I got the inspiration for this wonderful meal some years ago during a fascinating visit to Naot Kiddumim, near Jerusalem, where everything that was used to grow and harvest the “Sheva Minim” (olives, pomegranates, figs, grapes, dates, barley and wheat) is still intact, just as in the ancient days when it was operating. They even have a wonderful restaurant that serves their timeless goodies. I promise you a great throwback!
I’ll be demonstrating:
- Trout baked in grape leaves
- Chicken with pomegranate sauce
- Date-nut bread
- Barley pilaf with kabocha squash and raisins
- Almond, olive oil and honey spread
- Warm fig tart