Learn to cook delicious Mediterranean dishes like falafel, hummus, and spanakopita in this hands-on cooking class in NYC. Discover the secrets to creating flavorful dishes using fresh ingredients and traditional techniques.
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The Brooklyn Kitchen @ 100 Frost St, Brooklyn, NY
Master the techniques and dishes highlighted in Yotam Ottolenghi and Sami Tamimi's popular book, Jerusalem, A Cookbook. You'll familiarize yourself with classic ingredients like za'atar, harissa, and rosewater--and work together to create a multicultural Middle Eastern meal! Menu: Spicy carrot salad, hummus kawarma with spiced lamb, cardamom rice pudding with pistachios and rose water
You are all familiar with the rich blue and white images of the Greek Islands. Match the food to the imagery, with ingredients and dishes from Mykonos, Santorini and Tinos. We will discover the key ingredients used on these islands and how they are used in sweet and savory dishes. Dishes will include: Caramelized onion filo pies of Mykonos (Veg) Cyclades prawn saganaki with feta, tomatoes and fresh herbs (GF) Salad of Santorini (Veg/GF)...
Explore Mediterranean cuisine by learning how to prepare some of the small plates (also called tapas, antipasti or meze) that are traditionally served throughout the region. Angela will demonstrate how to create an easy-to-master vegetarian menu that includes: hummus baba ganoush (roasted eggplant dip) warm feta dip chili-honey glazed eggplant... and more! Please be sure to register by the day before the class at the latest....
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Explore Cooking & Baking Private Group EventsThe League of Kitchens @ 24th & 25th Avenues East Elmhurst, Brooklyn, NY
In Workshop #1 (Non-Vegetarian) you’ll learn to make keftedes, light and savory beef meatballs. Then you’ll mix up a fresh batch of tzatziki, a bright cucumber yogurt sauce for dipping. When you make spanakopita, you’ll learn how lots of fresh dill, scallions, and Despina’s favorite Arachova feta cheese, add a unique fresh zing to this comforting dish, and you’ll learn how to handle phyllo dough to make the crispest golden crust. Garides...
The Institute of Culinary Education @ Brookfield Place,, New York, NY
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the Mediterranean. You will cook your way through a menu-map that includes: olive tapenade,...
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