The square shape of the bourekas tells us that they are filled with a potato filling One does not have to spend a long time in Israel to get your first introduction to a boureka. These savory stuffed pastries are everywhere You'll find them for breakfast in hotel dining halls, in countless bakeries and coffee shops, on picnics and even at restaurants that only serve bourekas. They are often eaten in Israeli homes as part of a 'light' or diary meal in the evenings. (Most households in Israel usually serve the large cooked meal at lunchtime.) More often than not, bourekas are also an integral part of the wonderful Friday or Shabbat brunch table. To be really honest however, you basically eat a boureka whenever you encounter one. They are that irresistible. If you stop to grab a quick coffee at a coffee shop, the comforting smell of the bourekas will convince you to upgrade to a 'café ve'ma afe' (coffee + pastry). Wandering through street markets, the sight of fres
During the winter months in Israel, as soon we had a bit of rain, the fields are covered in green khubeza plants. The word fields are actually not 100% correct. Khubeza will grow anywhere. Empty lots, forgotten plant containers, refuse heaps or in any patch of upturned earth. They grow close to the earth and turn the dry Israeli landscape into an unexpected emerald green. Their willingness to grow to easily and luxuriously make them seem nearly weed-like. Khubeza is however the opposite of a weed. It is one of the most well-known edible plants here in Israel. Every self-respecting forager definitely has khubeza on their top-ten list. Sounds like bread (in Arabic) Is it mostly known by its Arabic name here in Israel. Khubeza comes from the word "hubz" which means bread in Arabic. Apparently the plant has edible fruit that looks like a small loaf of bread. Just like young children are taught that you can suck the sap from honeysuckle flowers and look for pine nuts under p