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Cooking Masterclass | The Galilean Kitchen with Ruth Nieman

Join Ruth Nieman in the learning studio for a fun 3 hour hands on cooking masterclass and lunch celebrating traditional Arabic food from The Galilean Kitchen

We will be cooking authentic vegetarian family dishes from Arabic matriarchs of the Druze, Muslim, Christian and Bedouin communities, using recipes that have been handed down through the generations. Using staples from the Galilee including freekeh, tahina, baharat, zaatar and other indigenous ingredients, we will explore the cultural flavours of this ancient cuisine.

Sample Recipes:
Wild Spinach Smamicha (Stuffed Pastries)
Traditional Freekeh
Aubergine Badhnjam (Aubergines mixed with red pepper paste, lemon & garlic, with herbs)
Wild Rocket, Sumac & Cumin Salad
Awaja (spice date biscuits)

This class is a combination of hands on and demo by Ruth

Open to all levels of skills and interests. This class is suitable for Adults 16 and over.

*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques.  Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.

  • Ruth Nieman

    Ruth Nieman

    I am a passionate foodie, dividing my time between Israel and London, writing, photographing and eating great food.

    Inspired from working in the kitchens of northern Israel, I completed a Leith’s Diploma in Food and Wine and set up a catering company providing fresh, exciting food, influenced by the flavours of the Middle East. Israel Good Food Guide followed, showcasing the very best of the region’s eclectic cuisine.

    In 2016, I obtained a distinction in a Diploma in Food Journalism which propelled me into the professional world of food writing and the self-publication of The Galilean Kitchen in late 2017, which was awarded a Gourmand Cookbook Award for Culinary Tourism and the special accolade of Cookbook for Peace. Freekeh Wild Wheat & Ancient Grains published in October 2021 by Prospect Books followed, taking the reader on an historical, biblical and cultural journey of the heirloom grains from the Fertile Crescent, that are re-emerging into the modern diet. It was shortlisted for the Andre Simon Award 2021 amongst six other highly acclaimed authors and is a finalist in the Guild of Food Writers Cookbook Awards 2022 in the Specialist & Single Subject category. My food meanderings and culinary expeditions in both Israel and London are never far away from an Instagram picture.

    Israel Good Food Guide
    Galilean Kitchen
    Freekeh Wild Wheat and Ancient Grains
    Ruth Nieman Instagram

Image: Ruth Nieman