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Israeli and Palestinian food is ripe with flavor and enticing intricacies. Intersections of trade routes led to the interchange of ingredients and that trend is still apparent today.
Divine Food embarks on a culinary journey from the North, with its temperate climate and succulent vegetables; to Tel Aviv, where young chefs find new ways to interpret culinary traditions; to Jerusalem, a city of pilgrimage that boasts a myriad of staple dishes; and to the South where nomadic lifestyles inspire desert cuisine.
Published by Gestalten
Photos by Dan Perez
Research & Writing by Ronit Vered
Styling by Nurit Kariv
Chef: Avner Laskin