Along the coastlines of Palestine, Syria, and Lebanon, you’ll find beautiful and delicious seafood, brought to life by the perfect mix of spices and herbs — and for Northwest seafood lovers looking to expand their range of flavors, the spice is the essential ingredient. Join Nadia Tommalieh to learn how to make a delicious seafood spice blend and put it to use in samak mahshi (a whole roasted sea bass, stuffed with an Arabian-style herb mixture); bakdonseeyeh (tangy tahini and parsley sauce); Gazan-style zibdiyit gambari (spicy baked shrimp casserole); burghel bil she'airiyeh (vermicelli bulgur wheat pilaf with olive oil and homemade seafood stock); and salatet jarjeer (citrus, arugula, onion, and pine nut salad), perfect for a light and refreshing finish.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.