Breaking Borders: Mother of All Conflicts Pictures
Go behind the scenes of "Mother of All Conflicts" as journalist Mariana van Zeller and chef Michael Voltaggio travel to Israel and Palestine to take a closer look at how conflict has shaped the region.
Mount of OlivesJournalist Mariana van Zeller and chef Michael Voltaggio look out to the Mount of Olives in Jerusalem, which holds religious prominence in the Jewish community. It's believed that, at the base of the mountain, where Jews are buried, God will redeem the deceased when the Messiah returns. 960 1280
Falafel for LunchMariana takes a bite out of a falafel sandwich, a lunch staple in Israel that is served by countless street vendors and restaurants throughout the city. Related: Taste of Jerusalem 960 1280
Grocery Shopping in JerusalemMichael and local fixer Sameer visit a local vegetable stand in Jerusalem. Michael took the day to shop for ingredients to prepare for the big dinner later that evening, when Israelis and Palestinians would dine together and talk about the age-old problems that face their 2 populations. Related Video: Michael Voltaggio Reflects on Jerusalem 960 1280
Israel’s Peace NowMariana receives an overview of the latest happenings in Israel from Yariv Oppenheimer of Peace Now, an organization whose main goal is to promote peace in the country. 960 1280
Israel's HummusMichael and Mariana enjoy a popular local dish, hummus. Later that day, they trek over to the Palestinian territory to sample hummus once more and see if there is any real difference. Related Video: Jerusalem's Hummus Conflict 960 1280
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What's for Dinner?Taro with chips and guacamole, one of the many dishes that Michael has prepared for the final meal. Other dishes include a pork shoulder smoked with cigar leaves, Michael’s take on a Cuban sandwich, fried snapper and paella made out of pasta with a coconut shrimp stock. 960 1280
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ShawarmaDelicious Middle Eastern spices are infused into either lamb, chicken, turkey, beef or veal, and then the meat is slow-cooked for nearly 24 hours to create shawarma. The most popular ways to eat shawarma are in a gyro or with flatbread (aka taboon bread). Find shawarma at countless places in Jerusalem, including Hamarosh and Moshiko. 960 1280
FalafelThe falafel, made of fava beans and/or chickpeas (aka garbanzo beans), is extremely good and healthy. It's normally topped with a variety of ingredients, including tahini, cucumbers, tomatoes and more. Almost always sold alongside shawarma, falafel has found its way to the West, quickly becoming a go-to for a quick meal in large cities such as New York City and Washington, D.C. 960 1280
RugelachThis gem is made of yeast-leavened, sour cream or cream cheese dough that’s filled with some of the sweetest combinations around: raisins, walnuts, cinnamon, chocolate, marzipan, poppy seeds or fruit preserves. When in Jerusalem, try rugelach at the popular Marzipan Bakery. 960 1280
A tasty treat similar to its Italian cousin, the pretzel, beigeleh (or ka'ak in Arabic) is rolled-up dough covered in sesame seeds and served with an herb packet of za'atar for dipping. Beigeleh is sold on the streets in the Christian and Muslim quarters of Jerusalem's Old City.
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MusakhanIncredible flavors, along with a tasty bird, top a piece of taboon bread for musakhan. Cardamom, black pepper, olive oil and onions — to name a few of the ingredients — make this dish very tasty. Enjoy it from vendors in the Muslim Quarter or at Philadelphia Restaurant in East Jerusalem. 960 1280
HummusUsually served with taboon bread, hummus consists of ground chickpeas (aka garbanzo beans) with sesame seeds, olive oil, lemon and garlic. The Middle Eastern staple comes with almost every dish. New twists on traditional hummus include adding eggplant, sun-dried tomatoes, figs, spinach, feta and countless other combinations. 960 1280
SachlabSachlab, a pudding-drink made from a certain orchid plant, is served hot and enjoyed with coconut shavings, nuts and cinnamon. If you're up for trying something new, sample sachlab at the 24-hour Mifgash HaSheikh café. 960 1280
Served a variety of ways (e.g., shawarma), lamb is a staple meat in Jerusalem. Enjoy it slow-cooked at Darna, a fine-dining Moroccan restaurant in Jerusalem.
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