Jewish cuisine of Levant countries and of the Eastern part of the Mediterranean | Levinsky Market (PL/EN)30.06.2023 - 17:00 - 21:00 / Institute of Art and Design, Pedagogical University, ul. Podbrzezie 3
Let me take the workshop participants on a trip to the eastern part of the Mediterranean. We will visit vegetable markets, say what spices go well with what, talk a bit about the tradition of Jewish cooking in this part of the world, and each day of the workshop promises to be an adventure with a completely different smell and taste.
Watermelon salad with feta which sometimes also comes with halloumi. It is the essence of hot summer on a plate. It crunches where it should and seduces with the saltiness of the cheese elsewhere.
Burek with cheese – thin dough which very much resembles strudel with salty cheese and herb stuffing can make even the biggest sceptics happy, and we will make the dough from scratch – no half measures here.
Chraime – if the whole family say that they don’t like fish, then I have a solution for you. Chramie – fish in a spicy sauce from Morocco that is popular with everyone, even those who don’t eat fish.
Muhallabia – smooth cream made of milk is a classic dessert of the Eastern Mediterranean. You can serve it with nuts, with crumble or with pomegranate molasses, or with everything!
Bartek Kieżun – writer, food journalist, traveller and photographer. A cultural anthropologist by education, a cook by passion. Keen on books, not just cookbooks. He cooks and feeds, runs cooking workshops, organizes unique tasting dinners and is member of juries in cooking competitions. He cooperates with Monument Interpretation Centre and Collegium Civitas. Two-time winner of the Magellan Award for culinary guides: Italia do zjedzenia and Portugalia do zjedzenia. Winner of the prestigious World Gourmand Cookbook Awards.
Workshop will last approx. 4 hours and will conclude with common meal. Tickets to 1 workshop (250 PLN) and passes to four workshops (850 PLN) available at 32.jewishfestival.pl Limited number of participants (12 persons).