Land of Milk and Honey
TravelAge West
June 27, 2005
Sure, France, Italy and California are well known
for their culinary appeal to tourists, however, some might be surprised
to know that Israel also offers a thriving gastronomic culture on the
rise. Boutique dairies stud the country, and wineries of growing repute
gear their operations toward thirsty visitors. And culinary pleasures
extend to the cities, as well.
What’s
more, all of the places mentioned here are kosher. So, in the words of
the proverbial Jewish mother, come to Israel to “Eat, eat! You’re skin
and bones.” Tel Aviv Though a modern
city, food culture in Tel Aviv displays charming Old World
characteristics. Carmel Market, the city’s largest fresh market, is a
bustling center of hawkers and shoppers of the country’s wares.
Radishes the size of small cabbages, three-foot-long leeks and abundant
bouquets of fresh herbs burst with life. Gawk, but don’t dawdle —
shoppers here mean business, and a lingering tourist is apt to get
jostled. Follow this excursion with a visit to neighboring
Levinsky Market, the city’s old Persian quarter, rife with stunning
offerings of plump dried fruits, fresh spices and confectionary
traditions (think delectable hand-made almond paste). Fifteen
miles from downtown Tel Aviv is Eretz Zavat Halav (Land of Flowing Milk
and Honey) Dairy. This mushav — a privately owned farm, as opposed to a
socialist kibbutz — is owned by the Markovitz family, makers of fine
sheep milk cheeses. In one of many bucolic images one will witness in
this country, the Markovitz’s small herd can be seen quietly grazing
under the shade of a crooked tree. Overlooking the scene is
Aharon Markovitz’s boutique dairy, cheese shop and eatery. Inside his
attractive, earthy store, a knotty wooden table is covered in bowls of
marinated olives, vegetables and cheeses. The main draw — blooming
wheels and hunks of Markovitz’s aged cheeses — wink out from
refrigerated cases. Rather than emulate the cheeses of more
established cheese-making countries like France and Italy, Markovitz
chose to pioneer what he considers cheeses unique to Israel. Some are
sharp and crumbly, others are creamy and round in flavor; one cheese is
aged in grape leaves, another contains chewy dried figs — but all are
wonderfully memorable. Sample the cheeses, cured and fresh
vegetable salads and homemade bread at the dairy’s excellent
semi-enclosed dining area overlooking the grounds, which serves brunch
and lunch. The Galilee In the north of
the country, in the Golan Heights, the region of Israel bordering Syria
and Lebanon, visitors can experience incredible rolling green hills and
steep valleys studded with twisted olive trees. The region is also home
to Israel’s Golan Heights Winery, makers of Yarden wine, and its
younger spin-off, Galil Mountain Winery. Tours and wine tastings are
offered at both destinations. Also in the north, on the Sea of
Galilee, is the Scots Hotel in Tiberius. With gorgeous seaside views,
the restored castle-like 19th-century basalt stone buildings are ideal
accommodations for travelers in the region. Less then 10 miles
away is Barkanit Dairy near Mount Tabor, which produces a variety of
sheep and goat milk cheeses from its 600-count herd. These include
French-style chevres, manchego-like sheep’s milk cheese and half-goat
half-sheep milk combinations. These represent just a few of the
culinary delights to be experienced throughout Israel. After all, they
don’t call it the Land of Milk and Honey for nothing. CONTACTS HOTEL INFORMATION: Dan Panorama Tel Aviv Scots Hotel Tiberius
Israel Dairy Board
Adriana Shoet
E-mail: adriana@is-d-b.co.il
972-3-956-4758
www.danhotels-israel.com/panoramatel
www.scotshotels.co.il
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