Whole living and clean food are endemic traits of these wild greens recipes from Madi, a chef who lives in Arrabeh, Galilee and caters her skills to feeding and demonstrating her craft to tourist groups.

Two pounds of ground meat had been mixed with grated onion, finely minced mint and parsley leaves, and a healthy slug of verdant green olive oil, before being sprinkled with several tablespoons of cinnamon, cumin, salt and pepper. Nazira Madi then spread it out across the square oven pan, and taking her finger, divided the chopped…