Breaking Borders Sneak Peek Pictures
Go behind the scenes with seasoned journalist Mariana van Zeller and chef Michael Voltaggio as they travel around the world, visiting locations including Jerusalem, Mexico, Cuba and Ireland to learn whether opposing sides of a conflict can come together for a meal and conversation.
Watch the series premiere of Breaking Borders on Sunday, March 15, at 9|8c.
A Toast Along the Mexico/Arizona BorderMariana van Zeller and Michael Voltaggio share a toast with their dinner guests during the Mexico/Arizona border episode. 960 1280
Welcome to Havana, CubaThe Breaking Borders film crew captures Mariana and Michael speaking with a local guide/fixer in the city center of Havana. Related: Why We Love the Cubans 960 1280
Israel and PalestineSameer, a Palestinian guide/fixer, explains to Michael and Mariana the conflict between Israel and Palestine as they stand outside the wall separating Israel from Palestinian territory. Related Episode: Mother of All Conflicts 960 1280
Grocery Shopping in JerusalemMariana and Michael visit the open-air market in Jerusalem to find fresh ingredients for the dinner that Michael will prepare. It will bring together Israeli settlers and Palestinians to discuss their historic controversy. 960 1280
The Great Pyramid of GizaWhile in Egypt, Michael and Mariana visit Giza to see the ancient pyramids and the Great Sphinx, arriving in style. Related Episode: Detained in Egypt 960 1280
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.
Related: Jerusalem's Dome of the Rock960 1280
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.
Related: Moroccan Goat Tagine960 1280