English
My name is Bat-Chen Diamant, and I am the chef-owner of Bat-Chen cooking and baking studio, operating in Ein-Vered, central Israel (30 minutes north of Tel-Aviv).
I invite you to a cooking experience in one of my two kitchens – a unique garden kitchen with a brick wood fired oven or a state of the art home kitchen.
Outside, we fire up the brick oven, and learn and enjoy from a varied menu of local Israeli cuisine, including meats, fish, freshly baked pita bread, hummus and Israeli specialties. You can choose from a set menu or create a unique menu for you.
Inside we create a typical Israeli dinner, baking Challah, cooking Hummus from scratch, my Tahini sauce, various Israeli vegetable dishes and concluding with a chocolate Babka.
All ingredients are sourced fresh and locally, I use only Israeli products – from the Olive oil, fish from the Mediterranean, lamb from the Nazareth area and vegetables from the local farms. Israeli wine is served with all meals.
I host couples and groups up to 10 participants.
For further details and registration, please contact me at batchen.diamant@gmail.com or on facebook – and Instagram –
Meals and events can be tailored to fit your specific requests, and recipes and instructions in English are provided for all dishes.
About me:
After graduating from the French culinary institute in New York, I worked for several years in some of the city’s top Michelin restaurants. After returning home to Israel, I was the sous-chef at top Israeli restaurants. After operating a catering business for several years, I decided to bring my passion home and build my kitchens and the workshops.
I enjoy cooking and baking various types of cuisine, most especially local Israeli, French and Asian dishes.
My workshops:
In my kitchen garden (March – December) a typical menu of local Israeli dishes can include
- Pita bread made from scratch
- Chraime – An Israeli-Moroccan dish of spicy fish in wood fired special sauce
- Babaganush – Seared eggplant with Tehini
- Seared seasonal vegetables – whatever is fresh from the market
- Israeli style Hummus
- Tehini sauce
- Tabu’le salad – Bulgar wheat with parsley, tomatoes, olive oil and herbs
- Mashwa’ye – charcoal cooked vegetables, chopped with olive oil, garlic and lemon juice
- Walnut and Coriander crusted seared Salmon
- Israeli style fresh coleslaw – hold the mayo, add cranberries
- Seasoned lamb and beef Kebab or lamb chops
- Seasonal dessert – homemade Ice cream in summer, apple crumble in spring or fall
At home (All year long) a typical menu of local homemade dishes can include
- Challah bread
- Tehini sauce
- Babaganush – Seared eggplant with Tehini
- Tabu’le salad – Bulgar wheat with parsley, tomatoes, olive oil and herbs
- Israeli style fresh coleslaw – hold the mayo, add cranberries
- Couscous made from scratch, with homemade meatballs
- Schnitzel – from chicken Fillets, an Israeli must and favorite
- Fresh vegetable salad, finely chopped
- Stuffed seasonal vegetables – meat or vegetarian, you choose
- Burekas – cheese filled savory puff pastries
- Chocolate Babka
Workshops cost 130 Euro per person and last between 3-4 hours.
Transportation is not included.
