The challenges of maintaining tradition: Sheikh Qasam Bader, religious leader of Hurfeish, the country’s second-largest Druse village.
(photo credit: JACK BROOK)
It took Ibtisam Fares three years to master the art of Druse cuisine. After Fares married at 18, her mother told her it was time that she learned how to cook. Every Saturday, Fares’s mother taught her how to prepare a new dish, and she slowly built up a culinary repertoire containing all the essentials of Druse tradition.In her mother’s kitchen, she learned how to make dolma and tabouli, along with kefta, sweet cakes, pastries and the best way to make bread, pita and every kind of hummus imaginable.
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