✍ WEEK 4: Your Live Class
Welcome to the fourth week of your Tel Aviv Brunch module - this is where you get to have some fun! This week is all about getting creative and taking all that you’ve learnt about putting together a brunch feast to come up with your own creation. The live class at the end of the week is a great opportunity to ask for direct feedback from one of our chefs and to meet some of your fellow cohort members.
Share with the community
If you have any questions in the lead up to the live class, ask away on the community in the #LiveClass channel. It’s also a great place to share your ideas with the rest of the group, swap inspiration and post up rough sketches of the dish you have in mind.
πŸ“Ί If You Haven't Already - Watch and Learn
Sindyanna of Galilee
Meet Hadas (Jewish-Israeli) and Nadia (Palestinian-Israeli) from Sindyanna of Galilee - a nonprofit organisation led by a team of Arab and Jewish women working to create social change from the ground up.
Exploring the Bakeries of Israel
Discover the bakeries of Tel Aviv - a great way of understanding the diversity of Israeli society exploring both ingredients native to the land and the influences brought from immigrants around the world.
πŸ“™ Get Ready To Go Live
Your Brief For The Live Class
For the live class, your challenge is to create a brunch spread featuring 3 dishes. Comprised of a Shakshuka or Bourekitas accompanied by a salad and sauce. Taking inspiration from Israel and ingredients that are local and seasonal to you. Prep any dough ahead of the class to save on time.
πŸ’­ Get Inspired
Not sure how to switch things up? Have a look below at some dishes from Eyal showing you a few ways you can get creative this week from switching up your side salads to making a beautiful babka for your own brunch feast!
A Fresh, Simple, and Delicious Salad
Origins: Arab
Salads are the perfect representation of the mix of religious and ethnic groups which live together in Israel, and you'll often see these influences sat side-by-side in a delicious feast.
Creating The Perfect Base For Your Breakfast
Origins: Lebanon
This creamy condiment can be found across Lebanon and the Middle East and has an ancient history with the nomadic Bedouin tribes as a travelling snack. Eyal explains how you can get creative and experiment with different flavours.
Did Someone Say Babka?
Origins: Ukrainian, Polish & Russian
Babka was born out of the Eastern European Jewish communities in the early 18th century. Have a go at Eyal's recipe making one chocolate version and one with a sweet halva filling. He'll also teach you different ways of shaping your delicious babka.
πŸ“– Further Reading
If you haven't already, have a read of the influences and origins behind the dishes which appear on the kitchen tables of homes across Israel, read about the joint Arab-Jewish non-profit supplying the olive oil in your box and the vibrant food scene in Tel Aviv representative of the diverse population.
What is 'Israeli food'?
We're highlighting the origins of dishes eaten by Israelis - a population of people with a complex mix of cultures and a hugely diverse heritage from the Jewish diaspora and Arab world - giving respect to the roots and journey these ingredients and dishes took to get to the Israeli kitchen table.
A Golden Opportunity for Peace: A conversation with Hadas Lahav of Sindyanna Olive Oil
Hadas Lahav, co-founder of Sindyanna Olive Oil, talks to us about her upbringing in Israel and how different communities inspired her business today.
A Modern Melting pot - The City of Tel Aviv Yafo
Tel Aviv and Jerusalem are only separated by an hour-long drive down highway 1 - but culturally and spiritually the two largest cities in Israel are set apart by thousands of years of history.