Page 13 - Holyland Magazine - 2022 Edition

Breaking Bread Photos: Haim Yosef

seeds. The instructions specified adding we use, and the bread we eat here is in bread, from hard wheat; the bread that is
a lot of olive oil on top (similar to what we no way similar to the bread eaten here nourishing, and was feeding the land; bread
do), sprinkled with pistachio and eaten with through history. Only the name remained. All that will connect us to the land.
bread or pita. throughout history, the bread here was made
of different types of local wheats that were I still cook and gather stories on my way.
I have prepared it in Nazareth, in a tiny grown in husbandry (dryland farming). These Who knows, you may meet me somewhere.
My wife complains that it is impossible to
hummus restaurant, with a friend. We asked were sour breads, heavy, flat, and delicious. hike with me as I always find somebody to
a few customers, old and young, Jews and In local literature we can find reports of talk to and learn from on my way.
Muslims, to taste it. They wondered: is this dozens of types of breads that differ from
ours? It was very spicy, different from what one another by the wheat used, the grinding Talking about food, eating, and cooking
we are used to, an imaginative special dish. system, the oven, the quantity of water, and together – this is connecting. If we meet on
It is served in the same way as our hummus, additional ingredients. I have read many the trails in Israel, I will serve you local bread
and looks the same, but its taste is very reports on discussions by doctors, trying to soaked in wine vinegar and olive oil – this is
different; however, very tasty. define which bread is the best for us. Local our hospitality. As the saying goes: Breaking
medicine considered bread as the basic food bread together.
Now that we have joined our neighbors that is essential for survival. It is the food Uri Mayer-Chissick, Israel (PhD), is an expert on local
eating hummus, we can talk about bread. that connects us - but for that to happen, and traditional foodways, lecturer, and researcher of
the history of food and nutrition.
Israel grows only five percent of the wheat we must go back to the local bread, sour http://www.mazon-izun.com/

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