Meat & Poultry

Galilean cuisine makes the most of the region’s natural bounty, deriving its flavours from locally grown and sourced ingredients. It is a diet plentiful in vegetables, grains and staples and meat but fish is cooked sparingly. Lamb, veal and chicken are firm favourites, while beef and goat are also eaten, all of which are used in celebratory meals, such as weddings and religious festivals. Pork is forbidden by religious teachings to Arab Muslims and Druze, as pigs are considered unclean animals. Traditional meat dishes cooked in local kitchens have interesting cultural significance, as reflected in their names.