During the 10 days I spent in Croatia, I ate about 10,000 calories worth of wine, pastries, pasta and seafood per day! I know you are thinking, Where does the food go? I actually walked about 10 miles a day as well, so everything evened out!
While its hard to include all the delicious things you can find to eat and drink in Croatia, here are my top ones that made it to the list. Trust me, you will not be doing justice to yourself if you leave the country without tasting all of them!
Baby asparagus salad with boiled eggs at O’Zalata Restaurant located inside the walled city in Split. During spring, wild asparagus are found along hillsides and people pick them up while hiking. These are much thinner than what you find in US supermarkets and have a lovely crunchy texture.
Mushroom soup made with 20 different kinds of mushrooms at Gabreku 1929 Restaurant in Samobor. The restaurant, named best in this part of Croatia, collects mushrooms from all seasons, preserves them and uses it in this soup that is famous in northern Croatia. It is serve with mushroom trumpet powder and pumpkin powder. Even the bread is made fresh with local grains and corn.
When I saw people lining up to get a piece of this pie at Split waterfront, I had to taste it. Soparnik is a Swiss chard stuffed savory pie and is the most famous speciality of the Dalmatian region. It originated from pizza as a poor man food. You can find many street vendors selling their own recipe of soparnik.
The island of Hvar is famous for Peka, usually veal or lamb and potatoes cooked under an iron bell full of charcoal. My hosts, Borivoj and Zeljka Bojanic, who run Konoba Maslina Restaurant in the village of Vrisnik made me a tender grilled octopus peka. I’m sure they got the fresh catch earlier that morning. Even if you are not an octopus fan, this would make you one!
My guide, Tomi from Viator Travel took me to Pelješac peninsula near Dubrovnik where we went on a small boat into the sea with a oyster/ mussel farmer. He picked up oysters straight out of the water, shanked it open, drizzled lemon juice and hand it over to us. Could it get any fresher than this?
Zagreb has a lot of good restaurants but the best place I ate was Vinodol Restaurant. The ambiance was beautiful, but the Fuji pasta with fresh black Istrian truffles, and a glass of Istrian wine, to die for!
Why would you travel to a place to eat fruit? Because it the sweetest organic farm fresh strawberries you can find for really cheap! At Dolac Farmers Market in Zagreb, I bought a pint of giant organic sweet strawberries for $1.50 and devoured them sitting in the park.
The locals make all kinds of homemade brandies (called rakia or raki) using fruits, nuts and honey, often from their own gardens. These are then used for home consumption (before and after dinner) or sold in farmer’s markets. One of the best ones I had was at a simple kiosk located in the Craft Square in Varaždin. The lady who produced the honey brandy even raised her own bees.
I had an excellent dinner at family-owned upmarket Palatin restaurant in Varaždin. But the icing on the cake (literally speaking) was the Palatin Cake for dessert. The owner told me it was a 100-year old recipe that made this 6 layers of rich chocolate and chestnuts not too sweet yet memorable.
No visit to Samobor is complete without Kremšnite, a local pastry made with cream custard. It is served warm in this region (cold in Zagreb) and eaten for breakfast and dessert. In fact, many people come to Samobor on the weekends just to grab a piece.
I also visited many wineries in Hvar and Dubrovnik that are worth noting. Croatia produces excellent quality red and white wines, my favorite being malvazija (malvasia) from Istria, plavac mali from Dalmatia, and Dingač from Pelješac peninsula.
Food markets and souvenir shops across southern Croatia sell packets of candied dry fruits such as figs, orange, almonds, etc. These are called Arancini – orange peel with sugar, mixed with sugared almonds for healthy snacks and often served with rakia.
What did I like most about the Philippines? Well, a lot of things! Beautiful beaches, quiet islands, fresh fruits, friendly people, to name a few. Each day, I thought about what it would be like to live here and thought about the five most compelling reasons I would want to move to the Philippines.
Mangoes Grow Year Round – Mangoes, undoubtedly, are my favorite fruit. I have been known to eat a lot (record 15 in one sitting)! Growing up in India, I use to anxiously wait for summers when mangoes were available. In the Philippines, there is no one season for growing mangoes. The tropical weather allows good quality production year-round. As a result, you can get fresh mango juice, fruit, yogurt, desserts and anything else you can think of. Dried mangoes from Cebu are world famous and even available in grocery stores across the US.
Coconuts Are Everywhere – Philippines is the largest producer of coconuts in the world. It is a spectacular sight from an airplane to see rolling hills full of coconut trees on many of the islands. Whether you are driving, walking or visiting a home, there’s a pretty good chance you can find a fresh sweet coconut readily available. Coconut water is good for circulation, blood circulation, skin, provides energy, healthy for the heart and helps with weight loss. Where else in the world can you find a superfood for only $0.20?
Filipinos Have The Fountain of Youth – Well, not a fountain as such, but most Filipino look at least 10-20 years younger than they actually are. I asked a few people I met about the reason for their young appearance, and they replied that it was staying happy, always smiling and not stressing too much. “You must exercise your face muscles a lot” one lady told me. In fact, all of the Filipinos I met were very friendly and smiling all the time.
Freshness in Seafood is Redefined – I have turned into a pescetarian over the years and when I walk into a restaurant, my eyes go straight to the seafood section of the menu. In the Philippines, many of the restaurants would display your choices of fish, lobster, crab, shrimp, sea shells, etc. (live in tanks or on ice). You simply pick out what you want and how much of it, and the chef does the rest. I ate the biggest king crab of my life (at 4 pounds), which was still alive when I placed my order.
Budget Friendly Spas – Self care in the Philippines is a priority. Every mall, hotel and street corner has a spa, and most of them are no frills but offer really good service. Skilled professionals can do deep tissue, Swedish, or a local version of head to toe massage, leaving you totally relaxed. At $20 a massage, you can definitely afford to hit the spa a few times a week.
Philippines is an English speaking country. Even in the most remote places, people speak very good English, which makes it relatively easy to get around and interact with the locals. Other factors that make Philippines an attract place to live include – affordable cost of living, ease of finding domestic help, and year-round tropical weather. There’s also option to live in the bustling western capital of Manila with beautiful waterfront high risers, golf courses, international restaurants, and some of the biggest malls in the world; or at some of the isolated islands where you can enjoy quiet beaches, surf, swim, snorkel, and karaoke with the islanders at night.
Sandwiched between Russia and China, Mongolia is a huge country with vast open grasslands, mountains and deserts. Harsh cold winters and gusty winds make it difficult to grow much here. Therefore, the nomadic Mongol diet relies mostly on animal products, such as meat, cheese, yogurt and milk.
So what to expect to eat as you travel through Mongolia?
The capital city of Ulaanbaatar (UB) is comparable to any metropolis in Central Asia. Here you will find all sorts of restaurants, cafes, bars and grocery stores. There are traditional Mongolian places, as well as tourist-friendly international restaurants serving American, Russian, Irish, Japanese, and Italian food. Korean cuisine is perhaps the most popular as many Korean tourists visit Mongolia (it is an easy 3 hour direct flight from Seoul). I even found a few Indian/ Hazara restaurants in UB.
A visit to the State Department Grocery Store in UB gives a good perspective on the produce that is imported from abroad. There is generally a small section of fresh organic Mongolian produce, which is more expensive than it’s Chinese counterpart. The variety of fruits and vegetables is plentiful, though not as appealing as I am use to. Think overripe bananas, pale red apples, softening grapes. Isles of sausages and cheese from Russia can easily be found. There are plenty of packages food though – cookies, chocolates, nuts, chips – practically everything you can think of. The cooked food section boasts kimchi, fried snacks and noodles, favoring the spicy tastebuds of the locals.
Outside of UB, there are supermarkets selling all of needed essentials. In some of the smaller towns that I visited, the amount of produce diminished significantly. Here street vendors could be found selling freshly harvested green onions, peaches and watermelon.
While staying at luxury tourist ger camps, we were served three meals daily. Breakfast typically consisted of an assortment of bakery items (bread, cakes, pancakes, waffles), cheese, yogurt, cereal, tea, canned fruits and eggs made to order. I don’t think Mongols are very good bakers as most of the cakes were very dry and flavorless. Some of the places only had instant coffee.
Lunches were generally picnic style as we were out sightseeing at remote areas. The hotel would pack a lunch box – wraps, salads, sandwiches, noodles, etc. that we carried with us.
Sometimes we went to traditional Mongolian restaurants, which I really enjoyed. At the 13th Century National Park, we sat on the floor, watched live performances, while eating delicious Khuushuur stuffed with ground beef (and a vegetarian version for me). This is also the most popular thing to eat (like a hot dog) at the Naadam festival.
Modern Nomads in UB is always packed with visitors who want to try traditional Mongolian dishes in the city. Buckets of grilled meats (Khorkhog) along with chilled beer is the perfect campground treat. Strangely they had chewing gum listed as a snack on the menu!
It is important to note that the Mongolian diet consists mainly of meat (beef, horse, goat, sheep, yak, marmot and camel) as it helps retain fat and heat during the long winters. Though vegetarians wouldn’t have survived here in the past, today there are many meat-free options for those traveling through the country.
When we were out visiting nomadic camps, we were offered hot milk tea known as Süütei Tsai (made from horse, camel or cow milk), along with local fried cookies, Boortsog and dried cheese, Aaruul. It is customary to accept the offerings from your hosts, even if you are not hungry.
At dinner, we enjoyed international dishes, such as fresh salad with tomatoes, olives and cheese at Dream Terelj Lodge; pizza at Peace Pub Restaurant; grilled chicken or fish with roasted potatoes or french fries at Dream Gobi Ger Lodge.
All the restaurants served alcohol, beer and wine; vodka being the most popular drink. There are many Mongolian brewed vodkas (many of them named Chinggis) and they are actually very good.
I discovered that there are no Mongolian dessert except for sweet dried fermented cheese, but with the international influence, bakeries have popped up in the city. One that I frequented was Caffe Bene that served gelato, cakes, coffee and juices, and Grand Khaan Irish Pub for drinks and desserts.
Read Mongolian Cuisine Is a Carnivore’s Dream Come True on MilesAway blog.
The coast, the mountains, and the home: that is the landscape of authentic Puerto Rican cuisine painted by Atlanta-based renowned Chef, Hector Santiago. Known for his stint on Top Chef, Santiago has made a name for himself through his restaurants Pura Vida, and his most recent foray in the Atlanta food scene, El Super Pan.
INSPIRED BY THE WORLD – El Super Pan boasts traditional dishes from all around the Spanish Caribbean (Puerto Rico, Cuba, and the Dominican Republic), some of which have very non-traditional fusion elements from other international cuisines, particularly flavors from East Asia. One would never see pork belly buns, fish sauce, or anchovies in Puerto Rican cuisine, but Santiago is a firm believer in the expansion of what we know about food. He is inspired to create by the fresh ingredients grown in whatever environment he happens to be cooking in.
Santiago, along with other Atlanta-based Puerto Rican Chefs, Julio Delgado and Andre Gomez, will be planning a menu for Go Eat Give Destination Puerto Rico that provides a true glimpse into the everyday food in Puerto Rico; a real slice of life. But don’t get me wrong, there is nothing “run-of-the-mill” about everyday Puerto Rican food. It is full of layers of spices, textures, and strong flavors, because food and eating is such a big part of Puerto Rican culture. Santiago said that when he was a kid in Puerto Rico, cooking at a young age was extremely common, and all of his friends used to come to his house to cook together, laugh, play, and eat.
Two staples of Puerto Rican cuisine that you will see as a base for just about every Puerto Rican dish are Sofrito and Adobo. Sofrito is a rich mixture of peppers, onions, tomatoes, salt and pepper that serves as a starting out place for much of Puerto Rican cuisine. Adobo is a complementary mixture of spices that one would be extremely remiss to leave out of their Puerto Rican dish: cumin, corriander, oregano, black pepper, garlic, etc. These spices and vegetable bases make cuisine so flavorful and bold, it’s easy to take for granted. Santiago recalled the first time that he tried oatmeal in the mainland United States, and he thought, “what is this?” “Puerto Ricans hate bland food,” he laughed “at home oatmeal has vanilla, orange zest, cinnamon, sugar, a little salt. It’s one of those big differences.”
YEAR-ROUND FOOD FESTIVALS – Santiago explained that there is an immense festival culture in Puerto Rico. There is always something going on and with that, comes the food. He joked, “If you’re not drinking Cerveza in Puerto Rico, you’re probably eating!” There is truly a festival for every occasion on Puerto Rico and for the harvest of every possible staple food you could think of. There are coffee festivals, banana festivals, taro festivals, corn festivals, tomato festivals, orange festivals and more than five different festivals dedicated to crab. Puerto Rico is also a growing home to very large, internationally recognized culinary festivals, like Saborea (savor) where over 70 chefs, brewers, mixologists, and baristas come together to celebrate the best the country has to offer. I’m not sure there are many other places in the world where food is SO central and so celebrated–that’s how you know it’s going to be good.
THE COAST – To start, the chefs will present a taste of the coast. Attendees will taste bacalitos, which are fritters of salted cod. Santiago says bacalaitos are a very traditional Puerto Rican dish, despite the fishes’ natural cold water habitat. They are a food tradition left over from Spanish influence, so they import the cod to keep the tradition alive. There will be a variety of empanadas and alcapurrias. Alcapurrias, unlike empanadas, are made with a batter of mashed root vegetables like plantains and taro, and are often stuffed with fish or crab. This is the food people think of and crave in the coastal regions of Puerto Rico: little, deliciously crunchy, fried seafood snacks that are easy to grab and go.
THE MOUNTAINS – For the main courses, Santiago, Gomez, and Delgado will prepare a taste of the mountains, a frequent weekend escape destination for many Puerto Rican families. One of the dishes include Mofongo. Although you will find similar cuisine throughout the Spanish Caribbean, mofongo is thought of as originally Puerto Rican. It features green plantains mashed, fried, and served with crispy pork chops spiced with, of course, adobo and garlic. Pork is a common and celebrated form of protein in Puerto Rico. So, we will also get to taste Lechon Asao, pork slow roasted until the skin is thin and crispy, which will be served with arroz con gandules (pigeon peas).
THE CASA – For the final course, we’ll get to taste Puerto Rican desserts commonly served at home such as flan, arroz con dulce, rice pudding with cinnamon, coconut and raisins, and a Puerto Rican favorite: papaya con queso. As I was speaking with him, I could tell Santiago clearly favored the latter as he nodded and said, “It’s amazing.”
All of these thoughtfully planned out and expertly prepared dishes, combined with the live music and dancing always present at Puerto Rican food festivals, we are all going to feel as if we are actually there. We can’t think of a better way to celebrate this amazingly rich culture than through a fiesta of food, one of the things it holds most dear. So let’s eat!
Bring your family & friends for an evening of good food and feeling good. Yeah! Burger is going to donate 10% percent of all sales from 6-10PM to your favorite charity, Go Eat Give.
Yeah! Burger – West Midtown prides itself in serving real food with ingredients sourced from local farmers who pride themselves in raising animals that are humanely treated. Make your own burgers, salads and hot dogs. Get a crafty cocktail or High Road Craft Ice Cream ice cream. They also offer gluten-free and vegan options.
Go Eat Give is a 501(c)(3) registered nonprofit organization with a mission to raise awareness through food, travel and community service.
I have to say, I had very little knowledge of Chilean food before going there. Though Chilean wines have found their fame in international markets, authentic Chilean restaurants are hard to come by. During my two-week trip around Chile with Yampu Tours, I ate at many great hotels, restaurants, and cafes.
One thing I concluded was that chefs in Chile are hugely influenced by European cuisine. Not only do they use French cooking techniques, many focus entire menus on French, Italian and Mediterranean dishes.
The second most popular cuisine in Chile is German, specially in the southern part. In the cities of Fruitillar and Puerto Varas, you can find traditional German bakeries selling all kinds of kuchen, and restaurants specializing in German style sandwiches. There is also the popular Kunstmann brewery in the town of Valdivia, where German settlers arrived first in early 1800’s.
So what exactly is Chilean cuisine?
There are few traditional dishes that the Chilean people still enjoy for casual meals and at home. As a tourist, I felt I had to seek out for these places. Most tour companies feel that they are too rustic to take international visitors to. But what good is visiting another country if you haven’t tried the local food?
- Empanadas – Chilean empanadas are 6-8 inch long rectangular doughy pastries, stuffed with mainly beef, onions, raisins, and boiled eggs. These are baked in traditional brick ovens and known as Empanada de Orno. Fried empanadas are also common, and stuffed with cheese or meat. When cooked well, the crust is flaky and crisp, while not too greasy. Try it with ají verde (green chili pepper sauce).
Where to eat empanadas: Marmoni restaurant in Pucon, Quillay outside Santiago.
2. Pisco Sour – The Chilean version of pisco sour generally doesn’t contains eggs, due to salmonella contamination. There is some excellent quality pisco that is produced in the northern region of Chile. You can order your pisco sour in different flavors such as mango, pineapple, cucumber-ginger, etc.
Where to drink pisco: Vira Vira Hotel in Pucon. The bartender, Luis Mariano Cerda Monsalve is a well known mixologist who has published his recipe book on cocktails, as well as written about extensively.
3. Sopaipillas – There are two versions of this deep fried bread that is often served as an appetizer. The first one is made with white flour, animal fat and water, and another in which pureed pumpkin is mixed to the dough. In each version, the dough is formed as disks and then deep fried. It can be eaten sweet, with icing sugar or a sweet caramel sauce, or as a salty snack, topped with a chili sauce or mustard.
Savor the flavors of Persia with an intimate cooking class taught by acclaimed restauranter/ chef, Jalal Khadivi. Jalal was born in Iran and ran Fanoos Persian restaurant in Atlanta for many years. He is passionate about his culture and his food. Co-hosted by award-winning food and travel writer, Sucheta Rawal.
Menu includes Kashke Bademjon (eggplant dip), Gormet Sabzi (vegetable stew), Fessenjan (cornish hen with pomegrante & walnuts), Zereshik Pulao (barberries & saffron), tea and dessert.
Class is held in the comfort of a home, in an everyday kitchen with a handful of students. This is a no-pressure informal setting design especially for friends. You will get step by step instructions to take home. Class is hands-on and number of students limited. Advance registration is required.
Address & directions will be send to registered students only. General Admission $50; Premium Members (half off) $25.
When you think of Finnish food, what comes to mind? Actually, I never saw a Finnish restaurant outside Finland, or came up close with a Finnish chef or famous Finnish recipe. I did know they had reindeer and fish, so perhaps I would find something reasonable to eat in Finland?
Well, there are actually quite some delicious dishes in Finnish cuisine. Having an abundance of lakes and forests, the country has access to fresh seafood, game, berries and root vegetable. The Fins like to eat simply prepared, healthy and wholesome foods. Here are the top 10 dishes you must try when you visit Finland…
- Karelian pasty – Karjalanpiirakka is a traditional Finnish dish made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (egg butter or munavoi), is spread over the hot pastries before eating.
- Rye bread – Sounds simple, but this may be the best bread you would have tasted! They also add flax seeds and spelt so the bread is hearty and healthy. Spread with homemade jams, butter, and cheese. I looked forward to breakfast each day.
- Hernekeitto – Fins love to eat soups and stews for lunch. This one is a split pea soup, which is traditionally eaten on Thursdays with pork or pancakes.
- Salmon – Fresh and smoked salmon (gravlax) is probably one of the best in Scandinavia. The fresh cold waters of the fjords allow for the salmon to stay pink in color (vs the Alaskan red) and is fattier. There’s hardly a meal in Finland where you can escape salmon.
- Herring – Baltic herring is another popular ingredient found in Finning cuisine. Smoked herring and pickled herring are commonly served as appetizers, sometimes accompanied by small potatoes called uusiperuna which literally means new potato. I also tried fried herring at the historic Sea Horse restaurant in Helsinki.
- Crayfish – I am a big fan of shellfish and some of the best crayfish I have ever eaten has been in Helsinki. Tender and juicy chunks are tossed with mayo and spread on toast, with a sprinkle of fresh dill and lemon juice. Best place to eat it is at the Old Market Hall near the Helsinki harbor.
- Reindeer – In a country where reindeers are allowed to roam free and not raised for meat, this is the most sustainable protein. You can find reindeer sausages, kebabs, hamburgers, stews, jerky, steaks and every imaginable meat dish. No matter which form you eat your reindeer in, it is good to know that the meat contains only 4% fat and is rich in omega-3, omega-6, B-12, zinc and iron.
- Cloudberries – Found in the northern forests of Finland, cloudberries are little orange tart berries packed with vitamin. At the Kakslauttanen Arctic Resort in Lapland, I had all kinds of cocktails, jams and desserts with cloudberries. The Lappish squeaky cheese baked with cloudberries is the most popular dessert. Cloudberries are a source of youth, as they contain a lot of anti-oxidants that protect against cancer and heart disease, and reduce the process of aging.
- Salty licorice – Salmiakki is made with ammonium chloride, making the candy very salty. It comes in different flavors and textures, from soft and chewy, to hard and brittle. It is an acquired taste but the Finns love it.
- Salmiakki kossu – Is a premixed alcoholic drink with vodka, and peppery licorice. It is dark charcoal color and has a strong flavor. Finlandia is another popular brand of Finish distilled vodka made of barley.
Do you have a favorite Finish dish? Share it below…
During my recent Food and Wine Tour to Israel, I got a crash course in the cuisine that has spanned a few thousand years. I spent most of my days wandering around local markets, meeting chefs, taking cooking classes, drinking at bars and wineries, and dining at all kinds of restaurants (some had no name, while other’s were run by award-winning chefs).
There is no exaggeration in saying that I tasted over 200 dishes over the course of 7 days, yet I was only scratching the surface. Israeli cuisine cannot be defined in a sentence. Like it’s people, the food of Israel has roots everywhere in the world. Influences of Italy, France, Spain, Russia, Poland, Lebanon, Morocco, Iraq, Bulgaria and many more, can be found everywhere.
If you are planning to visit Israel, make room for a larger appetite because there’s a lot of good food to try. Here were my top 10 dishes from eating in Israel.
1. Hummus at Shlomon & Dorrone, Carmel Market. Ms. Moran of Delicious Israel took me on a walking/ tasting tour of the market. She told me that hummus is an integral part of the Israeli diet. Of course everyone has their own recipe and there is an ongoing competition of who makes the best hummus. Israel recently won over Lebanon for making the largest hummus bowl, at a whopping 11 tons!
The proper way to eat hummus though is as a meal, not as a side or a dip. It is always warm, with the chunkier part on the outside and creamier mashed garbanzo beans placed on the inner part of the dish. It can be topped with shakshuka, chick peas, cumin and parsley. You may see a brownish looking boiled egg in the middle, which has been cooked in black tea water. On the side, I am served raw onions (cut like scoops), long peppers, lemons and warm pita bread.
2. Falafal – Like hummus, there are debates on who makes the best falafel. It is a simple recipe using ground chickpeas, parsley, and tahini, but the art is in balancing the texture vs flavor. A good falafel should be soft and flaky on the inside, and crisp on the outside. It shouldn’t be dull and allow for one ingredient to overpower another’s flavors.
3. Shawrma at Al-Shaweesh, Jerusalem. Oh the aroma of meat roasting on an open fire, as you walk past no-name cafes in the colorful Arab markets can be quite overwhelming. The best shawarma I had was at family-run cafeteria in the Old City of Jerusalem, called Al-Shaweesh. The meat was soft and peppery taste, and it was served with a variety of colorful side salads.
4. Maqluba at Eucalyptus restaurant, Jerusalem. A traditional Palestine and Jordanian dish, maqluba is one of those comfort foods, that when cooked right, goes straight from your mouth to your soul. The one I had at Eucalyptus had tender pieces of chicken, lots of root vegetables and turmeric rice. I helped the chef invert the pan in a maqluba turning over ceremony and enjoyed the delicious scrapes from the bottom!
5. Shakshuka at Mahaneyehuda Restaurant, Jerusalem. Similar to the Mexican breakfast dish huevos rancheros, shakshuka is a ragout of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. The version at Mahaneyehuda, a happening restaurant in the famous Mahane Yehuda Market, also had flavorful ground beef mixed in. I just couldn’t stop eating!
6. Sabich at Sabich Tchernichivoski, Tel Aviv. Sabich is an Israeli sandwich, consisting of pita stuffed with fried eggplant, hummus, tahini, Israeli salad, boiled potatoes (in some versions), parsley, amba, and hard boiled eggs. It is a popular street food of Israel and it’s origins stem from the Iraqi Jews who ate it on Shabbat mornings. I tried it at few different places and found Sabich Tchernichivoski to be the most fresh and flavorful. I could eat this everyday!
7. Sambusak at Wahad Falafel, Iraqi Market in Mahane Yehuda Market, Jerusalem. These fried savory turnovers were stuffed with spicy chickpeas and potato curry, and served with amba. They reminded me of their Caribbean cousin, Doubles. The kiosk was very small, with only 2-3 tables. It served only sambusak and falafel in take-away paper bags.
8. Majadara at Pnina’s house, Maghar village. I took a private cooking class at the home of Pnin, a Druze woman, through GalilEat. Lentils and rice is pretty common combination all over the world, but this lentils and bulgur wheat recipe was so simple yet delicious. Brown lentils were lightly seasoned with baharat seasoning and made for a great vegetarian entree or side.
9. Bourekas at Syrian Bakery, Carmel Market in Tel Aviv. There was a little shop in the corner that looked like a tin shed that was about to fall. No name plate, address, menu or showcase. You had to step inside the bakery and point out to what you wanted (unless you spoke Hebrew). This family run operation has been around for 100-years but only the locals know about it. They undoubtedly make the best boureka, a phyllo pastry made with margarin and flour, and stuffed with either sour cheese or mashed potatoes. You can tell what’s inside by the shape of it.
10. Seafood at Uri Buri Restaurant in Akko – Located on the Mediterranean, 12 miles from the Lebanese border, Uri Buri Fish Restaurant is a fisherman/ chef restaurant that serves the catch of the day like you have never tasted before. As part of the chef’s tasting meal, I tried tuna, salmon, shrimp, octopus, calamari, roe, anchovies, scallops, and much more. Every single dish was cooked very gently with a drizzle of olive oil, salt and lemon juice, keeping intact the integral flavorful of the seafood. This is by far the best seafood I ate in Israel!