Israel, Egypt, and Jordan: Delicious Eats

After a 3-week trip to Israel, Egypt, and Jordan, I want to share some of my favorite dishes with you. Many of you have seen my photos of the amazing sights…..the Old City of Jerusalem, the Pyramids, the tombs, and Petra (but, if you haven’t seen them, check out my Facebook page!) but I did not write much about the food.

I am not a culinary expert, but here are some observations about the food journey. The food was a feast for the eyes and nose, as well as the palate. Aromatic spices…cumin, black cumin, aniseed, coriander, cardamon, ginger, cinnamon, za’atar, and saffron…are used in many dishes and are not overpowering or too spicy, but just right. In one restaurant, the proprietor asked us if we could identify the seven spices used in the dish (we got close, but no one got all seven!)

First stop: Israel

This card sums it up! Pomegranate is the symbol of Jerusalem and is featured in many dishes, along with grain dishes with wheat and barley, plenty of olives and olive oil. Dates and figs are featured prominently in sweets.

We were treated to breakfast buffets throughout our stay but the one in Jerusalem went on for days…it would be easier to say what wasn’t on the buffet instead of saying what was on it. Carb-bashers, beware. The bread display was amazing, as were the sweets. Each morning I asked the chef his favorite and he pointed to one or two items so of course, that is what I chose.

There was also a wide variety of omega-3-fat-rich fish on the buffet…I liked the tuna, but the herring was a bit strong for breakfast (at least for me!)

A dish that we had in all three countries, but first tried in Israel, is malqulub (translation: “upside down.”) It’s a dish of chicken, veggies, and rice, cooked together in a big dish and then flipped at the table (that’s the upside-down part!) Self-served, you can choose whatever part you like best…for me, the rice and veggies, especially the eggplant, were my favorite part.

Another dish what we had in Israel, Egypt, and Jordan is a variation on Chicken Shwarma. Sometimes served as a family dish and sometimes tucked into a pita bread, it is always good.

Second Stop: Egypt

Every meal in all countries started with mezze or appetizers. Usual fare included hummus, tabbouleh, bissara (fava bean dip), baba ghanoush (eggplant dip), olives, stuffed dolmah (grape leaves stuffed with rice and seasonings), and plenty of pita bread, The hummus was so delicious…. straight up chickpea hummus with no doctored-up flavors like we have in the U.S. And, always plenty of fresh, light, fluffy, warm pita bread (not like the cardboard pita we have in our groceries stores!)

The biggest challenge I had was not feasting on these delicious dishes because they are just the warmup act!

Cruising the Nile on the ship, Viking Osiris, we had traditional Egyptian offerings every night (some of our fellow passengers opted for the burgers and steaks, but when in Egypt….why not try the local foods?)

One night we were encouraged to wear the traditional Galabeya (easily found in the many shops and in Egypt, it isn’t just “exit through the gift shop,” it is enter and exit through the vendors!) Here we are with like-minded travelers, Chris & Peter and Dora & Ernesto. (When Chris first mentioned “dress up” night, I said no way, but the spirit moved me, and vendors persuaded me!)

The night’s dinner included so many interesting dishes. I expected that the Egyptian diet would not include much meat, but as the guidebook said, “Why wouldn’t you eat meat if you can afford it?” And one of our guides said meat is usually served at one meal a day, but there are plenty of vegetarian options available for those who don’t eat meat.

Here are a few of the dishes we tried: Lahma Bil Basal (braised beef, onion, sweet potato mousse, and grilled vegetables), Koshary (rice, pasta, crispy onions, lentils, chickpeas, and tomatoes), and Mahalabya (Milk pudding flavored with rose water and cardamon).

Another popular dish we had in many different forms (for breakfast, in a sandwich, and as a main course) is falafel. It’s the ultimate street food and a quick breakfast for many. We had a falafel cooking class on the ship and Egyptians make it using broad or fava beans. In Jordan, it is made with chickpeas and each country claims theirs is the best.

Stop Three: Jordan

Our last visit was to Jordan, and it was full of wonder: from floating in the Dead Sea, to walking the gorge (The Siq) to discover Petra, and wandering around Jerash, the remains of a Roman city, we loved the country and the food. Dishes were similar to those of Israel and Egypt but had their own unique twist. We ate more pickled veggies than we did in the other countries, and they were tasty, but quite salty! I’m not sure what made this cauliflower neon pink, but I enjoyed it!

We stopped at a Lebanese restaurant in Jordan, Um Khalil’s Kitchen, and enjoyed Fattoush, a salad made with fried pieces of bread with mixed vegetables, including radish and tomato. And, of course, hummus, served with Jordanian olive oil.

We enjoyed our taste of Israel, Egypt, and Jordan and can’t wait to dig out the food processor and make hummus. And I will be making falafel in the air fryer!