DESCRIPTION

Bring the foods of Palestine, Lebanon and Syria together learning to make Chef Hend’s deep-rooted family recipes. Make handmade Taboon, a yeasted flatbread that is essential for the table. Build the spice combination to make Musakhan, a flavorful chicken dish made to serve atop your taboon. For a bite of sweetness, learn to make Atayef, pillowy stuffed pancakes that are a delight to celebrate. This class is brimming with unique recipes and essential Middle Eastern ingredients to bring to your kitchen.

With dairy, nuts, and poultry.

About the instructor: After cooking in Michelin Star restaurants and high volume catering events, I made a “temporary” switch to teaching cooking classes. However, the satisfaction and unique experience I received from teaching convinced me that this was my new culinary path. I am a graduate of the Le Cordon Bleu, where I mainly focused on French and Western technique, but I have deep roots in Middle-Eastern cuisine and an enthusiastic, developed passion for Japanese cuisine. In my travels I seek out to learn something new, and for me, the more specific and obscure, the better. My interests and abilities continue to range out further, as long as I can do it, I will teach it.

CLASS NOTES

• This is a hands-on format class for adults.
• Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don’t receive the class information.
• Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.