Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. The cuisines are often centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Fertile Crescent, and the Arabian Peninsula have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens that were developed over the past centuries. The kitchen from the Khaleej region is a very old kitchen. Our focus of Arabian food will be on Levantine cuisine, meaning cuisines of Syria, Lebanon, Palestine and Jordan.
Class conducted by Chef. Nasim Insari
Chef Nasim Insari has been teaching cuisine of Sub continent, Asian and Arabic for several years now.
Together we will prepare the following:
* An appetizer
* Arabian natural drink
* A main dish
* A dessert
At the end of class we will sit down and enjoy great Arabian meal, accompanied by local wines.
Popular Arabic Dishes for your class
- Hummus (appetizer)
- Tabbouleh Salad
- Shish Tawook Kebabs
- Beef Kafta
- Machboos Chicken Pilaf
- Jallab fresh drink
- Qatayef Dessert
You will learn to cook popular Arabic dishes, such as ... (click to view pictures)