Middle Eastern

This hands-on course class introduces the diverse food culture of the Middle East, including dishes from Persian, Turkish and Lebanese cuisines. After a short introduction and demonstration, you will work in small groups to produce an array of dishes from mezze to dessert, making use of signature ingredients such as sumac, pistachios, pomegranate molasses and rose water.

What the day involves:

• Coffee & pastries on arrival
• All ingredients are provided and weighed out for you in advance
• Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
• Wine is supplied at lunch to accompany the meal you have cooked
• Any food not eaten can be taken home
• Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
• A recipe booklet
• All guests are assisted by Leiths teachers
• We do the washing up

What you need to bring:

• An apron
• A notebook