Middle Eastern Feast

The Middle East does not have one cuisine; it has dozens, woven together by shared ingredients that have crossed borders for millennia: tahini, za’atar, sumac, pomegranate, preserved lemon, and the slow magic of legumes turned silky by patience and technique. This workshop is a generous, open-handed introduction to that world.

Depending on the season and what the market offers, the session may take you through a mezze spread built from scratch; silky hummus (the secret is in the ice water), smoky baba ganoush coaxed from fire-roasted aubergine, a fresh herb tabbouleh that is more parsley than grain. It might turn toward warm dishes: a spiced stew, a slow-braised something deeply fragrant, or the flatbread that has held Middle Eastern meals together for thousands of years. Often, it is all of the above.

Whatever takes shape in the kitchen, Middle Eastern food is always meant to be eaten the same way: collectively, generously, with bread torn and passed and dipped. That spirit is at the heart of every session. Gluten-free participants may request a chickpea flour flatbread alternative in advance.

Example menu

• Mezze: Silky hummus with olive oil, paprika & za’atar | Baba ganoush with pomegranate & mint | Herb rich tabbouleh with bulgur or quinoa, parsley & lemon
  
• Main: Spiced chickpea & aubergine stew with preserved lemon
  
• Dessert: Cardamom-almond cake
  
  

What is provided:

• Apron for the workshop
• All the kitchen equipment
• All the ingredients
• Recipes in printed and digital versions

What to bring:

• Comfortable clothes and shoes
• Leak-proof containers (at least three 1L containers) to take your culinary creations home

Useful info:

• Address: 8 rue Charles Brunellière, 44100 Nantes
• How to get here:
  • Access by tram: stop Chantier Naval
  • Access by road: Directions Google Maps