A tour of (Thursday nights only) a winding late night tour of the gourmet Sabbath kitchens serving the local ultra-Orthodox community, including more kugels, more pickled fish and much, much more cholent than you can eat.
What does a Copt eat for Easter lunch? Why is Armenian dried beef different from all other dried beefs? Who makes carob syrup, and what is it good for? Where do you find the best pastelikos? What is the origin of Galilean honey distillate? What is the addictive, sweet-spicy delicacy Jerusalem's ultra-Orthodox communities are rightfully proud of? How do you make the reality-defying thin, crisp brazek? And learn the secrets of the Greek Orthodox chicken Ariel Sharon so loved he
Taste the foods of a traditional Palestinian Christian Lent; the renowned delicacies of Ramadan in Jerusalem; gorge on intriguing (and gluten-free!) Passover baking. There's a tour of Hanukkah doughnuts (with a surprising East Jerusalem excursion;) and a tour of the Armenian Christmas.