Since biblical times Israel has been known as the land of milk and honey. It is of little surprise then when it comes to its modern day cuisine, natural, flavoursome ingredients play an integral part in its dishes.

A chief exponent of using the best the fertile land has to offer is the Hilton Eilat Queen of Sheba Resort's Executive Chef Boaz Dror. Since 1999 he has been treating guests at the Red Sea resort to the very best of Israel's bounty. We asked Chef Dror to share two stunning but easy to prepare dishes from his repertoire.

Lamb Kebab Scented with Mint Served on a Bed of Chargrilled Mediterranean Eggplant and Yoghurt

Easy

Serves 4

• 280 grams of fine tender minced lamb
• 50 grams of fresh chopped mint
• 50 grams of fresh chopped coriander
• 1 Spanish onion finely diced
• 50 grams of roasted pine nuts
• 1 spoon of olive oil
• 4 medium sized eggplants chargrilled and peeled
• 2 cloves of garlic finely chopped
• 8 spoons of virgin olive oil
• Sea salt
• Black pepper
• Goat yoghurt

1. Combine all kebab ingredients in a bowl and leave to rest for four hours in refrigerator.
2. Make from mix four equal kebab. Place on a grill and cook for approximately eight minutes, turning once.
3. To serve: place the grilled and peeled eggplant and season with sea salt and black pepper. Place the kebab on top of the eggplant and pour yoghurt on top of the dish.
4. The dish can also be served with a slice of lemon and grilled pita bread.

Sauteed Goose Liver Served with Vanilla Scented Fresh Figs

Medium difficulty

Serves 4

• 4 slices of goose liver weighing 120 grams a piece
• 8 ripe Mediterranean purple figs
• 1 vanilla pod cut into 8
• 50 grams of peeled pistachio roasted
• 50 grams of prunes finely diced
• 40 grams of dried apricot finely diced
• 3 spoons of virgin olive oil
• 1 tablespoon of brandy
• Balsamic vinegar - 50g
• 1 tablespoon of sweet medium red wine
• Pinch of fresh thyme
• Black pepper to season
• Sea salt

1. In a small bowl combine diced dry fruit, crushed pistachio and the brandy and wine Season with black pepper and a pinch of fresh thyme. Leave to rest for an hour.
2. Cut and open each fig and by pressing it from top and bottom and stuff fig with dried fruit mix.
3. Add piece of the vanilla pod to each fig, and place in a non-stick tray. Brush with olive oil and place into a preheated oven at 200 degrees for four to five minutes.
4. In a preheated non-stick pan, add the goose liver slices seasoned with sea salt and black pepper, cook until brown on both sides.
5. To serve: place each goose liver slice onto a plate, add two baked figs, use the remaining juice and the goose liver fat to garnish. The dish can be served with toasted white bread.