Lebanese Summer Mezze

The cuisine of Lebanon has an abundance of plant-based food, packed full of flavour with zesty dips and kibbeh, aromatic roasted vegetables with sumac, labna, rosewater infused desserts, all using the best seasonal vegetables and herbs.

We start with a table full of Lebanese ingredients: walnuts, sesame seeds, pine nuts, grassy olive oil, aubergines, tomatoes, peppers, lemons and bunches of sweet smelling herbs - thyme, oregano, mint and parsley.

You will learn how to recognise and use the essential spices of the Lebanon, discover important ingredients such as freekah, sumac, pomegranate molasses, rosewater and tahini. We will give you lots of tips and advice for where to source ingredients and store cupboard essentials, which will enable you to recreate these dishes at home.

On this course we will make dishes such as:

• Spinach Kibbeh
• Lebanese Thyme Flat Breads
• Aubergine Tahini Dip
• Herby Labna
• Muhammara
• Freekeh with Herbs and Broad Beans
• Almond and Apricot Filo Parcel with Sweet Scented Labna

We will use the best of what is in season. The course ends with a sit down meal around our dining table to enjoy the food made. Please bring a plastic container if you wish to take some of your food home with you. You will receive a recipe pack full of tips and ideas at the end of the day.