We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email 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:
Chicken maqlouba with roasted eggplant, cauliflower, rice pilaf, and fried nuts
Salatet bil tahini (vegetable, herb, and tahini salad)

Shopping List:

Produce:
yellow onion
eggplant
cauliflower
russet potato
parsley
Persian cucumbers (English cucumber)
tomatoes (like on the vine)
scallions
mint
oregano
arugula
jalapeno
garlic
lemon

Dairy:
full fat Greek yogurt

Dry Goods / Pantry:
olive oil
fine sea salt
vegetable oil
slivered almonds
pine nuts
basmati rice
tahini

Proteins:
bone-in, skin-in chicken pieces

Spices:
turmeric
ground allspice
ground cardamom
black pepper
cinnamon
cloves
bay leaves

Equipment List:
Cutting board for the vegetables
Chef’s knife
Paring knife or vegetable peeler
Whisk
Spatula
Brush
Wood or heat resistant spoon for stirring chicken
Tong, if available
Platter to mix the raw chicken and spices
6-8-quart stock pot
Strainer for the stock
4 1/2 -6-quart round pot with a lid to layer and cook the maqlouba
Round serving platter about 15 inch in diameter, if available, for inverting and serving the maqlouba (you can also use rectangular baking sheet)
Bowl for the salad
Mixing bowl for the dressing
2 baking sheets lined with parchment paper
Small skillet to fry the nuts
Slotted spoon, if available