Acknowledgements

It has been a privilege to experience the cultural flavours of writing, cooking, recipe testing and eating in some Galilean kitchens, and I would like to thank Nawal Um Salech, Pinina, Zarafat, Roudena, Nahida, Saada, Nazirah and Zada and all their families for opening their homes to us with such friendliness and kindness, sharing their knowledge, stories and tables, without which this book would lack authenticity, spice and recipes.

To Neil, my friend of many years and photographer, I have thoroughly enjoyed our days photographing all things Galilean, tasting along the way and discussing the merits of each dish.