Dining with a view of Christ’s birthplace

“I do not want to send them away hungry…” (Matt. 15:32)

In the shadow of the Church of the Nativity in Bethlehem is a restaurant, Shepherds Nai, where you will never go away hungry!

My wife, Connie, and I make at least one annual trip to the Holy Land and lead a pilgrimage every 18 months. During the past six years, we have grown close to many Palestinians, both Christian and Muslim. The joy of becoming part of the living stones of Christ’s family is a spiritual thrill.

One of the greatest joys is the Makhoulf family of Jerusalem and Palestine. Gabriel Makhoulf, a Catholic Palestinian, a thirtyish son of the late and renowned guide Rimon, has become our dearest friend and guide we use in pilgrimages.

Gaby’s immense knowledge and love for Scripture has allowed hundreds of pilgrims to feast upon his guidance and insights. His vast local epicurean knowledge is a gastronomical bonus!

In 2018, Gaby brought us to Shepherds Nai, a picturesque dining room with a 240-degree view of a green and rocky field — yes, the shepherds’ field of Bethlehem. Simply gazing at this view is enough to fill your spirit with exuberance.

This vestige of Middle Eastern, Mediterranean, and local Beit Sahour dining delights is a treasure trove.

I would like to share a recipe and brief story of my favorite dish, “Aleppo-Style Kebab,” a cornucopia that exudes the heart of the food and people: vital, vibrant and powerfully flavored!

Aleppo, Syria, is one of the oldest and greatest Christian cities in world history. While its Christian population has been ravaged by recent wars, its epicurean character is boundless and bountiful. We have been blessed to share time with the restaurant’s Christian owners and operators, Gaby Awad and Hannah Musleh. Their joy to be of service is only exceeded by the blessed location of their restaurant!

Our first visit allowed us to marvel at the menu, as vast as their smiles and as endearing. When they rolled the cart filled with aromatic grilled cinnamon skewers of ground beef and lamb seasoned with “fresh garden” accoutrements, the room stopped to watch us. Their grilled jewels were gently placed upon a mixture of simmered tomato mash and basil mixture that was a culinary masterpiece beyond even the Food Channel’s grasp!

When on a Holy Land pilgrimage, endeavor to dine with Gaby and Hannah in the land of our Lord. While feasting upon the plentiful dishes, gaze past the field, up the hill about a five-minute stroll, and realize that 2,021 years ago, in the moonlight of where you sit, Jesus was born for us all… and He will never send you away hungry.

JOE MICATROTTO SR., KCHS, has been a founder and CEO in the restaurant industry for more than 45 years, including among his credits Buca di Beppo, Panda Express, and MRG Marketing & Management, Inc. (Micatrotto Restaurant Group). He and his wife Connie are members of the Las Vegas Chapter.

Aleppo-style kebabs – serves 6

Ingredients:

Kebabs
½ lb. ground beef
½ lb. ground lamb
2 eggs
¼ cup chopped parsley
4 Tbs. pine nuts
½ tsp. cumin
½ cup bread crumbs
1 Tbs. salt and pepper 

Tomato Mix
3 cups fresh diced tomatoes
1 cup fire-roasted tomatoes, canned
1 cup diced yellow onions
1 cup diced celery
1 tsp. cumin
1 tsp. crushed garlic
½ cup finely chopped basil
½ cup olive oil (frying)

Mix 3 cups fresh diced tomatoes 1 cup fire-roasted tomatoes, canned 1 cup diced yellow onions 1 cup diced celery 1 tsp. cumin 1 tsp. crushed garlic ½ cup finely chopped basil ½ cup olive oil (frying) 12 ¾- inch cinnamon sticks Clay or porcelain 2-quart pot 6 pieces pita bread

Directions:

Kebab

1. In a large mixing bowl, blend all kebab ingredients. Roll mixture into 2-to-3-in. round meatballs and put on the cinnamon sticks (lollipop style).

2. Fry on medium-high heat, searing in olive oil and rolling for 3-4 minutes. Drain.

3. Finish off kebab over grill or broiler for 4-5 minutes.

Tomato Mix

In a large saucepan, blend all ingredients and simmer for 45-50 minutes over medium heat.

Serve

Pour hot mixture into pot and gently plate kebab on top (as pictured). Dine with mix layered over the kebab and scoop up remnants with pita bread!