||A fabulous class with Chef Genevieve Harris.
• Zucchini and haloumi fritters
Haloumi, zucchini and bitter sweet preserved lemon combine to create a zesty start to your meal.
Main course will be served as a mezze, share table so that all of the dishes prepared can be enjoyed by everyone.
• Za’atar coated labneh balls
Yoghurt cheese balls rolled in a spice mix of thyme, sumac and sesame seeds.
• Broad bean, walnut and dill omelette ‘Kuku Sabzi ~ Persian Frittata.
A traditional Persian dish highlighting dill, a herb widely used in Persian cooking. According to ancient Persian medical wisdom dill is a warm herb and broad beans are cold so using the two together balances the dish, making it a healthy one.
• Chickpea falafel with a freekah salad.
Falafel are deep fried balls from Middle Eastern cuisines that are served as a snack or as a part of meal. Depending on what country the recipe comes from they are made using chickpeas or fava beans or a mix of both. There Israeli falafel are made with chickpeas. Freekah is a cereal food made from green durum wheat that is roasted and rubbed to create its unique flavour.
• Goat fetta, spinach and spring onion pastries.
Flaky pastries made with filo pastry and filled with salty goat fetta.
• Yoghurt flat bread
A simple, delicious flatbread you will make time and time again.
• Fresh dates stuffed with almond and orange flower syrup.
Plump mejhoul dates stuffed with an almond and orange flower paste served with sheep’s milk yoghurt.
NB Not suitable for Celiacs or other severe food allergies.