Megiddo Things to Do
The first people to inhabit Megiddo arrived during the Neolithic period. A watershed period occurred in the 20th century B.C.E. when it became a fortified city-state. Egypt later dominated the area then known as Canaan and massive walls were built around the city, which indicate Megiddo had become wealthy and required protection.
The first written reference to Megiddo; indeed, the first recorded battle in history, is a detailed account of the 1479 B.C.E. invasion of the Egyptian Pharaoh Thutmose III. The city subsequently became a center of culture and politics
The Gilboa Mountains
The Gilboa Mountains are right next to Megiddo. This is a perfect place to come and enjoy the winter and spring flowers. The star flower is the Gilboa Iris which only grows here. They are in bloom around early March. The mountains offer great views od the Jezreel Valley below and if you are into paragliding you can do it here.
Around January and February right next to the little airfield of Megiddo you can find one of most charming spots in Israel. At this time the little meadow is full with thousands of colourful anemones.
See more pictures in the travelogue.
Al-Ajami: Al-Ajami for the lamb chops
Al-Ajami is a arabic style restaurant with a simple seating and atmosphere, nothing fancy here. BUT, it is well worth a visit if you like to get a table full of small salad plates and just some plain good food for a less than average price.
Favorite Dish: We ordered the lamb and as we were waiting the table began to fill up with small dishes of varied salads, everything from humus or a green leaf salad to eggplants in tehina sauce. The lamb arrived along with a plate of french fries. It was excellent.
The cost for the lamb, salads and a fizzy drink was 110 NIS, about 28-30US$.
A pretty good price here in Israel for this full a meal.
PS: They also server "schwarma" and I must admit it smelled very good.
Some of you might know this as gyros (in Greece) or donner kebab (in Turkey).
Basically meat roasted on a vertical metal spike, then cut along the cooked sides and usually put in a bun, roll or pita.Related to:
- Food and Dining