Flavours of the Middle East
The cuisine of the Middle East is a delight for vegetarians: zesty bean dips and falafel, aromatic roasted vegetables with sumac, labna cheese, honey drenched sweets all using the best seasonal vegetables and herbs. This day will focus on the cuisines of Egypt, Jordan, Israel, Lebanon, and Syria whose simple, fresh and healthy foods are a delight to make and eat throughout the year.
We will learn how to recognise and use the essential spices of the Middle East: cumin, coriander, cayenne pepper, cinnamon, caraway seeds, cardamom seeds, paprika, dried powdered ginger, allspice, saffron, sumac. We will also use traditional flavours including pomegranate molasses, rosewater and orange blossom water. We will also be able to give tips and advice for where to source ingredients and store cupboard essentials, which will enable you to recreate these dishes at home.
During the day we will make a selection of dishes such as:
- Muhammara dip
- Traditional Falafel with Middle Eastern Slaw
- Labna rolled in herbs & seeds
- Lentil salad drizzled with pomegranate syrup
- Thyme flat bread
- Fresh herb packed tabouleh
- Pistachio and Apricot Baklava
This is a fun and sociable class with lots of tasting and talking, ending with a Middle Eastern Feast and organic wines. You'll leave with a full pack of recipes, great memories, plus the experience and confidence to continue your Middle Eastern cookery at home.