Located in what is essentially the parking lot of a private home in the village of Rameh, this place barely qualifies as a proper restaurant. But the food, served from the morning hours until the early afternoon (or until they sell out, which usually happens earlier, especially on weekends) will make you instantly forget where you are. Yacoub Hayat, the owner and cook of Sharabic, sets out every morning to pick and forage wild herbs and flowers. Later, in his kitchen, he transforms them into traditional Palestinian delicacies: Wild spinach stuffed pastries, wild rocket leaves salad with sumac, fried eggplants with wild raspberries and fried cauliflower with Tahini and heirloom tangerine juice. Don’t miss the fried eggs with Ful – a warm porridge like delight made from fava beans and topped with a crispy fried egg seasoned with Cumin. And if you must have some meat (though the main deal here really are the vegetables) try the homemade sausages - delicately seasoned with red wine, they truly are exceptional. Nothing about Sharabic – named after a barren plot of land in Hayat’s abandoned home village of Ikrit - is fancy or complicated. All there is here is just plain home style cooking at ridiculously low prices. Most of the times you really don’t need anything else.