In this series, participants will be invited on a hands-on culinary journey through the Arab world, discovering the history, culture, and science behind some of the Arab world’s most essential dishes and seizing the opportunity to produce them with your own hands. Taking us from the gulf, to North Africa, to the Levant, in this session, participants will explore the diverse legendary cuisines of Yemen, Tunisia, and Lebanon.

In this class, learn about Arab breads and pastries enjoyed throughout the Arab world. Participants will learn to make mu’ajinaat, savory Arabic dough pastries filled with a wide array of fresh ingredients and enjoyed as snacks and appetizers. Work with fresh homemade dough and learn about the different flavor combinations of herbs, spices, cheeses, and meats used in different pastries, including Lebanese-style “lahmb’ajeen” meat pies and “fatayer sabanegh” spinach pies. There will be something for everyone’s palate, from the vegan to the meat lover.

PARTICIPANTS MUST PRE-REGISTER. NO WALK-INS ACCEPTED!