Meat & Fish

Stuffed Wild Sage Leaves with Freekeh and Meat

Jerusalem sage, Salvia hierosolymitana, is a wild edible sage. Because the common English name Jerusalem sage can refer to other plants, identify i...

Dried Meat (Levantine Jerky)

Every region in the world has its own tradition of dried meat, prepared with local livestock and indigenous spices. While this recipe is inspired b...

Roast Beef / Pastrami

Why roast beef and pastrami together? Because both are meats you can slice and eat cold, and both can serve as a much better alternative to the pre...

Lightly Cured Fish

Eitan Sasson, a cooking workshop instructor, chef at the Gocha restaurants, and a graduate of our annual program, came to teach this year's program...

Bresaola

Curing meat is one of the oldest ways to keep food, drawing out flavors that only time can create. The method is simple. Patience does the rest.

Lightly Cured Mullet

This recipe is inspired by Eyal Elhanti. Safety note: This recipe uses raw fish that is lightly salted, not cooked. Use only very fresh fish fro...