26/02/2026
There’s a short window each year during Winter in the Galilee when wild greens are ready to be foraged and turned into fatayer - traditional stuffed pastries with spinach, peppers, or zaatar and spiced with sumac and baharat along with other local herbs found across the region.
One of the most special is Egyptian campion, an edible wild plant that grows only briefly in late winter and early spring, gathered by hand from the hills, as seen in this incredible photo with the pink flowers.
These simple pastries reflect the deep connection between local kitchens and the land - fresh greens, olive oil, and dough cooked on the outdor saaj. It’s one of the seasonal foods our guests love discovering, and a delicious way to experience the flavors and traditions of the Galilee.
Let us know if you want the recipe!
