A Taste of Palestine

About This Experience

The world is HUGE! One can take some pictures and buy a few things to remember your time in a certain place, or we can put down the camera and the wallet and savor the scents and the flavours of our adventure. I myself collect experiences as well as memories of new found friends. I find the world becomes a bit smaller and foreign shores a little less distant. For our meal, we will experience, Sumac, Za'atar, and Cardamom. Three of the many spices I've discovered in the Mahane Yehuda Market (the Shuk), on a recent visit to Jerusalem. Sumac is a deep red berry, which is dried and ground into a coarse powder. The spice was long used in Europe to add tartness to many dishes until the Romans introduced lemons to the area. Za'atar, depending on the region, is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt. Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke.

Menu

MENU Appetizer Palestine Hummus To quote someone wiser than I, "In North America, We make it wrong, We serve it wrong, We eat it wrong!" Fish Course Seared Scallops With Watercress, Sour Creme, Fresh Pomegranate and Pomegranate Molasses Chili Sauce Special of the Day Sumac and Za'atar Crusted Black Angus, Thick-cut, AAA Prime Rib Steaks. Each Steak is Slow-Cooked 2 Hours Served with Mushroom and Shallot Red Wine Sauce Warm Cauliflower Salad with Raisins and Walnuts Roasted Carrots and Parsnips with Caramelized Onions Crushed New Potatoes with Caper Berries, Roasted Red Peppers, and Nuggets of Roasted Garlic

Location