The chickens are stuffed with baby onions, cherry tomatoes, small potatoes and whole cloves of garlic.
Relaxing after the meal with a beer or Arak.
Hommus with whole chickpeas, olive oil and parsley.
Shawerma meat carved on to a bowl of hommous with toasted cashews and green chilli.
Hommous prepared by Father of Steve with pickle slices, chickpeas, green chilli and paprika.
Kunafee Nablusaya, named for its city of origin, Nablus, combines several textures and flavors. This sweet is prepared in large trays. First, a layer of soft, white cheese (somewhat similar to Mozzarella) is spread across the pan. This is topped with a layer of wheat and then sprinkled with crushed pistachios. In sweet shops, the trays are kept over a bath of hot water so that the Kunafee is served warm and the cheese remains soft.
There are two main types of Kunafee- "soft" and "hard/crunchy". The difference being whether the cheese is covered with soft, thinly ground wheat (above) or crunchy wheat (below). Did you ever imagine putting shredded wheat on top of mozzarella for desert?
Baklavah, a gift of the Turkish/Ottoman Empire.
A tray of assorted sweets make a perfect gift when you are invited to a home.
Olive trees cover the hillsides. Stone walls form terraces which increase the amount of cultivatable land and prevents soil erosion.
The steeple of the local Catholic church.
The village mosque.
An old stone home is surrounded by its fields. No manicured lawn restricts the spontaneous beauty of wild flowers, indigenous grass and olive trees.
Not all of the trees lay bare through the winter. Lemons bring splashes of yellow to brighten cold and rainy days.
