Fresh seafood dominates the vibrant culinary traditions of the Arabian Seas and in this class, Nadia Tommalieh will teach you how to prepare a menu inspired by the rich maritime heritage of the region — blending spices, herbs, and sauces. You’ll learn how to prepare samak makli (marinated and fried whole fish) served with batata harra (spicy potatoes in Aleppo pepper and cilantro sauce); habbar "squid" mahshi (stuffed squid in tomato and pomegranate molasses sauce); fattet gambari (layers of toasted pita bread, tahini, caramelized onion, and sauteed shrimp in spicy citrus sauce); and salatet jarjeer w shamandar (roasted beets, arugula and parsley salad in pomegranate molasses dressing).

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.