In which we discuss the cross-pollination and the various influences at play in the development of local treats and compare, contrast and consume neighboring Palestinian and Israeli cuisine. One example, cheese cake, on each side of the divide. Sesame paste. Even meatballs.
An old/new tour of ancient products still common today in their native land. The Bible mentions a Land of Israel rich with dates, grapes, pomegranates, figs, olives, hyssop, barley, wheat and honey. In the time of Jesus, Herod stored Judean Hills wines in his hideaway at Masada. The oldest wheat cultivar in human history was found in... the Galilee, where it has been grown for 23,000 years. On this tour, we taste what they did.
We explore the many aliyot that made Israel the country it is today via hot pockets of food including Kurdish kubbe, Iraqi shamburak, Georgian khachapuri, Italian calzone, Argentinian empanadas, Indian samosas, Turkish borek, its local variant the sambusak, Ethiopian folded injera and so forth, all within a small, condensed open-air souk.
W e taste famous street food followed by their gourmet iterations. The best ever street-found falafels vs the sea-bass version made by the guy who won Israel's version of Iron Chef. Schnitzel in a pita vs milanesa on a plate. Sabich or hamshuka?
Any tour can be adapted to children's tastes, but these are special tours addressing: What did the kids of the Bible eat? Why do Israeli chips taste like peanuts? What's a shnitzelon? Why do ptitim look like rice but taste so weird? and other important questions.
Wine tours range from Israel in Eight Glasses, a one-hour quickie tasting of Israeli wines from north to south through a full-day tasting tour of the Judean Hills, including stops at 2200 year old wine presses, lunch and tastings at up to three wineries to a week-ling tour of up to 24 wineries and gourmet restaurants covering most of the country.