🍳 WEEK 1: A Focus on Produce
This month we’re exploring breakfast and brunch dishes and the communal dining rituals which are reminiscent of the kibbutz (collective farm), where the residents would come together mid-morning after having worked for several hours in the fields to feast in the communal dining hall. It has gone on to be influenced by the breakfast cultures of the local and neighbouring populations but has still kept its characteristic of family-style sharing plates. We’re starting off with a delicious Shakshuka with a fresh fennel salad and a classic tahini sauce. Its origins are North African some saying specifically Tunisian while others source it back to Yemen.
πŸ‘‹ Module Introduction
πŸ“Ί Watch and Learn - Rassa Stories
Have a watch to understand the context to what you’re learning. This month we’re looking at breakfast and brunch culture in Israel, much of which is based on a celebration of seasonal, fresh produce and communal feasting. You’ll explore two different bakeries in Tel Aviv and Jaffa comparing Jewish and Arab baking and meet Nadia and Hadas from Sindyanna of Galilee olive oil (in your specialist box this month), a unique non-profit organisation led by a team of Arab and Jewish women working to create social change from the ground up.
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“• Lessons For The Week
Recipe Development - Shakshuka & Fennel Bishbash
Zoe takes you through how she went about coming up with her dish, inspired by her memories, the spice markets and the orchid scents of Tel Aviv. She explains how to introduce different spices, think about how to come up with your own feasting menu.
Ingredients Introduction - Shakshuka & Fennel Bishbash
Zoe takes you through how she went about coming up with her dish, inspired by her memories, the spice markets and the orchid scents of Tel Aviv. She explains how to introduce different spices, think about how to come up with your own feasting menu.
Time To Cook - Shakshuka & Fennel Bishbash
It's time to create your breakfast feast. A delicious and affordable dish using just eggs, poached in a delicious stew of vegetables and is delicious with some bread for dipping in the tomato sauce and soft, runny egg.
Share with the community
If you have any questions, Zoe and the other chefs are on hand to help. Access the community forum by clicking the button below where you can also share your ideas and photos of your creations with the rest of you group.
πŸ’­ Creative Inspiration
All Things Salads with Eyal Jagermann
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.
πŸ“– Dive Into The Detail
There are few ingredients that command as much respect in Levantine cuisine as Tahini. At one time reserved exclusively for the upper echelons of the medieval Middle East, this ancient holy food is now a staple ingredient in almost every home in Israel and across the fertile crescent. Click below to find out more.
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.
Open Sesame - The Importance of Tahini in Israeli Cooking
At one time reserved exclusively for the upper echelons of the medieval Middle East, Tahini is now a staple ingredient in almost every home in Israel.