Galilee Cooking Workshop with Hagit Lidror

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.
Traditional Tabbouleh
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 …)