The first 24 hours

I was starving at the Amman Airport in Jordan after my long flight across the Atlantic, so I decided to have a meal at ShawarmaRama, which was pretty much the only option.  I ordered labaneh--thick yogurt drizzled with olive oil--

accompanied by some falafal with the standard pita, pickles and tomatoes.  Now I tend to avoid tomatoes if it's not tomato season or if it's from a fast-food place, as they tend to have the flavor and texture of cardboard.  But it's always tomato season in the Middle East and I thought maybe, just maybe the tomatoes in the airport would be okay...and they were amazing. Full of flavor!

After the 45 minute flight to Tel Aviv, Gilad took me downtown to Bourekas Amikam, a classic Bourekas Bar where we shared a boureka with green olives & cheese, and one with spinach and cheese.  The accompaniments included a sort of salsa, a spicy chile oil, tahini, olives and pickles.  About the pickles, they are so much nicer than most I've had in the US...crunchier, crisper and more delicately flavored. And they come with almost everything.

For dessert we had malabi--a creamy, milk-based pudding--topped with rose syrup and ground pistachios.

 The next morning in Jerusalem we drove to the Rechavia neighborhood of Jerusalem and sat outside at Carousela Cafe.  The cappuccino was a fine remedy for the jetlag and the spread of edible delights lived up to my great expectations of the famous Israeli breakfast. It began with really fresh bread and lots of tasty things to spread on it...including a thin tomato sauce, cream cheese (much lighter than what we have back home), labaneh, olives and...

the most incredible cherry jam.

To drink there was also limonana, a popular drink with lemonade and the Israeli version of mint leaves, called nana.  

 For the main course, a salad of leafy greens and sunflower seeds, two kinds of quiche and more yogurt with apples, honey and granola.