Vegan and Vegetarian Middle Eastern Cuisine

About this course

This introductory cooking course explores plant-based Middle Eastern cuisine through fresh produce, legumes, grains, herbs and spices. Participants prepare lentil kefta, imam bayeldi, vegan sarma, broad bean fool, and dips including hummus, muttabel and muhammara. Teaching takes place in face-to-face classes, combining an overview of key ingredients, popular dishes and nutritional considerations with guided cooking activities. The tutor monitors learning and provides feedback on progress during the course.

What you'll learn

• Prepare a range of vegan and vegetarian Middle Eastern dishes
• Use legumes, grains, fresh produce, herbs and spices in plant-based recipes
• Make hummus, muttabel and muhammara
• Identify key components and nutritional considerations in vegan and vegetarian Middle Eastern cuisine

Is this course right for you?

The course is listed as suitable for all levels and is intended for learners exploring vegan and vegetarian Middle Eastern cooking. Participation involves preparing dishes in face-to-face classes, with tutor feedback provided during the course.

Before you go

• A list of ingredients to bring will be sent a few days before the course starts.
• Participants should bring an apron.
• Participants should bring a container to take their prepared food home.