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The Boston Globe

Travel

Sampling Israel in six days

TEL AVIV — My sister and I sit on the patio of Café Suzanna in historic Neve Tzedek, under the shade of huge ficus trees, sharing an Israeli salad of tossed tomatoes and cucumbers, a root vegetable salad of kohlrabi, beets, carrots, and grapefruit, and thoroughly delectable grape leaves, with a touch of sweetness and a light yogurt and garlic sauce.

So begins our six-day trip to Israel, enjoying fresh Mediterranean cuisine in the first Jewish neighborhood outside the old port of Jaffa, built in 1887, two decades before the founding of Tel Aviv. After three days in and around Tel Aviv, sightseeing by day and visiting cousins by night, we head to a spa in the Galilee before ending our trip with two nights in Jerusalem.

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