The Cooking of the Eastern Mediterranean
This special course takes a deeper look at the cuisine of the Eastern Mediterranean, paying specific attention to Lebanon, Syria, Iraq and Israel. We will concentrate on preparing a complete meal of small, mezze-like food to be served family-style during the final hour of the course. Dips, flatbread, salads, soup and pies will be featured – along with a delightful sweet dish to conclude the day!
|Dietary||We use meat, fish, dairy and gluten in this course (Vegetarian Options Can Be Offered).|
|Time||This special course requires some time so it is only offered on Saturdays beginning at 11 am and concluding around 4:00pm.|
|Number of participants||8-12|