Middle Eastern Cooking Class 20 November - Wednesday - 19:00 Chef Yigal Mulner
In this class, you will learn and participate in preparing many famous dishes of the Middle Eastern cuisine.
The class is practical and hands-on, and participants make most of the dishes themselves.
- Start off with freshly baked Fuccacia
- Galilee style fish Siniyah
- M'hamer - roasted chicken with Sumac and onions
- Tehina Bandura
- Stuffed vine leaves - vegetarian and meat versions
- Sabanekh - sour spinach salad
- Arayes - lamb Kebab in a Pita
- Vegetables salad with fresh Zaatar leaves
- Basbousa - semolina cake with pistachios
Sensitivity Adjustment:
2 dishes include Gluten: the Arayes and the dessert. Participants can eat the Arayes on a plate, without the Pita.
All the dishes in the class are suitable for pregnant women
2 dishes with meat and 1 dish with fish do not have a vegetarian substitute.
2 dishes with meat and 1 dish with fish do not have a vegan substitute. Also the dessert consists of eggs