Food enthusiasts (Foodies) interested in strengthening their knowledge of the classic dishes of traditional Jewish cuisine and its diverse sources.
At the seminar we will encounter foods that have become Jewish tradition over the years in different lands of origin.
Near East / North Africa
– Chraime – Moroccan fish
– Stuffed pockets of various styles
– Mafrum – stuffed potato / eggplant / zucchini
– Vegetables and toppings for couscous (Chershi)
– Classic couscous
– Chicken with olives
– Chopped liver
– Lithuanian tzimmis (sweetened carrots)
– Hultskes – stuffed vine leaves
– Kreplach – meat wrapped in pastry to add into soup
– Tripeklach with mushrooms
– Kugel – potato or sweet noodle cake
– Chrain – horseradish spread
Dan Gourmet sets new standards in the study of the arts of cooking, baking, and confectionery in Israel, and meets the meticulous professional standards practiced at the leading culinary schools in the world.
Each student works at a personal workstation with the most advanced equipment of its kind. Advanced technology enables personalized hands-on experience in learning conditions not yet seen in Israel.
♦Course opening depends on number of registered students (maximum in class –35 students)
♦The seminar incorporates explanation, demonstration, and group work, with a joint meal at the end where the food that has been prepared is served.
♦During the period of study, the student can leave personal equipment in lockers
located in the seminar area. The lockers do not have built-in locks, and the students should bring their own locks.
♦Larger groups can be accommodated with special preparations if scheduled in advance.
♦The seminar can be scheduled for morning or afternoon.
♦Participants will receive the recipes, in English, for what they prepare at the seminar.
♦Children can also participate, minimum age – 12.
For details and registration: 1-700-502-999
Dan Gourmet reserves the right to change the recipes in the seminar or course