SYRIAN SPECIALTIES 1: Full Menu (Vegetarian/Meat)

Cuisine & Diet: Dairy-free, Gluten-free, Meat, Mediterranean, Middle Eastern, Mizrahi, Passover, Rosh Hashanah, Sephardic, Shabbat, Syrian, Thanksgiving

Class Format: IN-PERSON PRIVATE 3-HOUR FULL MENU COOKING CLASS ($350/1-2 people; $50 for each additional student; ingredients extra)

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MENU:

Hummos: Creamy Chickpea Spread with Tahini, Olive Oil and Lemon
Fattush: Parsley Salad with Cucumbers, Mint-Za’tar Dressing, and Pita Croutons (optional)
Kibbeh m’Gerraz: Meatballs with Sour Cherries and Tomatoes
Riz: Long Grain Rice with Onions and Pine Nuts
Mish Mosh: Marinated Dried Apricots and Pistachios in Light Rose Water Syrup

GENERAL INGREDIENTS:
Garlic
Onions
Lemons
Pita bread or naan, for serving
Apple cider vinegar
Extra virgin olive oil
Romaine lettuce
Scallions
Tomatoes
Cucumbers
Flat-leaf parsley leaves
Kosher salt
Black pepper
Ground cinnamon
Ground allspice
Ground cumin
Dried mint
Za’tar spice mix
Aleppo pepper or paprika
Brown sugar
Sugar
Baking soda (if using dried chickpeas)
Pitted cherries in light syrup or frozen cherries + cherry juice
Tomato paste
Vegetable, canola, sunflower, or safflower oil
Extra virgin olive oil
Rose water
Dried whole Turkish apricots
Pine nuts or pistachios
Slivered blanched almonds
Canned or dried chickpeas
Tahini (sesame paste)
Plain/unflavored pita chips
Matzah meal or plain dry bread crumbs
Long-grain white rice
Ground beef
Eggs

EQUIPMENT:
Measuring cups and spoons
Cutting board
Chef’s/chopping knife
Medium saucepan
Small saucepan
2-quart saucepan
Rubber spatula and mixing spoon
Small bowl or jar
Medium mixing bowl
Large glass bowl or container
Food processor