The Galilean Kitchen
Freekeh, Ancient Grains & Early Pseudocereals
Freekeh, Wild Wheat & Ancient Grains, recipes for healthy eating, published by Prospect Books in October, has been longlisted for the prestigious André Simon Food & Drink Book Awards for 2021. I am hugely honoured to have received this accolade from the many submissions this year and the huge talent of culinary writers. Congratulations to all my fellow authors on the long list. For a copy of the book, go to:
Freekeh, Wild Wheats & Ancient Grains are re-emerging from our historical, biblical and cultural past as the modern staples, in our quest for healthy eating. The lost crops have vanished from the ancient civilisations of forgotten eras, reappearing on the global culinary agenda as the nutritious grains that are to reenergise our palates, body and mind. From a breadth of research in the fields of Northern Israel and years of cooking the green, unripe seeds of wheat, Ruth Nieman explores the traditional agricultural process of gleaning the wheat, roasting the husks on open fires and rubbing the skins to expose the nutty kernels, with the distinctive smokey flavour and delights the reader with innovative, contemporary recipes for the cracked wheat. Freekeh, Wild Wheat & Ancient Grains takes the reader to the foothills of Mount Hermon, where the wild wheat of Emmer was discovered in 1906, and into the biblical Judean hills where the domestication of einkorn, khorasan, spelt and other cereal grains was said to have taken place. With reference to the Old Testament, historical …
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 …
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 …
Published just over a month ago by Flavoured Books, The Galilean Kitchen is already being well received online, through articles and book reviews in The Jerusalem Post and Hadassah magazine. The focus of each article is on the cultural flavours that ooze out of the kitchens where Ruth Nieman, author of the cookbook, spent a year gleaning how to replicate these Arabic dishes, using authentic spice blends and fresh, seasonal, local produce. “There are no cookbooks in these kitchens” Ruth tells both interviewers, “all the recipes are handed down through the generations and by adding a touch more za’atar, a pinch of baharat or an extra clove of garlic or two, the recipe becomes each cooks own”. Ruth then painstakingly deciphered the ‘handfuls’ into cups, grams or tablespoons and puts pen to paper, allowing the reader to create these delicious Middle Eastern recipes from the Druze, Muslim, Christian and Bedouin communities, in the comfort of their own kitchen. Red Magazine has now published on line Amira’s Cauliflower Sinye from the cookbook as part of ‘Veganuary’ with social media feeds, trending about …
Come on a journey from the land to the plate and learn to replicate the rich cultural flavours of The Galilean Kitchen … order your first edition copy here GBP Order Cookbook in pounds To post within UK only £25.00 GBPTo post overseas from UK only £30.00 GBP USD Order Cookbook in dollars To post overseas from UK $45.00 USD ILS Order Cookbook in shekels To post overseas from UK ₪155.00 ILS
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 …