machine, as well as and schnapps from mandarins, oranges, and citron. All of the manufacturing processes are manual and completely natural, from selecting raw materials to bottling and packing. Combined with small distillation cycles, these manufacturing principles make each Jullius bottle a one-of-a-kind, high quality, and rare creation, complete with a serial number and signature. Jullius Distillery keeps to sustainability principles and is one of the only distilleries in the world operated by solar energy. All Jullius products are Kosher. You can also visit to hear about the creative process, taste various products, and get intoxicated from the flavors and gorgeous views.
The Julia Winery
The Julia Winery is a family business, producing quality boutique wines from selected grapes grown on our own land and in other Galilee vineyards. The family vineyard is in the village of Mi’ilya in Western Galillee, on rock-covered slopes in an area of ancient winepresses, and surrounded by olive groves and oak trees. The Cabernet Sauvignon grapes are grown on naturally irrigated terra Russo land which is rich in iron. The vineyard is irrigated solely by rainfall, which allows the grapes to ripen fully before they are harvested, thus increasing the percentage of sugar and enhancing the quality of the wine. The vineyard was established by George Araf, the father of the wine-loving family, and an agronomist with many years of experience. Today the vineyard produces 11,000 bottles of red and white wines as well as rosé, all from Cabernet Sauvignon, Merlot, Shiraz, and Vinia (from white grapes). Visiting the winery you will sense the warm, personal touch of the Araf family, and you will always be welcomed into the house with a smile and heartwarming hospitality, and a glass of wine. The winery is open to visitors every day of the week, with the option of sitting in the barrel room, at the bar, or on the winery’s picturesque balcony. Lately, the Julia winery has begun opening its doors on Friday evenings, as a wine bar serving a unique and surprising seasonal menu on the winery’s inviting balcony.
CULINARY WORKSHOPS
Traditional Hospitality & Coffee Ceremony at the Galilean Madafa
At the Galilean Madafa you will experience traditional Bedouin hospitality with a warm, welcoming family, hear their stories about the Bedouin from different perspectives, about their way of life in the village and the lives of the Bedouin family that is hosting you, with their traditional ceremonies, customs and culture, and experience the unique coffee-making ceremony that is such an important part of Bedouin culture! From the moment you step into Wefqi’s and Inshrakh Salamna’s home, you will feel like an honored guest. Wefqi Salamna, aged 72, was born in Kaabiyah and has always been drawn to the study of the Land of Israel with its wealth of diverse cultures and varied human landscapes. With a master’s degree in Land of Israel studies, Waqfi, an accredited tour guide, and brilliant storyteller launched this fascinating venture, realizing his lifelong dream of transmitting his love for local culture and customs to you in a captivating, experiential way.
Ishu Cafe — Coffee Roasting House
Genadi Kozakevich is a tour guide in Israel and around the world who lives with his family in a small Galilean town overlooking the picturesque Hilazon Valley. Over the years, his desire to engage in culinary, wine, and coffee grew, and after a number of years of giving guided tours, he decided to follow his dream. He took courses and training abroad during which he set up a small roasting house for quality coffee – Ishu Cafe. Genadi combines training and conducting meetings, workshops, and masterclasses on the subject of coffee, combined with his other loves – wine from the area and local, authentic food. Ishu Cafe is a cafe for artisanal roasting and is the result of 15 years of learning, practicing, and loving coffee. The roasting house is located in Genadi’s house in the town of Eshhar in Misgav. His home is a meeting place for visitors from all over the country who come to the coffee workshops he holds. In his open kitchen, next to the private “Temple of Coffee”, he shares with his guests the knowledge, stories, processes, and various ways of preparation of the most popular drink in the world. The sessions include instruction and personal experience in making quality coffee and in addition, of course, tasting a variety of types of coffee prepared on the spot. Genadi specializes in adapting the coffee he produces to use in the entire range of existing coffee makers: from various types of espresso machines to alternative coffee makers, from dark urban roasting to light roasting suitable for all types of coffee making, such as pour-over and cold brewing. By prior arrangement, you can also enjoy a meal that Genadi will prepare for you in his private kitchen. Designed for 8-12 people.
Food Deliveries from GalilEAT — Paul Nirens
Paul Nirens came to Israel from Australia and was excited to meet the cultural, culinary diversity in the Galilee. He founded GalilEAT so he can expose others to the special culinary experience of the Galilee. Name: Paul Nirens Business Name: GalilEAT: Cooking Workshops, Foraging Workshops & Culinary Tours in the Galilee Type of Food: Homemade Druze food Menus: Menu for 4 People – Minimum order of 150 NIS Stuffed grape leaves and zucchini 75 NIS Burghul Mujaddara 45 NIS Freekeh 45 NIS Freekeh with chicken 60 NIS Cauliflower in tahini 75 NIS Siniya with tahini 95 NIS Siniya Bandura (with tomatoes and lemon) 95 NIS Makluba Chicken 120 NIS Makluba Sheep 180 NIS Okra or Manzala (eggplant and chickpea stew) 45 NIS Tabouleh Salad 50 NIS Fetush Salad 60 NIS Manish (pita with hyssop or pepper and onion spread) 10 NIS per pita Full Vegetarian Meal Stuffed grape leaves and zucchini Burghul Mujaddara Cauliflower in tahini Okra or Manzala (eggplant and chickpea stew) Tabouleh Salad Homemade olives and pickles Druze Pita Tamarind Price: 2 People: 300 NIS 4 People: 430 NIS 5 People: 500 NIS 10 People: 1000 NIS Full Meat Meal Grape leaves and zucchini stuffed with meat and rice (can be ordered without meat) Mujaddara burghul or freekeh Siniya with tahini Okra or Manzala (eggplant and chickpea stew) Tabouleh Salad Homemade olives and pickles Druze Pita Tamarind Price: 2 People: 350 NIS 4 People: 500 NIS 5 People: 600 NIS 10 People:1050 NIS (When purchased, Makluba chicken is added for no extra charge) Price: Depending on the type of meal and the number of people. Payment by credit card or BIT at the time of booking only. There is no possibility of payment to the courier. Distribution Area: We have Galilean hosts waiting to cook your meal for you and bring it to your home up to 10 km from their village Daliyat al-Karmel, Yarka, Maghar, Hurfeish Delivery Fee: Includes delivery Active Days: By appointment Phone Number: 0723957568
Baking Workshop at Brioche
Hagit Stern previously worked in a senior position in the high-tech industry but has always loved to bake. Hagit decided to pursue her passion and went to study baking. She studied at “Estella” in Givat Shmuel and then in France in “Perpignan”. Hagit brings her professionalism and passion to Brioche in Nahariya. Brioche offers cooking and baking workshops that bring Hagit’s rich knowledge and experience to your kitchen.
GalilEAT
GalilEAT is owned and run by Paul Nirens and offers Galilean home cooking workshops, winter wild green foraging in the fields, market tours, and culinary adventures in the Galilee, cooperating with his Jewish, Druze, and Arab neighbors. Come visit our host’s home, get to know them, and hear about their customs. We then cook a meal together, in the family kitchen, and in the end, sit and eat what we have made with our host. Paul says: “I have lived in the rural Galilee region for almost 30 years. In that time, I have developed good relationships with many people in the area. These relationships allow me to offer true local-cultural experiences based on food. If it has to do with food in the Galilee, I know all about it and want to share it with you”. GalilEAT has received a TripAdvisor certificate of excellence for five years in a row, due to its unwavering commitment to quality and authenticity. The company offers different types of activities, from whole-day tours to a quick home hospitality meal. One of our hosts has a kosher kitchen, rabbinate supervised, and happily welcomes guests who keep kosher into her home. Due to the prominent use of grains and fresh vegetables in the Galilean kitchen, vegetarians enjoy our programs as much as meat lovers.
Yasmine House
Yasmine house is a four-hundred-year-old Ottoman structure located in one of the small alleys of the Old City of Akko. A forty-step staircase leads to the beautiful house of Miriam Aik and includes a central space with a high and painted ceiling, four HOME STAY rooms and a private suite for accommodation. Miriam Aik, who was born and raised in Acre, always dreamed of living in an old house with large windows. Her dream came true about 22 years ago when her brother bought an ancient house in Akko and invited her to live there. Since then, Miriam has owned, managed and nurtured the home with incredible talent. Jimmy Aik, a native of Akko who now lives in Switzerland, is the set designer at the Geneva Opera and is responsible for the impressive ceiling painting in the main space of the house. Miriam’s kitchen is well known in Akko. You are welcome to visit Miriam’s home and experience Akko for all its wonders. The large space of the house is now used to host families and groups, who are interested in tasting Miriam’s dishes, hearing her stories and attending Miriam’s cooking workshops. Yasmine house offers accommodation in the shared house or accommodation in a private suite on a separate floor. Miriam always believes that “even when life is difficult – dreams can come true” and she will be happy to tell you her stories about the city, the market, the neighbors and her life.
Uri Tzur
Chef Uri Tzur was born and raised in Tel Aviv. From the time he was 16, his days were spent between the walls of the city’s kitchens. Throughout his early years he devoted his time to honing his professional skills, learning, in Israel and abroad how to cook and how to run a kitchen. Among the restaurants where Uri Tzur worked – Shiloh, Pronto, Doc and more. He lived a hectic life among the glittering stainless steel, red-hot frying pans and the teamwork of restaurant kitchens. When Chef Uri Tzur gathered asparagus and leaves in a forest for the first time he understood the cyclical, seasonal nature of food and the significance of the raw materials he works with. Today at his home in Mitzpeh Matat a pastoral village high on a Galilee hill, 840 metres above sea level, among the trees and wild herbs, he has deepened his understanding of the connection between food, human beings, and flavor. Chef Uri Tzur is a student at the Centre for Health Leadership run by Dr. Uri Meir Chizick. He grows his own vegetables and is developing his ties to producers, people and new ventures in the sphere of food, taste and environment. Chef Uri Tzur invites you to a special, personal culinary experience. At his home on the mountain you will enjoy nature, serenity and an excellent meal. Small groups of up to 10 guests are welcome. Wine will flow, there will be good conversation and music, and Uri will cook and serve a delicious, seasonal meal. What about the menu? The meal is devoted to the seasonal harvest, to regional raw materials and the producers of these quality products. With his magic touch, Uri Tzur focuses on the unique flavor of the raw material. As part of his menu you will encounter fermentations of various kinds, freshly gathered leaves, quality cheeses and olive oils specifically suited to each course. The meal is vegetarian and comprises five courses and dessert. Wine from the wonderful Shevo Winery will accompany you along the way. The concept for this food comes from the heart and feelings, and is aimed at deepening connections and creating meaning. The menu is not set and changes in accordance with the best produce available on the market.
The Galilean Madafa
“Madafa” is the Arabic word for hospitality. The Galilean Madafa is a traditional home hospitality site in the Galilee village of Kaabiyah, a visitors’ center specializing in Bedouin history and culture. Step into the world of Bedouin culture, get to know the local cuisine, take part in the traditional coffee-making ceremony, and enjoy a variety of other unforgettable experiences. The moment you enter the richly decorated home of Wefqi and Inshrakh Salamna you will feel like an honored guest. 72-year old Wefqi Salamna was born in Kaabiyah and has always been drawn to the study of the Land of Israel with its wealth of cultures and diverse human landscape. With a master’s degree in Land of Israel studies, Waqfi, an accredited tour guide, and brilliant storyteller launched this fascinating venture of the Galilean Madafa, realizing his lifelong dream of spreading his love for the culture and local customs in a captivating, experiential way. In the course of your visit, you will hear stories about the culture and family life of the Bedouin in this Galilee village. You will learn intricate details of the coffee ceremony, an important part of the family’s tradition and of local culture. Wefqi, a qualified tour guide, also offers guided tours in the Galilee setting surrounding his home in and around Kaabiyah, sharing with you his deep knowledge of local nature, history, and archeology. We invite you to take a look through the Salamna family’s window, giving you an unfiltered glimpse of local Bedouin ceremonies, customs, and culture. The center also offers culinary workshops specializing in local cuisine, family meals, and wild herb picking tours together with traditional handicraft workshops such as basket-weaving. The Galilean Madafa sees itself as a bridge to coexistence, an opportunity for getting to know the other, and a place whose essence is serenity, nature, and humanity.
Meal & Coffee Workshop at the Ishu Cafe
Come for a unique experience at Genadi’s home. You are welcome to enjoy a pampering meal and learn all about the coffee in the coffee workshop. Genadi, who is also a tour guide, will welcome you with a bottle of wine and an explanation of the place, everyone will receive a cup of coffee of their choice and dive into the world of coffee. Various and weird, demonstrations of coffee making options, acquaintances with the beans, and especially lots of stories, smells, and fine coffee. After the workshop, you can sit down for a fine meal according to your taste that Genadi will prepare for you. The activity lasts about 5 hours and is designed for 8-12 people. About the Ishu Cafe: Genadi Kozakevich is a tour guide in Israel and around the world who lives with his family in a small Galilean settlement overlooking the picturesque Hilazon Valley. Over the years, his desire to engage in culinary, wine, and coffee grew, and after a number of years of giving guided tours, he decided to follow his dream. He took courses and training abroad during which he set up a small roasting house for quality coffee – Ishu Cafe. Genadi combines training and conducting meetings, workshops, and masterclasses on the subject of coffee, combined with his other loves – wine from the area and local, authentic food. Ishu Cafe is a cafe for artisanal roasting and is the result of 15 years of learning, practicing, and loving coffee. The roasting house is located in Genadi’s house in the town of Eshhar in Misgav. His home is a meeting place for visitors from all over the country who come to the coffee workshops he holds. In his open kitchen, next to the private “Temple of Coffee”, he shares with his guests the knowledge, stories, processes, and various ways of preparation of the most popular drink in the world. The sessions include instruction and personal experience in making quality coffee and in addition, of course, tasting a variety of types of coffee prepared on the spot. Genadi specializes in adapting the coffee he produces to use in the entire range of existing coffee makers: from various types of espresso machines to alternative coffee makers, from dark urban roasting to light roasting suitable for all types of coffee making, such as pour-over and cold brewing.
Coffee Workshop & Appetizers at the Ishu Cafe
Come and stay with Genadi at his home in the wonderful town of Eshhar. Genadi, who is also a tour guide by profession, will welcome you with a bottle of wine and an explanation of the place, you will taste the house dishes of the local cuisine and everyone will receive a cup of coffee of their choice. Together we will dive into the world of coffee – and hear about its history, different and strange coffee machines, demonstrations of coffee making options, acquaintances with the beans, and especially lots of stories, smells, and fine coffee! The activity lasts about 3 hours and is designed for 8-12 people. About the Ishu Cafe: Genadi Kozakevich is a tour guide in Israel and around the world who lives with his family in a small Galilean settlement overlooking the picturesque Hilazon Valley. Over the years, his desire to engage in culinary, wine, and coffee grew, and after a number of years of giving guided tours, he decided to follow his dream. He took courses and training abroad during which he set up a small roasting house for quality coffee – Ishu Cafe. Genadi combines training and conducting meetings, workshops, and masterclasses on the subject of coffee, combined with his other loves – wine from the area and local, authentic food. Ishu Cafe is a cafe for artisanal roasting and is the result of 15 years of learning, practicing, and loving coffee. The roasting house is located in Genadi’s house in the town of Eshhar in Misgav. His home is a meeting place for visitors from all over the country who come to the coffee workshops he holds. In his open kitchen, next to the private “Temple of Coffee”, he shares with his guests the knowledge, stories, processes, and various ways of preparation of the most popular drink in the world. The sessions include instruction and personal experience in making quality coffee and in addition, of course, tasting a variety of types of coffee prepared on the spot. Genadi specializes in adapting the coffee he produces to use in the entire range of existing coffee makers: from various types of espresso machines to alternative coffee makers, from dark urban roasting to light roasting suitable for all types of coffee making, such as pour-over and cold brewing.
LOCAL PRODUCE
Laga’at Basade – Dor Pintel
“Laga’at Basade,” which translated means “touch the field” – is a unique platform that markets fresh Galilean produce of fruits, vegetables, and unique products straight from the field, greenhouse, or orchard – to your house. The produce comes straight from farmers all over the Galilee with no additional in-between fees. Most of the produce is picked and arrives to you within 48 hours. Last June, Dor Pintel underwent a major career change. Dor Pintel was born in Ra’anana and is a tour guide by profession. His work as a tour guide combined his love of nature with the love of the land. Dor specialized mainly in guiding tourists, but following the Covid-19 pandemic and the decrease in the number of tourists, he decided to return to his original love and together with his partner Amit Avishar, opened the agricultural farm “touch the field”. During the free time forced on him during the pandemic crisis, Dor channeled his energy into the construction and operation of a hydroponic greenhouse, where he grows, harvests, and packs the produce himself. Over time, the project has grown and more farmers and crops have been added, and today it is possible to order a basket full of unique, fresh, and clean vegetables and fruits as much as possible from pesticides, and arrive fresh to your home. Beyond the wide variety of fruits and vegetables, you can also indulge in unique pastries, spreads, and unique products such as black garlic, dried fruits, wines, and more. The “Laga’at Basade” ” website is especially accessible and convenient and provides a personal and wonderful service to the house for a large selection of products.
Noalush Delicatessen
Moti and Noa Yifrach, partners in life and at work, made their dream come true and set up Noalush – patisserie, delicatessen, and restaurant, on the road connecting Tarshiha with Kfar Vradim. In the delicatessen, Noa finds the choicest delicacies from Israel and around the world. Among the wide array of products, you will find cheeses, smoked fish, wine, and much more. Dairy, kosher under the supervision of the Ma’alot Rabbinate.
Galilee Gallery at Kfar Masaryk – The Secrets of the Kibbutz Miracle
Welcome to the Visitor’s Center of Kfar Masaryk – The Secrets of the Kibbutz Miracle. Kibbutz Kfar Masaryk is located in the Western Galilee in a wonderful location – about 5 minutes from Acre, 15 minutes from Haifa, and an hour from Tel Aviv Kfar Masaryk – The Secrets of the Kibbutz Miracle’s center puts an emphasis on the kibbutz experience and offers you an exciting and quality experience. In the beautiful visitor’s center, which sits in an original building from the beginning of kibbutz years, there is a gallery that offers handmade Galilean products produced by kibbutz members or friends in the area.
Events in a Moroccan-Style at Argan in the Galilee
Events & Evenings of Culture in a Moroccan-Style and Theme. The structure of the land that Shmulik Iluz built with his own hands is a beautiful and inviting structure. The place hosts musical events, Moroccan-style Shabbat receptions, themed events and it is also possible to hold tours and private events.
Buza Ice Cream – Simply Ice Cream!
Ice cream isn’t one thing. Just like colors, like songs, like people – we have many different kinds of ice cream! For example: “Rich Chocolate” – sturdy and serious, mature and dependable, and “Grapefruit Arak” – young, fresh, and unexpected. Or how about “Mascarpone and Fig,” which makes it difficult to know whether the flavors are from here or somewhere else, and then there’s “Vanilla” – a nostalgic ice cream that recalls our childhood. And there are lots more: “Cherry” – a flavor that symbolizes the spring – it’s here and then almost immediately it’s gone, and the ice cream that we love so much we named it after us, “Buza Cream,” and the ice cream that blows our minds and that we’ve named after a constellation in the northern sky, “Cassiopeia.” And then there are the bashful flavors that emerge only rarely and late at night, when almost no one is watching, like “Red Wine Sorbet,” as well as weird ice creams that belong in a different story altogether, like for instance “Sorbet Wasabi” With Apples. And they are all super fresh and handmade.
Argan Oil Soap Making Workshop at Argan in the Galilee
As part of the experience of visiting Shmuel Iluz’s beautiful visitor center in Moshav Hosen, you can enjoy learning and delving into the world of argan oil, which is known for its wonderful properties. The workshop begins with the story of Shmulik’s love of argan oil that brought him to the Atlas Mountains and a tour of the amazing house he created with his own hands for over three years, after which participants will take part in the soap making process and take home argan oil soap. Accommodation includes light Moroccan-style refreshments.
A Visit to the Visitors Center at Argan in the Galilee
A Visit to the Visitors Center & Personal Story: From Concrete to Soap At Shmuel Iluz’s beautiful visitor center, you can enjoy the story of Shmulik’s love for argan oil that brought him to the Atlas Mountains and a tour of the amazing house he created with his own hands over three years. The tour includes light refreshments.
The Asal Alnor Workshops for All Ages
The Asal Alnor visitor’s center is engaged in the world of the bees and when visiting there, you can learn about their world and their great contribution to nature, the environment, and mankind. The visitor’s center, located in the old city of beautiful Peqi’in offers a variety of workshops for groups, families, and even independent travelers. come and enjoy the knowledge and the love for bees: 1. The Harvesting of the Honey workshop – In this workshop, we will harvest different kinds of honeycombs, we will cut, taste, and enjoy this raw sweet delight. 2 The Candle making workshop- In this workshop, you are invited to create a candle from raw beeswax, decorate them and enjoy the bees coloring book. 3. The science of honey- The children will learn how to check if honey is “real”, to see the honey through a microscope, to study the percentage of water in the honey, and more. A fun and interesting workshop for children. 4. The benefits of the bees- A lecture about the bee’s contribution to nature, the environment, and mankind.
Asal Alnor Group Tours
The Asal Alnor visitor’s center is engaged in the world of the bees and when visiting there, you can learn about their world and their great contribution to nature, the environment, and mankind. At the group visitor’s center, you can also learn about Ghassan Saleh fascinating research. You are welcome to enrich your visit with a fabulous workshop on the world of bees.
The Asal Alnor Gift Shop
In the Asal Alnor Gift Shop you can find a wide variety of beehive products: The Honey Collection – Wild Flower, Avocado. Citrus, Bitter honey, eucalyptus, and more. You can also find – Raw Propolis, Propolis sprays, Propolis and honey soaps, beeswax candles, honey and crackers, flavored honey spreads, bitter chocolate with a honey filling, and honey gifts. You are welcome to visit and enjoy the local Quality products.
RECIPES
Mbreda – Noor Restaurant
Mbreda – Noor Restaurant Ingredients: Burgul Tomato Red Onion Mint Tomato paste Salt Spice of your choice Preparation: Soak the burgul in water and some lemon Chop tomato onion and mint into small pieces Mix everything together and add salt to the salt and spice. Bon Appetite!
Tofu & Dried Tomatoes Spread — Karmit Arbel Rumbak
Tofu and Dried Tomatoes Spread — Karmit Arbel Rumbak Ingredients: Package of tofu 1/4 cup of olive oil A handful of dried tomatoes 2-3 cloves of garlic Rosemary Salt Pepper Preparation: Take the tofu package, add a quarter cup of olive oil (it is not an exact science) Add a handful of dried tomatoes, 2-3 cloves of garlic, rosemary leaves Add salt and pepper Using a grinder, blend until a smooth, delicious spread is obtained Great pastry, no preservatives, and no disposable plastic utensils to then throw in the trash
Magic Cracker — Hagit Lidror
Magic Crackers — Hagit Lidror Ingredients: 4 cups spelled flour/rye/full/buckwheat/taff/rice/hummus (whatever you prefer!) 1 cup of sunflower seeds 1 cup of sesame seeds 1 cup of oats 1 cup of flax 1/2 cup of good quality olive oil About 1/2 teaspoon of coarse Atlantic salt About 2.5 cups of water – depends on the type of flour and the weather. So it is advisable to add half the amount and the rest as needed Knead until sticky and a light dough is obtained (really sticks to hands) Preparation: Wash hands, and with wet hands place a lump of dough in the center of baking paper, place additional baking paper over it, and gently thin. If the dough is stubborn and does not spin off easily, add more water. Remove the top baking paper, cut to the size you want with a pizza cutter, and put in preheated oven to medium-low heat (about 170 degrees Celsius) Bake for about half an hour (depending on your oven and how crunchy you like your crackers), take them out when they start to lightly brown. Chill and keep in a sealed box. **Please note that when using one of the gluten-free flours, soak the flax for a few minutes in a glass of water. And it’s usually hard to cut in front of the oven, so put in the oven for about 10 minutes, remove, cut, and return. In addition, the oats can be lowered if necessary
Crepe From Spelt Flour — Yodfat Cafe
Crepe From Spelt Flour – Yodfat Cafe (Recipe for 15 Crepes) 1 liter of milk 4 eggs 50 grams of melted butter 300 grams of spelt flour 100 grams of whole flour ¼ teaspoon salt Preparation: In a large bowl, mix all the liquids well In another bowl, mix the flour and salt Slowly pour the liquid over the flour and stir as you get a unified mass Place in the refrigerator for at least an hour before using Stir well again before each preparation
Cashew Mousse Cake — Hagit Lidror
Cashew Mousse Cake — Hagit Lidror “On Passover, my mother baked wonderful, special cakes that were kosher for Passover. Coconut cake, brownies, chocolate mousse cake, and more … I learned to make them all, and over the years it began to pinch my heart on the number of eggs used for most Passover recipes. I started looking for other baking directions. And then I fell in love … just like that, with the RAW FOOD dessert world. A world of great sweets without baking, who are also fit for Passover, as well as every day. They are also milk-free, egg-free, and fairly healthy (based on lots of nuts and goodies)! So here is one of my favorite cakes, which reminds me of Passover flavors that combine coconut and chocolate.” – Hagit Lidror Fine Cashew Mousse Cake This time, chocolate and coconut flavor – a winning combination in Hagit’s opinion And the even better – it’s kosher for Passover With 4 layers (at least!) No flour, no milk, no eggs … So how do you prepare? The recipe fits into a 26″ or 28″ round, two English cakes, or about 20 personal cakes – depending on their height 1st Layer – Easiest: Soak in tap water 2 cups unpeeled walnut-king/almond/hazelnut/pecan mix between an hour to overnight. Filter and grind in a food processor with: 6-8 soft dates (majhol) Tablespoon of fine cocoa powder (I use RAW powder) Tablespoon of coconut oil/cocoa butter is dissolved in a hot water vessel Tablespoon of maple syrup Splash of vanilla Pinch of salt – Grind until it becomes ointment, but not too much (I like to have some bits left) – Flatten in the shape of a pie bottom For the Second Layer of Coconut: Pulse grind in a food processor: 2 cups dry coconut Two tablespoons agave/maple 4 tablespoons coconut oil For a slightly stickier texture – add banana or a quarter cup of coconut milk – Spread on the tartlet 2 Layers of White Mousse: Soak in tap water for about 4 hours four cups of unroasted cashew Filter For the vanilla layer: Grind half the amount in a good blender With half a cup of melted coconut oil 1/2 cup maple Teaspoon of vanilla Pinch of salt About 3/4 cup of almond milk/rice/water – Grind well until a really paste-like texture is obtained, if it is necessary to add more liquid to grind better – it is possible Pour over the cake and put it in the freezer. For the Chocolate Mousse: Same as white mousse preparation, just add about 1/2 cup of cocoa powder – Pour on the cake. (If you want like marble cake – you can do it with a toothpick) Cover and freeze for at least 4 hours, preferably overnight. (And you can make the cake a few days before!) Take out of the fridge about an hour before serving, To decorate – dissolve coconut, melt chocolate and drizzle with a spoon, or cut strawberries and arrange on the top layer. **Most fun and important – this is a very forgiving cake and the recipe will easily flow with you according to what you have or your taste (more or less sweet, another layer in the middle, more or less cocoa, etc.) Have a delicious, healthy, and indulgent Passover!
Donuts – Tosha Bakery
Donuts – Tosha Bakery Ingredients: 1000 grams of bread flour 28 grams of yeast 415 milk 100 g butter 125 grams of sugar 25 grams of honey 50 yolks 125 g of eggs 9 oz salt Preparation: Weigh all components into the mixer bowl except salt. Start kneading with a kneading hook for about two minutes. Add the salt and continue kneading for another eight minutes at a slow speed. Cover with nylon and transfer to the refrigerator to rest for an hour. Divide into 80g balls. Cut baking paper into small squares Whisk them slightly and place the dough balls to swell for about 50 minutes at room temperature. In a saucepan heat oil to medium heat (if there is a thermometer about 145 degrees). Carefully place the donuts into the oil and fry for about 3.5 minutes on each side. Remove and cool on absorbent paper. Using a perfume bag fill with the desired stuffing. Bon Appetite and Happy Holidays!
Stuffed Grape Leaves & Zucchinis — GalilEAT
Stuffed Grape Leaves & Zucchinis — GalilEAT Ingredients: 2 cups medium-grained rice, rinsed 1 teaspoon cinnamon 2 teaspoons Baharat spice mix 1/2 teaspoon ground black pepper 4 tomatoes 1/2 cup olive oil 40 grape leaves and 8 small zucchinis Directions Carefully hollow out zucchinis with a sharp knife or special rounded blade. Grate 2 tomatoes into the rice. Mix in all remaining ingredients except 3rd tomato into the rice. Hold 1 grape leaf flat on the palm of your hand or on a chopping board. The shiny side should be placed downwards and the veined side up, to be filled. Add 1/2 teaspoon of rice mixture. Fold in the sides and roll up the vine leaf. Repeat with 35 vine leaves. 1/2 fill the cored zucchinis with the same rice mixture. Do not over-fill. The rice expands upon cooking. Line the bottom of a pot with 5 reserved vine leaves or 1 tomato, sliced. Pack rolled grape leaves and stuffed zucchinis into the pot. Slice the last remaining tomato and place it on top of the rolled vine leaves. Sprinkle ½ teaspoon salt over the sliced tomatoes. Place an inverted plate over the vegetables so as to prevent them from floating to the top and becoming unraveled. Fill the pot with boiling water to cover stuffed vegetables., just to the bottom of the inverted plate. This is your watermark for any quantity or pot size. Cover pot. Bring to boil and reduce heat. Occasionally check if there is enough water. Cook for 30 minutes, until all the water, has evaporated. ** An interesting alternative: The zucchinis can be cooked separately in water until they just begin to soften, about 20 minutes. Remove half the water in the pot and add 2 cups of good quality, locally produced yogurt. Goat or sheep’s milk yogurt is best.
Grandmother Elsa’s Plum Cake — Dalit Ben Shalom
Grandmother Elsa Plum Cake — Dalit Ben Shalom Ingredients: 3 eggs 2 1/2 cups flour 1 bag of baking powder 1 1/2 cup sugar 1 tablespoon vanilla 150 grams of soft butter 1 cup sour cream Juice from half a lemon + lemon zest 10 chopped plums + 3 tablespoons of sugar + 2 tablespoons brandy Mix in order: Eggs, sugar, cream, butter, flour, baking, lemon If needed add a quarter cup of milk Pour on a greased pan, arrange the plums into the dough. Bake at 170 degrees for about an hour
Vegan Egg Salad Recipe – Ana Regina Miriam Puente
Vegan Egg Salad Recipe – Anna Regina Miriam Fuente Ingredients: Tofu package Green onions dill Black Indian salt 23 cup of oil (preferably not olive oil because it’s bitter) 13 cup of soy milk mustard black pepper Instructions: Sprinkle the tofu in a bowl and pat the pieces with Indian black salt about a teaspoon, add black pepper, green onion and chopped dill, chop and set aside. Pour in the oil, one soy milk, a teaspoon of mustard, a few drops of lemon juice, a bit of sweet paprika. Mix with the blender stick until vegan mayonnaise is obtained, if it is not thick enough add another drop of oil and continue until the texture is right. Add to the bowl of tofu mix to fix flavors if needed and bon appetite. Happy holiday ❤️
Stuffed Grape Leaves — Hagit Lidror & Insaf Recipe
Stuffed Grape Leaves — Hagit Lidror & Insaf Recipe Ingredients: Grape leaves Round rice Olive oil Nutmeg Cinnamon English pepper Black pepper Salt Lemon 2 tomatoes 2 onions Pine nuts Cardamom Baharat – by your choice Preparation: Grape leaves can either be picked or bought at the market, recommend the smooth and shiny type. Rinse well, cut the stalk and steam the leaves for about ten seconds in a pot of boiling water, several at a time. Until they start to change color and soften (don’t think too much!) Remove to a colander and set aside. For the filling – rinse well the rice. It is desirable to soak in water for about fifteen minutes. Half a kg of leaves for about 2 cups of rice. If you want to prepare with whole rice or quinoa – cook for half the time in a pot full of boiling water and filter. Season with a little olive oil (just drizzle), nutmeg, cinnamon, English pepper, black pepper. You can also use baharat or other mixed spices. Add salt You can also grate one tomato, pine nuts, fried chopped onion, etc. Spread the leaf with the shiny side facing down (so it will be outside), with the leaf base facing you. Arrange the filling with a finger thickness in the center of the leaf, across it. Fold in both transverse wings, and roll closed. While tightening. Cooking – Line a pot with the leaves (preferably torn if any) and arrange the rolled leaves with the “seam” downwards (arranged tightly). Sprinkle with salt, a little olive oil by own taste, and cover with water about 2 cm above the leaves. Arrange slices of tomato and onion on the top and some pods of cardamom. Place a plate (important – it’s like a weight) over and cover. Boil, reduce the heat and cook for about 40 minutes. It is advisable to leave the pot closed for at least half an hour before serving (continues to cook). And if you cooked too much – then just open the pot to cool and stop cooking. For those who like, you can add lemon