“If you really want to make a friend, go to someone’s house & eat with him… the people who give you their food, give you their heart”.
The true words of the American civil rights activist Cesar Chavez, who valued the enormity of bringing food and culture together, a concept which forms the very essence of this original cookbook. Through the eyes and palates of local Arabic communities, The Galilean Kitchen immerses you in the traditional flavors of authentic, homely cooking from a social, cultural, and culinary perspective.
Encompassing a diversity of influences from Christian, Muslim, Druze & Bedouin women, The Galilean Kitchen is a cookbook with a difference as it combines this region’s bountiful ingredients, traditional recipes passed down through the generations, and stories of these local cooks, whose religious beliefs and eclectic tastes are brought to life through their cooking.
The Galilean Kitchen takes you on a journey from the land to the plate with the rich, bold flavors of this untapped cuisine giving credibility and authenticity, that defines these homely, modest Arabic kitchens.
The seasons too play an influential part in the book providing tales and recipes using autumnal olives, winter greens, young spring green wheat, and summer ‘baladi’ vegetables, with an understanding of the significance within the region’s cooking.
Alternative ingredients and tips are also included with each recipe, allowing every reader to replicate the spice and flavors of Galilean cuisine.
- 208 pages
- Traditional recipes
- Easy to follow instructions
The Galilean Kitchen
Inspired by my having lived in Israel as a young woman and worked with the food of the lush north, I embarked on a foodie’s journey and with it the start of Truly Scrumptious Catering. A graduate of Leith’s School of Food and Wine, I combined my knowledge of creating fresh, exciting ingredients with understanding the unique flavors of the Middle East, to produce delicious dishes for corporate events and private celebrations.
Israel Good Food Guide followed an attractive website showcasing the diversity and eclectic tastes of Israeli food through restaurant reviews and innovative recipes from the rural north and vibrant cities. My meanderings and mouth-watering photographs were never far from trending on Twitter or Instagram feeds. I then qualified as a food writer with distinction from the College of Media and Publishing, which gave my immense enjoyment of food writing a boost and bring The Galilean Kitchen to life, oozing flavor and spice onto every page.