About the Course
In this class we delve into the bold and unique flavors of the Middle East. From quick appetizers and fresh salads to hearty meat dishes and rich sauces, we’ll showcase the diversity of ingredients such as lamb, chickpeas, sumac, citrus and an abundance of fresh herbs.
Appetizer Options
Hummus
Ingredients: Chickpeas, tahini, garlic, lemon & pita
Skills Learned:
- How to cook chickpeas for hummus
- The right consistency & seasoning for the perfect hummus
or
Fattoush Salad
Ingredients: Romaine lettuce, peppers, parsley, mint, sumac & pita chips
Skills Learned:
- How to make a vinaigrette
- Knife skills with vegetables
- Importance of fresh herbs
Main Course Options
Beef Kofta with Basmati Rice & Red Harissa
Ingredients: Ground Beef, Herbs, Garlic, Onions, Red Peppers
Skills Learned:
- How to season, bind and cook kofta
- Importance of alliums
- How to cook perfect rice
- Sauce work
Or
Chicken Shish Taouk with roasted potatoes & toum (white ailoi)
Ingredients: Marinated chicken, yogurt, paprika, za’atar, potatoes, garlic, lemon, olive oil
Skills Learned:
- How to marinate & grill/roast proteins
- How to make an aioli (emulsified egg sauce)
- The use and balance of spices & herbs in Middle Eastern cuisine
Your Instructor
Brad Grecco
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