Jewish cuisine of Levant countries and of the Eastern part of the Mediterranean | Souk Al Lakhamin (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.

IV

Salad with freekeh – green wheat took Israeli cuisine by storm several years ago. The grain is combined with various other ingredients and with fresh herbs and the resulting salad makes perfect dinner when it’s hot outside.

Bayma – okra stewed in tomatoes is a perfect idea for everyone who doesn’t like meat. Spicy paprika, coriander seeds and leaves make this simple dish delightful.

Kibbeh – lamb and bulgur cutlets from Lebanon may be served in lemon soup or as a snack. Ground allspice makes it absolutely unique.

Challah with dates – round plaited challah with dates may appear on the table during the Jewish New Year, but baked without such an occasion tastes just as good.

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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