Join Nadia Tommalieh as she introduces you to the techniques and flavors that make Palestinian cuisine unique. In this class, we’ll explore the rich culinary heritage of Palestine through a variety of traditional dishes and the memories, stories, and traditions behind them. On the menu: quidreh (oven-baked one-pot dish made with spiced rice, tender lamb shanks, chickpeas, and garlic); dagga ghazawieh (Gazan salad with tomatoes, dill, jalapeño, and an olive oil and citrus dressing); laban bi a’shab, (herbed yogurt sauce); mutabal saliq (sautéed Swiss chard with caramelized onions and tahini); and halawit smeed (semolina pudding with orange blossom water and topped with coconut flakes and crushed pistachios).

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.