Middle Eastern Cookery

Wednesday 3 July
6.30pm - 9.00pm
The Triggerfish Cookshop

 

This class is all about the flavours of the Middle East. We will explore its most famous dishes from across this rich, exotic and bountiful region. You will learn how best to use Middle Eastern ingredients like grape must, pomegranate molasses, hibiscus, and sumac. You will discover how to incorporate them into your cooking and importantly, where to buy these unique ingredients. Above all, these are healthy and frangrant recipes, ideal for the summer season. You will learn how to present the recipes in both a family and canapé styles, just in case you need to throw a Middle Eastern inspired cocktail party!

On the menu:

  • Turkish Tahin pekmez- tahini and grape must sauce with simit bread

  • Lebanese lentil soup with spinach, lemon and cinnamon

  • Green couscous with pistachios

  • Baked feta with chili & preserved lemon jam

  • Rose Harissa whole cauliflower

  • Lamb kofta with pomegranate and tahini sauce

  • Egyptian Orange and almond cake

  • Hibiscus two ways (tea and cooler)

About Your Host

Blanca Valencia is originally from Bilbao in Northern Spain and trained at the Cordon Bleu in London with a Diploma in Pastry and Cooking. She has worked at cook schools in Madrid, Chicago and London and has lived and worked across Latin America, China and Europe, exploring their cuisines and food cultures in depth. She has also worked with leading food producers and has written about food for magazines and periodicals on both sides of the Atlantic. Her speciality and real love is reserved for Spanish and Latin American cooking (think Mexican, Peruvian and Argentinian). She regularly hosts workshops at the Cervantes Institute. She now lives in Dublin with her husband and two girls. 

 



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