A Druze hospitality experience, in a Druze family home, in the heart of a Druze village, Abtisam Faras invites you to her own home, to learn about the Druze tradition, history and home life and to enjoy an unforgettable Druze hospitality experience in a Druze family home.
The food that Abtisam cooks and serves to her guests is traditional Druze food, extremely tasty, which she learnt to cook from her mother and grandmother, while sitting near to them as a wide-eyed child and she fell in love with the food. After she married she understood that she was attracted to food more than to academic studies, she took cookery courses and turned cooking into a profession.
Abtisam’s beautiful home is surrounded by an impressive and flowering garden with lemon, orange, tangerine and apricot trees, jasmine bushes, lemon verbena and rosemary and the flowering of seasonal flowers in a myriad of colours. Add to this the pond and the gurgling waterfall and the pergola with twisting vines and here you have it – a slice of heaven.
Abtisam’s name has spread far and wide as an ethnic cook and wonderful hostess and she is invited to take part in television programs to demonstrate her magnificent and traditional Druze dishes.
The hospitality in Abtisam’s home is personal, pleasant and welcoming – if she is hosting five guests or hosting seventy.
The meal takes place, during the summer, in the garden next to the gurgling pond and in the shade of the fruit trees and the vine pergola and in the winter around the table inside the house when the fireplace, which every Druze home has, is burning, warming and gives off a pleasant heat.
Abtisam invites her guests to wander through the house and garden and be impressed by the traditional Druze style and asks them to make themselves at home.
The guests are received with a glass of cold water with mint and lemon in the summer, and with piping hot herbal tea in the winter.
After the reception the guests are invited to the meal, comprised of an abundance of dishes and salads: mejadera, falafel, shulbata, endive, stuffed vegetables, mansaf, kebab, rice with pine nuts. Some of the salads are seasonal and are picked straight from the fields and served according to the season.
In the winter Abtisam cooks traditional food the most important of which is mugrabiya which is chicken or beef with onions and chickpeas slow cooked for hours on the fire and served with twisted pasta. The meal concludes with herbal tea, coffee and homemade cookies.
During the meal Abtisam tells the story of the Druze tradition and home. Her husband, Amal Faras, talks about the Druze history and the children all help in serving the food.
Open every day of the week, coordinated in advance.
From 5-70 guests.
Price for the meal: NIS 70-100 per person.