Beyond its cities, Israel is largely a farming community. Grapes (for wine), olives (for olive oil), apples and peaches and sunflowers, goats and sheep and cows. (You can even pick your own grapes or blackberries within a couple of miles of the Syrian border.)
It only stands to reason that with cows, you need cowboys. And yes, Israel has them.
Proof: Lunch today was at the Cowboy’s Restaurant on the Merom Golan kibbutz in the Golan Heights. (They also offer horse rides and a simple bunk house.)
The restaurant sits in the curve of a hill next to a paddock of horses that – yes – are really used for cow herding. Started about 15 years ago in a railroad car, the restaurant has expanded, and today is comes complete with a bar whose stools are fashioned after saddles.
On the menu: chicken wings in a yummy sweet chili sauce, salads laced with mint and parsley, and of course beef. Filet mignon, entrecote, T-bones, New York strips….and burgers.
One of the things I miss after a few weeks on the road is a great burger. Most places you can’t get one; the water buffalo burger one year in Nepal was a sad and chewy substitute.
So how is an Israeli cowboy burger? Big…and very very yummy. It even comes with Heinz ketchup.
Tuesday, May 29, 2007
On the Israeli range
Posted by DARCOS CRUZ at 8:19 AM
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