Middle Eastern Mezze
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, 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 dips with baby broad beans, coriander and garlic, fatoush bread salad drizzled with pomegranate syrup, thyme flat bread, stuffed vine leaves, pistachio nut ice-cream and fresh turmeric cakes. Finish the day with a Middle Eastern Feast and organic wines.
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