If I have a favourite style of cooking, it’s middle eastern. It’s a constant source of inspiration and has flavours I love. It’s also especially suitable for plant based diets.
Flavouring is central to middle eastern cookery, so we’ll be covering the key spices used in that part of the world including sumac, zataar, pomegranate molasses, tahini, preserved lemons (I’ll show you how to make your own) orange blossom, paprika, cumin and many more. In this session we’ll make:
Perfect Falafel, various sweet and savoury cigars, Herb Rolled Labneh (a curd cheese which is vegan adaptable), Tabouleh and Mejedra (an aromatic rice and lentil dish)
I’m especially proud of my falafels. It’s one of the most hotly debated dishes in middle eastern cookery and I’ve been experimenting with it for a long time. I’ll show you how to get the texture perfect so that they keep their shape during cooking and how to get the flavour just right. Done well, there’s nothing better and I’d love to share with you my falafel geekery!
The price for this workshop is €65 which includes all the materials you’ll use, lunch, and goodies to take home. Reserve your place here.
Most of my classes are bespoke and therefore aren’t listed on the web site, so if you’d like to do this class on a different day or something completely different, please get in touch.