Jewish cuisine of Levant countries and of the Eastern part of the Mediterranean | Mahane Yehuda (PL/EN)

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.

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Pretzels from Jerusalem – classic bread straight from Jerusalem, they smell of sesame, sometimes of zathar, but they taste delicious every time.

Msabbaha with beans – resembles hummus as it is often made with chickpeas, but in Tel-Aviv you can also find a version made with beans, which is absolutely delightful.

Tomatoes stuffed with couscous – a perfect, light summer dinner, and extremely photogenic, it is therefore for those who love good food and Instagram.

Amygdalota – these are almond cakes straight from Greece, which Sephardic Jews came to love and started making for Hanukkah.

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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).

Organized in partnership with the Institute of Arts ad Design of the pedagogical University in Krakow