Ahlan Wa Sahlan Fee Aljaleel (Welcome to Galilee)

Arab hospitality is also emphasized by the serving of unlimited varieties of appetizers. Badinjan mutabbal (Baba Ghannouj), Hommos bi Tahini,Bakdounis bi Tahini and different types of breads are always made available. The Arab cuisine is never overpowering. It is always subtle and very pleasing to the palate. Herbs such as parsley, mint, marjoram, and oregano are almost always used to enhance the flavor of many dishes. Bulgur (fine and course), tahini, dried beans, chickpeas, nuts(almonds, walnuts and pine nuts), rose water and orange blossom water are stocked in almost every Arabic household. Tahnini, an important ingredient in Arabic cooking, is a paste made from roasted sesame seeds. No dip can be made without it. Bulgur, which is the main ingredient in Tabouli and Kubbi is equally important. Of the spices, cardamom, cinnamon, saffron, pepper, cumin,nutmeg, and turmeric are the most frequently used. Most of the dishes that we prepare at Food From Galilee are similar to those prepared by our mothers and their mothers before them. We take pride in sharing our heritage with you and hope that you will find your culinary tour of the Middle East both delicious and interesting.

SAHTAIN ……TO YOUR HEALTH!