Za’atar, tahini, labne, sumac, preserved lemon, dates, almonds, pistachios, pickled mango, pomegranatesyrup, lamb, cardamom, copious herbs, olive oil, of course. . . .” I’m listening to this list, feeling almost intoxicated by the sounds, at a small wooden table on a wild hillside in Nataf, a village outside Jerusalem. >>Read More

Photo by Ralph Mecke, Vogue Magazine.

Photo by Ralph Mecke, Vogue Magazine.

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