Much of what’s distinctive about Arab cuisine comes down to the spices, and in this class Nadia Tommalieh will show you how to integrate these inimitable flavors into your kitchen.
DurationMuch of what’s distinctive about Arab cuisine comes down to the spices, and in this class Nadia Tommalieh will show you how to integrate these inimitable flavors into your kitchen.
You’ll learn about sumac, baharat mshakaleh – the most famous spice blend, and the Tommalieh family’s za’atar recipe, before working them into shushbarak (Baharat-spiced lamb and beef dumplings with yogurt and fried garlic, mint, and pine nuts);
jebneh makliyeh bi khobez (fried cheese in crispy Arabic bread with tomato and and za’atar spice); and salatet bandora with toum bi sumac (tomato, garlic and herb salad in sumac and pomegranate dressing).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs.
Here at the Pantry, we call ourselves a community kitchen. For us, that means we do many things: cooking classes focusing on traditional food crafts and technique, five-course family-style dinners, culinary camp for the kids, power lunches for makers, food swaps, and cookbook club potluck suppers.
Basically anything we can think of to get our neighbors around the table, breaking bread and building community.
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Preserved lemons are the jewels of our pantry. A staple in the Arab Mediterranean, these salt-cured fruits pack a piquant but savory flavor that adds instant complexity and a salty bite to sauces, stews and other savory and sweet eats.
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