Maya's Herby Salatim (סלטים) Recipe// Jerusalem Tour Guide
Queen of salads 👑
I first heard about Maya through my friend Valeria Asher, a French tour guide (read about her Paris tours here) . Valeria had recently returned from a trip to Israel in August 2024, where she went on one of Maya’s tours. Enthusiastic about the experience, she told me all about Maya’s passion for food and her deep love for Jerusalem.
When I finally spoke with Maya, her connection to Israeli food and the land itself came through immediately. She shared stories of making Aliyah (immigrating to Israel), the challenges of keeping kosher during her army service, and how her love for the bustling Shuk (market) has profoundly influenced her relationship with food. Some highlights of our conversation included her fond memories of learning to be creative with kosher cooking in difficult environments, her weekly ritual of preparing fresh salatim with her partner, and how this practice has become central to their Shabbat table.
For those unfamiliar, "salatim" (סלטים) is the Hebrew word for "salads," but it refers to much more than just leafy greens. These dishes, typically served as part of a mezze spread or alongside meals, feature a colorful assortment of fresh vegetables, tahini, hummus, eggplant, and other ingredients, offering a spectrum of flavors and textures. From roasted beets to cucumber-tomato medleys, salatim celebrate the agricultural abundance and diverse culinary traditions of the region.
As with all my interviews, I hope this one offers you the chance to discover something new about our community and provides a sense of comfort during these challenging times
Maya, please introduce yourself to our readers! Can you share a bit about your background, what brought you to Israel, and how you became a tour guide in Jerusalem?
Hi y’all! My name is Maya. I grew up in South Florida and made Aliyah (moved to Israel) 8 years ago from Boca Raton, Florida. I was raised in a very warm, Modern Orthodox home with parents from different Jewish backgrounds and three older sisters. We traveled to Israel a few times as a family and frequently went on tours with professional tour guides, but it was the summer of 2015 on the Bronfman Youth Fellowship that I had a tour guide who changed everything for me—Moki Schwartz. I’m still in touch with him! We were up on Masada, in the slivers of shade in the heat of July in the Middle East. He gave us a few different stories, using historical sources like Josephus, and after each version, he asked us, "Is this true?" I was baffled. That moment taught me the difference between “truth” and “facts.”
As a tour guide now, I understand the importance of distinguishing between the two to shape a meaningful experience for visitors. It was mind-blowing for me at 17. After that, with my ADHD and passion for the outdoors, Israel, and education, I knew I wanted to be a tour guide. Six years later, after a year and a half of intensive studies at Yitzchak Ben Tzvi Institute and passing challenging exams, I achieved my dream. Nine years after that summer, I’m proud to say this career fits me perfectly.
Since the war and the impact on tourism, I’ve started a tutoring business to help future tour guides pass their licensing exams. I offer targeted support for exam prep, but also build foundational knowledge they often miss in traditional courses.
Jerusalem is rich with history and significance. What is your favorite place to guide in the city, and why does it hold such special meaning for you?
Wow, great question. First, saying Jerusalem is rich with history and significance is an understatement! To answer your question, I need to tell a story.
In March 2021, I went to the Temple Mount for the first time. It was a day of tension—protests, sirens, loud noises, pushing, aggression between Jews and Palestinian Arabs. But as I ascended the bridge to the Temple Mount, leaving that chaos behind, I was struck by the quiet. Har Habayit, the Temple Mount, or Haram Al Sharif, was a completely different world from the one below. The shock of the quiet and openness proved the sanctity of the place. It was beautiful and peaceful, despite all the conflict that surrounds it.
My favorite place to guide is the Temple Mount because it has witnessed everything—wars, bloodshed, promises, and hope—since the beginning of time. It holds deep meaning as the holiest site in Judaism and the third holiest in Sunni Islam. Once you see the timelessness of it, you can start to understand the beauty and complexity of Jerusalem.
You made Aliyah to Israel—what inspired you to take this life-changing step, and how has your journey in Israel shaped your understanding of Jewish identity?
I’ve wanted to make Aliyah for as long as I can remember. The catalysts were both external and internal—my family, education, Zionism, and personal identity. Growing up in a Modern Orthodox, Zionist home, attending Camp Stone, and going to a Modern Orthodox day school, it was no surprise when I moved to Israel 8 weeks after graduating high school. My family was supportive throughout.
As a tour guide, I’ve led Birthright trips, Bnei Mitzvah tours, and private tours that celebrate Jewish milestones, which has given me a unique perspective on Jewish identity. Watching how Israelis interact with Judaism as a religion, culture, and part of their Israeliness, while seeing how English speakers connect to Judaism through Israel’s complexity and beauty, has helped me develop a broader understanding of Jewish practices and identities. Israel has given me access to a wide range of Jewish experiences and has led me to embrace others' self-described Jewish identities more openly.
With your deep knowledge of Jerusalem, you must know some hidden gems. What are your favorite food spots in the city, and what makes them stand out?
I give food tours in Jerusalem, so I know both hidden and well-known spots. Here are a few gems:
Vegetarian: Falafel by Sheikh Amin – Located in the Muslim Quarter of the Old City, this shop is unassuming. The Nablusi family reinvented their 120-year-old coffee shop into a falafel stand, and their recipe goes back to the original shop. My favorite post-Western Wall snack is these fresh falafel balls with lemony tahini drizzled on top, paired with freshly squeezed juice from across the street.
Kosher: Eucalyptus – Moshe Basson’s seasonal, creative dishes honor the land of Israel, using the seven species mentioned in the Bible. The food is unique and delicious, sometimes surprising for first-timers, but an amazing experience.
Dwiny Pita Bar – The first female-owned restaurant in Machane Yehuda Market, offering delicious, casual food with bursts of flavor and shuk prices. The vegetarian pita sandwiches and home fries are to die for!
Cafe: Meshek Offaim at Hansen House – A farm-to-table cafe run by the Offaim brothers, known for their fresh produce and goat cheese. It’s my go-to spot for meals with friends. The nearby bar, Hadir, offers a romantic atmosphere and great wine.
Dessert: Shuk Cafe in Machane Yehuda – Their affogato is my favorite dessert. They pour hearty espresso over creamy vanilla ice cream, served on a Moroccan-style gold platter. I could have it for breakfast, lunch, and dinner!
Migrating to another country often brings changes to lifestyle and habits. How has your food and health journey evolved since moving to Israel?
Absolutely. There were three major benchmarks that changed how I interact with food after moving to Israel. First, it was my first time living on my own. I moved with two duffel bags and a kitchenette, and I started cooking omelets in a sandwich maker during my gap year.
During my army service, I was one of the only Americans, women, and observant Jews on the base, so I had to be intentional about my food choices. Being observant in the army meant keeping kosher at all times, which proved to be difficult while in combat units, and on weekends, I was provided with meal cards for Shabbat that I still hold dear to this day. It pushed me to get creative with food and with how to keep kosher, even in challenging environments.
The third major benchmark is the salatim (סלטים). Salatim changed my life. I fell in love with the colorful, fresh, herb-filled salads on my Birthright trip as a teenager, and now, as a tour guide, I get to eat them all the time. Each Friday, my partner and I have a ritual of going to the Shuk, collecting herbs from the market stands, and then returning home to prepare fresh salatim. For us, this is a holy activity that reflects the relationship between our food and the Land of Israel, and it is the foundation of our Shabbat table. The beauty of salatim is that they are flexible and endless, always adapting with the seasons, and we are constantly creating new variations. Sometimes it’s as simple as chopped cucumbers and tomatoes, and other times it involves roasted eggplant with tahini and pomegranate seeds.
Overall, my relationship with food has become more connected to the land and the seasons, which is one of the most significant changes since making Aliyah. I feel blessed to live in a place where I can see the agricultural cycle come to life and be a part of it through what I eat and how I shop.
You're also a student in the Land of Israel program at the University of Haifa. What drew you to this program, and how has being a student in Israel enriched your understanding of the country and its history? What has surprised you about studying at an Israeli university?
This program appealed to me for two clear reasons. First, even before becoming a tour guide, I was committed to expanding my knowledge, aiming to pursue a Master's in History, Middle Eastern Studies, or Religious Studies. To achieve that, I need a BA! Currently, I'm earning my BA in Land of Israel Studies at the University of Haifa, which offers a unique program for licensed tour guides. They grant a full year’s worth of credits for tour guide school, allowing me to complete the degree in just two years, attending classes once a week.
Second, I wanted to leave Jerusalem (I live in Jerusalem, but this was crucial for a weekly exodus), especially during our current state, to travel out of the city and “breathe.” Studying in Haifa has allowed me to get to know the city and its people better, and to appreciate life outside of Jerusalem as a local and not as a guide, since I’ve brought tourists all over Israel.
Being a student impacts who you interact with and how. My experience at the University of Haifa is unique, especially since over 35% of the university is Arab/Palestinian. My degree is offered to tour guides, which includes guides from all over the religious and political spectrum and of various ages! I’ve had a great time, especially during the war and its complex implications, living in this specific oasis of diversity and coexistence. Beyond the social aspect, studying has filled in many gaps in my knowledge from tour guide school and beyond. It’s been surprisingly fulfilling to realize that college is actually helping me learn something!
Can you tell us the story behind this recipe, what it means to you, and why you love it?
“Salatim,” or salads at the beginning of a meal, are non-negotiable in the Middle East, especially in Israel and the Levant. They mark the start of a communal celebration, featuring fresh, seasonal produce and family-style eating. Think classic Israeli chopped salad, simple tahini dip, hummus, and more—all included in the mezze spread.
As Shabbat observers and frequent hosts, my husband and I quickly adapted to this way of eating. Sometimes we lean all the way in and serve just salads and fresh bread for the Shabbat meal—which almost no one ever complains about!
At Israeli weddings, there’s always a salad with fresh herbs (dill, parsley, and/or cilantro), dried cranberries, and celery, with a lemony vinaigrette. It’s usually soggy and left half-eaten by the time dancing starts, but I always felt it had tremendous potential. That’s how “Herby Thing” was born—the herby wedding salad revived with freshness, crunch, and earthy flavors.
In our house, we call any of my salad inventions a “thing” (feel free to message me for “Chickpea Thing,” “Kohlrabi Thing,” or “Cornflake Thing”). This particular salad is herby, salty, sweet, acidic, and garlicky—equally beautiful and delicious. It’s a crowd-pleaser, and unlike at weddings, there’s NEVER any left over!
Recipe Name: "Herby Thing"
Category: Pareve
Prep Time: 15 min (if you're a fast chopper)
Cook Time: 0
Total Time: 17 min
Yield: Oh boy
Ingredients (in order of use):
holy trinity = the whole recipe works in threes.
Dressing:
Good olive oil
Juice of half a lemon (save the zest for garnish)
2 cloves garlic (use more outside of Israel; in Israel, garlic is stronger)—finely grated
Salt and freshly ground pepper (a pinch or two of each)
Fruit:
¾ cup of any 3 dried fruits you like (I typically use dates, cranberries, and mishmish/apricots)
Nuts:
¾ cup of any 3 nuts you like (NOT peanuts)—salted or unsalted (adjust salt accordingly); options include salted cashews, walnuts, almonds, or pistachios
Herbs:
1 cup of 3 types of tender-stem herbs, finely chopped (washed and dried)—I recommend cilantro, parsley, and mint (add dill if you like)
Tools:
Microplane or garlic grater (also good for zesting lemon)
Serving bowl
Mixing bowl and spoon or whisk
Good chef's knife
Cutting board
Patience, lol
Instructions:
Prepare the Dressing:
In a mixing bowl, combine the grated garlic, lemon juice, olive oil, and salt and pepper. Mix or whisk well and set aside.Chop the Ingredients:
Start with the dried fruit: chop into small, uniform pieces (equal in size to the chopped nuts). Add the fruit to the mixing bowl. This helps the dried fruit soak up the dressing while keeping the nuts and herbs crisp and fresh.
Next, chop the nuts into slightly larger pieces (no cashew dust here!). Add them to the bowl.
Finally, chop the herbs (including the stems!) into small, fine pieces. Equal parts of each herb are ideal. Add the herbs to the bowl, but don’t mix yet.
Assemble:
Let the dressing, dried fruit, and nuts sit together for a bit. Once you're ready to serve, mix everything well. The salad will shrink as you mix, so make sure to incorporate all the flavors.
Finishing Touch:
Before serving, drizzle with a little more olive oil and sprinkle lemon zest on top. Taste and add extra salt if needed. Serve in your favorite bowl.
If you want to get in touch with Maya and learn more about her tours
Email: mayaborzaktours@gmail.com
Instagram: @mayaborzaktours
Website: mayaborzaktours.com
I hope you enjoyed meeting Maya and that making her salatim helps you feel connected to Israel, the Promised Land
🕊️✡️ Am Yisrael Chai! ✡️🕊️
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