Israel's unexpected treat... the cuisine

So everyone wants to go to Israel to see the historical sites from the days of the Bible. But one of the unexpected treats is the cuisine.

From St. Peter’s Fish (complete with the head staring at you) served at a Galilean kibbutz to Faloffals and Schwarmas from sidewalk vendors in the bustling Jerusalem markets, food options are many and delightful.

But it was our unique two-hour dinner at HaChatzer (the garden courtyard) that really got our attention.

Our table was filled with mezzo platters when we arrived, four sets of eleven small dishes with such spreads as cucumbers, humus, beets, olives, tuna, and tomato salsa all of which could be used with the fabulous baked bread while we waited for the appetizers.

Then came four appetizer options: “baladi” eggplant with tehina and tomato, chicken liver paté with fig jam, carpaccio of salmon, and fish balls in spicy tomato sauce. And this is just the beginning . . .

Finally the main course. No, not one, but three. Spring chicken with marinade, grilled lamb kabob and entrecote steak filet. Add to that some side dishes with tossed salad, rice and mashed potatoes.

Are we done yet? Of course not. How about some non-dairy ice cream for dessert. Yes, this is a kosher meal, so dairy products are a no-no since we had meat earlier. But one would never know. The delicious ice cream was covered in grape honey, tehina paste with halvah and pistachios. Oh, yes, there were two more dessert options — chocolate fudge with halva mousse and chocolate tart with chestnuts and scotch.

In all, 25 different items touched our palettes – one delightful dinner experience.