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Class details

Class name:. Middle Eastern Meze 2
Class price:155
Class date:15/09/18
Class description:Our second journey sampling those delicious morsels known as Mezes that are such an important part of the way people dine across the Levant and throughout the former Ottoman empire. İzmir köfte- A Turkish classic with variations throughout the Arab world. The word Kofta comes from Persia and means pounded or beaten and these minced beef dumplings are lightly spiced and braised in a rich tomato sauce. Fasulye Piyazi- Though this dish is Syrian in origin the word Fasulye is also common for beans throughout Turkey and Greece. In this Meze simple white beans are elevated with a dressing of sesame and toasted pinenuts with lemon, garlic and fresh herbs. Ijjie- This very simple mezes takes zucchini from being boring and watery to delicious and full flavoured. Ceerkez Tavugu- An elaborate, light Turkish dish of finely shredded poached chicken dressed with a rich walnut dressing this is a classic dish. Samak Mahshi- In the Islamic world where Mezes are so prominent many shellfish are considered Haram but this squid dish from Turkey flies in the face of food restrictions and embraces all of the flavours of the silk road, filled with Basmati rice, braised in a saffron broth until tender and served at room temperature. Sambousek Bi Jibne- Common to Jordan, Palestine, Lebanon and Syria these little turnovers are delicious. Crisply fried, these pastries enclose mild cheese and fresh herbs . Chef Mark McNamara NB Not suitable for Celiacs or other severe food allergies.

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