It’s one thing to pick and cure a supply of olives to last the year, but quite another to turn the harvest into oil. One effort that grows out of friendship results in sweet abundance.
A Chanukah Olive Oil Miracle
About the Author
Abbie Rosner writes about the multicultural culinary landscape of the Galilee for publications including Gastronomica and Wine Spectator and on her blog, Galilee Seasonality. She also established and operates "Culinary Tours of the Galilee," which introduces visitors to Israel to the foods of the Galilee and the diverse cultures that prepare them.
DC to the Galilee: A Forager’s Journey
A former DC native has spent nearly three decades learning about and eating from the land around her home in the Galilee, today appreciating more than ever abundant local foods rooted in the ancient past.
Farike (Roasted Green Wheat)
Farike (sometimes spelled freekeh or farika) has a rich, smoky flavor and is a refreshingly different side dish to accompany roast chicken or meat. It also makes a hearty vegetarian main course, with goats-milk yoghurt and chopped vegetable salad on the side. It is a traditional and beloved ingredient in Galilee Arab cuisine, and can be…
