All posts filed under: Blog

The Galilean Kitchen…..a cookbook in the making

Within the rural region of the Galilee, home to a diverse ethnic population, culture and flavours mingle together in the local kitchens where traditional dishes are cooked. Through the eyes and palates of home cooks, The Galilean Kitchen will immerse you in authentic cooking from a social, cultural and culinary perspective, allowing you to re-create the delicious flavours in your own kitchens. Inspired by my love of Middle Eastern food and the beautiful Galilee of Northern Israel, I am writing a book that enters into the untapped area of Druze villages, surrounded by olive and citrus groves and where with local seasonal produce alone, Sinye, Hubeza & F’tir are prepared from recipes that have been passed through the generations. Coupled with the stories of the local home cooks, their heritage and passion for food, The Galilean Kitchen will be a cookbook with a difference and one to look out for, when it reaches the shelves at the end of the year…. As part of the social element of this project, a crowdfunding campaign has been set up to raise funds for producing, publishing …

any excuse for cheesecake….

Every Jewish festival has a culinary significance and Shavout makes no exception. Also known as the spring harvest, this festival of weeks, directly translated from the Hebrew, makes two references to the connotations of food, the end of the spring barley and the start of the summer wheat harvest, as well as the dietary laws laid down in the Torah, when given to Moses on Mount Sinai. Shavout is by far my favourite festival, in so much as it is customary to only eat dairy products during the holiday and therefore a cheesecake fest takes place in Israel. The laws of keeping kosher does not allow milk to be eaten after meat and it is said that as the  laws of the Torah were handed down to Moses on Shabbat, there was not enough time to slaughter the animals, so only dairy was eaten and therefore the tradition has been maintained. Israel is also the “land flowing with milk and honey” and it is from that Biblical saying that we eat the dairy products of the land. The food of Israel has always been …

dedicated to the humble chickpea….

May 13th is marked on the calendar as International Hummous Day,  a whole day dedicated to the humble chickpea. A popular dip throughout Israel and the Middle East, hummous has recently been elevated to becoming one of Israel’s ‘national foods’, appearing on menus in restaurants and cafe’s throughout the country. Chickpeas are legumes and rich in nutrients. They are considered to be a popular source of vitamins and minerals in the diet of both vegetarians and vegans. It popularity follows the dietary laws of Kashrut and therefore hummous can be eaten with both meat and milk meals. Hummous is directly translated from the Arabic meaning ‘chickpeas’ a staple ingredient in Middle Eastern cuisine dating back to ancient times, although widely used in stews and tagines, rather than as a cold dip. Hummous in it’s simplest form is made from cooked, mashed chickpeas and combined with tahini, olive oil, lemon juice, crushed garlic and salt,  however, many combinations of spices can be added for extra flavour with cumin, coriander or smoked paprika being the most popular and garnishes including whole chickpeas, pinenuts, flat leaf parsley or paprika.  Other versions include using …

it’s a wonderful, culinary world out there…..

I have two passions in life….food and Israel….but not necessarily in that order… Israel Good Food Guide is my way of combining my enthusiasm for both and giving you a taste of the eclectic cuisine of Israel, through news, reviews and delicious pictures of plates of art. With tips on where to buy and eat wonderful produce, both on and off the beaten track, great recipes to try and recommendations for experiencing the coffee culture, culinary tours and workshops, you will see for yourself how exciting the food of Israel really is. I will introduce you to great restaurants as well as the inspirational chefs and creators of  exquisite food, so join me in meeting the ‘foodies’ of this wonderful, diverse culinary world.