For three decades, the Duad family (Minerva, Habib, and their three sons) has served homemade Palestinian dishes at this restaurant in the village of Rameh in the Lower Galilee. Their cooking is rooted in Shami tradition, a culinary heritage passed down through generations. Minerva acquired her culinary skills from Habib’s mother, Huda. Her family settled in Rameh, after being displaced from the village of Iqrit in 1948.
“Ezba stands as a trailblazing Palestinian restaurant in Israel, bridging the gap between traditional grandmother recipes and restaurant-quality cuisine. It introduces the Israeli public to a more diverse and expansive Arab culinary experience, moving beyond the familiar ‘hummus-chips-salad’ fare, they were accustomed to,” notes Muzna Bishara.

Galilean Palestinian cuisine. Photo: Noam Preisman

At Ezba diners can sample some of the hallmark dishes of Galilean Palestinian cuisine, which draws influences from Lebanese and Syrian culinary traditions and relies on locally foraged ingredients. A few standout dishes include kibbeh sanieh, a bulgur kibbeh filled with meat and served in a pan; shish barak, or pillowy dumplings served in a tangy yogurt sauce; and harissa cake (also known as Minerva cake), a delightful semolina dessert made to order and served piping hot. It’s hard to resist, but be sure to wait for it to cool a bit.
You can also try the family’s cooking at Kabakeh, an offshoot of Ezba, that’s located in Jaffa’s Kedumim Square.

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