Greek Jewish Cuisine | Shared lunch (PL/EN)

26.06.2024 - 12:00 / Hotel Eden, ul. Ciemna 15

During cookery workshops at the Jewish Culture Festival, we will travel along the coast of the Mediterranean Sea. We will visit Italy, Portugal, as well as Greece and Spain to show that the table can bring together different nations and religions and that nothing is more certain than transitions in the kitchen.

GREECE (VEGETARIAN)

After its conquest by the Ottoman Empire, Thessaloniki was practically deserted. For this reason, it became home to Jews fleeing from Spain and Portugal. So let’s check out what the food on the Jewish Greek table tasted like, because there, too, was an exchange and adaptation of recipes shared by people of different religions and cultures.

 

Dolmades – stuffed grape leaves, perfect for Shabbat dinner.

Tiropita – the quintessential Greek breakfast, but when it is called bourekas it becomes a Jewish delicacy.

Fasolakia – a one-pot dish made of green beans, light as a feather, great for the summer.

Lukmades – fried and sweet donuts, perfect as a dessert and as a Hanukkah delicacy.

 

Tickets to one workshop – 250 PLN or pass to all workshops (850 PLN) – available at 33.jewishfestival.pl/en/tickets/; limited number of participants (12 persons)

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