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Middle Eastern Feast - Hands On Cooking Class

Middle Eastern Feast – Hands On Cooking Class

Tzatiziki with Parmesan Pita Triangles, Pistachio Lamb Kebobs with Turmeric Aioli, Bulgur and Walnut Salad with Herbs, Eggplant and Corn Salad, Phyllo Cigars with Almond, Date Filling

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Middle Eastern Feast - Hands On

Middle Eastern Feast – Hands On

Eggplant and Walnut Dip with Pita Toasts Persian Chicken Kebobs with Sumac Chicken with Roasted Fennel and Caramelized Shallots Cardamom Rice Grilled Artichokes with Pistachio Yogurt and Dukkah Phyllo Cigars with Almonds, Pistachios and Cinnamon Whipped Cream

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Private Cooking Class- Hands On

Private Cooking Class- Hands On

Vegetable Samosas, Tuscan Grilled Pork Tenderloin, Persian Jeweled Rice, Phyllo Bundles with Fig and Almond Filling and Chantilly Cream

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Moroccan Immersion - Hands on Cooking Class

Moroccan Immersion – Hands on Cooking Class

Come join me as we enjoy diets made with the wonderful ingredients know to Morocco. Cinnamon, cumin, saffron and preserved lemons are just some of the flavors we will cook with in this hands on class. Chicken Tagine with Prunes and Preserved Lemons, Couscous Pilaf with Scallions and Pistachios, Vegetable Tagine with Preserved Lemons, Orange […]

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Date Almond Phyllo Cigars

Date Almond Phyllo Cigars

I bought dates that I wasn’t loving from Costco- they are organic, pitted dates but have a dry texture and would be best for cooking, so I wanted to use them up in a dessert and came up with these wonderful crunchy, delicious phyllo cigars. You can use walnuts or pistachios in place of the […]

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Middle Eastern Immersion - Hands On

Middle Eastern Immersion – Hands On

Have you ever wondered what Zatar is? Or how to work with phyllo dough successfully? In this is hands on class you will get involved with the cooking of the Middle East and learn about the spices and healthy foods we create, ending in a wonderful meal.  Menu; Roasted Eggplant and Walnut Dip with Pita […]

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Moroccan Cooking- Hands On

Moroccan Cooking- Hands On

One of the most flavorful cuisines utilizing spices such as cumin, cinnamon, saffron and the wonderful preserved lemon. In this hands on  class the menu will include; Lamb Tagine with Apricots and Preserved Lemon, Couscous with Scallions, Pine Nuts and Mint, Orange and Olive Salad with Pomegranate Vinaigrette, Phyllo Bundles with Apple, Almond Filling

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