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FOOD AND DRINK IN THE WESTERN GALILEE

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!

TO ALL RESTAURANTS

Adelina

Adelina was opened at Kibbutz Cabri more than 15 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.

Alto – The Kosher Café

You arrive at the café after following a path through an orchard, and walking up to a wooden deck where you may also choose to sit in the heart of nature, and then enter a space bathed in natural light, adding to the pastoral nature of the café. The café offers a kosher dairy menu, and you will enjoy a warm family atmosphere and a rich delicatessen stocked with products of the dairy. The menu includes a rich breakfast based on a selection of Alto cheeses and served throughout the café’s opening hours. In addition we offer a selection of handmade, unique and surprising desserts, that tell the “story of cheese,” all served, of course, alongside Alto’s superb coffee. The café is kosher under the supervision of the Asher Region Rabbinate. There is plenty of parking and the café is disabled-accessible.

Events and Groups at Alto Dairy

We at Alto are happy to host groups from Israel and abroad for breakfast/brunch, receptions and a variety of other options in coordination with tour guides, travel agents or private groups. Events include a talk telling the story of our family: fulfilling the dream and making it happen. We also trace the process of producing goat’s milk cheese from the moment the milk is received, through pasteurization, cheesemaking, ripening and aging. You’ll get to know the cheesemaking community, and will learn about the benefits of eating goat’s milk cheese. The venue is well suited to hosting private events, for companies and many others, with a varied choice of menus and our unique boutique catering service on request. For pricing offers, menus and reservations: altofarm@gmail.com The venue is dairy and kosher under the supervision of the Asher Region Rabbinate.

Malka Beer Parlor

Due to the current situation, Malka will nit be hosting tours. We apologize and hope to see you soon. As part of our brewery’s new production complex, we have opened “Malka Parlor,” a place to hang out with friends, enjoy freshly-brewed beer and enjoy the ample delicacies emerging from the kitchen, which, as in every home, adjoins the parlor. The space is also available for groups and as part of a tour. On Thursdays, Malka Parlor will be open from 12 noon until midnight. Between 17.00 and 20.00 all beer at the bar will be on the basis of 1+1 – buy one, get one free. In other words, three hours of happy time. So if you live in the area or are spending a night up north – you’re invited to visit! Opening Hours: Monday -Tuesday 12:00PM to 5:00pm Wednesday – Thursday 12:00 PM to midnight Friday – 12 PM-3PM

Cafe Klil

“Cafe Clil” in Moshav Clil in the Galilee is a graceful and colorful hospitality tent that passes the time slowly and quietly. The menu at the cafe is vegan and includes a variety of wonderful home dishes, Indian food, pampering breakfasts, cakes and homemade biscuits, desserts, herbal tea and fine coffee straight from the machinetta. Around the orchard are fruit trees and inside live music and good wine.

Meakys Top View Bar

The restaurant is located on the roof of a tall building in Tarshiha, and overlooks a spectacular view of nature, the settlements of the Western Galilee and the Mediterranean Sea. The special menu, the rich selection of beers and alcoholic beverages and the very reasonable prices have made the restaurant a pilgrimage place for residents of the immediate and distant surroundings, and today it has fans all over the country.

Noor

Noor is a Druze restaurant and café, opened by Basma Hino at the center of the Julis Village. Basma is an IDF (Israeli Defense Forces) widow who built her café, named after her son Noor, with a lot of faith and joy of life. The restaurant offers breakfast, lunch and dinner, all based on the local cuisine and served in traditional dishes. Breakfasts are versatile and you can choose from different options like Tabouleh salad, okra, homemade hummus and Druze pita bread with special filling alongside the house shakshuka. Lunch serves stuffed grape leaves, lamb Mansef, Mhamar or Druze pita bread filled with chicken and Sumac. End the meal with hot, Finjan-brewed black coffee, baklawa or Basma’s delicious cakes and cookies. If you’re lucky, you’ll also get to hear her story. Group or family meals, including meeting Basma and hearing her personal story, are also available to book.

Noor Restaurant and Café

The Noor restaurant offers a variety of authentic Druze dishes for breakfast, lunch and dinner. Basma Hino’s special cooking is wrapped in her joy of life and fortitude. It is a great introduction to the tasty Druze cuisine, available in the restaurant she opened. The restaurant serves breakfast, lunch and dinner, based on local flavors and eaten in traditional dishes. Breakfasts have different options like Tabuleh salad, okra, homemade hummus and Druze pita bread with special filling alongside the house shakshuka. Lunch serves stuffed grape leaves, lamb Mansef, Mhamar or Druze pita bread filled with chicken and Sumac. End the meal with hot, Finjan-brewed black coffee, baklawa or Basma’s delicious cakes and cookies. If you’re lucky, you’ll also get to hear her story.

Noor Restaurant’s Pastry Shop

Basma Hino has two miraculous hands that turn anything she makes in the kitchen into a delicacy. Several years ago, Basma opened Noor restaurant. Noor is a Druze restaurant and café at the center of Julis village. Basma is an IDF widow who put a lot of faith and joy of life into building her restaurant, named after her son Noor. As part of the restaurant’s services, Basma opened Noor’s pastry shop, offering a large selection of delicious cookies and pastries, including pasticcio cookies or special occasion cookies. You can also order cakes for weddings, birthdays and any other occasion.

Events at Noor

Basma Hino’s special cooking is wrapped in her joy of life and fortitude. It is a great introduction to the tasty Druze cuisine, available in the restaurant she opened. Come enjoy a special event with a true taste of the Galilee from Basma Hino’s kitchen. Noor restaurant invites you to celebrate your next special occasion with it. The restaurant can accommodate up to around 60 people for birthdays, meetings or any other occasion you choose, and give your guests a taste of a special kitchen and great atmosphere. Groups and events have a special menu to choose the tastes for your event.

Flooka Restaurant

Flooka Restaurant, owned by Chef Said Shami, offers fish and seafood dishes that arrive every day fresh from the nearby fisherman’s port, along with vegetables and fruits sold in the Old Akko market. Shami (44), who has a wealth of experience in the kitchen, began his professional career at Uri Buri, where he worked for 6 years, in addition to working for ten years in hotel kitchens in Eilat, two years in London and also in the kitchen of an Austrian cruise ship. At the same time, he also served as a cooking teaching at a culinary school in the city. Among the staff at the restaurant, Shami’s students, some of whom are the definition of ‘at-risk youth’ who dropped out of school as well as those with motor skill problems and his kitchen serves as a form of occupational therapy. The name Flooka translate to fishing boat in Arabic, the main intention is the fishing boat used at night by lanterns to capture the fish back. Among the dishes on the menu you can savor dishes such as grilled sea fish or deep frying alongside risotto freekeh or herb-cooked freekeh, fish hummus – home-made hummus from the kitchen with olive oil and spices or seafood – dishes prepared the same day according to the season and the rising fish, such as baby calamari on the plancha with spicy sauce or fried red mullet.

Themed Evenings at Flooka

Events At Flooka

Flooka restaurant can accommodate up to 30 people and is a great venue for parties, birthdays, meetings or any other event. There is a special menu for groups based on a fish and seafood menu, coming in daily, fresh from the port of Akko alongside the fresh fruit and vegetable from Akko’s market. The name Flooka translate to fishing boat in Arabic, the main intention is the fishing boat used at night by lanterns to capture the fish back.

Fish & Seafood at Flooka

On the spot at Flooka you can indulge in a lunch or romantic dinner with a variety of dishes such as sardines stuffed in a pan with olive oil, garlic, lemon, hot pepper, cherry tomatoes and za’tar; Home-grown anchovy fillet with olive oil and mint; Calamari D3 – calamari rings with chickpeas, spices, yogurt and garlic; Grilled or deep-fried sea fish alongside freekeh risotto or herb-cooked risotto; Sudanese Shrimp – Steamed shrimp with hot peppers, garlic, lemon and parsley and more. Another key section of the menu is the sea specials – Dishes prepared the same day according to the season and the fish caught on the net that day, such as fried red mullet; maklova fish; baby calamari on the plancha with spicy sauce, crab cappuccino – crab biscuit, root vegetable puree and milk froth; freshly baked fish sandwich with fried sardines, shrimp soup and Koki – shrimp pie and sweet potato mash and more; also varied grilled fish. For dessert, you can indulge in dishes such as homemade knafe or dessert called Chocolate Boom with cardamom. There are also daily business meals.

Yodfat Cafe

Yodfat Cafe, found in the green Misgav Regional Council, was established out of love of people, nature, food and culture. This wonderful combination is reflected in the café on all levels – the beautifully designed and aesthetic complex, the delicious and special food made from local, Galilean ingredients: olive oil from Yodfat, local sourdough bread, Malka beer and Dalton wine, in the cozy hospitality of the terrace facing the landscape of Mount HaSha’avi, at live shows and events. At the cafe you can enjoy special breakfasts, lunches with the freshest fish, and gourmet pizzas in the evening. There are also special dishes for those looking for a gluten free or vegan menu. There are a variety of events hosted at the café, such as live performances every Friday at noon and cultural content evenings on Thursdays – lectures, exhibitions, “Scientist on the Bar”, performances and more. After a meal you can also combine a visit to Tel Yodfat or the Monkey Forest and its surrounding area.

Lunch and Breakfast at Yodfat Cafe

Yodfat Cafe serves fresh food straight to your plate, made from fresh Galilean ingredients, joy and love. At the cafe you will find specialty dishes such as Spelt crepes alongside favorite dishes such as shakshuka, couple’s breakfast, boiled eggs, pickled salmon. Breakfast is served alongside freshly squeezed juices and fine coffee. Sitting in front of the breathtaking view of Mount HaSha’avi makes people eat slower and sometimes extends their stay in the cafe for lunch as well. At lunch you can enjoy business meals with soups, stews, fresh pastas, pizzas, and fish dishes. The dishes will be accompanied by Malka beer from the barrel or excellent wine from the Dalton Winery.

Pizza and Deliveries at Yodfat Cafe

Yodfat Cafe, in the green Misgav Regional Council, was established out of love of people, nature, food and culture. Every evening, the Yodfat Cafe transforms into a gourmet pizzeria. The breakfast and lunch specials are replaced by thin Italian pizzas, cooked in a stone oven with fine mozzarella cheese. The Cafe is pleasant and fun to relax and enjoy the delicious food. The pizzeria also makes deliveries to residents of the surrounding area.

Meat Tasting Meal at Shefi’s

Shefi’s serves a variety of dishes based on quality meats, along with rustic, Galilean-style or vegetarian starters based on fresh and kosher ingredients that are purchased daily. In the kitchen of the restaurant, which is visible to guests through a large display window, you can watch the process of roasting the meats and baking the focaccia in the oven. The meat tasting meal served to diners combines together the starters and the variety of first courses. In the center of the table is a platter of varied and spectacular meats decorated with roasted vegetables from the oven. Shefi’s invites you to dine together for a shared experience, culinary entertainment, great atmosphere, beer, and disengagement from the routine of everyday life.

Friday at Shefi’s- Kabalat Shabat

Shefi’s is a Galilean meat restaurant with its private brewery and family vineyard. On Fridays, Shefi invites you to slide into the weekend with the amazing atmosphere of Shefi’s and the best view in the area. The menu on Fridays is always special and interesting with great music to enjoy. If you are lucky, you will enjoy a live performance. Every Friday 11 AM until 2 hours before Shabat. .

Shefi- Meat Restaurant, Brewery and Boutique Vineyard.

Shefi’s is a hospitality and leisure complex, which combines a quality Galilean meat restaurant with a boutique brewery and a family vineyard. Born in the Galilee – Shefi Shaltiel, after traveling the world, embroidered a dream that he is fulfilling today, living in a village away from the bustling city life and engaging in hospitality, tourism and agricultural tourism. At Shefi’s you can enjoy a variety of dishes based on quality meats alongside rustic, Galilean-style or vegetarian starters. The entire menu is based on fresh and kosher ingredients, purchased daily. In the kitchen of the restaurant, which is visible to guests through a large display window, you can watch the process of roasting the meats and baking the focaccia in the oven. In the courtyard of the complex, there is a seating area in the shade of the olive trees with a spectacular view of the Nahal Kziv and the Mediterranean Sea. In the indoor part, Shefi’s nostalgic pub is reminiscent of a neighborhood Irish pub, where surprising special recipes for the place are brewed. To complete the experience, there are also three rural accommodation units that blend in with the forest landscape. Shefi invites you to come together for a shared experience – culinary entertainment, great atmosphere, local beer, and disengagement from the daily routine and busy life.

Malka Brewery

Due to the current situation, Malka will nit be hosting tours. We apologize and hope to see you soon. Assaf Lavi opened Malka Brewery in 2006 out of love of nature and a passion to promote beer culture in Israel. The first batch beers Assaf brewed went through tasting sessions with culinary professionals. After exacts recipes were decided, Assaf loaded cases of Malka Pale Ale, Blond Ale and Stout onto his pickup and made his way to deliver them in Tel Aviv. In 2008 the brewery settled in kibbutz Yehiam, at the foot of Yehiam Fortress, surrounded by Galilean views facing the sea. Ever since, the brewery specializes in making ales the traditional way and in small amounts. The production process begins with using the highest quality raw materials and carries on with strict quality control and uncompromising finale product standards. The water used in the beer making process come from Gaaton Springs, adjacent to the kibbutz – and its simply delicious. Assaf Lavi owned two bars in Tel Aviv, but he decided to leave the big city for the ecological village Clil to explore and experiment with brewing beer. Queen’s Court – In 2010, Queen’s Court (Malka in Hebrew means queen) was opened next to the brewery at Kibbutz Yehiam. The Court borders a natural grove overlooking Yehiam valley and Haifa Bay. On weekends the Court serves different Malka draft beers with snacks and light meals. On Thursdays, sunset live shows are sometimes also on the menu, you are welcome to ask. Overtime, the court became a favorite hangout spot for locals and visitors from all over Israel. During the week group visits and private events can be booked. Malka Beer Salon – the Queens Salon was opened at the brewery’s new production hall. Here you can sit with friends, drink fresh beer and enjoy tasty food from the kitchen. Groups visits and tours are also available. Opening times: Sunday-Wednesday 12:00PM to 5:00pm Thursday 12:00 PM to midnight

Aluma

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 at 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: the 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. 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 up to 50 people.

La Pampa

La Pampa is a home-based meat restaurant at Mizpe Hila. It is located on a patio overlooking 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 in 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 7:30pm – 209 NIS per meal Fridays: Three meals Friday afternoon 3:30pm – 209 NIS, includes unlimited beer Friday night, two rounds, 6:30pm & 9:15pm – 219 NIS per meal

Thursday Dinner at La Pampa

La Pampa is located on a patio overlooking magical and calm mountainous view of oak trees. It was founded out of the desire to give an authentic Galilean experience of Galilean nature and unique, tasty food. The experience is different than in other restaurants in the Western Galilee since once you’ve arrived, the pace of the meal is determined by the fragrant smoke coming from the meat-smoker – that slow pace in 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. La Pampa at Mizpe Hila. Waiting for you at home.

Friday Dinner at La Pampa

We at La Pampa strive to give a complete dining experience, with start to finish treats from a rich, set menu. The menu varies according to the meats in the meat-smoker – prime and rich cuts more often than not. The unique cooking process guarantees the slow melting of the fat into the tender meat. Typical Argentinian starters such as empanadas and chorizos (also from the meat-smoker) alongside light salads; Side dishes are warm and comforting like potatoes and sweet potatoes, also cooked – you guessed it – in the meat-smoker; Soft drinks and desserts are included in the price. More into boutique Israeli wine? We’ve got you covered.

Elmarsa

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 the lively nightlife, Elmarsa also has a bar, separate from the restaurant, with 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.

Meals Selected from the Menu or Selected by the Chef at Elmarsa

Elmarsa is owned by Marwan Suwaed. The restaurant gives its own fresh interpretation to authentic Galilee Arab cuisine, adding a new twist and worldly aroma to the time-honored traditional cuisine. The menu offers fish, seafood and meat, as well as authentic elements from his mother’s kitchen, using modern cooking techniques to give them an innovative, contemporary touch. The fish and seafood are fresh from the day’s catch – from the fishermen’s net straight to the table. The ingredients, produce and herbs come fresh from the local market. The tasting meal allows you to sample the creativity of the restaurant. If you give the chef a free rein he begins delivering hors d’oeuvres to the centre of your table (according to the number of diners + another dish or two) for shared tasting. This is followed by the seafood and fish dishes, and then the meat. Finally, of course, there’s dessert, with our flagship knaffeh being highly recommended. If a dish is less to the taste of the diners, it can be returned to the kitchen and replaced with another. The price of the meal is not pre-set, as it’s based on the number of dishes served and their price.

Business Lunch at Elmarsa

Elmarsa is owned by Marwan Suwaed, the restaurant gives an innovative interpretation to authentic Galilee Arab cuisine, adding a new twist and worldly aroma to the time-honored traditional cuisine. The menu offers fish, seafood and meat dishes, as well as authentic elements from his mother’s kitchen, using modern cooking techniques to give them an original, contemporary touch. The fish and seafood are fresh from the day’s catch – from the fishermen’s net straight to the table. The ingredients, produce and herbs come fresh from the local market. You can enjoy the restaurant’s business menu throughout the week, including Saturdays, between 12.00-17.00 Your choice of first and main courses.

Shula from Shtula

Shula lives in Shtula, a Yishuv on the Israeli-Lebanese border. The road leading up to Shtula is one of the prettiest in all the Western Galilee. Shula Giladi, nicknamed the Kurdish Mama, loves to entertain groups of people and feed them her tasty cooking. Shula serves delicacies at her house and green garden, the most famous of which is the okra kubbeh. Also served are meatballs, Yafrech (stuffed onions and grape leaves), potato latkes, chicken, cooked and fresh salads and a side of special rice, beans and home-made pickles. At the end of the meal, over tea, jams and pastries, Shula will be happy to tell you her personal and fascinating story with a humorous touch and sometimes end with a song. Visits are for groups of 10 people or more but Shula suggests that you call even if you are fewer – maybe she’s available.

Café and Events at Noalush

Motti 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 and Kfar Veradim. The café serves dishes based on the delicatessen’s own products and offers a tempting and rich array of dishes. The space is available for private events. Dairy, kosher under the supervision of the Ma’alot Rabbinate.

Shirat Roim Dairy – House of Cheese

Shirat Ro’im – house of Cheeses, is located on Kibbutz Lotam in Misgav nestling between green hills. Adjoining the Shirat Ro’im Dairy is the “Home of Cheeses” open on Fridays, Saturdays, on the eve of festivals and on festivals. This is the place to sample our full range of cheeses, to watch the cheese-making and ripening process, and to be our guests over a delicious platter of cheeses and the house menu based entirely on our dairy’s cheeses. During Daylight Saving’s Time we’re open from 10.00-17.00, and throughout the rest of the year from 9.00-16.00. A cheese-making workshop is also available.

Kamah Center at Harduf – Gallery Café

Located at green Kibbutz Harduf is Kamah Center’s café and gallery. On-site, and surrounded by Galilean nature, you can enjoy light meals, pastries and fruit juices – made fresh, locally and based on natural ingredients, some of which are grown in the local organic vegetable garden. The café is part of an occupational rehabilitation workshop setting, and its shelfs display the workshops’ products for sale: baked, woven, paper or ceramic, all made by members of Beit Elisha – adults with special needs. Kamah association demonstrates a unique model for social change, which offers the best possible integration of people with special needs within a rural community. Kamah’s model as a healing community is based on the anthroposophical approach and the principle of cultivating the healthy core present in every person, while integrating and accepting those different than us into the surrounding society’s fabric of life. Kamah offers a rehabilitating, empowering and healing home for adults with special needs and for children and youths at risk, and gives the healthy society in which they live an experience of giving, tolerance and growth through creative handling of challenges and changing conditions. The center can be booked for private events, breakfast and lunch for groups, guided tours and conferences or meeting at designated conference rooms.

Tosha Bakery

Tosha, bakery and café at Kibbutz Rosh Hanikra. Shahaf Avraham and Tomer Swisa are friends and co-workers from northern Israel, who after many years of gaining knowledge and experience working in leading restaurants in Israel, decided to make their dream come true and opened Tosha. The name “Tosha” is a combination of their names, Tomer and Shahaf. Tomer, who studied under Hans and Galit Bertele, under Estella and also interned in France, creates cakes and pastries that are as beautiful as they are tasty. Tosha has an eclectic and comfortable design, including a bar made of bicycles, built by the two of them. Tosha offers a large selection of pastries and other baked goods such as: stir and crunch cakes, chocolate and cheese cakes, mousses, croissants, quiches and more. The bakery also has a café, so you can drink great coffee with your pastries, or take them to go.

Chef Meals on Demand with Hagit Lidror

A personal meal cooked especially for you. Enjoy a private vegetarian or vegan meal. It can be brunch, lunch or dinner. A rich, seasonal, ever changing menu with- Salads, soups, pies, dips, various dishes and deserts. A meal can host 8-50 people at your house, your vacation house or in Clil.

Alto Dairy

Alto Dairy at Kibbutz Shomrat is a cheese-making love story, spanning back three generations. Alto means “high”, which is the type of quality the dairy activity strives for, by developing flavor and aroma rich products that are unique and surprising. The dairy is located at the heart of the kibbutz’s orchard with its very own special store and a big window looking into the cheese-making hall. Ariel and Yonat Mazan are members of kibbutz Shomrat which is in the Western Galilee. Early on, Ariel used to work as a cheese maker at the kibbutz’s little dairy and years later the family opened their own boutique dairy. Love of cheese-making, creativity and attention to every detail lead Cheese Maker Ariel in making and developing the dairy’s unique cheese, with the support of all family members. Shaked, the eldest daughter, initiated an expansion of activities and so under one roof you can find the dairy, café with a special dairy menu, and a deli showcasing the rich variety of Alto’s cheeses. Cheeses at Alto are made of fine Galilean goat milk using traditional methods common in rural areas in Europe. The café serves rich breakfast and lunch dairy menus for individuals and groups. The deli has a selection of yogurts and delicious creamy ripened cheeses: Bree and Camembert white mold cheeses, Saint Maure and Carmel Blue, characterized by blue veins that give them a strong aroma and taste, Smadar – a unique development by Alto, coated with charcoal to give a rich unique taste, low fat cheeses, Tom and Gouda cheeses and ice creams. You can also order cheese plates for events, a variety of unique gift packages and even a picnic basket full of delicacies. The dairy is supervised by the Ministry of Health and its products are certified Kosher by Mateh Asher’s rabbinate department.

Noalush

Moti and Noa Ifrach, partners in life and business, have made their dream come true and opened Noalush – bakery, deli and restaurant, on the road connecting Tarshiha and Kfar Vradim. At the stylish bakery, Moti, Graduate of Le Cordon Bleu Paris, bakes cakes, cookies and other French-style pastries. At the deli and restaurant, Noa his wife gathers the best ingredients Israel and the world have to offer, such as: a large selection of cheeses, smoked fish, wine and special deli goods. Their restaurant serves a rich and versatile milk menu of dishes, based on the deli’s products. The restaurant can also be reserved for events. Kosher dairy under the supervision of Maalot Rabbinate.

Shirat Roim

Shirat Roim (Shepherds Song) is a boutique dairy making quality sheep and goat cheeses. The dairy makes hard, semi-hard, soft and semi-soft cheeses in traditional methods common in Europe – without preservatives, food coloring or wax coating. Shirat Roim – House of Cheese is located at kibbutz Lotem in Misgav, between green mountains. Michal Mor Melamed, the dairy’s cheese-maker, is a veteran speech and language therapist who stumbled across the world of cheese by chance. In 2005 Michal went on a paragliding vacation in Switzerland’s Bernese Alps. The weather was not welcoming so she traveled the area, saw how hard-cheese is made in the Swiss mountains – and fell in love. Upon Michal’s return to Israel, she took to studying the field of cheese and milk at Ruppin Technological College, worked for several local dairy farms and even traveled to Switzerland to study the making of hard cheese in traditional dairies. That is how the dream of opening her own dairy was born. She moved to the Galilee, settled in Kfar Kisch, opened her dairy and later, the dairy’s store. Today Michal is an honorary member of the global cheese guild, making medal-winning cheeses that represented Israel at the World Championship Cheese Contest. Nowadays, the dairy farm is located at Lotem and House of Cheese was built next to it, inviting visitors to an experience of artisanal cheese. Watch the making and ripening process of different cheeses, hear stories and watch a video about the dairy, participate in events and workshops and enjoy the dairy’s cheese and quality Galilean goods. The dairy farm’s cheeses are Kosher – under the Supervision of Misgav Regional Council – Rabbi Uziel Eliyahu.

Shirat Roim Dairy – The Delicatessen

In Shirat Ro’im- House of cheese, you will find our Delicatessen where you can taste and purchase the Dairy’s cheese and Excellent Galilean products. the Dairy produces quality cheeses from sheep and goat’s milk. The dairy produces hard, semi-hard, semi-soft and soft cheeses, using traditional European methods – without preservatives, food coloring or wax coating. At our delicatessen you can choose from 23 different goat and sheep’s milk cheeses that we produce. Shirat Ro’im holds 7 medals in international cheese competitions in the world- In the international competition in Norway in 2018, “Ma’ayan charod” cheese won a super gold medal and was concluded in the top 16 best cheeses in the world- from 3500 cheeses of 41 different countries in the world. Michal Mor Melamed was invited to judge in the competition. In the same competition, another Shirat roim cheese won a silver medal. The Dairy also holds 5 medals (Gold, Silver and Bronze) from 2 cheese Mondeals in France 2015/ 2017 All cheese are Kosher and Kosher for Pesach.

Friday Brunch at the Kishor Winery

The Kishor Wintery is located on Kibbutz Kishor in the Upper Galilee in one of Israel’s most beautiful spots. On the kibbutz you will find Kishorit Village. This unique enterprise provides a home for adults with special needs who operate all aspects of the farming village: the bakery, barn, cheese production, the chicken coop which produces free-range eggs and of course the winery. As you sit there, gazing at the beautiful vineyard, breathing in the pure mountain air, you can also sample the excellent wine and delicious food in a totally free and relaxed atmosphere – there are no reserved tables here, something that frequently leads to enjoyable meetings between our guests. What’s on the menu? Shakshoukah made with our free-range eggs, labaneh from our local cheese-makers, made from the milk of our own local goat herd, salads created from fresh vegetables grown on our organic farm, breads and desserts from our bakery, tea and coffee from our self-service coffee corner, and once again of course – lots and lots of wine (60 shekels per brunch). When: The last Friday of every month 10.30-14.30. Where: Kishor Winery, Kibbutz Kishor. To be pre-arranged: 04-9086198

Breakfast in the Cafe at Kamah

The Kam’ah coffee shop is located on Kibbutz Harduf amidst the enchanting panorama of the Galilee, with a beautiful balcony surrounded by rows of medicinal herbs. The location and design of the coffee shop reflect the unique approach of our curative community, which emphasizes aesthetic and pleasing surroundings. The coffee shop serves breakfast and light meals, based on fresh, natural and primarily organic ingredients. Opening hours: Sunday-Thursday 09:00-15:00 and Fridays 08:00-13:00 In July and August Sunday-Thursday from 09:00-14:00

Rushka Café Above the Gallery

Located above Blacksmith Yuval Telem’s workshop is Rushka Café and Gallery, overlooking spectacular views of Mount Adir all the way to Mount Hermon. At the café, Mira Telem or Mira’le, serves a vegetarian menu with quiches, cheesecakes, chocolate and even home-made ice cream in the summer season. Vegan food is also on the menu, including vegan chocolate cake. During winter, casseroles are added to the menu and what a true delight it is to sip coffee, herbal tea or hot chocolate when it’s raining, or sometimes snowing, in the smithy’s yard outside. Rushka is named after Mira’le’s mother and it symbolizes family and the place’s homely atmosphere. You can pre-book events and/or meals. Sometimes, the gallery hosts jazz evenings, changing exhibitions alongside Yuval’s artwork, public-singing evenings and more.

TO ALL ALCOHOL

Wine Tasting at the Stern Winery

The Stern Winery Visitors’ Center is located on Kibbutz Tuval in the Tefen Bloc, 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 Stories about the winery You are invited to join the Friends of the Winery Club. The wine-tasting takes place in an authentic, cozy atmosphere around heavy wooden tables built by Johnny.

Wine Tasting and Dinner at the Stern Winery

The Stern Winery Visitors’ Center is located on Kibbutz Tuval in the Tefen Bloc, 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 with the delicious, joyful meals. 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 Malka Brewery at Tefen

Due to the current situation, Malka will nit be hosting tours. We apologize and hope to see you soon. 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 a 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 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.

Kishor Winery

Kishor Winery – A unique boutique winery with a vineyard, new visitor center and unique activity incorporating people with special needs. The first grapevines were planted at the end of summer 2017 and over the years the growing grounds expanded. Today, the vineyard stretches over 80 dunams (around 19 acres). Kishor vineyard is located at Kishorit, on the Upper Western Galilee mountain range, 500 meters above sea level. The unique climate of the area, characterized by big day and night temperature differences, combined with rocky terrain, create an ideal environment for a long and slow ripening of the fruit, which gives the wine its color, aroma and special taste. The quality and health of the grapes and wine are achieved by maintaining the health of the soil and environment. The Kishor vineyard and winery are owned by Kishorit village, a village for people with special needs who live together as a community and work in the village’s different production industries. The winery is one of the main industries in the village and Kishorit members are fully involved in the wine production process, in caring for and cultivating the vineyard, picking grapes, bottling wine, distributing to customers and, with the aid and support of the expert consultants and workers of the village, they essentially make Kishor wines. The visitor center is another source of income for members and it gives them an opportunity to welcome outside visitors, interact with them and see the fruit of their labor. The winery makes about 50,000 bottles a year and its wines have won prizes in Israel and abroad. Several grape varieties are grown at the vineyard: reds: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Grenache, Syrah, Mourvedre, and whites: Sauvignon Blanc, Viognier, Riesling and Chardonnay. You can taste and purchase the wines on-site. If you book in advance, you can also eat breakfast or lunch at the beautiful visitor center, with wine, cheeses and fresh pastries that are also made in Kishorit. The center can also be reserved for private or company events.

Wine Tasting at the Kishor Winery

The Kishor Winery’s Visitors’ Centre 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.

Yiftah’el Winery

Yiftah’el Winery was opened in 1999 as another part to Hadas and Zvika Ofir’s farm in Alon HaGalil. In 2004, Winemaker Kobi Tuch joined the winery as an advisor. Kobi is the founder of Israel’s first boutique winery – Mount Meron Winery. Yiftah’el vineyard is located west of Highway 77, on the northern slopes of a hill facing Zippori River. The grapevines are planted in terra rossa soil with hard limestone. Hadas and Zvika came to Alon HaGalil in 1984, the two grew up in Moshavim and wanted to continue their families’ farming traditions on a new, young Moshav. Their farm (or Meshek) started from a little apiary which grew bigger and bigger until it became the farm’s main source of income. In 1986, they decided to plant a vineyard in order to deepen their roots in the lands of the Galilee. Zvika says: “For years we sold grapes to different wineries, and the wines that were made from them got many praises. In 1999, we decided to start our own winery and make our own wine. Ever since, we make sure our wine is produced solely from our vineyard’s grapes. Our wines are unique because they are each made of 100% one particular variety of grapes. The proximity to the winery and dedicated care of the vineyard, contribute to the production of high-quality wine, all thanks to the expertise of Winemaker Kobi Tuch”. The winery offers a variety of wines: Cabernet Sauvignon, Merlot, Sangiovese, Shiraz, Marselan and Petit Syrah – reds, and Roussanne – white. The winery makes around 5,000 bottles a year, each made using one specific grape variety. Zvika and Hadas brought an American cabin to the farm and inside it you can taste and purchase their wine, nine types of honey produced in the farm, and enjoy small changing exhibitions by Galilean artists.

Lotem Winery

Lotem Winery is one of very few 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 uncompromising quality of wine making 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 unique atmosphere. Celebrating events on-site is also an option. On weekends, visitors can enjoy meat or vegetarian food, and occasionally, a live show.

Tamar & Gefen

Tamar & Gefen at Mitzpe Hila is a small and beautiful complex with three luxurious B&B cabins, hand-built by Tamar and Yaron Cohen. Each cabin has a hot tub overlooking nature. Tamar, a graphic designer, grew up in Nahariya to a family who, while still in Europe, made wine and alcoholic drinks. Tamar sees design and textures in living color, she’s in love with natural materials, enjoys playing with their combinations and contrasts, loves cooking, baking and entertaining. Yaron, part of a farmer family from Moshav Avdon in the Western Galilee, grew up surrounded by orchards, chicken pens and tractors. As the years went by, he followed his heart, planted a vineyard at Mitzpe Hila, right next to his home, and mastered winemaking. Rooted, construction and carpentry expert and non-stop craftsman. The complex also has a vineyard, wine-culture center and a secret boutique family winery where special liqueurs are made and are available to try. At the family vineyard in Mizpe Hila, Spanish grape variety named Tempranillo, unique in our region, is grown and guests of Tamar & Gefen are welcome to join a tour of the vineyard and hear about the local winemaking process. Tamar Cohen will make sure your stay is as comfortable as possible and you can enjoy a rich tasty breakfast, relax and take-in the beauty of the cabins and Galilean views. For couples only.

Family day on the coast

The first point of the route is the Ein Afek Nature Reserve. On the northern side of Kiryat Motzkin, on Route 4 (Haifa-Acre), there is the Ein Afek junction, at this junction turn east to road 7911 (towards Shfaram), and after about 2 km you see signs and turn towards the Ein Afek nature reserve.

Malka Brewery

Malka Beer Garden

In 2010, we opened the Malka Beer Garden close to the brewery on Kibbutz Yehiam. The Garden is situated at the edge of a natural forest overlooking Wadi Yehiam and the Haifa Bay. On weekends you can enjoy the full range of Malka beers straight from the barrel, alongside delicious snacks and light meals. Some Thursdays we host live performances at sunset – details are available on request. Over the years, the Garden has become a favorite recreational spot for locals and visitors from across the country.

Shefi- Meat Restaurant, Brewery and Boutique Vineyard.

Handmade Beer Brewing Workshops at Shefi’s

3. A fascinating hobby and experience, brewing beer with household utensils, Shefi will be waiting for you in the resort complex that combines a micro-brewery, a meat restaurant and an alcohol distillery. a. A basic beer brewing workshop includes a meal in a restaurant and beer tasting – The workshop lasts about 4 hours with an overview and explanation of the raw materials, tools, technique and method for brewing homemade beer. We will brew beer together from the stage of grinding the malt until the first fermentation and we will end with a joint meal including a beer tasting of multiple varieties. Minimum of 6 participants in the workshop, price per participant is 400 NIS. b. Advanced beer brewing workshop includes a meal in the restaurant and beer tasting – The workshop lasts about 5 hours, we will learn and get to know the raw materials and equipment required for making quality home beer using the ALL GRAIN method, we will cook a selected recipe and finish with a meal together. Minimum 6 participants in the workshop, price per participant is 550 NIS. Each participant will be able to receive a six-pack of beer from the joint brewing after about 21 days including private branding. We will end with a joint meal with a beer tasting of multiple varieties.

Jullius Distillery

Due to the current situation, Julius Distillery will not be hosting tours. We apologize and hope to see you soon. Jullius Distillery was opened in 2008 by Yuval (Joov) Har Gil. Joov, 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, to plan 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. These manufacturing principles, combined with small distillation cycles, 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 a variety of products and get intoxicated from the flavors and gorgeous views.

TO ALL CULINARY WORKSHOPS

Magical nature spots and authentic meetings

Chef Meals on Demand with Hagit Lidror

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.

Janet’s Kitchen

Janet welcomes you to her house for some authentic, warm Druze hospitality. Jat Village is a relatively small Druze village with spectacular views and fresh air. Come visit Janet at her cozy kitchen, get to know her and her family, and sit together for a feast with a variety of homemade dishes and fresh pastries made from Galilean produce: stuffed grape leaves, Majadra, Siniya, Tabbouleh salad, Moussaka, meat Kubbeh, Maqluba and more. At the end of the meal you can enjoy some coffee and pastries, talk to the family about Druze customs, traditions, faith and also hear about the unique connection between the family and Israel’s armed forces. Advance booking only.

Brioche

Hagit Stern worked at a senior position in high-tech in the past but has always loved baking. She decided to follow her love and study baking. First, she studied at Estella in Givat Shmuel and then in France at Perpignan. Keeping to her studies in France and the strict attention to raw materials, some of the ingredients Hagit works with, such as butter and chocolate, are especially imported from France and Belgium. Today, her passion and professionalism are applied at Brioche Nahariya. Brioche offers a rich and kosher meat or dairy catering, including a variety of pastries and delicacies with a true French taste. Brioche can be booked for events as well as cooking and baking workshops.

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 the 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 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.

Hagit Lidror- Workshops and Vegan Cooking with Love

In a stand-alone house on a mountain at Clil, with a wide deck overlooking spectacular Galilean views, among an herb garden, tastes and colors, Hagit Lidror entertains groups, families, couples and individuals for meals, cooking workshops, chocolate workshops and outdoor dining – all based on healthy vegetarian cooking. Hagit is a vegan chef who puts all her rich experience and love into her cooking. Among the workshops Hagit gives: Raw chocolate workshop, wonders of Indian cooking, Galilean meal, Raw Food, health workshop inspired by the east, healthy desserts, vegan birthday cakes and more. Visitors to northern Israel, guests at Clil or locals looking to book a versatile Galilean meal are welcome to reach out – order, taste or learn. You can join existing workshops or book a custom-made one.

Shula from Shtula

Tosha Bakery

TO ALL LOCAL PRODUCE

Dairy Store and Delicatessen in Alto

The dairy store is housed in an unusual architectural structure that in the past served as the mythological kibbutz dining room and adjoins a flourishing orchard. The building houses under the one roof: a goat’s cheese dairy, a café and the dairy store. The store offers a rich variety of goat’s milk cheeses produced in the dairy. There are dozens of cheeses to choose from: hard, ripened, low-fat, Alto’s famous special thick yoghurt with its “flavor of days gone by” and of course fresh goat’s milk. The store also offers a selection of choice Galilee products: wine, olive oil, olives, preserves, spreads, honey, halva, a selection of delicious sourdough bread, and handmade cakes and cookies. The store is dairy and kosher. Plentiful parking and disabled-accessible.

Buza Ice Cream

Buza Ice-Cream is, first of all, a dream. Adam Ziv from Kibbutz Sasa traveled the world, following his dream to learn how to make ice-cream. He worked in various ice-cream parlors around the world and learned the profession. His longest internship was in Italy, at a small ice-cream parlor in a village near Florence. When he returned to Israel, his dream was clear: to open a high-quality ice-cream parlor in a Galilean village and make ice-cream with a Galilean touch, from the best possible natural ingredients. In his search for the perfect location, Adam met Alaa Sweitat, owner of Aluma restaurant in Tarshiha, and their partnership was set instantly. And so, Buza (Arabic for ice-cream) was born, an Arab-Jewish collaboration between Adam from Kibbutz Sasa and Alaa. Buza’s Galilean roots are strong – in the love for raw materials, the tastes and smells. That is the foundation for the its ice-cream – hand-made daily with much care and from the best and freshest raw materials. Ice-cream is not just one thing. Like colors, songs and people Buza’s ice-creams have different characters. For example, Rich Chocolate – stable and serious, a dignified veteran, and Grapefruit Arak – young, fresh and surprising, or Mascarpone and Figs – you can’t really tell if it’s from here or from somewhere completely different, and Vanilla – nostalgic ice-cream, makes you thinks of childhood, and many more. Buza House at Kibbutz Sasa invites you to participate in ice-cream workshops and celebrate events.

Noalush

Noalush Delicatessen

Motti 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.

Shirat Roim Dairy – The Delicatessen

Tosha Bakery

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 kibbutz years, there is a gallery that offers handmade Galilean products produced by kibbutz members or friends in the area.

Noalush Patisserie

Matti 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 and Kfar Vradim. In the beautifully designed patisserie, Motti, a graduate of Cordon Bleu in Paris, creates a tempting array of cakes, cookies and French-style delicacies. The space is also available for private events. Dairy, Kosher under the supervision of the Ma’a lot Rabbinate.

The Odette Boutique Store

Odette’s chocolate boutique offers a wide selection of praline flavors, developed over two years to give customers a multi-sensory experience – sight, taste, smell and the crackling sound of the thin shell of pralines, all combine together to form the perfect bite. Other than pralines, the boutique sells a wide variety of chocolate products such as chocolate-coated caramelized almond sticks, “cat tongue”, chocolate logs, chocolate bars with a variety of toppings, a variety of chocolate covered nuts, mendiants and more. All these can be made into luxurious gift baskets, and fit to the customers’ budget.

Odette Chocolate and Pralines Boutique

Odette is a special boutique for handmade chocolates and pralines opened by Dr. Shlomit Zamir at Kibbutz Regba. Dr. Shlomit Zamir, a Materials Engineer, decided after 18 years of working as R&D Groups Manager in Israel’s defense industry to dedicate herself to developing another kind of material, and a long-time hobby – chocolate. Her initial motivation was to combine her hobby with creating a proper work environment for her mentally ill brother and other people in his position, along with commemorating her mother – Odette. As she set off on her new path, Shlomit’s dream grew bigger and she decided to develop an international brand of pralines and high-quality chocolate products, using the best raw materials and meticulous aesthetics. In 2017 Shlomit opened a small chocolate boutique in Regba, naming it The Lab, and that is where she develops her brand. Along side the R&D activity, and with great love of people, The Lab has delicious chocolate workshops for kids age 3 and older, and adult workshops where Shlomit shares her personal and fascinating story. The chocolate boutique also offers wonderful gift baskets and multi-generational workshops for families, birthday workshops, workshops for companies, tourists and more.

Tzuf- Honey and Nectar Shop

The bees are a miraculous wonder and their relationship with mankind is crucial. The bees are responsible for more than 70% of the pollination of our food. Without the bees, our diet would have been extremely dull. Their social life and cultural behavior is fascinating and that is even before we talked about the honey and its amazing nutritional values. Working with the honey and knowing about its nutritional values, Tzuf believe our sweets must be healthy as well. Today, alongside the honey, Tzuf produce a line of spreads- healthy, sweet spreads with no added sugar as a good healthy substitute to the over sugared spreads on the market.

Brioche

Noor Restaurant’s Pastry Shop

Patisserie and Delicatessen at the Tosha Bakery

Shahaf Avraham and Tomer Suissa are friends from the North of Israel, who have worked together in the past. Tomer, who studied under famed bakers Hans and Galit Bertele and Estella, and also apprenticed for Estella in France, creates cakes and other baked goods that are as beautiful as they are delicious. The space’s design is pleasantly eclectic, and includes a bar mounted on a bicycle that the couple dismantled and rebuilt. Tosha offers a wide variety of patisserie and other baked goods, including yeast cakes, coffee cakes, chocolate and cheese cookies, mousses, croissants, quiches and much more.

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.

Alto Dairy

Shirat Roim

TO ALL RECIPES

Mbreda – Noor Restaurant

Mbreda – Noor Restaurant Materials: Burgul Tomato red Onion Mint Tomato paste Salt And the spice of the house 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- Carmit Arbel

Tofu and Dried Tomatoes Spread- Carmit Arbel Ingredients: Tofu package 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, it is also possible less and much more) 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

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

Hibiscus Rhubarb Iced Tea – Ayala Moriel Parfumes

Hibiscus Rhubarb Iced Tea – Ayala Moriel Parfumes 1.5 L fresh water 30 gr dried hibiscus flowers 2 Tbs. honey 2 Tbs. dried goji berries 1 stalk of fresh rhubarb Place hibiscus flowers in a medium saucepan and cover with water. Bring the water to a boil, and simmer for about 5 minutes. Add goji berries and honey, and transfer to a pitcher. Bring down to room temperature. Slice the rhubarb thinly, and add to water. Refrigerate overnight and serve either strained or with a couple of rhubarb slices and some goji berries in each glass.

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 on slow speed. Cover with nylon and transfer to 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 Merry Christmas

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 sour cream cup 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.

Baba Ganoush – Janet’s Kitchen

Baba Ganoush – Janet’s Kitchen Roasted eggplant salad in tahini, is an Arabic salad commonly used in Israeli cuisine. Products: · 2 medium eggplant · Half a cup of tahini · 1/4 bunch of parsley · 3 cloves of garlic · 1/2 cup lemon juice · salt and pepper · Red and sour pomegranate seeds for decoration Preparation: · Slightly fry the eggplant with a fork and roast on an open fire or grill for about 20 minutes, until completely tender. · Wait for the eggplant to cool a little, meanwhile – finely chop the parsley. · Peel the burned eggplant peel under the tap water gently and place the peeled eggplant aside and prepare the grinding. · Put the tahini on top with the garlic and add the salt and lemon juice and water to the desired degree of tartness. · Prepare the eggplant in a serving dish, cut along the eggplant and open it like a boat, sprinkle with salt and black pepper and then pour the tahini over and garnish with parsley and pomegranates. Bon Appetite

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, recommended for 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 filling – rinse well round 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 with whole rice or quinoa – give half cooking 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 bahert or other spice mix. Add salt,). You can also scrape 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 along. While tightening. Cooking – Lather a pot with the leaves (preferably torn if any), 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 for a few minutes and some pods of cardamom. Place a plate (important – it’s like a dumbbell) 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.)

Broccoli Salad -Tamar & Gefen

Broccoli Salad – Tamar & Gefen Ingredients: 3 fresh broccoli heads About 20 small radishes Green onions Cranberries Pine nuts Preparation method: 1. Divide the broccoli inflorescence from stems and joints into small inflorescences 2. Cut the radishes into thin slices 3. Chop the green onion into circles 4. Add cranberries and roasted pine nuts (or roasted almonds) 5. Season with fresh lemon, olive oil, salt and coarse black pepper * Use fresh cauliflower instead of broccoli A salad that we like to make for vegan guests who come to stay with us at our Zimmer.

Butter Cookies and Flowers – Yotam Dahan

Butter Cookies and Flowers – Yotam Dahan Ingredients: 300 gr’ of soft butter 1/3 cup sugar 1/2 teaspoon salt 3 egg yolks 2 tablespoons vanilla extract 4 cups flour. For decoration: eatable flowers that are not protected. For example: sage, rose, chrysanthemum, lavender, savyon. Preparation: Mix everything in a bowl until you get a smooth dough. Roll between two baking sheets. Cut circles with a glass, decorate the flowers and gently lower again to insert the flowers into the dough. Bake 9 minutes in a warm, supervised oven. Take out, chill and store for up to 3 days in a closed vessel. Enjoy the spring 🌷🌹🌺🌸🌼🌻

Eggplant Salad – Paula Rykine ART192

Eggplant Salad – Paula Rykine ART192 Everyone has some foods that symbolize a home for them. This is my mother’s eggplant salad. The part of soaking and squeezing the eggplant is my childhood memory and to this day I do it just like my mom. When we compliment my mother on the excellent eggplants she always says – “Yes, it came out not bad but my aunt’s came out more delicious”. For decades she has been trying to recreate the taste of eggplant her aunt would make – she changes the frying order, she changes the quantities, changes the type of oil and the type of pan but in vain. It doesn’t come out like the aunt’s. There are probably memories of flavors that we will not be able to recover. In recent years I have experienced the same frustration – making eggplants by all directions and never taste as good as Mom’s. There is only one mother. The beauty of this recipe is that there is no exact science here. You can play with the ingredients and it always came out delicious. I mix it with prepared rice or quinoa, make it with a hard-boiled egg and tahini sandwich and just eat it with a spoon 🙂 Ingredients: 2 medium eggplant 3 peeled medium carrots cut into quarter slices 4 ripe tomatoes cut into cubes 1 diced purple onion 1 large red pepper cut into cubes 4 tablespoons olive oil / sunflower / canola A tablespoon of coarse salt salt 1/2 teaspoon cumin Preparation: Cut the eggplant into cubes of 2 x 2 cm put in a bowl and sprinkle over the coarse salt. Stir and set aside for about half an hour. After half an hour, take a handful of eggplant cubes at a time and squeeze / squeeze the liquid. Repeat until all eggplant is squeezed. Heat the oil in a heavy skillet and fry the eggplant until lightly golden. Then gradually add the onion, carrots, tomatoes and red pepper. Add salt to taste and cumin. Continue to cook over medium heat until all vegetables are softened.

Honey Cake – Yiftah’el Winery

Honey Cake – Yiftah’el Winery A recipe that goes through the ages in our family. Grandma Zahra, Zvika’s mother, Taught Hades, Zvika’s wife, the recipe. For us this is the regular cake on the weekends. The children and grandchildren are crazy about her too. Simple to make and extremely delicious! Ingredients: 2 eggs A glass of honey Cup of sugar 0/5 cup oil 0/5 cup of boiling water 2 cups flour Bag of baking powder 2 tablespoons of cocoa A bit of Clove powder for decoration – nuts and raisins. preparation method: Mix in the mixer: eggs, glass of honey, sugar and oil. In a separate bowl mix flour, baking powder, cocoa and cloves. Add to the ingredients in the mixer, mix and slowly add the boiling water. Transfer to two elongated English cake molds. Add to nuts and raisins and put in preheated oven at medium heat until toothpick comes out almost dry.

Manaqish – Galileat

manaQuiche – GalilEat Ingredients: dough: 1 kg white flour 1 teaspoon of dry yeast 1 teaspoon salt ½ teaspoon sugar 1/2 cup olive oil 3/4 – 1 cup hot water Za’atar mixture 1.5 cup of olive oil 4 tablespoons of za’atar Pepper mixture A cup of sweet pepper paste 2 tablespoons of hot pepper paste (more or less, depending on your opinion) 1 teaspoon tomato paste 2 tablespoons olive oil ** In both mixes, simply mix all ingredients together. You can add one chopped onion to the pepper mixture. Preparation Place the flour in a large bowl. Add the yeast and sugar and mix. Add the salt and olive oil and mix well. Add 1/2 cup of water and stir. Add another 1/4 cup of water and put in the dough. Add more water as needed. The dough should be soft. Put about 5 minutes until the dough is uniform and soft. Cover and place in a warm place for at least half an hour. Divide the dough into 15 balls. With a rolling pin roll each ball into a circle of 15 cm wide and place on a large pillow. Add sauce and place in the oven continue until the first dough has made a complete round in the oven.The pita should be ready when it completes the round in the hot oven. In the absence of such an oven at home, heat the home baking oven to 220 ° and bake in the oven for about 4 minutes

Kneidlach – Yuval Telem

Kneidlach – Blacksmith Yuval Telem and Rushka Café and Gallery The taste of Mom’s foods is also remembered for grandchildren who are greatly missed. Mom had a number of specials, including the Kneidlach. And although Kneidlach is a definite Passover meal Mother or rather Grandma Rushka knew that grandchildren love these wonderful balls in the soup, that sometimes made them even when we came for a regular weekend visit and were always enthusiastic. I admit that I make the kneydl dough exactly according to the recipe Mom left for me and my sister, but they never come out exactly like her knead dough. At least that’s what her grandchildren say so … Ingredients: 1.5 cups of matzah flour 1-2 spoons of salt 1/2 teaspoon black pepper 3 tablespoons oil. Mom used the olive tree oil (today canola) I use olive oil. 3 eggs 2 cups of boiling water preparation method: Mix in a bowl – flour, salt, pepper, in a separate bowl – mix oil and boiling water. Pour the liquid into the dry mix well and cool. Add the eggs one egg at a time and mix well. Make sure the mixture is not too liquid and if necessary add a little flour. Put in the refrigerator for an hour, ash even more. Boil water in a very large pot (preferably salt added to water). Take the batter out of the fridge and make small balls. Gently put in the boiling water. At first, the balls will sink to the bottom of the pot. After the balls are floating give them another 5-10 minutes to cook before testing one ball and make sure it is brewing.

Flavored Cheese Loaf – Hassi Naveh

Flavored Cheese Loaf – Hassi Naveh Another easy recipe for quick preparation and not dirty, because when preparing countless breakfasts, it will be interesting and varied and uncomplicated. The cheese as it tastes a little sugary (flavor that comes from the vinegar) and can be combined with stews and pastries. The cheese taste is very delicate and its flavors can be changed and varied by spreading spices between the layers Spices like Nigella, za’atar, chili, salt If you do not have a suitable basket, a strainer can also fit. You can make any amount of milk preferably at least 2 liters. Important the vinegar is poured while stirring and do not stop stirring until the liquid in the pot is almost transparent. Recommend serving as a whole loaf or sliced with chopped vegetables, green leaves, seeds and more. Ingredients 4 liters of milk 1\4 cup Vinegar Salt Spices you love, herbs, gourds .. A clean basket Preparation: Heat the milk in a saucepan to a boil (until small bubbles are seen in the margins) turn off and remove from the fire Mix the milk and pour vinegar and a little salt, stirring to form chunks of hump. While warm, filter the chunks of liquid and place in a basket one layer after another, sprinkling spices between the layers Cool slightly until most of the liquid has come out. Transfer to the refrigerator for several hours for the cheese to stabilize

Charoset – Michal Shiloah Galnoor

Charoset – Michal Shiloah Galnoor – WGN CEO This is a family recipe that has been passed down in my family for 5 generations in Jerusalem (I am the fifth generation, I was born in Jerusalem and have lived in the Western Galilee for 14 years). I love this recipe and the story behind it, so I found this to be the perfect opportunity to share it with all of you. From Gad Frumkin’s book, “Through a Judge in Jerusalem” published by Dvir 1954 – Gad Frumkin was my great grandfather, the grandfather of my mother Yael (Gilon) “On the morning of Passover Eve after a chametz test, my father, Israel Dov Frumkin, publisher of the “Havatzelet” newspaper 1850-1914, sits in the dining room which has already be fully prepared for Passover, engages in the preparation of the charoset for the holy night, and engages the children around him. The necessary markers in place of the clay made by our ancestors in Egypt are to educate the children in the mitzvah, employing them in cracking almonds and hazelnuts, and in removing the grains from the dates. The household members peel the apples and crushes everything nice and thin, and Dad takes each kind, bulking all species together, adds sugar to them and also adds ginger and cinnamon that are not well-refined – a reminder of the grains that were confined within the clay – and pouring a dash of wine into the mix, not to the extent that it mixes nicely. When the charoset is almost ready, Dad hides it until the next day during the holiday, and it is not finished until he adds it to the dinner table and pours in a lot of wine and softens it all. After the evening prayer at the synagogue, the synagogue members and other associates would come up one-by-one and fill a cup of charoset to take home, and those who did not bring cups take home on a leaf of lettuce, and Dad warns everyone to add extra wine to soften,”. “On the last evening of the holiday, my father’s friends among the night would send him a gift of chametz: bread pies with butter and honey as a thank you for the matzah gift he would send each of them during the holidays. The servants would stand in the alley with the trays of chametz in their hands and would wait for the stars to come out, to be able to bring chametz into the house after the end of Passover.” Ingredients: 100 grams of ground walnuts 100 grams of ground hazelnuts 100 grams of ground almonds 200 grams of ground, peeled dates (or date spread) 1 big apple – cut and crushed Freshly grated ginger (ginger to taste) Ground cinnamon (add more to taste) 1/2 cup sweet wine Preparation Method: Mix all ingredients except the wine. Add the wine just near the beginning of the sedar. If the mix is too thick, more wine can be added. Enjoy and Bon Appetite!

Zarpat Fatetier – GalilEAT

Zarpat Fatetier – GalilEAT Ingredients dough 500 grams of whole flour 1 teaspoon salt ½ cup olive oil ½ cup of water Preparation of the dough Add salt to flour and mix well. Add the olive oil and mix well then add half of the water. Put the dough for about 10 minutes, adding a little more water each time, until you get a smooth, soft dough. Cover the dough and set aside for at least an hour. Zaraphat usually prepares the dough the day before. Divide the dough into balls 5 cm wide Filling 2 spinach packs, preferably large leaves. 1 large onion, cut into small cubes 1/2 cup olive oil 1 teaspoon salt 1/2 teaspoon minced black pepper The pattier preparation Separate the spinach from the stalks and rinse well. Cut the spinach into large pieces. Transfer the spinach and onion cubes to a large bowl and add the olive oil and salt and black pepper and mix. It is important that the olive oil be very high quality. Open each dough ball for a flat, thin circle. It is important to make sure that the dough is not too thick. Place a heaping tablespoon of the filling material on a semicircle of dough, pulling one side toward the middle. Continue like this with 2 more sides, leaving a large triangle. It’s important that everything is tightly closed. Fry on electric frying pan or even a skillet pan can be used on the stove. For 7 minutes each side, until golden and crisp.

Ma’amol Zard – Noor Restaurant

Ma’amol Zard – Nur Restaurant Ma’amol cookies are basically the joy, unity and simplicity. We inherited the recipe from the grandmothers who would gather together with all the neighborhood women each holiday party and cook the cookies. The work together went on for hours and hours, accompanied by folk tales and lots of laughs and poetry. The smell that characterizes the baking of these cookies in the taboon transmitted to each passing by the holiday feeling. The younger generation still continues the same tradition, but in a smaller number of people. Ingredients: 1 kg of white flour 300 grams of compliment A quarter cup of corn oil A quarter teaspoon of milk A glass of lukewarm water Filling Fresh dates Margarine / butter Bharat preparation method: Put flour and butter in our hands until crumbs are formed. Add the milk and water and knead until smooth and even. Set aside the dough and meanwhile prepare the dates stuffing. Peel the dates, grind them together with the butter and mohair. Make small balls. Roll out the dough, cut into circles. Inside each circle, a ball of dates is placed. Fold the dough and with the help of a pinch of cake make uniform and tight lines. Tighten the sides well. Preheat the oven to 180 degrees and bake until golden.

Magic Cracker – Hagit Lidror

Magic Crackers – Hagit Lidror Ingredients: 4 cups spelled flour / rye \ full \ buckwheat \ taff \ rice \ hummus Cup of sunflower seeds Cup of sesame seeds Cup of Oat Cup of of flax Half a cup of good quality olive oil About half a 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 lightly dough is obtained (really stick 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. Download 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 much you like your crackers), take 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

Cashew Mousse Cake – Hagit Lidror

Cashew Mousse Cake – Hagit Lidror On Passover my mother baked wonderful, special cakes and 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 amount of eggs used for most Passover recipes. I started looking for other baking directions. And then I fell in love … Just like that, in the RAW FOOD dessert world. A world of great sweets without baking, who are also fit for Passover every day. They are also milk free and no eggs, and even 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. Fine cashew mousse cake This time, chocolate and coconut flavor – a winning combination for my taste. And the best – 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 round , or 28 or two English cakes, or about 20 personal cakes – depending on their height 1.Layer-easiest – Soak in tap water 2 cups unpeeled walnut-king / almond / hazelnut / pecan mix between hour and night. Filter and grind in a food processor with: 6-8 soft dates (majhol) Spoon of fine cocoa powder (I use RAW powder) A tablespoon of coconut oil / cocoa butter is dissolved in a hot water vessel Spoon of Maple A bit of vanilla Pinch of salt – Grind until it becomes ointment, but not too much (I like to have some bits left) – Flat in the shape of a pie bottom 2. For the second layer of coconut Grind pulses in a food processor- 2 cups dry coconut Two tablespoon agave / maple 4 tablespoons coconut oil For a slightly stickier texture – add banana or a quarter cup of coconut milk – The area on the calf 3. Dissolve in two layers – Soak tap water for about 4 hours 4 unpeeled cashew cups 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 A teaspoon of vanilla Pinch of salt About 3/4 cup of almond milk / rice / water – Good grinding until a really oily texture is obtained, if more liquid is needed to grind better – possible. Pour over the cake and put in the freezer. 4. 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 with a toothpick) Cover and freeze for at least 4 hours, preferably overnight. (And you can make the cake a few days before!) Spend about an hour before serving, Or a few hours before transferring to the fridge. To decorate – dissolve coconut, Or make melted chocolate and drizzle with a spoon Or cut strawberries and arrange up a 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 and healthy and indulgent Passover

Stuffed Grape Leaves & Zucchinis – GalilEat

STUFFED VINE LEAVES AND 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 zuchinis with a sharp knife or special rounded blade. Grate 2 tomatoes into rice. Mix in all remaining ingredients except 3rd tomato into 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 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 floating to the top and becoming unraveled. Fill pot with boiling water to cover stuffed vegetables., just to the bottom of the inverted plate. This is your water mark 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 yoghurt. Goat or sheep’s milk yoghurt is best.

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 2\3 cup of oil (preferably not olive oil because it’s bitter) 1\3 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 ❤️

Gluten-Free Chocolate Cake – Odette Chocolate Boutique

Gluten-Free Chocolate Cake – Odette Chocolate and Pralines Boutique, Shlomit Zamir When my children were small, there were a number of celiac patients in the kindergarten and in the school. To consider them, I asked one of the moms a recipe that suits them for a birthday cake, came out so delicious that it’s been the chocolate cake in our house ever since! Obviously suitable for Passover too! High quality chocolate is highly recommended! Ingredients: 200 gr’ of butter 1 cup of sugar 200 gr’ of dark chocolate 5 eggs 6 tablespoons of potato flour 1 teaspoon baking powder For coating: 250 ml sweet cream 250 gr’ of dark chocolate Instructions: Melt the butter chocolate and sugar in a microwave or saucepan over a small heat. When the mixture is uniformly add the eggs one by one while stirring. Add the flour and baking powder while stirring until uniform mixture is obtained. Pour the mixture into a 24-inch pan. Bake in oven preheated to 180 degrees for 50 minutes. After the cake cools, prepare the coating: Boil the cream Partially melt the chocolate in the micro and mix both. Spread evenly on the cake.

Chimichurri Sauce – La Pampa

Chimichurri Sauce – La Pampa Uncooked sauce that goes well with meat (can be used as a marinade). Ingredients: 1 tablespoon chopped garlic 500 grams fresh parsley – chopped 1 flat tablespoon fresh oregano – chopped 250 grams fresh onion – chopped 250 grams fresh red pepper – chopped 1 teaspoon of salt melted in 1 cup of water 250 ml wine vinegar 200 ml olive oil 200 ml soya sauce Preparation: 1. Mix all the vegetables. 2. Add the rest of the ingredients. 3. Keep in a closed jar.

Granola cookies – Kishor Winery

Granola cookies – Kishor Winery Ingredients: (for 1 portion) 125 grams butter 125 grams white sugar 100 grams brown sugar 1 egg + 1 egg white 75 grams white flour 65 grams brown flour 1/2 tea spoon of Sodium bicarbonate 1/2 tea spoon cinnamon 2 grams salt 175 grams oatmeal 50 grams nuts – crushed 75 grams dried cranberries 100 grams chocolate chips Preparation: 1. Mix the first 3 ingredients. 2. Add the eggs to the mixture. 3. Mix all the remaining dry ingredients. 4. Combine the two mixes. 5. Place in the fridge for 2 hours. 6. Make balls out of the mixture and bake for 18 min at 170 degrees Celsius.

Majadra Recipe – GalilEAT by Paul Nirens

Majadra Recipe – GalilEAT by Paul Nirens This dish has a strong Moroccan influence and is made from lentils and rice. In the Galilee, majadra is made in the Lebanese style, always from lentils and bulgur wheat. Ingredients: 1 cup brown or green lentils 2 chopped onions oil for frying 1 cup coarse bulgur wheat (crushed wheat) 1 spoon cumin 2 teaspoon salt 1 teaspoon Baharat (spice) Preparation: Fry the onions in oil until dark brown, about 1/2 an hour. They should be past the point of caramelization and almost burnt. This is very important, as it gives a very rich flavor. Add the lentils and 4 cups of hot water. Bring to a boil and reduce heat to low. Do not add salt until the lentils have started to soften, about 20 minutes. Then add salt, cumin and baharat to the lentils just as they start to soften. When the lentils are soft, after proximately 1/2 an hour, add the bulgur. Very gently mix the bourghul and lentils together and continue to cook over a low heat for 5 minutes paying attention to the amount of liquid, as the bulgur will absorb all of the lentil liquid. Add salt and spices to taste. Wait 5 minutes before serving, allowing the bulgur to soak up more liquid.

A great fresh salad – KALDERON M.D

A great fresh salad – KALDERON M.D A recipe for a great fresh salad which becomes a great hit every time we serve it, suitable for Rosh Hashana as it includes apples and honey. Ingredients: For the salad: 750 grams rinced and dry spinach leaves 5 bundles of baby leaves or rocula (rugetta) 300 grams dry apples cut into 4 300 grams of fresh fruit – choose 1: strawberries/mango/peach/plum For the sauce: 3 tablespoons of canola/sunflower oil 3 tablespoons of olive oil 5 tablespoons of honey 3 crushed garlic cloves 3 table spoons wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1 table spoon brown sugar Mixture of Grains: Sunflower seeds, sliced almonds, pine tree nuts, pumpkin seeds Preparation: 1. Tear by hand all the leaves and put into a bowl. 2. Add the dry apples and fruit. 3. Mix well and put the sauce on top before serving. 4. Decorate with nuts and grains.

A refreshing Tahini recipe – HEFER RANCH

A refreshing Tahini recipe – HEFER RANCH A story within a story: Imagine a horse ride in Abirim in the forest with terraces, overlooking a beautiful view. From the top of the mountain you can see the Mediterranean sea. As you ride down you will reach the oak tree. This oak tree is a few hundred years old and has given shade over the years for many boys and girls. It has seen joy and sadness. Years of serenty and years of hardship. Over 30 years ago this okay tree has seen a wedding. If you come and visit us you will meet the bride and groom. We can take you for a hoarse ride and tell you why the oak knows so much. Ingredients: Natural goat yogurt preferably “Ednas cheese” High quality tahini paste Preparation: 1. Take the tahini paste. 2. Add some yogurt. 3. Mix together until you have a smooth blend. And voila! Don’t add water or salt or lemon or pepper… it is ready!

For the Raw Sweet World – HAGIT LIDROR

For the Raw Sweet World – HAGIT LIDROR Basic raw chocolate recipe: Take 1 cup (approximately) of raw chocolate pieces 1\3 a cup of cocoa butter\ coconut oil Melt the chocolate in a “double boiler” In order to maintain high nutritional value, use a temperature of max 45°C. Add 2-6 tablespoons natural sweetener (agave, maple syrup, silan – dates honey or a combination of two of them), according to taste. Stir well, as the sweetener tends to settle on the bottom of the pot. Pour into a pan – add to it nuts, coconut, orange peels, cranberries etc.. and put into the freezer for 30 min and it’s ready to eat! Store in the fridge or freezer. Instant Banana Ice Cream: Freeze unpeeled bananas; mash them in a food processor Add-pecans and maple / cocoa powder and cocoa chunks/mint + passionfruit / frozen mango or strawberry / coconut etc. Best eaten immediately! If any remain – freeze in ice trays or as popsicles.

Sweet Challah bread – BRIOCHE CAFÉ

Sweet Challah bread – BRIOCHE CAFÉ Ingreedients: (for 4 challah breads) 1 kg flour 50 grams of fresh yeast 150 grams of sugar 600 grams of water 3 eggs 2 table spoons of salt 120 ml oil Preparation: 1. Take all of the ingredients above and mix into a soft smooth dough. 2. Leave in a warm area until the dough doubles in size. 3. Divide the dough into 12. 4. Each part roll and make into a leaf shape (thinner at the edge) or simply a long tube. 5. Braid the dough – hold every 3 pieces at the edge then put in the middle one by one. 6. Let it stand for 15-20 min while the oven is on. 7. Beat an egg and spread on the challah bread and sprinkle sesame on top (optional). 8. Bake in 180 degrees Celsius for 20 min or until the challahsare nice and golden! Hagit’s tip: Add 150 grams of raisons to the dough.

Cheese Quiche Recipe – Rushka Café Gallery

Cheese Quiche Recipe – Rushka Café Gallery above the Workshop of Yuval Telem the blacksmith At the end of each week, after Yuval works in his workshop making artistic metal furniture and art, on Saturdays we open the gallery above, with the find view to the Adir Mountain, and turn it into a café serving home cooked food. . One of our favorites is the cheese quiche! base dough: Baking pan (round, 22-24 cm) Ingredients: 225 gram plain flour 100g butter pinch of salt Directions: 1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. 2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling. 3. Roll the dough with rolling pin until it is thin, cover the baking pan and leave in the freezer for 30 min. 4. Cook in the oven at a medium temp until it becomes slightly brown. Ingredients: 325 grams of white light cheese 5% 50 grams of caciocavaollo cheese (a type of stretched-curd cheese made out of sheep’s or cow’s milk) 50 grams of any yellow cheese 50 grams of goat cheese 50 grams of “Bulgarian” or feta cheese (salty cheese) 3 eggs Directions: 1. Mix all the above ingredients. 2. Pour on top of the already baked pastry. 3. Put in the oven at 180 degrees Celsius until it turns brown. 4. Mira’s tip: spread white almonds on top before baking.

Prickly pear or strawberry sorbet – Buza – Simply Ice Cream

Prickly pear or strawberry sorbet – Buza – Simply Ice Cream Adam and Alaa opened their first Buza shop in the summer of 2012 believing in friendship and good ice cream. Ingredients: 400 Grams peeled prickly pear or Strawberry 600 Grams syrup Preparation of syrup: (general rececipe – ideal for any sorbet) 700 Grams of water 150 Grams of white sugar 100 Grams glucose Preparation: Crush the prickly pears, mix the fruit and the syrup together and freeze!

“Baba ganush” – Tamarhindi

“Baba ganush” – Tamarhindi upgraded Mediterranean dish, eggplant with Tahini. Ingredients: eggplant Tehini Juice from half a lemon Half chopped red onion Half a lemon chopped with the peel A handful of chopped parsley Atlantic sea salt cumin spicy paprika Olive oil Preparation: Burn the eggplant over bare heat until it softens Place eggplant in a plastic bag and close so that no air enters. This helps to release the shell from the eggplant’s “meat”. Cut rough in a wide, deep bowl Pour over a thin layer of raw tahini so that it will cover the whole eggplant On top of the tahini, pour the lemon juice. Sprinkle the onion, lemon and parsley you chopped in advance Sprinkle with Atlantic sea salt, cumin and spicy paprika over everything And finally sprinkle with olive oil generously over the whole dish

Stuffed mushrooms – TAMAR & GEFEN

Stuffed mushrooms – TAMAR & GEFEN Ingredients: 8 large mushrooms that you can fill (Portobello/Champignon) 1 Large onion, chopped 50 grams of butter ½ cup of white wine 250 grams of sour cream Chopped parsley According to your own taste add hard cheeses (kashkaval, Gouda, Bulgarian, feta etc) Preparation: Preheat oven to 175 degrees Celsius 1. cut the leg of the mushroom and chop it. 2. Fry the onion in butter until it becomes slightly brown. 3. Add the white wine to the pan, add salt and black pepper. 4. Add the sour cream, stir, reduce the cream sauce and turn off the heat. 5. In a small bowl, mix the chopped mushrooms with chopped parsley or chives and the cheese mixture and fill the mushrooms. 6. Arrange the mushrooms in a hot resistant dish, pour the cream sauce over them and place in oven for 20 – 30 minutes.

Kurdish stuffed onion & vine leaves – SHULA FROM SHTULA

Kurdish stuffed onion & vine leaves recipe “prach” – SHULA FROM SHTULA Ingredients for the filling: 1/2 kg of Round rice – Rinsed1 bunch of chopped dill1 bunch of green onion chopped 1/2 cup of oil1/2 cup of lemon juice1 Tablespoon salt ** Mix together all the Ingredients for the filling. 3 onions Vine leaves (preferable fresh in the season) Preparation: 1. Extract the hearts of the onions and fill with the prepared mixture. 2. Flatten the vine leaves (after they have been washed and rinsed) place the mixture in the middle and roll the sides like sweets. 3. Place the stuffed onions at the bottom of a pot. 4. On top add the stuffed vine leaves. You can add a few layers one on top of the other. 5. Add water to cover it all. 6. Put on high heat and cook until it boils. Then lower the heat and cook for another 40 minutes to let the onions at the bottom become slightly brown.

Granola – THE KAMAH ASSOCIATION

Granola – THE KAMAH ASSOCIATION Stage 1 Ingredients: 700 grams oat meal 140 grams sesame seeds 120 grams sunflower seeds 100 gram whole almonds 25 grams pecans or hazel nuts 10 grams of cinnamon Preparation: mix all of the above Stage 2 Ingredients: 40 grams of honey 150 grams of sugar 150 grams of milk Preparation: 1. Mix together and heat until boiling point. 2. Add it to the dry mix and mix well! 3. Add 125 grams of oil and mix well. 4. Put into a preheated oven of 150 degrees Celsius and bake for 25 minutes. 5. Recommendation: bake on 3 separate baking pans for even baking of the granola. 6. When finished baking add 50 grams of raisons and mix together.

Ceviche Recipe – Lotem Organic Winery

Ceviche Recipe – Lotem Organic Winery Ingredients: (for 1 portion) 50 grams White fish e.g.: sea bass 1/4 Green onion 1 Cherry tomato 2 thin slices of a Green apple (Grany Smith) Lemon juice from half a lemon Olive oil (about 2 table spoons) Salt and pepper – according to taste Hot chili pepper or green hot pepper – optional Preparation: Make sure the fish is bone less and skinless. Cut the fish into small cubes. Put in a bowl with lemon juice and olive oil. Cut the green onions, cherry tomatoes and apple into small chopped pieces and add to the bowl. Add salt & pepper. Add hot chili pepper or green hot pepper – optional. Serve cold in a deep bowl. Recommendation: Goes will with Alegro 2014, dry red wine by Lotem Organic Winery

Pickled Green Olives Recipe – YOTAM DEHAN

Pickled Green Olives Recipe – YOTAM DEHAN In the Western Galilee there are many olive groves. In the olive picking season “the mesik”, after the first rain (“hayoreh”) when Autumn begins, you can see many Druze, Arabs both Christians and Muslims and Jews familiespicking olives from the groves and produce olive oil in the neighboring olive presses. I live in Clil (Kelil) an ecological village in the Western Galilee where I was born and raised. In the olive picking time, our family produces our own olive oil and pickle our own olives. If you are around in this season, I invite you to join my olive picking and olive presses tours. Ingredients: A few hands filled with green olives Coarse sea salt Lemon Hot Chili pepper Fresh Garlic White leaved savory Preparation: Make a cut in the olives Soak them in water for 7 days – change the water once a day (the water has to cover the olives by 1-2 cm)) After a week: Put in a jar with water that covers the olives For each 1 cup of water, add 1 flat table spoon of salt Add the lemon, hot chili, white leaved savory and fresh garlic In 3 days you will have the perfect olives!

Tehini muffin – HASI NAVEH STUDIO

Tehini muffin – HASI NAVEH STUDIO Our family combines agriculture, tourism and art. Three years ago I decided to turn my hobby of patchwork into my main occupation and it brings into my life a lot of Joy, happiness and color. A recipe from the Persian kitchen – Gluten free – combining a squeezed fresh carrot juice and great tahini rolls ( easy to bake). The secret is great Galilean tahini and natural “silan” (dates honey). Ingredients: 3 eggs (beaten) 6 table spoons of tahini paste 1/4 tea spoon Sodium bicarbonate 1 table spoon of silan (date honey) or honey A pinch of salt Preparation: 1. Mix all the ingredients and put them into a muffinbaking tray 2. Bake for 20 min at 180 degrees Celsius Hasi’s tip: Eat for breakfast with a fresh cup of squeezed carrot juice.

Stuffed chicken – STERN WINERY

Stuffed chicken – STERN WINERY Ingredients: 2 chicken with their skin For the Sauce: Olive oil, salt, pepper, sweet paprika For the Stuffing: 3 slices of challah bread – cut into pieces 3/4 cup of water 4-5 green onions Salt Pepper 2 eggs Soup powder! Preparation: 1. Coat the chicken with the sauce. 2. Mix all of the ingredients of the stuffing and stuff the chicken. 3. Preheat the oven to 200 degrees Celsius. 4. Put the stuffed chicken in the oven for 20 min. 5. Check from time to time and pour the liquids on top of the chicken. Let them roast nicely. 6. Preferably turn them around from time to time. 7. Don’t’ forget to drink red wine! Preferably Stern wine!

Festive salad with bruschetta – ALTO DAIRY

Festive salad with bruschetta – ALTO DAIRY This salad will add beauty and taste to your holiday table. Ingredients: For the salad: 6 lettuce leaves Mix of baby leaves Sugar coated Chinese pecan nuts For the dressings: 6 tablespoons olive oil 1 table spoon Dijon mustard 1 table spoon honey 6 tablespoons fresh orange juice 2 tablespoons citrus vinegar 1 garlic clove – crushed Salt & pepper For the bruschetta: Sliced baguette Fig jam – high quality Alto or any other goat Saint More cheese Olive oil Preparation: 1. Heat the oven at 180 degrees Celsius. 2. Mix the dressing ingredients in ajar until it becomes even. 3. Hand cut the lettuce and mix in the bowl with the baby leaves and the citrus vinaigrette. 4. Pour on the baguette a few drops of olive oil and a thin layer of fig jam. Put on top a slice of Saint more cheese, pour a few more drops of olive oil and put into the oven until it becomes golden (approx. 7 min). 5. Put the mixed salad on a nice serving dish, display the hot bruschetta on top and spray it all with Chinese pecan nuts.

Fun delicious salad – ALUMA

Fun delicious salad – ALUMA Fennel, orange, hot pepper, za’atar (hyssop) and mozzarella salad recipe. Ingredients: (Serves 4 people) 3 medium size fennels 3 oranges (preferably blood oranges) 1 hot green pepper Fresh za’atar leaves (hyssop) 2 balls of mozzarella di buffalo Olive oil Fresh lemon juice Sea salt Preparation: 1. Cut each fennel into 4 pieces. 2. Put some olive oil on top and put into a preheated oven (210 degrees Celsius) until the edges become slightly brown and then cool it. 3. Peel the oranges and slice them into 1 cm wide slices. 4. Slice the green hot pepper into thin slices. 5. After the fennel has cooled down. Take all of the other ingredients and lay on top of the fennels nicely. 6. The mozzarella needs to be hand sliced. 7. On top of this all, put the lemon juice, olive oil and sea salt.

Cheese Quiche – Shirat Roim Dairy

Cheese Quiche – Shirat Roim Ingredients: For dough: 1/2 cup sour cream (200 ml) 175 grams of self-raising flour 100 g butter (You can make double the amount of dough and freeze half for next time) Mix the ingredients in a mixer or food processor. Wrap the dough in plastic wrap and refrigerate for about an hour in the fridge. Roll in a lightly greased and floured pie pan so that the dough will cover the sides as well. Filling: 350-400 grams of hard or semi-hard grated sheep’s cheese. 2 eggs size L 1 sweet cream container Preparation: Scatter the grated cheese over the dough evenly. In a separate bowl, mix the eggs with the sweet cream and sprinkle over the grated cheese. No salt or pepper is needed. Bake at medium heat (180 degrees C) for about 30-45 minutes, until golden pastry surface. Bon Appetite

Cuba Akoya Chef Alaa Musa, Elmarsa Restaurant

Cuba Akoya Chef Alaa Musa, Elmersa Restaurant Cuba Akoya: (8th Cuba) 2 cups of thin burgul soaked in water 2 cups of water 1 tablespoon fish spice 100 g finely chopped grouper fish Spoon chopped parsley White pepper salt 2 cloves of crushed garlic 1 teaspoon roasted pine nuts Serving vegetables: Green onions radish grain Hot Pepper preparation method: Soak the burgul with the water for a full hour in the refrigerator, then grind everything in the food processor until uniform, remove from the food processor and continue to knead a little with the fish spice and salt and white pepper. Chop the fish with a sharp knife until we have one whole cutlet, add the parsley, crushed garlic, pine nuts and season with salt and pepper. Allow the dough to rest for an hour in the fridge, form 50g balls form a hole in the middle and fill the cube with the fish filling. Put in the freezer for 4 hours until the dough has stabilized, deep-fry until golden and serve next to the live vegetables and some home-ground grinding. enjoy your meal Chef Alaa Musa

Salmon coated with almonds and herbs – ADELINA

Salmon coated with almonds and herbs – ADELINA Ingredients for the Fish: Fresh Salmon cut into cubes of 100 grams each. Ingredients for the Crust: 1/2 a bunch of parsley 2 fresh leaves of rosemary 2 fresh leaves of thyme 80 grams peeled almonds slices 2 cups of panko 1/2 of 1 hot green chili pepper 1 table spoon of ginger cut into tiny pieces 1/2 tea spoon of dry ground coriander Ingredients for the sauce: Lemon juice from 2 lemons 1/2 cup dry white wine 1 peeled tomato cut into fine slices 2 garlic cloves cut into fine slices 80 grams of butter Rushdi’s tip: add 1/2 cup of fish consommé Preparation of the crust: 1. Grind together all the fresh herbs with the green pepper – until it is very fine. 2. Add the panko, almonds, ginger and dry coriander until it turns into a flaky paste. 3. Put in a bowl to dry. Preparation of fish: 1. Cover the fish with the coating from all sides. 2. Put on a baking tray (with baking paper). 3. Sprinkle on top coarse salt. 4. Bake for 8-10 min, 200 degrees Celsius. Preparation of sauce: 1. Take half of the butter and cook tother with the garlic. 2. Add the lemon juice and the white wine (and the fish consommé). 3. Cook on a low fire until you are left with half of the liquid you started with. 4. Add salt, pepper according to taste. 5. Add the tomato. 6. Add the butter which is left, to thicken the sauce. 7. Bring to a boil and decorate with herbs. For the finale: Take the fish out of the oven, scut the fish into 2 cubes of fish and serve with the sauce decorating the plate alongside the salmon (make sure it doesn’t touch it so that it doesn’t soften the crust).

The Coast Line

Akko

The Northern Road

Heart of Western Galilee

Western and Lower Galilee Mountains

FOOD AND DRINK IN THE WESTERN GALILEE

Eat & Drink Map

RESTAURANTS

Adelina

Alto – The Kosher Café

Events and Groups at Alto Dairy

Malka Beer Parlor

Cafe Klil

Meakys Top View Bar

Noor

Noor Restaurant and Café

Noor Restaurant’s Pastry Shop

Events at Noor

Flooka Restaurant

Themed Evenings at Flooka

Events At Flooka

Fish & Seafood at Flooka

Yodfat Cafe

Lunch and Breakfast at Yodfat Cafe

Pizza and Deliveries at Yodfat Cafe

Meat Tasting Meal at Shefi’s

Friday at Shefi’s- Kabalat Shabat

Shefi- Meat Restaurant, Brewery and Boutique Vineyard.

Malka Brewery

Aluma

La Pampa

Thursday Dinner at La Pampa

Friday Dinner at La Pampa

Elmarsa

Meals Selected from the Menu or Selected by the Chef at Elmarsa

Business Lunch at Elmarsa

Shula from Shtula

Café and Events at Noalush

Shirat Roim Dairy – House of Cheese

Kamah Center at Harduf – Gallery Café

Tosha Bakery

Chef Meals on Demand with Hagit Lidror

Alto Dairy

Noalush

Shirat Roim

Shirat Roim Dairy – The Delicatessen

Friday Brunch at the Kishor Winery

Breakfast in the Cafe at Kamah

Rushka Café Above the Gallery

WINERIES AND ALCOHOL

Wine Tasting at the Stern Winery

Wine Tasting and Dinner at the Stern Winery

Guided Tours and Wine -Tasting at the Yiftah’el Winery

Tour of Malka Brewery at Tefen

Kishor Winery

Wine Tasting at the Kishor Winery

Stern Winery

Yiftah’el Winery

Lotem Winery

Tamar & Gefen

Family day on the coast

Malka Brewery

Malka Beer Garden

Shefi- Meat Restaurant, Brewery and Boutique Vineyard.

Handmade Beer Brewing Workshops at Shefi’s

Jullius Distillery

CULINARY WORKSHOPS

Magical nature spots and authentic meetings

Chef Meals on Demand with Hagit Lidror

Baking Workshop at Brioche

Janet’s Kitchen

Brioche

GalilEAT

Hagit Lidror- Workshops and Vegan Cooking with Love

Shula from Shtula

Tosha Bakery

LOCAL PRODUCE

Dairy Store and Delicatessen in Alto

Buza Ice Cream

Noalush

Western Galilee
Info Center