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'll make a selection of dishes such as
The choice of dishes always depends on what's in season so you're guaranteed the freshest, most flavoursome produce, which always produces the best results.
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.
Time: 10am - 4:30pm
It's been totally amazing. I've experienced flavours and techniques I've never come across before and I feel that I've been inspired to shift from my constant cooking of old safe favourites. Jan and Rachel were brilliant!
Thanks to Rachel and Jan for a great day – I really enjoyed it and promise to start mixing those mezzes just as soon as I can – I have at least made a good start by sharpening all our knives!!
I thought Jan was excellent. Very relaxed and engaging. I felt there was a strong personal touch, as if being shown how to cook at home.