Join Nadia Tommalieh for a journey into the heart of Jordanian hospitality through its most iconic dish. In this class, you’ll explore the cultural roots and rituals surrounding mansaf as you learn to prepare it, from slowly braising lamb shanks in a rich, tangy sauce made from jameed (dried yogurt) to serving the lamb over turmeric- and ghee-scented rice, nestled on top of shrak, a delicate Bedouin flatbread. To complete your Jordanian table you’ll prepare galayet bandoura (sautéed ripe tomatoes with garlic, olive oil, and chili, served with crispy pita chips); zaiytoon (green olives marinated in lemon, jalapeño, turmeric, and olive oil); mkhalel left (bright pink pickled turnips in brine); and, for dessert, awameh (light, crispy dough balls soaked in orange blossom syrup and sprinkled with 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.