Tiberias

You know those infomercials for some kind of fancy pressure cooker where the host and the audience keep saying in unison, «Set it and forget it!» ?
The Jews invented that. No, not that they developed and patented this kitchen gadget. (Well… maybe they did that too.) But the Jews invented «set it and forget it» way back in the day — like some 5760 years ago.
See, religious Jews aren’t allowed to do any «work» between sundown on Friday and sundown on Saturday. Sorta like the French in August, but Jews have a few more rules about what constitutes work exactly. For example, you can’t turn on a stove or an oven (but you can turn them off). You can’t prepare food, but you can eat it.
So how do they eat such delicious breakfasts on Saturday mornings?
You guessed it.
Tiberias serves Jewish Saturday food. Over the centuries, an entire cuisine has developed around setting-​and-​forgetting. These are dishes for which you can do all the prep work at once (and in some cases that’s plenty of prep work), and then leave slow-​cooking in an oven overnight. The result is that everything is brown and tastes kind of like everything else… de-f’n-licious.
At Tiberias as in many an Israeli home, you can really taste the extra 12 hours of cooking time behind the food. There’s no way to imitate it. Brown eggs that have been boiled to the point of tasting caramelized… barley, potato, and pot roast that almost melt when you touch them… bread composed of 20ish initially separate thin layers that have all baked into each other.
Ironically, another thing religious Jews can’t do on Saturday is run a business… So you’ll have to settle for trying Jewish Saturday food on any other morning of the week.