All posts filed under: featured

Winner of Gourmand Cookbook Peace Award

The 24th Gourmand World Cookbook Awards will take place from 3rd – 7th July 2019 in Macao in conjunction with the Beijing International Book Fair, with the focus of this year’s fair being Gastronomy. Macao is part of the UNESCO world network of creativity in Gastronomy, encouraging collaboration and peace universally through food. At this year’s awards, The Galilean Kitchen a cookbook with a difference encompasses the diversity of cultural flavours and culinary influences from the Arabic communities of rural Galilee. Authored by Jewish food writer Ruth Nieman, her cookbook takes the reader on a journey from the land to the plate, through generations of recipes and stories of local, modest Druze, Christian, Muslim and Bedouin women, whose religious beliefs, eclectic tastes and passion for cooking is showcased through their delicious creations. Through the cultural inclusiveness of Ruth’s writing and unique flavours of these communities homely dishes, The Galilean Kitchen caught the attention of the judges in the category of Culinary Tourism, winning not only the prize for Israel, but also being awarded a special …

The Galilean Kitchen Launch & Signing

On Saturday 10th March 2018, Ruth Nieman author of recently published The Galilean Kitchen, will be in Waterstones, Enfield promoting and signing first edition copies of her beautiful cookbook. Full of cultural flavours from the Arabic communities of Northern Israel, together with personal stories from the local women whose recipes have been handed down through the generations, these recipes from an untapped Middle Eastern region are now available, for you to cook in your kitchens. Mouth-watering treats from The Galilean Kitchen, including spiced biscuits known as Malateet, will be available to taste on the day, before trying to cook these delicious morsels for yourself. With stunning photographs on each page and Mother’s Day fast approaching, this is an original and interesting present for any mum who not only loves to cook but also read about the culinary cultures of Druze, Muslims, Christians and Bedouins in this bountiful region. Visit Waterstones, Enfield on Saturday 10th March & take a look inside The Galilean Kitchen …            

Chicken, Potato & Garlic Soup from The Galilean Kitchen

Warm up this winter with a hearty chicken, potato and garlic soup, from The Galilean Kitchen.     This fragrant soup, laced with medicinal spices and deep flavours of garlic and lemon juice, is a firm favourite from Nawal’s kitchen, where ‘shorba’ the Arabic name for soup is easy to make and deliciously satisfying to eat on a cold day. Nawal’s Shorba (chicken, potato & garlic soup) for basic broth 2 chicken breasts, chopped into large cubes 1 piece of ginger, peeled & sliced 3 –4 bayleaves 1 teaspoon ground cardamom 11/2 litres cold water 1 teaspoon salt for chicken, potato & garlic soup 2 large potatoes, peeled & cubed 6 garlic cloves, minced or crushed 3 lemons, juiced 11/2 tablespoons flour, mixed with 250mls water 1/2 teaspoon cumin 1 teaspoon baharat 1 teaspoon black pepper place the chicken cubes, ginger, bayleaves, cardamom, salt & water in a saucepan & boil for 20-30 minutes to create flavour add the potato cubes, lower the heat & simmer for a further 15 minutes mix the flour & water into a paste …

The Galilean Kitchen … a cookbook with a difference

This time last year, the groves of the Galilee began their annual production of organic olive oil and I started writing this beautiful cookbook, The Galilean Kitchen. It has been a year in the making (involving lots of writing and LOTS of tasting) and it is with great excitement, I am proud to announce, that it is now ready to bring you the best of this lush region’s dishes, full of cultural flavours. A cookbook with a difference, The Galilean Kitchen is full of recipes for family meals, using Middle Eastern staples, vegetables and spices, with each page containing tips and easy to find ingredients to cook these dishes in your own kitchen. It tells the stories of the women who have parted with their family recipes, as well as the regions seasonal produce. First edition copies are now available to order here, and you can look forward to cooking from an untapped cuisine that is waiting to be unleashed into every kitchen and at the same time read about the culinary cultures of the …

food culture in the galilee…..

Israel has an eclectic population with diverse cultures; however food is a culture that can be experienced by all. Israel’s northern region is a beautiful mountainous range, separated and known as the upper and lower Galilee. A lush land full of food that has matured from small beginnings into the fruit bearing trees, vines, wild herbs and edible flowers synonymous with the area and grown, foraged and picked by the locals for its freshness, taste and nutritional value. A world apart from the culinary capital of Tel Aviv where highly acclaimed chefs produce gourmet food as works of art on the plate, the food from the north is rustic, homely and cooked straight from the ground. Galileat, the brainchild of an Australian chef, Paul Nirens, who moved to the north of Israel over 30 years ago. Paul trained in one of Israel’s leading culinary schools before managing commercial kitchens in a competitive profession. Whilst selling locally crafted gourmet foods, he found an opportunity in the untapped market of intercultural activities in the Galilee, through food. …

a new look…..

Israel’s cuisine is the fusion of the Middle East and its surrounding Mediterranean influences with the Sephardic and Askenazi styles of Jewish cooking, to produce creative, innovative modern food from the traditions of old. The Israel Good Food Guide is about allowing you to discover their culinary delights, in the hope that you will experience the foods, restaurants, chefs, produce and all things ‘foodie’ in Israel, to make your culinary tour the very best it can be.

Anything but A-Sham….

During the middle week of December, Haifa opens it’s door to one and all for  the Festivals of Festivals, where cultural activities show no boundaries in embracing the festivals of Eid, Christmas and Chanuka in a celebration of co-existence. Amongst all the doughnuts and latkes on offer this year, the delights of Arab food is taking centre stage in the form of A-Sham, it’s meaning referring to the geographic area famous for the cuisine, the Levant area. Food on offer is being cooked by famous chefs including Atamna-Ismaeel, winner of the lasts year’s season of Master Chef, very popular now in Israel too. Dishes include Sfiha and Manakish, Levantine pizza-type dishes with dough bases as well as the more well known dishes of Kibbeh, Fattoush and Baklava. The Festival of Festivals is simply about bringing cultures together, and to my mind there is no better way than with the sharing of foods….