Eat Local Cuisine

Food in Saint Catherine is simple, generous, and grounded in the land. Bedouin meals are prepared slowly — over embers, in clay, or on heavy iron pans. Expect fresh breads like farasheeh, fragrant rice, lentils, tahini, and dates, often served with mountain herbs and local honey.

Many families welcome guests to share a home-cooked meal. It’s not a performance — it’s hospitality. Sit on low cushions, break bread with your hands, and drink warm tea brewed with desert plants. You’ll notice how flavors are balanced, and nothing is rushed. The meal is a conversation as much as it is food.

If you’re curious, we can arrange a simple cooking experience with local women. Learn to bake bread on hot stones or prepare a fragrant rice dish over the fire. In this valley, nourishment is both practical and poetic.

What to Try

• Freshly baked farasheeh bread with honey or za’atar.
• Rice cooked over the fire with cardamom and mountain herbs.
• Strong black tea or sage tea after dinner — a Bedouin staple.