In the Middle East and Eastern Mediterranean, street food is particularly popular during summer when the streets of nearly every city and town are filled with the aroma of grilling and frying and the sounds of families and friends enjoying freshly prepared hand-held foods together in the outdoor markets. In this class, we will learn about street foods popular across the Middle East and the important socio-economic role these foods have historically played for vendors, consumers, and local food producers. Together, we will learn to make marinated beef kebabs and discuss their Turkish origins and popular marinades, acidifiers and spice variations from Lebanon to Oman. We will learn to make the Levantine flatbread Manakeesh with Akkawi, perfect for eating with dips and meat. Participants will also have a chance to roll their own stuffed grape leaves, using a vegetarian summer filling of rice, fresh herbs, pine nuts and black currants. Join us as we celebrate the flavors of summer with Middle Eastern street foods.

Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices, and the intersection between food, diet, culture and well-being. Anna has worked in Israel, Jordan, and Palestine, and spent time in Turkey.

Class will be held in the Community Teaching Kitchen of the South End store, and attendees must wear close-toed shoes.