We hold our Cooking Without Borders workshops several times a year. Taught by some of Israel’s leading Jewish and Arab chefs, the workshops focus on dishes that combine traditional Palestinian cuisine with contemporary Israeli cuisine.

Our overall goal is to create a multicultural encounter of mutual learning and shared experiences, one that brings to light our vision – promoting a shared life and a just society.

So far, we’ve hosted many highly regarded and talented chefs including Ola Khateeb, Hila Alpert, Orna Vala, Omar Iluan, Ruth Oliver, Muzna Bishara and Maisar Siri (whose amazing Arabic/Hebrew cookbook is available for sale at our visitors center and online store).

For example, we recently held a special and optimistic workshop led by Chef Yhia Hieb (photos below) who specializes in Galilean Bedouin cuisine and has extensive experience in the field of restaurant and hospitality. During the workshop, he taught us how to make delicious food from available and accessible ingredients, including kubbeh filled with meat and pine nuts, mansaf (lamb and rice with yogurt sauce), fennel with green lentils and more.

As one of the participants accurately defined it: “The sense of togetherness, mainly with women of different ages, combined with the wonderful activities and flavors created a delicious, pleasant morning for us, a feeling of home that each of us brought with her and enjoyed. All of this based on our mutual understanding about the place we had arrived at – a place of peace, of communication and a common denominator between women – simplicity, everyday life.”

You can head over to our gallery to view photos from past workshops and to our recipes page if you’d like to try making some of the dishes.