The name "Jaffa orange" is familiar to many around the world, but few know the story behind how it became a global symbol. The journey began in 1871, when a Christian settler named Sarona first labeled his citrus products as “Jaffa Oranges.” This branding sparked growing interest across Europe, turning the fruit into a lucrative export and transforming the region’s economy. Britain had become the largest consumer of Jaffa oranges, importing 58 percent of the crop between 1913 and 1914. By 1935–1936, France had climbed to the seventh largest importer, marking the fruit's rising popularity across Europe. The fame of the Jaffa orange reached such heights that songs were even written about it in French. Over time, the orange became a symbol of the city of Jaffa itself, immortalising its legacy. The famous "Jaffa Cake," a British creation from 1927, is made of a sponge base topped with orange flavoured jam and coated in chocolate, a culinary nod to the fruit's influence. Pop culture hasn’t forgotten Jaffa either. I was watching the other day an episode of Mad Men, a show set in the 1960s. A character casually noted, “They’ve got oranges,” when discussing Tel Aviv and Jaffa, an offhand remark that highlights the reputation of Jaffa oranges on the world stage. And that is how Jaffa oranges got their reputation around the world.

Pesach is around the corner, and it’s no excuse not to bake something delicious! If you love the filling of an almond croissant, you’ll absolutely adore this foolproof loaf. It’s easy, delicious, moist, and doesn’t require many ingredients. I learned this recipe from a very close friend years ago, and when she shared the ingredients, I realized it would be a perfect fit for Pesach. Ingredients: 150 grams sugar 100 grams butter 4 eggs 200 grams almond flour 1 tsp vanilla extract Optional: blueberries, or 1 tbs of lemon or orange zest to add to the cake batter Instructions: Preheat the oven to 180°C. Melt the butter and mix it with the sugar. If you choose to use citrus zest, add the zest beforehand to the sugar and pinch it with your fingers to let the oils out. Beat in the eggs and vanilla extract. Fold in the almond flour, then mix well. Pour the batter into a loaf pan and bake for 25 minutes, or until the cake is set, which could take extra 10 to 15 minutes. (depending on your oven, time can really vary with this cake so make sure to always do the toothpick test). Top with berries and serve!

Found Yourself in Nazareth? Here are our culinary reccomendations. Start your day with a coffee at Amani Cafe, located in the heart of the Old City. They offer coffee and a tasty brunch menu while playing Fairouz in the background. It’s a perfect spot to kick off your visit and you might have a cat visitor for a minute or two. You can also head over to Liwan, a charming local shop where you can enjoy a cheeky glass of wine or a coffee and it’s another great place to start your day. While you're there, be sure to browse their selection of beautiful gifts, including posters, jewelry, ceramics, and other cultural and artistic treasures. In the afternoon, don’t miss a visit to Cantina Cana, a local winery that produces their sweet wines in Nazareth and dry wines in Bethlehem. While the wines might not be the best you've ever had, they offer great value for your money. You can buy four bottles for 100 shekels, which is a perfect pairing for a sunset from a lovely rooftop, especially if you are on a tight budget. For breakfast, or for a midday snack, head to this pastry shop. One of our highlights of Nazareth is definitely the Al Mishhadawy Bakery in the Old City. It's home to some of the best Arab fatayer and pastries we've ever tasted. We highly recommend their freshly made pastries, especially the spinach and cheese, as well as the oregano and cheese fatayer. Don’t forget to try the tabun chicory greens and spinach labneh roll — a real treat.

Maqlouba is a traditional Palestinian dish. There are two main types of Maqlouba: one with cauliflower and the other with aubergine. However, the selection of additional vegetables varies from city to city. Our recipe today is Nabulsi Maqlouba. Maqlouba is usually made with meat, but we made it vegan! Ingredients: 1 ½ - 2 large aubergines, cut into thick circulars slices 2 potatoes, cut into thick circular slices 4 tomatoes, cut into thick circular slices (you may need fewer depending on the size of your pot) 1 can of chickpeas (I also added a quarter of another can) 1 head of garlic, peeled and halved 4 cloves 4 bay leaves 13 allspice berries 17 cardamom seeds 1 cinnamon stick 1 onion, quartered 1 ½ cups Basmati rice 1 ½ cups Shaqha rice (Egyptian rice) Ground Spices: 2 tbsp crushed cardamom 1 tsp ground allspice 1 tsp ground coriander 1 tsp turmeric ½ tsp black pepper Vegetable broth powder, to taste 1 tbsp sea salt or MSG Instructions: Mix the Basmati and Shaqha rice together and soak them in water for an hour. After soaking, rinse the rice 2 to 4 times. Sprinklea pinch of salt on both sides of the aubergine slices and let them sit for 20 minutes to draw out the moisture. After 20 minutes, rinse them. Heat oil in a frying pan and fry the potato slices until golden on both sides. You don’t need to cook them through, just get a golden color on each side. They will finish cooking in the pot later. In the same way, fry the aubergine slices. It’s okay if they become nearly or fully cooked. Both the potatoes and aubergines can be prepared ahead of time. In a large pot, heat some oil and add the bay leaves, cardamom seeds, cloves, allspice berries, and cinnamon stick. Fry on low heat for 3 to 5 minutes. Add hot water and the quartered onion. Add your vegetable broth after. Stir in the crushed cardamom, ground allspice, ground coriander, turmeric, black pepper, and salt. Bring to a boil, then taste and adjust the salt. The broth should be slightly salty, as it will flavor the other ingredients later. Once the broth has cooked and the spices have infused, strain it into a separate large bowl. Bring a large pot, and oil (around 1 to 2 tbs). Start by layering the ingredients. First, place the halved garlic cloves, then a layer of the tomatoes, followed by a layer of the fried potatoes. Add the chickpeas, then the aubergine slices. Finally, spread the soaked and rinsed rice on top. (You might end up with vegetable leftovers depending on the size of your pot). Place a small plate over the rice, then pour the strained broth over it. The plate helps distribute the broth evenly without disturbing the layers. Ensure the broth covers the rice and is about 2–3 cm above it. Cover the pot with a lid. Bring the heat to high until the water and rice levels are even, then lower the heat. Let the dish cook on low heat for 30 minutes to an hour, or until the rice is fully cooked. Once the rice is done, let it cool slightly before flipping the pot.

There are countless recipes passed down through generations for making Palestinian oregano fatayer (pastries). Every family you talk to holds their mom’s or nana’s recipe close to their heart, believing no other recipe can match the flavour and taste of their own recipe. We’ve gathered a collection of these recipes from mamas and grandmas near and far, and every month, we’ll try one in hopes of discovering the best versions. We will start this series with my aunt’s recipe. Ingredients (I cut the ingredients below in half in my video): 1 cup warm water 1 tbsp milk powder 1 tsp sugar 1/2 cup Greek yogurt 1/2 cup olive oil 3 cups flour 1 tsp salt 1 tsp baking powder 3 cups fresh oregano Extra olive oil to coat the dough Nabulsi or Alkawi cheese, cut into cubes Instructions Mix warm water with sugar, milk powder, and yeast. Set aside for 5 minutes. In the meantime, mix together the dry ingredients and add the oregano, then stir it in. Add the yogurt and olive oil to the wet mixture, then mix. Gradually add the wet mixture to the dry ingredients as you knead the dough. Knead the dough in a machine for 5 minutes or by hand for 10 minutes. Place the dough in a bowl coated with olive oil, coat both sides of the dough, cover it, and let it rest in a warm place for about an hour, or until it doubles in size. Preheat the oven to 250°C Divide the dough into balls, flatten them, add cheese, then form them back into balls. Coat the fatayer with milk, egg, or olive oil, and bake for 7 minutes at 250°C. We are starting strong with this recipe. It might be my bias, but this recipe creates the perfect fluffy and flavourful cheese balls.

There are plenty of places to eat dumplings in Tel Aviv, but one area that is often overlooked is Neve Sha‘anan. Here are my top three spots to enjoy dumplings in that part of town: 1. El Mano This Filipino-Vietnamese fusion restaurant serves a variety of dishes, and even though they have many yummy varieties of food to choose from, we're here to talk about their dumplings. Their chicken crispy wontons are fried and their crispy shell is coated in a sweet and spicy buffalo like sauce—absolutely divine. You get 6 big pieces for 40 shekels. On top of that, the owner has a TV set up and a karaoke machine and occasionally encourages customers to sing in the middle of the restaurant! 2. Chinese Bao Buns This Chinese restaurant is my favorite Chinese in all of Tel Aviv. They offer a wide selection of Chinese dishes, ranging from affordable to pricey. They have several types of dumplings, but my personal favorite is the steamed chicken dumplings. The dish costs 45 shekles for a bunch of dumplings. They are not the best I’ve ever had, but they definitely hit the spot, especially on a hangover morning or before a night out. 3. Nepali Pasal Nepali Pasal has delicious Nepalese chicken dumplings, called momos, which the owner serves both fried and steamed. I prefer the steamed ones, but both are great. You get 8 pieces, the steamed ones are for 35 shekels and the crispy ones are for 40. This place also offers occasionally noodles and wings. It’s the most affordable of the three, and it is my top go to spot for the hangover meal, though it’s sadly closed on Saturdays. Honorable mention goes to Ghorkha, which is a Nepalese restaurant in Neve Sha‘anan that serves a variety of amazing dishes, including dumplings. Bring cash with you as all the mentioned restaurants don't accept cards.

A lot of restaurants in Tel Aviv are showing signs of shrinkflation, whether it’s less chicken in your chicken salad or ingredients that used to be included in a dish now being offered as paid extras. But how does a place like Joz ve Loz, where the concept is to "eat until you're satisfied," tackle shrinkflation? I noticed an increased number of salads being served, often used to hide the small portions of meat. For a table of three, you're unlikely to get more than one meat dish unless you specifically ask for it. The plate sizes are quite small and have gotten smaller. So when you receive many of them, it creates the illusion that you've eaten a lot. It’s culinary sleight of hand. And although the staff is friendly, the "non-waiter" waiter, who usually sticks to a well rehearsed slightly culty script, subtly pressures you into stopping by asking, “Are you ready for desserts?” Translation: “You’re done now, right?” It almost feels like a gentle shaming into fullness. That being said, I still think it’s one of the best value meals in Tel Aviv, considering the quality of the food and the generous amount of alcohol included. I truly think it is a must visit restaurant.

In Tel Aviv, there are plenty of places to grab a drink, but given the city’s small size, it’s hard to avoid running into someone you know and the small talk that comes along with it. Everything often feels so extravagant, making it difficult to find a laid back casual spot where you can have a casual drink and read a book uninterrupted. I’ve put together a list of places that strike the right balance between casual and not too noisy, where you can go alone, enjoy a casual drink, read your book and not make small talk. The criteria for choosing these spots include: low chances of running into someone you know, music that’s not too loud or distracting, a relaxed vibe (nothing too fussy), the drink feels casual, and no need to make a reservation. This is Part 1 of a series of reccomendations to follow. First: Open Wine – The Frenkel Branch This wine store offers an incredible selection of wines. You can sit in the back, where the chances of bumping into someone are almost zero. There’s no music, and the cozy, Christmas like atmosphere makes it perfect for reading. Since it’s a wine shop, you can pick any bottle you like, and the price is just the store price, and not the inflated Tel Aviv bar prices that we are used to. It’s casual, affordable, and perfect for reading on your book or Kindle. Second: The Guest Room A cocktail bar that’s surprisingly calm and casual, especially during happy hour. They also serve wine! Despite the excellent cocktails, for some reason, it’s not a place where you're likely to run into people you know, so you can relax and read without any interruptions. Without happy hour, it can be a bit pricey, but it still offers a pleasant aesthetic and vibe, making it a nice place for a casual drink or cocktail while reading. Third: Mikve This wine shop and bar lets you buy a bottle or order by the glass. It’s affordable and offers a cozy atmosphere for reading, especially inside. While it’s located on a relatively busy street, the chance of running into someone outside is still low, making it a great spot to enjoy a casual drink and a book. Honorary Mention: The Library Bar A beautiful venue with amazing cocktails, the Library Bar has a more upscale and less casual feel, unless you are rich ha ha. However, it’s still a great spot to enjoy a drink and read if you don’t mind a more refined atmosphere.

What to do in Bethlehem and its surroundings? Culinary addition. Start by taking a cab to Beit Jala and visit Shams Al-Aseel. Grab a bottle of Bethlehem wine and enjoy a selection of their delicious dishes while taking in the breathtaking view. The food is phenomenal, and the prices are unbelievably affordable! Not to mention, the portions are huge. We tried manakish, mujadara, maqlouba, musakhan, mutabal, and, of course, wine. Later, head to Astoria Cocktail Room, a speakeasy with a 1920s vibe. Located close to the city center, this place serves delicious cocktails priced between 35 to 40 shekels, along with a wide variety of tasty dishes at very reasonable prices.

Everyone loves a good mezze platter. So let us help you elevate your appetizers game with the Syrian lovechild of roasted bell peppers and walnuts, Muhammara! The name 'Muhammara' is Arabic and means 'reddened,' which perfectly describes the vibrant appearance. Deriving from Aleppo, one of the trademark ingredients of this dish is Aleppo pepper. Not to be confused with regular pepper flakes! Aleppo pepper is slightly sweet, tangy and comparably mild in heat. We highly recommend to using authentic Aleppo pepper, as it gives even more depth to an already flavorful dish. If you can’t find it, don’t worry—you can substitute it with regular chili flakes. We promise not to call the mezze police! While Muhammara is quick to prepare, we recommend letting it rest for at least an hour before serving. This allows the flavors to meld together and enhances the overall taste. Ingredients: 3 red bell peppers 90 gram walnuts three cloves of garlic pomegranate seeds (optional) 2 tablespoons pomegranate molasses 2 tablespoons olive oil 2 tablespoons tahini 2 tablespoons of lemon juice 2 teaspoons of Aleppo pepper (or chilli pepper) 1 teaspoon tomato paste 1 teaspoon red bell pepper powder 1 teaspoon of cumin salt parsley 60 gram breadcrumbs (more or less, depending of preference in texture) Instructions: Preheat your oven to 200°C.         Remove the stems and seeds from the bell peppers. Trim the top of the garlic bulb, wrap it in foil (or place it in an ovenproof dish), drizzle with olive oil, and sprinkle with a pinch of salt.          Place the bell peppers and garlic in the oven. Roast for approximately 20 minutes, turning the peppers occasionally, until their skins are charred and blistered. Roasting the garlic will caramelize it, adding sweetness and making it easier to digest.          While the peppers and garlic are roasting, toast the walnuts in a dry pan over medium heat. Stir frequently to prevent burning.          Remove the roasted peppers and garlic from the oven. Place the hot peppers in a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. This will loosen their skins and make peeling effortless.          Peel the peppers and transfer them to a blender or food processor. Add the roasted garlic (squeezed from its skin), walnuts, and all other ingredients except the breadcrumbs. Blend until smooth.          Gradually add the breadcrumbs, blending until the desired texture is achieved. For a thicker consistency, add more breadcrumbs.         Allow the Muhammara to rest for at least one hour before serving to let the flavors meld together. Garnish with cumin, Aleppo Pepper, pomegranate seeds or molasses and olive oil. Enjoy with your favorite mezze accompaniments.

Ful Medames can be described as a cousin of the beloved hummus. It is a protein-rich bean dish made from fava (ful) beans and, depending on tradition and regional preferences, sometimes chickpeas. Originating from Egypt, this dish has traveled far and wide, becoming a staple throughout the Arab world. Traditionally, it consists of a mix of beans, parsley, garlic, lemon juice, and hot peppers. I was first introduced to ful when I visited Beirut, by my good friend Ali. While I’ve tried it in countless restaurants since then, his homemade version, affectionately called Ful btowle (heroic ful), was by far my favorite. This recipe is a modified take on my friend’s ful. What makes it special is the interplay of the acidity of lemon juice and sumac with the sweetness of cherry tomatoes and the punch of the harissa tahini sauce. This dish is naturally vegan and perfect for breakfast or brunch. For me, it’s the ultimate breakfast of champions after a late night out. But beware: a full portion in the morning might send you back to bed! Ingredients (serves 1-2): 1 can of ful (fava & chickpea mix) Bread (pita, flatbread) 1 teaspoon tomato paste 1 teaspoon bell pepper paste/harissa paste 1 tablespoon tahini Juice of half a small lemon Reserved bean water Salt Pepper Cumin Sumac Olive oil 2 handfuls of cherry tomatoes (approx. 15) 1 shallot Parsley (finely chopped) 2–3 chopped garlic cloves Instructions: Drain the beans from the can and rinse them under cold water. Place the beans in a pot and let them simmer for about 5 minutes. After simmering, drain the beans again, reserving around 150–200 ml of the cooking water. In a pan, heat olive oil over low heat. Add the tomato paste, harissa paste, and ¾ of the cherry tomatoes. Cook gently until the cherry tomatoes begin to burst. Then, add the chopped garlic and sauté for 2–3 minutes. Prepare the toppings: Slice the remaining cherry tomatoes and the shallot into small cubes. Chop the parsley as finely as you prefer. For the sauce: Mix the reserved bean water with a tablespoon of tahini, lemon juice, 1 teaspoon of cumin, and 1½ teaspoons of sumac. Stir until well combined. Add the beans to the pan. Mash some of them with the back of a spoon for a thicker texture, and pour in the sauce. Season with salt and pepper to taste. Let the mixture simmer until it thickens. Serve the Ful in a deep dish. Add tomato cubes, shallot cubes, and parsley as toppings. For an extra "heroic" touch, drizzle with extra sumac and olive oil on top. Enjoy with pita bread and fresh veggies, or go wild by customizing the toppings!

If you dabble into Arabic cheeses from the region, you'll often hear about two popular white cheeses: Akkawi cheese (from Akre) and Nabulsi cheese (from Nablus). But what is the difference? Akkawi cheese is made from pasteurized milk from sheep, goats, or cows, and it is not boiled. It is a semi hard cheese with a smooth exterior, slightly elastic, and has a creamy texture. It offers a mild salty flavor that pairs well with both sweet and savoury dishes. People living in Tel Aviv might recognize this cheese being used in Joz ve Loz, even though it is presented as Nabulsi cheese. But I don’t blame them, as the two cheeses are very similar and can easily be confused for one another. Nabulsi cheese has two variations, one that is boiled, and one cooked with mistka. The mistka cheese is made by pressing curds and is left to ripen for a longer period. It is then brined for longer, which gives it its distinctive salty flavor and harder crumbly texture, with a grainy consistency. The boiled cheese on the other hand, is done through boiling the curds and is firmer, with a chewy and elastic texture. It is still very salty but it is milder compared to the mistka cheese. Nabulsi cheese is traditionally made from sheep's milk, but it can also be made with cow's or goat's milk. Despite its saltiness, Nabulsi cheese is still used in both savory and sweet dishes, the most notable being kunafeh. Both cheeses are not easily melted; however, Akkawi cheese comes closer to a melting texture compared to Nabulsi. Both cheeses are also often used to make fataier or mouajanat jebneh bi za'atar (cheese and oregano pastries), and the choice comes down to the flavor and texture you prefer. I usually go for a mixture of both, but if I had to choose one, I’d go with Akkawi. My parents, however, only use Nabulsi, so it really depends on your preference! It is common to see both Nabulsi and Akkawi cheeses (to a lesser extent) mixed with Qizha (Nigella seeds) in some stores. In Nablus, a special version of Nabulsi cheese called Mashmoleh is often used in making kunafeh. This cheese blends goat, sheep, and cow milks to create a unique blend specifically for Kunafeh. Akkawi Versus Nabulsi Cheese