Traditional Galilean Cuisine
Galilean cuisine is very seasonal and mostly adapts to the types of vegetables that can be picked at certain times.
In winter – there are plenty of greens growing everywhere: chicory, mallow, wild beets, nettles, wild fennel and so on.
In spring – how can you do without grape leaves?
And in summer – stuff everything: peppers, zucchini, eggplants and more.
In collaboration with Insaf, my friend from Kfar Yasif, we have created several workshops:
* Duet Between Old and New: Traditional and Alternative Galilean Cuisine
Workshop – a duet in the kitchen: stuffed vegetables, Tabbouleh, majadra and other wonders of Galilean cuisine. Insaf brings the traditional aspect and I bring the alternative.
What’s on the menu?
A pot of various stuffed vegetables with traditional rice filling
A pot of peppers/chestnut pumpkin/cabbage stuffed with quinoa, greens and sprouted lentils.
Tabbouleh with quinoa and cranberries
Bulgur based majadra
Majadra with rice and lentils
And more …
This is a unique workshop brought by two very different, yet similar women who love to cook and combine flavors and smells, each from her own perspective and inspiration, and together – they merge in a culinary dance in the kitchen (and in the stomach …)