Syrian Cooking Lesson
14th March 2016
Baked Aubergine stuffed with lamb mince and a garlic yoghurt sauce with pomegranate seeds
These were cooked by a previous student at home!
Based on one of our most popular supperclubs, the Syrian, we will learn to make some of the best dishes; one delicious lamb dish and a selection of mezzes. We include 3 favourites here - one of the customer favourites, one of the volunteer's favourites, and one of my favourites! Can't go wrong. And the Aleppian Jewish custard fingers are fantastic
Our format as usual is to cook and eat a great meal at the end of it - you will leave full, with a load of leftovers to show off with!
Sabenirh Bezzet - Spinach and sweet and sticky caramelised onions with spices - a customer favourite
Baderjan Mahshi – one of my favourites, aubergines stuffed with minced lamb, pine nuts and pomegranate. It can be prepared ahead of time for parties and just baked in the oven, making it a fuss-free entertaining dish! I once asked a guest which was his favourite dish and he said "I can't believe I'm saying this, but the aubergine, and I hate aubergine"
Fasolia Bzait - Green Bean Salad - this is one of the favourite dishes that the volunteers all love
Assabih b'Sutlaj - Allepian Jewish custard fingers in filo pastry with raisins - delicious! I love the leftovers of these the next morning after the supperclub :-)
Cost will be £60 per student Maximum class size 4 people so you get individual attention.
We will aim to start at 6.30 pm in the evening (we are located in Dalston, Hackney, London E8) and the class will run for approximately 3 1/2 hours.
Please email us on firstname.lastname@example.org to book a space