Long before modern borders were established, the cuisine of the Arabian Gulf was shaped by its desert landscapes, pastoral traditions, and connections among neighboring cultures. In this class, Nadia Tommalieh shares the flavors and traditions of the region as you make kabsa bil dajaj (chicken kabsa, one‑pot rice dish made with chicken, vegetables, toasted spices, dried black lime, and saffron-infused broth); daqous (spicy Gulf-style tomato and herbs sauce); sambosa (fried filo pastries filled with seasoned vegetables); balila (chickpea, tomato, and jalapeño salad in lemon, herbs, and olive oil dressing); and finish with luqaimat (fried mini doughnuts with cardamom and warm date syrup), a beloved Gulf dessert.

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.