Editing Galilee (section)

==Cuisine==
The cuisine of the Galilee is very diverse. The meals are lighter than in the central and southern regions. Dairy products are heavily consumed, especially the Safed cheese that originated in the mountains of the [[Upper Galilee]]. Herbs like thyme, mint, parsley, basil, and rosemary are very common with everything, including dips, meat, fish, stews and cheese. In the eastern part of the Galilee, there is freshwater fish as much as meat, especially the [[Tilapia]] that lives in the Sea of Galilee, Jordan river, and other streams in the region.

Fish is filled with thyme and grilled with rosemary to flavor, or stuffed with oregano leaves, then topped with parsley and served with lemon to squash. This technique exists in other parts of the country including the coasts of the Mediterranean and the Red Sea. A specialty of the region is a baked Tilapia flavored with celery, mint and a lot of lemon juice. Baked fish with tahini is also common in Tiberias. The coastal Galileans prefer to replace the tahini with yogurt and add [[sumac]] on top.

The Galilee is famous for its olives, pomegranates, wine and especially its [[Labneh]] w'[[Za'atar]] which is served with pita bread, meat stews with wine, pomegranates and herbs such as akub, parsley, [[Malva|khalmit]], mint, fennel, etc. are common. Galilean [[kibbeh|kubba]] is usually flavored with cumin, cinnamon, cardamom, concentrated [[pomegranate juice]], onion, parsley and pine nuts and served as meze with tahini dip.

Kebabs are made almost in the same way, with sumac replacing cardamom and with carob sometimes replacing the pomegranate juice. Because of its climate, beef has become more popular than lamb, although both are still eaten there. Dates are popular in the tropical climate of the Eastern Galilee.