The Galil Eat workshops take participants into the homes and kitchens of the domestic cooks in the Arabic and Druze villages around the Western Galilee.
The workshops enable participants to experience the age-old cooking traditions, table manners, aromas, flavors and way of life in the hosting homes.
The encounter takes place in the home of a local family in one of the villages; participants are greeted in the living room and treated with tea and coffee; they get acquainted with the hostess who tells them about herself, her family and her kitchen, the tradition she comes from and her cooking style.
After the meeting and the acquaintance participants are invited to the kitchen and begin the learning and cooking process.
Guests wear wraps; the hostess places raw materials on the table and participants start working according to the explanations and instructions provided by the cook for each one of the dishes.
The meal consists of a wide variety of dishes including:
Stuffed grape leaves and squash, Maklubeh made of vegetables, chicken and rice; beef and Tahini Saniya; Cherry tomatoes salad; herb salads made of different types of seasonal herbs gathered in the field; Majadra, goat milk Labaneh, Zalabieh – made of fried dough eaten with Labaneh, honey, butter or Tahini; Kadai’f filled with cheese or nuts and Cinnamon.
The workshop spans two to three hours, during which time participants knead dough, chop vegetables, roll vine leaves, stuff squash, assemble the Maklubeh, learn how to make Labaneh and other delectable ethnic dishes.
At the end of the workshop, when the food is ready, everyone gathers round a large table opposite the scenery, dip fresh Tabun baked pittas in quality olive oil and Zaatar and eat the meal they just cooked at the workshop.
Dessert and coffee are served on low tables opposite open windows with a view, and in the cold winter days around the lit fireplace.