Maisun making moghrabiyeh at the Al-Salim mill. It takes four hours to make 10 kilograms. Dan Peretz

Pumpkin sweets, spices and freekeh: A Christmas jaunt to the Israeli Arab village of Shfaram

In Shfaram, a few devoted artisan cooks still preserve the traditional recipes of yesteryear.

The doors of the old market in Shfaram, painted in Mediterranean turquoise, are mostly padlocked. Walking down the main street of...

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