Rural Food Festival Returns to Mateh Yehuda with Autumn Edition
Translated & summarized from Globes by baba
The Mateh Yehuda Rural Food Festival is returning for an autumn edition on October 22-24 and October 29-31, after a spring cancellation due to the war. The festival features dozens of hosts opening their homes and businesses, offering diverse culinary experiences. Highlights include goat cheese and wine in Sho'eva, Italian-inspired dishes at an orchid greenhouse in Ma'ale Hachamisha, and dough-based specialties with dedications to fallen soldiers in Motza. A gin distillery in Beit Shemesh also offers workshops and tastings.
The story in 6 lines · by baba
- The Mateh Yehuda Rural Food Festival will take place on two October weekends, 22-24 and 29-31.
- Dozens of chefs and hosts will open their homes and businesses for the festival.
- Yoel Biton in Sho'eva will offer goat cheese, wine, and pickled vegetables.
- The Orchid Greenhouse in Ma'ale Hachamisha will serve Italian-inspired dishes.
- Motzala in Motza will feature dough-based dishes honoring fallen soldiers.
- The "Spice" gin distillery in Beit Shemesh will host workshops and tastings.
The Mateh Yehuda Rural Food Festival, a decade-old tradition, is making a comeback with a special autumn edition after being canceled in the spring due to the war. The festival will take place over two weekends, October 22-24 and October 29-31, with additional activities planned for Election Day on October 27. Dozens of chefs and hosts will open their homes and businesses, offering unique culinary experiences.
One featured stop is the home of Yoel Biton in Sho'eva, where he produces goat cheese, honey, pickled vegetables, and wine from his "little piece of heaven." A former engineer, Biton draws inspiration from his Zionist grandfather. He milks goats, collects eggs, and harvests vegetables in the morning, then returns to his craft. His wife, Naomi, a social worker, assists with baking and hosting, finding it therapeutic, especially during Yoel's reserve duty. Visitors can sample dishes like spinach borekas, salads, cakes, and malabi, with options to purchase homemade preserves, soaps, and more from their backyard pantry.
Another highlight is the Orchid Greenhouse in Ma'ale Hachamisha, a unique venue blending orchids and plants with tables and nostalgic music. Dudu Aslan-Zilberstein, a prominent Jerusalem culinary figure, and his artist wife Daniela have transformed the space. The menu offers generous, Italian-inspired dishes, including a breakfast served on Roman focaccia. The "Pizza Breakfast" with potatoes, ricotta, and cream, and a version with mushrooms and cheese were particularly noteworthy. Other offerings include matthias with cream, zucchini carpaccio, and a delightful tiramisu.
In the Motza neighborhood, "Motzala" offers a charming courtyard setting with a menu celebrating dough-based dishes, including Kurdish "kada" and Yemeni pastries. Owner Tamar Bat Zion-Halavan dedicates some dishes to fallen soldiers and victims of the October 7th massacre. The hummus dish honors Daniel Ben Harush, who fell in Gaza and dreamed of opening a hummus restaurant, while a lachoch dish is inspired by Rotem Kalderon, murdered in Be'eri. Despite the poignant dedications, "Motzala" is described as a joyful place, with the lasagna dish blending sadness and happiness.
For drinks, the "Spice" gin distillery in the Beit Shemesh industrial zone offers a unique experience alongside a brewery and whiskey distillery. Co-founded by Eli Kaminsky and Amir Gutel, the venue features copper stills and handmade ceramic bottles. Visitors can join distillation workshops, creating their own gin blends with ingredients like juniper, coriander, and cardamom. The tasting included local and international gins, culminating in the sampling of their own well-crafted gin.