What was cooking in Jacob’s “red red stew” that made Esau give up his birthright? Who was the Hebrew king considered the founding father of the Freemasons society, and what is his connection to our couscous recipe? The cuisine of the ancient land of Israel is very much alive in the Bible. The history of our produce is interlaced in the biblical tales, such as King David’s spies hiding place under a camouflage of drying out wheat, or bulgur, the basis of our tabbouleh salad, or the mortar and pestle carried through the desert used to make our coriander pesto. Our cookbook presents a modern interpretation on traditional recipes rooted deep in the area, using Chef Moshe Basson’s passion and acquired knowledge of local vegetables and herbs of the Levant.

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