Food of Lebanon

Among the many immigrants to South Africa, the Lebanese community became an important pillar to our national diversity, adding a delicious component to our rainbow cuisine

 Although many of the dishes may not be commonplace on the dinner table, most of us are aware of pita bread, hummus, Baba ghanoush and kafta kebabs. Lamb and goat are the cornerstones of Middle Eastern cuisine.

Description

• For this hands-on Middle Eastern cooking class, we will use the ancient cooking techniques of Lebanon to showcase the fantastic flavour of Wickedfood Earth farmed indigenous veld-raised Pedi sheep, descendants of the fat-tailed sheep of the region
• All recipes used are authentic, handed down to Cilla from her Grandmother, a Lebanese emergent. Dishes covered in the workshop will include a range of classic mezze dips – hummus, Baba ghanoush, Labneh; Fattoush; grilled lamb, M’judra byda; Lebanon’s national dish Kibbi Naye; Shish Barak and Baklava, to name a few possibilities.
• True country cooking at its very best