Food tour with Sacred Cuisine in the old city of Jerusalem
In this second episode we continue after the falafel and humus breakfast at Abu Ahmad, to have Arabic coffee and traditional Palestinian sweets in the Cotton market. We visit Abu Yahya to try some sesame nuts protein bars, still handmade, with real honey. Then we continue to visit the only tahina factory in Jerusalem that still roasts the sesame seeds in a wood oven.
Of course we drink some fresh pomegranate juice on the way and then we head to the famous Manba zaatar shop where we learn about zaatar, duqa, sumac, buton, different types of wheat, gee and dried yogurt.
Izzeldin was raised in the old city, his family is a prominent Sufi family. Izzeldin started Sacred Cuisine in an attempt to revive the Palestinian somi food (vegan / vegetarian) and when he works as a caterer he focuses on local and seasonal products.
At the core of Sacred Cuisine is the return to the roots of the Palestinian approach to food, from growing to sharing, based on the values of fair-trade, sustainability, independence, nourishment, and cooperation. The aim is a rediscovery of Palestinian heritage through food, that bridges the past and the present
From his website: In Sufism, feeding others is considered to be the highest form of worship. The idea being that the health of the mind and body are intertwined. Food is understood to be a divine gift and sharing it is an act of love.