Levant cooking class

Food is an important aspect of life in the Levant. It is with food that the Levant people express their hospitality and generosity. It is shameful to have visitors, expected or not, who leave the house without having been offered a cup of coffee, tea or a soft drink, often accompanied by chocolates or cookies, and they are often pressed to stay for a meal. When neighbors or friends brought my family food in a plate, my mother never returned the plate empty; she would fill it up with food or homemade sweets and send it back full.

The dishes included in this class are chosen from the cuisines of Jordan where I was born; Syria where my mother was born; and Lebanon where my maternal grandmother was born. It is customary to have two or three dishes for the main course. In addition, bread, pickles, olives, and salad are always there to accompany the main course. The drinking of Arak, an anise based alcoholic drink, is usually limited to the Mezza, a large variety of hors d'oeuvres. Wine, beer or soft drinks are offered with the main course.

Clients attending this class will learn how to make and feast on dishes such as:

• Pita Bread or Levant Bread
• Baba Ghannouj
• Hoummus b'Tahineh
• Falafel with Tahineh Sauce
• Tabbouleh
• Spinach Pies
• Labneh (plain and with herbs)
• Yogurt cucumber salad
• Kibbeh (fried, baked, cooked with yogurt sauce)
• Fateh Belbetinjan
• Rushtah (Rushtaieh)
• Mehalabieh with Mangos and Pistachio
• Hariseh