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Caption: The food in Israel is amazing.
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Caption: Barramundi siniya Siniya is a traditional preparation of baking a fish filet in tahini.
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Caption: Jerusalem, once a culinary wasteland, is now home to a thriving, progressive eating scene.
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Caption: Like HaSadna, near the newly refurbished Old Train Station - a "culinary workshop" where we enjoyed this fresh strawberry crème brûlée.
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Caption: Of course there's a feast for all 5 senses in the traditional markets of Jerusalem, too.
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Caption: Like this delicious pan-fried St. Peter's fish, in the Machaneh Yehuda market of Jerusalem.
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Caption: Fresh juice Also in the Machaneh Yehuda market, at Eli Uzi.
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Caption: To write "fish and chips,"
you write "feesh ahnd cheeps."
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Caption: Coke in Arabic in the Christian Quarter of Jerusalem's Old City.
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Caption: Old City Vendors The oblong oval bread is called "bageleh."
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Caption: The best pita we had was from a Druze village in the Golan.
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Caption: One of my favorite Israeli dishes is shakshuka -- a Moroccan specialty of eggs poached in a spiced tomato sauce. This version featured kalamatas and feta.
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Caption: We arrived during Chanukah. Displays like these sufganiyot--fried donuts--were everywhere.
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Caption: Not all food was ours to eat. We picked 1,200 kg of beets to feed 300 hungry families.
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Caption: The perfect Capuccino.
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Caption: Frozen yogurt with date honey and tahini.
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Caption: Best meal we enjoyed was at Taizu, a new "Asia-terranean" place in Tel Aviv.
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Caption: Then there are the Israeli foods that might not translate so well over here.
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Caption: Amazing salads are everywhere, even at fast food joints, like the ubiquitous Aroma café.
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Caption: We even tried our hand at making our own chocolates.
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Caption: This delicious roast chicken was served in a Bedouin tent.
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Caption: Accompanied of course by strong coffee and sweet hot tea.
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