Flavours of the Middle East
The cuisine of the Middle East has become very popular, due in a large part by the fabulous recipes by Yotam Ottolenghi in the Weekend Guardian and in his most recent cookbook Plenty & Jerusalem.
Middle Eastern cooking 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, Turkey, Israel and Lebanon 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, 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 Lavash bread, muhammara, labna rolled in herbs & seeds, lentil salad drizzled with pomegranate syrup, thyme flat bread, stuffed vine leaves, pumpkin kibbeh which is Lebanon's take on stuffed falafel, Imman Bayaldi with a fresh herb packed tabouleh and Basboosa semolina cake.
We will finish the day with a Middle Eastern Feast and organic wines. A full pack of recipes to take home.
The choice of dishes will depend on the season.