A Culinary Voyage: Lebanese Cuisine

About this course

The class introduces a selection of Lebanese dishes and flavour combinations, including muhammara, pumpkin kibbeh, fish sayadieh and flatbread. Hummus is covered as a demonstration rather than a practical preparation. Teaching combines demonstrations by the chef with guided kitchen work, allowing participants to prepare elements such as a walnut, spinach and sumac filling, pan-fried sea bass, cumin rice and crispy onions.

What you'll learn

• Prepare muhammara using roasted nuts and red pepper.
• Make pumpkin kibbeh with a bulgur-based mixture and walnut, spinach and sumac filling.
• Cook fish sayadieh with pan-fried sea bass, cumin rice and crispy onions.
• Prepare Lebanese flatbread.
• Identify ingredients and spices used across the dishes covered.

Is this course right for you?

The course is listed as suitable for all levels. It combines chef demonstrations with guided practical cookery, so participants take part in kitchen-based preparation as well as observing demonstrations. The source does not state whether previous cooking experience is required.

• Hummus is demonstrated rather than prepared hands-on.
• Participants work through several Lebanese dishes during the class.

Before you go

• Sensible, flat-soled shoes are requested; open-toed shoes are not advised.
• Participants should bring Tupperware to transport prepared food home.
• Ingredients, cooking equipment and teaching resources are provided.
• An apron, tea towel and recipe booklet are included.