Cooking In Hebrew: A Course in Israeli Cuisine (Wednesday Class)
Fall: October 31, November 28, January 2, February 6; Spring: March 6, April 10, May 15, June 5 | 11:00AM-2:00PM | Frankel Hall
NOTE: Thursday class is currently full, so this Wednesday class has been created by popular demand.
Food is a world unto itself. It’s a peep-through window, a bridge between worlds and a key to different cultures. Food brings people together and opens hearts; food comforts and stimulates memories.
Cooking In Hebrew (מבשלים בעברית), is a unique workshop series sponsored by the World Zionist Organization—Department for Diaspora Activities. Throughout the meetings, participants learn to prepare traditional Israeli and Middle-Eastern kosher dishes, exposing them to Israel’s multi-cultural society, and an opportunity to improve on their Hebrew in the process. No prior knowledge of Hebrew or cooking necessary – this program is suitable for beginners and fluent Hebrew speakers alike! In each session, participants will prepare a three-course meal that relates to an upcoming event or holiday in the Jewish calendar. Throughout the class, they will learn more about Jewish culinary traditions that relate to that holiday, learn related Hebrew vocabulary, and, later, eat the meal.
The program facilitates an amiable environment—connecting people and cultures in a refreshing, interactive style through learning and joint creation. Cultural discourse nourishes the soul, while food preparation nourishes the body. The combination creates an open and safe setting for connecting individuals and communities, offering a “taste of Hebrew,” that serves as a glimpse into contemporary Israeli culture, both literary and culinary.
A ‘Moroccan Mimuna’ cooking class, Passover (left), A ‘Persian feast’ cooking class, Purim (right)
The Course is facilitated by Dikla Ben Lulu, an Israeli of Moroccan descent, who’s traditional family marks every special occasion or social gathering with an abundance of food. Dikla is a mother of four, trained in culinary arts, an event planner, and a producer who also facilitates cooking workshops, combining her two greatest passions: Jewish culture and food.
You can sign up for either one or two semesters, each consisting of four cooking classes, 2.5-3 hours each.
Fall semester: October 31, November 28, January 2, February 6
Spring semester: March 6, April 10, May 15, June 5
One semester: $180
Both semesters: $315
Register by October 30