Lebanese Summer Online Workshop
Learn to make baba ghanoush (a smoky roasted eggplant spread), salata sayfieh (Lebanese salad with pomegranate molasses), machewi (juicy and tender lamb and vegetable shish kebabs), and biwaz (a fresh onion and parsley salad)!
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$60 per device (laptop/tablet/etc) |
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All ages! |
Since Jeanette can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Jeanette will guide you through making making four of her family recipes. During your class, you'll prepare Jeanette's baba ghanoush (a smoky roasted eggplant spread), salata sayfieh (Lebanese salad with pomegranate molasses), machewi (juicy and tender lamb and vegetable shish kebabs), and biwaz (a fresh onion and parsley salad).
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
2 eggplants (about 1 pound each)
3 cloves garlic
4 Persian cucumbers
1 large beefsteak tomato
½ green bell pepper
1 small white onion
2 small yellow onions
1 large sweet pepper, any color
1 small eggplant, optional
8 white button mushrooms, optional
3/4 pound (340 g) large cherry tomatoes-on-the-vine (usually 1 box)
1/8 pound (2 ounces/60 g) fresh flat leaf parsley (about 1/2 bunch)
3 lemons
¼ cup extra virgin olive oil
1 tablespoon dried thyme
½ teaspoon sweet paprika
½ teaspoon ground allspice
5 grinds freshly ground black pepper
2 teaspoons ground sumac
3 teaspoons pomegranate molasses
⅓ cup tahini
2 pounds (900 g) lean leg of lamb
1 tablespoon neutral oil
Sweet red pepper paste, optional
Pita bread
salt
Jeanette was a wonderful teacher! It was an amazing day that was filled with delicious food and great instruction. She and her husband were incredibly welcoming hosts. It was such an amazing experience to learn about her country and recipes. She welcomed us into her home like we were family.
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