Journey to the Middle East
The Middle East is a group of countries that range through from North Africa to large areas of Asia. Hundreds of years of travel by traders through the region has meant that there are similarities between some of the dishes. However although they may have similar names they can taste quite different because the ingredients vary throughout the region. Middle Eastern food today is defined by its past.
We will be cooking recipes from Syria, Turkey, Lebanon and Iran among others.
Recipes that may be covered on the day include:
Fruit Salad with Orange, Honey and Orange Blossom Water from Morocco
Fattoush (Palestinian bread salad with sumac dressing)
Lamb Kofta with Tomato sauce
Middle Eastern Flatbreads with Garlic and Za’atar
Muhammara (Red Pepper and Walnut dip)
Moutabal (Grilled, blackened Aubergine and Tahini Dip)
Cacik (Turkish yogurt, cucumber, garlic and dill dip)
Dietary Requirements and Allergies:
The recipes made on this course contain the following: GLUTEN, DAIRY AND NOT SUITABLE FOR VEGANS*
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
Please view the Short Course Terms and Conditions.