Aug 122013
 

kosher Druze lamb kebabs

I travel to the north several times a year. As the bus rolls up the country, I’ve looked at the Arab and Druze villages covering the Galilee hills and wondered about the people; how they live, what they eat. It looks rural and Arabic, it has an atmosphere of a by-gone day, but I know that the larger towns have community centers, clinics and regional schools.

There is open and free travel to anywhere. All the same, I get the impression that village people tend to stay where they are, especially the women. It’s the men who move around for business purposes, or with the Druze, to serve in the army.

As my cooking has grown to reflect Middle-Eastern flavors,  I’ve come to appreciate regional Arabic foods. But most of my exposure to these foods has come from fabulous cookbooks like those of Claudia Rodin or Yotam Ottolenghi, or from meals featuring ethnic cuisine at kosher restaurants. I never expected to walk safely in a Druze or Arab village, much less to cook and eat in one. But a few weeks ago, I did.

image druze street

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