Eastern Mediterranean - from Turkey to Arabia

arabian nights

Food is inseparable from the art of story telling. Arab culture relies on along & sophisticated culinary tradition. In this class we bring you the flavours of Arabia where you can explore the richness of this fascinating culture with food from the original Bedouins in Arabia to the Berbers in Morocco including the fertile crescent of Lebanon, Syria & Jordan.

The history of this food is that of the Middle East. Dishes carry the triumphs and glories, the defeats, the loves and sorrows of the past. We owe some to an event, or to one man; the Caliph who commissioned it, the poet who sang it, or the Imam who fainted on receiving it. – Claudia Roden

Menu
Laymunada bi Rumman / Pomegranate Lemonade
Muhammara (Syria) / walnut & roasted red pepper dip
Waraq Inab Bil Zeit (Lebanon) / vine leaves stuffed with rice, tomato & parsley
Fateh Hummus (Lebanon) / arabic bread layered with whole chickpeas & tahini
Barbecued Chicken with Lemon rind & Mint (Palestine) / Chicken roasted with onions & sumac
Koshari (Egypt) / Basmati Rice & Lentils with Tomato Dip & Green Chili Vinaigrette
Muhalabiah with Fresh Fruit Compote (Lebanon) / creamy milk pudding with fresh fruits macerated in Orange Blossom water

frontier works

Pakistan’s North West Frontier Province is dubbed ‘the land where the mountains meet’, and through this ancient land cut the Silk Route from China to the Mediterranean and the Spice Route between China and the Middle East. An extremely fertile valley assisted by the River Indus, the origins of the cuisine of this region is wide ranging – the wok from China, the tastes of the Moghul Emporers, the aromatic spices of Kashmir, the cooking is simple in it’s concept but complex in it’s flavours. This menu features kebabs from the Khyber Pass and other dishes that emphasize the essential technique of karhai more popularly know as ‘balti’ cooking. The karhai, a cooking vessel which evolved from the wok, lends itself to one dish meals, incorporating ingredients at hand quickly stir-fried with aromatic spices to produce an all-in-one meal served straight from the stove top to the table.

Menu
Chapli kebab / Minced beef kebabs seasoned with pomegranate & coriander seeds
Mint chutney with Pomegranate Seeds
Karhai chicken
Mung daal with spinach
Kabuli pulao
Loki raita / Seasoned yoghurt with squash
Masala bhindi / Stir fried ladyfingers (okra)
Firni / Rice pudding flavoured with cardamom and rose water

a moroccan feast

The history of Middle Eastern Cuisine can be divided into 4 branches
– Moroccan cuisine, which is especially magnificient – based on the original
Berbers, echoes of Spain & Portugal, but it’s strongest origins are from that of Ancient Persia. Famous for it’s couscous, multilayered pies & delicately flavoured tagines; and it’s extraordinary marriage of spicy sweet and savoury. The history of this food is that of the Middle East. Dishes carry the triumphs and glories, the defeats, the loves and sorrows of the past. We owe some to an event, or to one man; the Caliph who commissioned it, the poet who sang it, or the Imam who fainted on receiving it. – Claudia Roden

Menu
Moroccan Pumpkin Soup / scented with Cumin
Pastilla / Phyllo Pastry layered with Herbed Chicken & Almonds
Tagine Barragog / Tagine of Lamb with Prunes
Spicy Moroccan Prawns / with Harissa & ground Ginger
Herbed Couscous / with fresh Parsley, Coriander & Scallions
Kunefe / Kataifi Pastry with a Baked Cheese Filling & Sugar Syrup

the lebanese mezze

The Lebanese Mezze pays tribute to the ancient produce of the Eastern Mediterranean… auberigines,chick peas, garlic,spinach,olives…
Each appetizer can brighten up any lunch or party table. Together, this glittering array of appetizers is all you need for a a completely satisfying meal.

Menu
Hummus / Chickpea and Tahini Dip
Mouttabal / Roasted Eggplant & Tahini Dip
Roasted Eggplant & Tahini Dip
Tabooleh / Tomato & Parsley
Grilled Chicken Wings with a Garlic Dip
Kibbeh / Spiced meatballs with Pine Nuts
Spinach in Phyllo Triangles
Mousakka topped with a Yoghurt Sauce & Pine Nuts
Shredded Pastry Roll with a Walnut & Honey Filling

mezze ii

More from the Mediterranean Garden…..
This second series of Lebanese dishes brings to you more of the fresh and light foods of the Eastern Mediterranean.
You will be amazed by how easily these wonderful dishes will slip into your vocabulary of daily meals.

Menu
Batinjaan bi Rubb al-rumman / Grilled Eggplants w/ Pomegranate & Mint
Falafel / Fava Bean & Chick Pea Rissoles
Fattoush Salad / Mixed Salad with Toasted Bread
Ful Medames / Egyptian Broad Beans
Kusa Mahshi / Zucchini stuffed w/ herbed rice & lamb (& or) chickpeas in a tomato-mint broth
Bacclava / Phyllo Pastry layered w/ Nuts & Greek Thyme Honey Syrup

the other mediterranean

Enter into an odyssey of rediscovery of the “Other” Mediterranean spanning from Marrakesh to Mecca. This class is a passport to those intriguing lands, explore and savour the healthy cuisines of the “other” fascinating half.

Menu
Harira / Chickpea & Lentil Soup
Salad of Slow Roasted Tomatoes / w/ pomegranates & turkish white cheese
Bamia di Baradoura (Roasted Okra) / w/ shallots in a tomato sauce
Shrimp Pilaf / w/ kebsa spices
Tzatziki / yoghurt- tahini & cucumber relish w/ fresh mint
Green Herb Salad / w/ almonds & butter
Umm Ali (Om Ali) / Baked Bread & Milk Pudding with Burnt Cream

moroccan ii

Moroccan cuisine, which is especially magnificient – based on the original Berbers, echoes of Spain & Portugal, but it’s strongest origins are from that of Ancient Persia. Famous for it’s couscous, multilayered pies & delicately flavoured tagines; and it’s extraordinary marriage of spicy sweet and savoury.
The history of this food is that of the Middle East. Dishes carry the triumphs and glories, the defeats, the loves and sorrows of the past. We owe some to an event, or to one man; the Caliph who commissioned it, the poet who sang it, or the Imam who fainted on receiving it. – Claudia Roden

Menu
Choukchouka / Roasted Red Pepper & Tomato Dip
Slada Jazar / Moroccan Carrot Salad w/ cumin Carrot Dip
Fried Haloumi Cakiste / Green Olive Dip
Lemon & Olive Chicken Tagine
Chickpeas w/ Preserved Lemons
Watermelon & Feta Salad
Flogeres (Sweet Cheese Rolls) / w/ Honey and thyme syrup

Persian Food

A simple menu from the incredibly fragrant and exotic cuisine of Iran. A blend that represents the balance between hot and cold which plays an important role in this cuisine. Chelo Kebab, Iran’s most popular dish served everywhere from the palaces to the streets and bazaars – Chelo being ‘Steamed Rice’ served with Kebabs which are Marinated brochettes of ground lamb / beef. Rice the ‘jewel of Persian cooking’ in it’s most basic preparation (steamed) here is delicately perfumed with butter and a hint of saffron.

Menu
Ab Gosht / Slow Cooked Chicken or Lamb Soup Scented w/ Persian Limes
Chelo Kebab / Minced Lamb or Beef Brochettes with Butter Flavoured Rice
Fish Stuffed with Tomato & Coriander
Roasted Eggplant & Yoghurt Dip
Cherry Tomato & Cucumber Salad w/ an Olive Oil & Sumac Dressing
Date & Walnut Hava