Detailed Course Breakdown:

As part of this course you will be provided with recipes and the option to make some of our foods between classes. This aspect is totally optional but we think you may get more out of the course if you are able to make some time for making. Our recipes will be adapted to be vegetarian, and we will provide options for other dietary needs and preferences. 

Week 1: The Menu
Kohenet Rachel introduces Sima, and our time together, beginning with blessings, folklore, and the place of food in Jewish cultures. We will sharrof stories and memories, and prepare for the delicious weeks to come.

Week 2: Bread
The Torah says “a person does not live by bread alone.” That much we know is true! Even so, making, baking, and partaking in bread is central to the connection between people in agrarian cuisines, including our own. Why do we ‘break bread’? How do we shape bread? And how is ancient sacrifice kept alive and well by Jewish breadmakers today?

Week 3: Stew
Cholent, Hamin, Chale Bibi, Doro Wat. Wherever there are Jewish communities, there is shabbes (sabbath), and wherever there is shabbes, there is the need for a succulent slow-cooked stew, so that everyone can rest from their labour. What juicy morsels will we learn from listening to tales from this potent pot?

Week 4: Sweet
These days it is easy to find a sweet treat at every corner shop. But our ancestors knew the true power of honey, sugar, and syrup. Eating something sweet is not only for the pleasure of the mouth,  for the soothing of the soul. With it we invoke a good new year, the banishment of demons, and the separation of ourselves from sorrow.  

noone turned away for lack of funds, contact us for help hello@yelala.co.uk