Galilee is home for foodies
Have you ever prepared a locally sourced ethnic meal while travelling in an unfamiliar place?
Most travellers will respond with the word no. after a day of exploring, vacationers who love food usually select wellregarded restaurants to sample a region’s culinary gems. In most instances, they are thrilled to leave the time-consuming preparation to a professional culinary staff.
Foodies who are interested in taking a deep dive into a country’s diverse cuisine will be attracted to cooking lessons offered by locals.
Instead of waiting patiently at a restaurant table to be served, guests can either observe the process or work alongside a local cook. During the workshop, guests can also learn about regional traditions and cooking techniques.
While we were touring Israel’s Galilee, my husband, Ira, and I experienced a unique cooking class offered by Galileat, specializing in culinary adventures in the Galilee.
almost a decade ago, founder Paul Nirens combined the culinary skills he acquired at Israel’s Dvir Culinary School in Haifa and his cooking experience as a chef with the expertise he accrued while managing several food-related businesses to create a company offering an assortment of engaging experiences.
as the largest operator of culinary and cultural programs in Israel’s northern Galilee region, Galileat offers a variety of food tours, cooking workshops, gastronomic demonstrations, and seasonal programs designed to accommodate the time constraints of busy tour itineraries. Programs run from less than an hour to a full day.
Before checking into our Rosh Pina accommodations, our Israel My Way tour guide, eric Tomer, drove us to a home in the town of Maghar, which is halfway between Karmiel and Tiberius, approximately 10 miles west of the Sea of Galilee. at the doorway, we were met by Paul, who introduced us to Miad, a local woman who would present her version of Galilean cooking.
Since Miad has a minimal understanding of english, Paul acted as our interpreter. Miad told us about her fascinating Druze background, provided instructions on how to prepare some of her favorite dishes, and asked questions about our life in the United States.
Miad unwrapping the previously prepped vegetables for her Druze in-home cooking demonstration
Hachnasat Orchim
Hachnasat orchim, or “welcoming guests,” is a traditional practice that dates to biblical times. In Genesis, abraham and Sarah’s tent was open to strangers, and their guests were made to feel comfortable and relaxed.
This long-standing custom of welcoming people into one’s home has remained an integral part of Middle eastern culture. Throughout Israel, Jews, Muslims, Druze, and Christians adhere to this practice.
after entering Miad’s home, we were asked to sit down and were immediately offered coffee and tea. The arabic coffee had been cooked on the stove with a touch of cardamon while the tea was made from a white-leaved savory shrub referred to in Hebrew as zuta levana. Paul told us that this tiny welcoming gesture represents the principle of hachnasat orchim. Locals have always understood coffee as a sign of wealth. By offering us coffee, Miad was honoring us.
Israeli Food
Throughout the workshop, Paul talked about Israeli foods. He reminded us that Sephardic Jews were influenced by their respective Mediterranean background. These Jews from Persian, Iraqi, aleppo, egyptian, Libyan, and Moroccan backgrounds, as well as Jews from other Mediterranean countries, used local foods to create their unique cooking styles.
“Just as Norwegian cooking is different from Spanish cooking; Sephardic cuisines are dependent on where the Jews first lived.
as a result, it is not possible to identify a Jewish Galilean cuisine. What is described as modern Israeli cuisine is a mix of the arab food and the influences of culinary traditions of Jews from around the world,” he told us.
In addition to workshops focusing on Druze cooking, Paul offers classes with Muslim, Christian, and Bedouin hosts. even though these cultures are distinct, Paul doesn’t believe that there are significant differences between the ethnic groups.
While he is aware of some regional differences, the defining element appears to be centered on each home cook’s past experiences.
However, he highlighted one key point: Druze families tend to use more cinnamon in their cooking than the other arabicspeaking groups in the region. Miad asked us to place an abundance of this spice along with the customary baharat (a special combination of Middle eastern spices) into the mixing bowls and cooking pots. We were also advised to use more olive oil than we would have at home.
Prior to our arrival, Miad had arranged the ingredients for the recipes on a narrow table covered with a purple tablecloth and had set her wooden dining table for our festive feast.
For dinner, we would be eating stuffed vine leaves and zucchini, vegetable salad, majadara (lentils and bulgur wheat), cauliflower and tahini, mnazaleh (eggplant and chickpeas stew in tomato sauce), katai’if (stuffed fried pancakes), and homemade Middle eastern cookies referred to as mahmoul or ma’amul. - Travel awaits.