Workshop line-up and menu exemple
Amuse-bouche
Tasting treats from the market
Starters
Baba ganoush with green tahini (flame-smoked eggplant with a sesame dip sauce blended with lots of parsley)
Almond labane with zaatar and pomegranate (zesty nut cheese with a special herb and sesame seasoning)
Freekeh (smoked green wheat) salad with dried figs, pistachios, parsley, mint and sumac dressing
Mains
Oyster mushroom shwarma
Mejadara (a Levantine dish of rice lentils with mounds of caramelized onions)
Dessert
Malabi in three flavors – classic rose with pistachio, halva with silan and salted almonds and chocolate with pecan and a hint of cardamom.
Cocktails: arak with grapefruit, mint, and cucumber