Munet El-Beit: The Palestinian Harvest & Communal Preservation Table
In this immersive, hands-on workshop, participants will step into the heart of a traditional kitchen of Bilad Al Sham region during the peak of the autumn harvest.
Embracing the spirit of imece (communal cooperation), the room will work together to prepare a winter pantry (Muneh).
Participants will get their hands working and cracking fresh green olives using traditional tactile methods, learning the perfect salt-brine ratio for crisp cucumber, cauliflower, and vibrant pink turnip pickles. Simultaneously, we will explore the art of dairy preservation by rolling and infusing strained labneh with wild za'atar, sumac, and local olive oil.
The session will culminate in a beautiful, communal Meze table. Together, we will break fresh bread, share the labneh, taste artisanal Nabulsi cheese, and enjoy a traditional farmer's spread- honoring the true essence of Khubz wa Milh.
Bio
Tala Bani-Odeh is a Palestinian chef and host whose work explores food through memory, land, culture, and connection. Trained at Seattle Culinary Academy, her cooking draws from her Palestinian roots, the places she has lived, and the people and stories that have shaped her journey.