Cook-and-Lunch session #104 (Levantine)

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Date(s) - 14/11/2018
09:30 - 13:00


The region in the southeast corner of the Mediterranean Sea, the Levant, is a “fertile crescent” which broadly encompasses Lebanon, Israel, Palestine, Syria, Turkey, Egypt and Cyprus.  Here in the Levant, humankind embarked on its first adventures in agriculture, over 10,000 years ago.

Levantine cuisine is an enticing medley of spices, pulses, meats, seafood and vegetables.  Some examples of staple ingredients in this region are chickpeas, tahini, feta, halloumi, aubergine, peppers, zucchini, olives, pomegranates, mint, lemon and yogurt.  There is plenty of fresh seafood to make your tastebuds swoon.  Chicken, beef and lamb are also widely enjoyed, cooked in a wide array of fresh herbs and exotic spices.

When:  Wednesday, November 14th, starting at 9.30am till about 1.00pm thereabouts

Where:  Amna’s home in Ludwigshafen (address will be provided to those attending)

What:  We begin by learning how to make two classic Levantine dips – hummus and baba ghanoush.  Next up is Fattoush, a Lebanese bread salad.  As main course, we will be making the Palestinian chicken dish Musakhan served with Mujaddara rice.  Dessert is Egyptian Basbousa, a popular sweet treat found in all Arab countries.

There is space for 7 participants.

Faeimm Tang

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