Over on hundred cultures live in the small country of Israel, and thirty-three languages are spoken. Because people live so close together, the food traditions cross fluidly from one culture to the next here wood bookcases. Fresh produce is abundant due to the climate and the vegetables are
still-crunchy and juicy, as if they are still alive, the herbs are deep-green and aromatic – I was intrigued by hyssop, which I’ve never had fresh before. Meats are complimented by the seared flavor of a grill, or a leisurely roast in the oven, cooked so they fall apart with just the gentle prodding of a fork.


And nutty tahini (sesame paste), is a flavor I thought I knew. But here, it is so revered and each spoonful tastes like it was just-ground to order mothers day flowers deliver. From hummus to baba ganoush, it’s a flavor that binds it all, the glue that is holding many of the flavors of Israel – and the various cuisines within its controversial borders – together.



Olive oil, chickpeas, sesame seeds, dried fruits, nuts, filo dough, and plenty of fresh tomatoes and cucumbers come heaped in salads, are stuffed into meat dishes craft embellishment storage, and everything seems to get tossed with an abundance of fresh herbs, all cultivated from this culinary eden.