We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu:
Musakhan (chicken with caramelized onions and sumac)
Salatet betinjan (roasted eggplant, tomatoes, and pomegranate molasses)
Labneh bil joz (strained yogurt with walnuts and parsley)
Koubez saj (flatbread)

Drink Suggestions: 

Wine suggestion: Cava. This Spanish sparkler will be perfectly refreshing with the mouthwatering flavors on this menu.

Non-alcoholic drink suggestion: 
Peach lemonade.

Shopping List: 

3 large yellow onions
1 bunch parsley
2 small garlic cloves
3 lemons
2 medium size tomatoes
1 medium size Italian eggplant

1 cup labneh* (strained yogurt) (or greek yogurt, strained overnight, see below for recipe and equipment needed)
1 cup yogurt, preferably full fat

Dry Goods / Pantry:
3/4 cup walnuts
2 tablespoons pomegranate molasses
200 grams (1 2/3 cups) all-purpose flour, plus extra for dusting
150 grams (1 cup) whole wheat flour
1/2 tablespoon sugar
2 tablespoons pine nuts
1 cup extra virgin olive oil

1-pound boneless chicken, breast meat or a combination of breast and thighs, washed and patted dried

1 teaspoon dried mint
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
4 teaspoons fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 1/2 tablespoons sumac, plus an extra sprinkle for garnish

Equipment List:
Cutting board for meat
Cutting board for vegetables
Chef’s knife
Paring knife
Wood or heat resistant spoon for stirring Musakhan
Large cast iron pan, or nonstick pan for Saj bread
Medium size bath towel, clean kitchen towel and a tie to make the saj pillow
2 extra clean kitchen towels for the bread
Stand mixer, if available, for the dough
Rolling pin
Medium size serving bowl for labneh recipe
Medium size slightly deep serving platter for eggplant recipe
Small bowl for making dressing
Cookie baking sheet lined with parchment paper
Heavy bottomed medium size pot or saucier with a lid to cook the musakhan
Baking sheet lined with clean kitchen towel for the rolled dough

*Labneh can be purchased at most Arabic, Indian, or Persian groceries stores. A few in the Seattle area include GOODIES MEDITERRANEAN MARKETCONTINENTAL SPICES AND GROCERY, and SHALIMAR GROCERY.

You can also make your own!

Homemade Labneh 

32 ounces Greek yogurt
1 teaspoon kosher salt
Cheesecloth or sturdy paper kitchen towels
A strainer
Deep bowl that fits under the strainer

– Place your strainer inside the deep bowl

– Line the strainer with fine cheesecloth, several lining will work best. Or you can use several good quality kitchen paper towels too.

– In a separate bowl, mix the yogurt with salt

– Pour into prepared strainer, then cover the mixture with the edges of the cheesecloth or kitchen towels.

– Place a plate on top of it with some weight, like a can of food or a sealed bag of beans.

– Let it rest in the fridge for 12-24 hours. The weight will speed the process of getting rid of the excess whey liquid.

– Discard the liquid and store the labneh in a sealed container in the fridge until ready to eat or use.