Food & Water

You can drink tap water as well as mineral; both are available everywhere. It is important to make sure you drink lots of water, especially when you’re out walking and on hot days.

Palestinian cuisine is still about local produce, fresh herbs and the balance of ingredients in one single dish. It is also about a domestic sort of cooking marked by its reverence for tradition and ancestral practices. Lamb and rice are staple in dishes like Kidrah and Mansaf. These dishes are presented for special occasions and are differentiated by their preparation and spices.

Maza or mezzeh, as a prelude to any meal, is very much a Mediterranean practice. In Palestine, it consists of a variety of salads, both cooked an uncooked, and an assortment of pastry based finger food. A spread of Maza dishes can be substantial enough to be considered a full meal. Traditionally fruits are served to end the meal, such as: watermelons, melons, prunes, peaches in summer and oranges and all sorts of citrus fruits in winter. Our food is yet another way you can explore the Holy Land.

Traveler’s diarrhea is the most common travel-related sickness. The key to prevention is taking effective food and water precautions. The tap water in the Holy Land is considered safe to drink but it will be different to the tap water you are used to, so you may wish to use bottled water instead.

Make sure hot food is thoroughly cooked. Be cautious with salads and uncooked vegetables unless you are confident they have been adequately washed in clean water. Seek medical attention if diarrhea is severe and does not resolve after a few days. Your health and safety while you are travelling is of the utmost importance to us.