Cooking & Culture: North African and Levantine Flavors

In this hands-on workshop, we explore the cultural roots and precise techniques behind authentic global comfort food. You will master the principles of high-heat searing, braising, and balancing bold, acidic spices. Working at individual cooking stations, you will execute a complete menu designed to build your culinary confidence and technical foundation.

The Workshop Menu

• Chicken Tagine: A savory, aromatic main dish utilizing high-heat cast iron searing and low-and-slow oven braising to achieve perfectly tender protein.
• Galayet Bandora: A spicy, traditional stewed tomato dip highlighting the balance of garlic, olive oil, and bright acidity.
• Baba Ganoush: A smoky, rich spread featuring fire-charred eggplant, sesame tahini, and lemon.
• Spiced Rice Pilaf: A foundational grain dish demonstrating the proper technique for rinsing, toasting, and steaming aromatic rice.
• Atayef: A classic regional dessert featuring griddled yeasted pancakes filled with a rich cream filling, folded into pockets, and drizzled with a fragrant simple syrup.

You will walk away with a repertoire of repeatable dishes and the technical foundation to recreate a professional-grade global feast for your own friends and family.