Sali's Salad by Nisreen Issa
Nabulsian Za'tar by by Wala'a Kalboneh and Amani Kalboneh
It is not only plate by Maha Awad and Raneen Hathnawi
Tamreyyeh by Nahed & Somoud
Enjoy some of the results of the workshop!
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Food tales from Nablus creative workshop
The creative workshop was held during 4 sunny days from the 27th of June and with a tasty final day of presentation with home made food and local guests from the community of Nablus.
The workshop was held by Nidal Shtayeh and Abdul Rahim Qusini, experts in photo journalism and video production and both belonging to the Nabulsi community and therefore strongly aware of needs and backgrounds of our participants.
The group was vivid and energetic! Girls from the old city, refugee camp and diverse areas of Nablus as well as with different life styles (students, workers, ex-political prisoners etc) had the opportunity to find a common ground to meet and learn tools of creative expressions and rediscover the value of food in their surrounding and culture.
Several feedbacks from the participants precisely enlighten the opportunity to share a space of community and creative practice in an environment that lack of offer, especially for women! Beyond that, all where exited in acquiring skills in video making and editing, using basic tools as mobile phones and simple compact cameras.
The program was discussed with the group in a previous session to the workshop in order to meet needs and timeframe of the participants.
The workshop was intense and covered several field of video making and postproduction and trigger the interest in discovering some of the local culinary tradition of Nablus, as well as inviting the participant to go out and discover by them self the wonder of the market and its flavors!
The workshop covered Principles of photography and video shooting and editing. The practical goals of the workshop were to deliver a basic education on how to deal with video cameras, mobile imaging and the principles of editing and compression video materials and submit them to websites. Each workshop day started at 2.30 pm until 6.30/7 pm
and also some younger participants joined us!
In details:
The 1º day:
. An Introduction to Photography.
. The importance of image in the media community and private electronic media and social networking sites.
. How to handle a simple video camera and a mobile phone camera.
2º and 3º day
. field work on the theme of food (tails from the Old city)
. Introduction to postproduction: Way to export video from the camera to the program; The basic methods for dealing with video files in the program; cuts and transitions; add an audio file to the project; video effects; add text; slow down and speed up; saving/exporting.
4º Day
. Copy all the remaining projects to the computer and editing the rest films under the supervision of trainers.
. Evaluation of projects and films with the participation of everyone.
. Explain the compression on the video for internet use.
. A final Evaluation for the workshop.
5º day Open event and certificate of attendance
On the fifth day we invited several personalities to attend an Open Lunch Event in Bait al Karama women center. Many women were involved in the food preparation and it turned out in an unforgettable feast of taste!
Bait al Karama and the tutors gave each participant a certificate of attendance.
soon we will upload the videos!
workshop coming up!
Food Tales from Nablus workshop is getting organized. We will rely on the expertise of a local Journalist and Photographer, to engage circa 10 women for 4 days for the workshop.
The dates are set from the 27th to the 30th of June. 4 full days of work and on the 4th day we will have an open day for the local comunity and share more stories and food!
And finally we got the table for our training room where the workshop will be held!
Preparation of Jibneh Baladiweh (local white cheese)
It´s the season of Jibneh here in Palestine and Bait al Karama just prepared 80 kg of tasty white cheese from the village of Yabad (Jenin).
Yosra, one of our women, prepared it in the traditional fashion that her mother taught her.
“My mother” tells Yosra “was preparing the cheese secretly when nobody was around. The cheese was so expensive (and still is) that my mother did´t want to prepare it in front of who could not effort it, in act of respect”.
“the first time I prepared cheese, I was 15 years old, after my mother death. I asked God to help me. I was afraid to waste the cheese as it was so expensive. I was afraid that my father would not like it …
when I finished and my father entered the kitchen, he took a piece of the cheese I prepared and tasted it and said: it taste exactly how your mother used to do it!
I was happy and from then on I started to prepare all different kind of things, learning from my mistakes but with God on my side”
Preparation:
We start with a fast dip on each sides of the cheese in fine salt, to then let it stay for three days in order to drain the water.
Each square piece is then sliced in four or six parts and then boiled in water with a cotton bag containing Gum Arabic and Mahlab (an aromatic spice made from the seed of the St Lucie Cherry) to give it its unique flavor.
The cheese is then layered on a clean surface to cool down and spread with Mighella seeds (or black cumin).
Finally the cheese is carefully placed into glass jars and topped with Gum Arabic and Mahlab.
Due to its salty taste, is custom to boil the cheese in water before serving: Hot jibneh with pita bread and a sweet cup of tea with mint is simply delicious!