The Hungry Cyclist In The Land of Milk and Honey – The Off
The panniers are packed, the bike is boxed and after what has been far too long the Hungry Cyclist is back on the road. Over a year has passed since I arrived in Rio at the end of my culinary quest through the Americas, and I can't tell you how exciting it is to be returning to the life I love – Cycling and Eating.
It might be fare to say that, other than being billed as a land dripping with milk and honey, Israel does not have a unique or long-standing culinary heritage. So why head there in search of gastronomic excellence I hear you ask? As a land populated largely by immigrants, Israeli cuisine is a wonderful mish-mash of the culinary cultures. A hot pot of generation of immigrant cuisine and if you have ever dinned in the home of an Israeli you will understand why I have decided to come to this historic, often volatile but fascinating corner of our world.
Ubiquitous falafel stands in Eastern Jerusalem, bagels dipped in zaatarspice in the old city. Tabbouleh and babaganoush under the pyramids. I have no doubt will these trade-mark dishes of the Levant will be fueling my pedal powered quest to Cairo, accompanied by kilos of beloved humus and plenty of pita, but otherwise the food I will be eating and the people I will be sharing it with remain a mystery. But here on The Hungry Cyclist Blog you can follow every mouthful and turn of the pedals.
"And I am come down to deliver them out of the hand of the Egyptians, and to bring them up out of that land unto a good land and a large, unto a land flowing with milk and honey: unto the place of the Canaanites, and the Hittites, and the Amorites, and the Perizzites, and the Hivites, and the Jebusites."
– Exodus 3: 8 (KJV)