Food is inseparable from the art of story telling. Arab culture relies on a long & 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
Dishes
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
