Breakfast on the first day: Eggs with Goat Cheeses Galore! |
Spices!Za’atar is my favorite: it is made often made of hyssop, sesame seeds and other spices. I love to mix it with olive oil and make a dip or rub it on flounder |
Can you say pastries? |
We were welcomed into a Druze’s home and served wonderful olives, druze pita and coffee! |
Pita rubbed with Za’atar and Olive Oil. I had about 3 of these! |
Strawberries from the Negev (Israeli Desert) |
Here in the Negev, Strawberries grow in the sky. |
Top Chef Negev: Team Orange Wins! |
Our Glorious Camels |
Druze making “Pita” on the streets of Tel Aviv |
This Hummus considered by most Israeli’s to be the best Israel has to offer! It was warm and delicious |
We were gloriously spoiled with Meir Adoni’s cooking. Above is a glorious brioche that was more buttery than any brioche I’ve ever encountered in my life. |
Deconstructed Shawarma. Topped with a Cilantro Salad- what more could you want? |