CULS 136 - Feast in the Middle East

Credits 1
Chef Shannon Herman has been a chef, caterer, food and wine instructor, and a lover of all things culinary for more than 20 years. Her passion is to create and teach memorable dining experiences using flavors, colors, and imagination while exploring culture and cuisine using local and seasonal ingredients. The food of each region in the Middle East is unique as it tells a story of the past. You will find that many dishes are the same in Middle Eastern cooking, yet the recipes may taste quite different. They contain different herbs and spices, some with lamb, others with beef, or with cheeses instead of meat. The recipes native to each region differ based on the availability of ingredients of the past. It all depends on what was traded in the region and what was offered at the marketplaces. Examples of dishes that will be made during the class are: homemade pita bread, dukka - Egyptian nut mix (dip your pita in olive oil and into this flavorful mixture…yum), muhammara (red pepper dip with walnuts and pomegranate), tarator (pine nut and garlic dip), the perfect falafel with lemon tahini, lamb shwarma, fattoush (pita bread salad), Persian yogurt soup with walnuts, and sweet almond phyloo cigars. Supply cost is included in the tuition fee.