In our ‘Spring Flavours of the Middle East’ course you’ll take a gastronomic journey through Turkey, Lebanon and Egypt and learn how to make some truly authentic dishes from the region.
Cheese Boreks (Yufka pastry),
Beetroot Salad with Tahini sauce,
Fattoush salad (aubergine, lettuce, tomato and flatbread croutons),
Batata Harra (Lebanese crispy spicy potatoes),
Roasted spatchcock chicken in Kurdish style
Znoud El Sit (Sweet cream wrapped in crispy phyllo pastry with rose-water syrup and pistachio nuts).
The course will involve demonstrations, instructions, guidance and hands-on experience.
The course will conclude with a sit down meal, enjoying the dishes we’ve made.
Lunch, refreshments and course material are included in the price.
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